Nutrients, Calories, Benefits of Beef, Brisket (flesh)

Required products :

• 500 grams of minced beef
• 1 small yellow onion, finely chopped
• 2 medium potatoes, cut into cubes
• 2 carrots, sliced
• 2 stalks of celery, into thin slices
• 4 cloves crushed garlic
• 2 tablespoons tomato paste
• 1 can of 400 grams of chopped tomatoes
• 4 teaspoons beef broth
• 1 teaspoon mix Italian spices
• 1/2 cup frozen corn
• 1/2 teaspoon mustard
• pickles for serving

Method of preparation :

Put olive oil or vegetable oil in a pan and fry the minced meat, seasoned with salt and pepper, until browned, chopping it during cooking. Remove to a plate and fry onions, potatoes, carrots, celery and garlic in the same fat (season again). Cook for 5 minutes and add the tomato products.

Return the minced meat pieces to the pan, pour over the broth and stir.

Season with the Italian spice mix and cook for 10 minutes, until the potatoes are ready.

Finally, add the corn and wait for it to warm up. Season to taste.

When serving, garnish with a few slices of pickles and crispy homemade bread.

The Brisket steak is a specific part of the meat: the breast or is located under the breast of the animal. It is very delicate and does not take much time to prepare. The result is extremely tasty and juicy meat.

Required products :

• about 2-3 kilograms of beef "briquette" (you can use another whole piece of beef)
• 1 tablespoon freshly ground black pepper
• 1/4 tea cup sea salt
• 1/4 tea duck butter or oil
• 2 large onions, finely chopped
• 5 carrots, peeled and finely chopped
• 1 1/2 teaspoon red wine
• 2 heads of garlic, cut in half
• 8 sprigs of thyme
• 4 fresh bay leaves
• 2 tablespoons black pepper
• 1.5 liters of chicken broth

Method of preparation :

Season the meat with ground black pepper and sprinkle generously with salt. Rub the spices well. Wrap the beef tightly in foil and refrigerate for at least 3 hours and a maximum of 3 days.

Preheat oven to 150 degrees.

Heat the fat in a large skillet to heat. Seal the meat on both sides until browned, about 7-10 minutes. Transfer it to a tray.

Add onion and celery to the pan, season the vegetables with salt and fry for 8-10 minutes. Followed by garlic, thyme, bay leaf. Bring the broth to a boil. Pour all the vegetables and broth over the meat and cover with foil. Bake for 2-3 hours in the oven and refrigerate for at least 8 hours before cutting.

Discard the hardened fat and pour the remaining liquid into a pan and cook until it is reduced and turns into a dark brown sauce, about 30 minutes.

Return the pan with the meat to the oven and cover again with foil. Heat for 60-90 minutes at 150 degrees.

Transfer the meat to a cutting board and cut across the fibers. Arrange on a plate and pour over the sauce.