Braised brisket in barbecue sauce with sweet potato and carrot puree
Votes: 1
Time: 5 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1264, total fat 73 G., saturated fats 28 G., proteins 60 G., carbohydrates 90 G., fiber 9 G., cholesterol 284 mg, sodium 1471 mg, sugar 44 G.
Calories 1264, total fat 73 G., saturated fats 28 G., proteins 60 G., carbohydrates 90 G., fiber 9 G., cholesterol 284 mg, sodium 1471 mg, sugar 44 G.
Sunny Anderson uses a store-bought spice mix for her simple braised brisket recipe, but strongly recommends checking the ingredients before purchasing. "Some barbecue mixes contain sugar, and some don't. You want a spice mix with sugar because we're going to caramelize the meat!" says Sunny.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 beef brisket (about 1.3 kg)
- 1/4 cup barbecue spice mix
- 2 tbsp vegetable oil + extra for drizzling
- 2 cups pearl onions (frozen or fresh)
- 2 cups small carrots
- 2 x 700g bags of steamed sweet potatoes, peeled and halved lengthwise
- 4 cloves of garlic
- 2 tbsp. barbecue sauce, store-bought or homemade
- 2 cups beef broth
- 1/4 cup finely chopped fresh parsley
We recommend
Recipes with similar ingredients: beef, barbecue seasoning, onion sets, sweet potato
Cooking the dish according to the recipe:
- Brush the brisket with vegetable oil on all sides and rub thoroughly with the spice mixture. Tear off a piece of plastic wrap for the brisket and drizzle with oil. Place the brisket on top and drizzle with oil. Wrap tightly and let sit at room temperature for 2 hours. If you're making ahead, you can refrigerate and then bring to room temperature for 2 hours.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. When the oil begins to shimmer, add the brisket and cook until golden brown on all sides, 3–4 minutes per side. Transfer to a plate.
- Add the onion, carrot, and sweet potato to the pot and fry for a few minutes until coated with fat. Smooth the contents of the pot, add the garlic, and then place the browned brisket on top of the vegetables.
- Combine the barbecue sauce and broth in a bowl. Pour into the pan around the brisket, making sure to only cover halfway, leaving a little of the browned meat above the liquid level (you may not need all of the liquid). Bring to a boil and reduce heat to low. Simmer, covered, for 2-3 hours, until the brisket is tender!
- Transfer the brisket from the pan to a plate and cover carefully with foil.
- Using a slotted spoon, transfer the vegetables from the pan to a food processor. Blend until smooth, adding more of the cooking liquid as needed. If desired, use the remaining cooking liquid as gravy for the brisket. Transfer the puree to a bowl and sprinkle with parsley. Serve with the sliced brisket and gravy.
Categories:
Similar recipes
