Beef brisket steak with vegetables
Votes: 8
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 446, total fat 23 G., saturated fats 6.5 G., proteins 38 G., carbohydrates 21 G., fiber 5.5 G., cholesterol 111 mg, sodium 335 mg, sugar 7 G.
Calories 446, total fat 23 G., saturated fats 6.5 G., proteins 38 G., carbohydrates 21 G., fiber 5.5 G., cholesterol 111 mg, sodium 335 mg, sugar 7 G.
Beef brisket steak with vegetables - a detailed recipe.
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:
- 700 g beef brisket (boneless), cut into 4 pieces
- 1 sprig of fresh rosemary, separate the leaves
- 1/2 tsp chopped fresh rosemary leaves
- 5 medium carrots, peeled and cut in half lengthwise
- 5 medium parsnips, peeled and halved lengthwise
- 1 clove of garlic, finely chopped
- 3 tsp Worcestershire sauce
- 2.5 tbsp. l. olive oil
- Salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). In a shallow baking dish, combine rosemary leaves, carrots, parsnip roots, 2 teaspoons Worcestershire sauce, 1.5 tablespoons olive oil, 1/2 teaspoon salt, and pepper. Bake for about 25 minutes.
- Meanwhile, in a small bowl, combine the garlic, chopped rosemary, remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Rub the steaks with the mixture.
- When the vegetables are halfway done (about 12 minutes), heat a large, shallow frying pan over medium heat with 1/2 tablespoon olive oil. Brown the steaks, 2-5 minutes per side. Place on a cutting board, cover with foil, and let the juices redistribute for 5 minutes before cutting into slices across the grain.
- Place beef steaks and vegetables on a plate and pour over the meat juice.
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