RCI-MT.001.0030.001
Spicy Roast Brisket
Beef This dish is a spicy beef brisket roast. It may be served with mashed potatoes.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Meat1 unit
- / 2 pound piece of (beef brisket). If using a larger piece1 kgadjust other quantities accordingly.
- Oil1 unit
- vegetable oil1 tbsp
- Vegetables1 unit
- cliced or coarsley chopped onions1 cup
- thinly sliced stalk of celery1 cup
- of diced tomatoes2 cupsfresh or canned
- bell pepper1 unitgreen or red, thinly sliced
- or hot chili pepper (optional)1 medium
- Spices1 unit
- minced garlic cloves2 tsp
- toasted1 tspground cumin seeds
- cracked black peppercorns1/2 tsp
- dry mustard powder2 tsp
- dried oregano leaves2 tsp
- salt1/2 tsp
- red wine vinegar2 tbsp
- bay leaves2 unit
- brown sugar1 tbsp
- Liquid1 unit
- -1/2 cup beef stock1/4 unit
- (or more) boiling water2 cups
Method
1
Heat oil in large heavy pot, and brown brisket from all sides.
2
Push meat to the side. At medium heat, cook onions and celery until softened.
3
Add garlic, cumin, peppercorns, mustard, oregano, salt and stir in.
4
Add tomatoes, beef stock, vinegar, sugar, bay leaves.
5
May add the tomato juice. Add 1 cup of boiling water, cover pot and cook for 2 hours on low.
6
Inspect regularly to make sure there is enough liquid, adding water if necessary.
7
30 minuted before serving, add bell and (optional) chili pepper.
8
While cooking, do not add cold liquid to the meat, and make sure to pour not the cold tomatoes on top of the meat. Otherwise, the meat can become hard.