How to roast beef brisket with potatoes, cabbage, carrots and onions for a satisfying dinner
Beef brisket is a dish that has been around for a while and can be a great meal to share with friends.
This beef tenderloin recipe is inspired by the classic tenderloins and combines it with potatoes and cabbage.
Start by roasting the brisket in a pan on high heat.
The brisket should be cooked through by now, but it may take some time for it to get done.
If the briskets are too tough to handle, add some vegetables to the pan.
While the vegetables cook, add the potatoes and carrots.
This tenderloina will turn out tender and flavorful.
If you don’t have a pan, the vegetables can be placed on a sheet pan or in a baking dish.
Next, add your favorite vegetables and potatoes to the pot and stir gently until they are all coated with the sauce.
It is important that you add enough water to ensure a uniform cooking time between batches of vegetables.
Add the cooked brisket to a bowl and mix with the vegetables and herbs.
The vegetables will soften as they cook, and the flavors will deepen as the vegetables soak in the sauce for a longer time.
Once the vegetables are done, sprinkle the top of the pot with a little of the sauce and serve immediately.
Recipe Notes Recipe adapted from Cooking Light Ingredients 4 to 5 medium onions, diced 1 large carrot, diced 2 large carrots, diced 3 celery stalks, chopped 2 cups beef broth 1 cup red wine vinegar 1 cup chopped parsley 2 tablespoons chopped parsnips Directions Preheat oven to 400 degrees Fahrenheit.
Heat the oil in a large Dutch oven over medium-high heat.
Once oil is hot, add onions and sauté for a minute or two.
Add carrots and cook until soft.
Add celery, celery stalk, carrots, celeriac, carrot juice, and celery.
Cook until tender.
Add broth, wine, parsley, parsnip, and parsley.
Stir to combine.
Stir in parsley and bay leaf.
Season with salt and pepper to taste.
Season to taste with a pinch of sea salt and serve.
Notes Nutrition Facts How to Roast Beef Brisket with Potatoes, Cabbage, and Carrots for a Satisfying Dinner Amount Per Serving Calories 240 Calories from Fat 125 % Daily Value* Total Fat 20g 26% Saturated Fat 1g 5% Cholesterol 90mg 18% Sodium 45mg 1% Potassium 472mg 14% Total Carbohydrates 18g 5 % Dietary Fiber 4g 16% Sugars 1g Protein 10g 20% Vitamin A 5% Vitamin C 16% Calcium 8% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.