Herb-Glazed Braised Beef Brisket with Root Vegetables

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth offers a lighter flavor while water + bouillon is cost-effective.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine mimics flavor without alcohol; grape juice is a budget-friendly alternative.

Add 2 tablespoons of sunflower oil to a large skillet on high heat.

Season the Canadian beef brisket heavily with salt and pepper.

Sear the brisket until both sides are brown.

Once browned, add the brisket to a slow cooker or braising pan.

In the same pan, add 1 tablespoon of sunflower oil and roast off 2 large quartered onions, 5 stalks of celery, 6 carrots cut into thirds, and 1 head of garlic halved until lightly caramelized.

Pour the contents into the slow cooker or braising pan.

In the same pan, add 1/4 cup of golden raisins and deglaze with 6 tablespoons of red wine.

Add 1/4 cup of brown sugar, 1/2 cup of ketchup, 1 liter of beef stock, 3/4 cup of red wine, 5 sprigs of thyme, 3 bay leaves, 1 teaspoon of clove, 1 teaspoon of allspice, and 1 teaspoon of dill seed to the slow cooker or braising pan.

Braise in a 300°F oven or in a slow cooker until tender, minimum 4 to 6 hours.

Once fork tender, allow to cool until easier to handle.

Remove the brisket and slice to desired thickness.

Plate 2 slices of brisket in the center of the plate, dress with the vegetables, and top with the glaze and garnishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens