food
Bœuf braisé à la tomate et purée de chou-fleur
Un repas complet et sain avec une viande fondante qui a cuit lentement au four à basse température. Ce bœuf braisé aux légumes accompagné d'une purée de chou-fleur est le plat idéal pour un dimanche en famille.
food
Bœuf braisé à la tomate et purée de chou-fleur
Un repas complet et sain avec une viande fondante qui a cuit lentement au four à basse température. Ce bœuf braisé aux légumes accompagné d'une purée de chou-fleur est le plat idéal pour un dimanche en famille.
Supplies
Tomato Braised Brisket
- 6-7 pounds brisket
- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon sweet paprika
- 2 yellow onions, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/8 cup sweet red wine (manischewitz)
- 2 tablespoons red wine vinegar
- 1 (28 ounces) can crushed tomatoes
- 1/4 cup brown sugar
- 1/4 cup dried dates, pitted and roughly chopped
- 1 bay leaf
- 1 pound baby carrots, peeled and halved lengthwise
- 4 celery ribs, sliced crosswise
- 2 cups unsalted beef stock, divided
- Salt and pepper
Herbed Cauliflower Mash
- 1 medium head cauliflower, cut into large florets
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Italian parsley leaves, finely chopped
- 1 tablespoon chives, finely chopped
- 1 teaspoon lemon juice
- Salt and pepper
Étapes
Tomato Braised Brisket
- Preheat oven to 300°F, and preheat a large braising pan or nonstick skillet over high heat.
- Season the brisket with 1/8 cup olive oil, salt, pepper and paprika, rubbing the spices into the meat. Place the brisket fat cap side down into the preheated skillet and brown for at least 5 minutes on each side until all sides have a deep brown crust. Remove the brisket from the pan and set aside.
- Add the remaining olive oil and the onions to the drippings in the pan. Sauté about 6 minutes, until onions are soft and beginning to caramelize. Add the garlic and tomato paste and stir until tomato paste caramelizes, about 1 minute.
- Add the red wine and red wine vinegar and stir to incorporate.
- Add crushed tomatoes, brown sugar, chopped dates, bay leaf, carrots and celery, and stir until the vegetables are coated.
- Add the seared brisket back into the pan and add beef broth. Cover the pan with foil and bake for 6 to 7 hours until the meat is tender and flaky.
- Once out of the oven, carefully remove the brisket from the pan and allow to rest for about 30 minutes before slicing.
- Serve brisket with herbed cauliflower puree and roasted vegetables.
Herbed Cauliflower Mash
- Prepare cauliflower mash. Fill a medium-sized stock pot with 4 cups water, followed by a pinch of salt.
- Bring water to a boil, add cauliflower and reduce heat to medium-low. Simmer the cauliflower until fork-tender, about 15 minutes. Carefully remove cauliflower from the pot, reserving some of the cooking liquid. Place cauliflower directly into a food processor bowl fitted with a chopping blade. Pulse the florets until smooth, adding the reserved liquid until desired consistency is reached.
- Add olive oil, chopped herbs, a squeeze of lemon and salt and pepper to taste.