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Rinderbraten - klassisches Rezept mit Schmorgemüse

Braised Beef Brisket

This brisket recipe features tender beef slow-cooked with hearty vegetables and a rich, velvety gravy.
Course Main Dish
Category Classic
Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings 6
Calories 525 kcal
Autor Elle

Ingredients

  • 1 brisket of beef (1.4–1.5 kg), from the round or leg, boneless
  • 1-2 teaspoons flour, for dusting
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 small yellow onions, peeled and cut into half-rings
  • 1 large carrot, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 small celery root (or 2 celery stalks,) peeled and diced
  • 1 leek, cleaned and diced
  • 2 cloves garlic, quartered
  • 2 tablespoons tomato paste
  • 2–3 cups beef broth or stock, as needed (500-750 ml)

Method

  1. Preheat the Oven and Prepare the Beef: Preheat your oven to 325°F (160°C). Pat the brisket dry with paper towels, rub the meat generously with salt and pepper, and dust lightly with flour.

  2. Sear the Beef: Heat olive oil and butter in a large Dutch oven or heavy casserole (with a lid) (Bräter) over medium-high heat. Sear the brisket on all sides until browned, then remove and set aside.

  3. Cook the Vegetables: In the same pot, add the onions, carrots, parsnip, celery, leek, and garlic. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned. Stir in the tomato paste and cook for 1–2 minutes to enhance the flavour.

  4. Braise the Brisket: Place the brisket back into the pot over the vegetables. Add enough water or beef broth to come halfway up the sides of the meat. Bring to a gentle simmer, cover tightly, and transfer to the preheated oven. Braise for 2,5 hours, flipping the brisket halfway through to ensure even cooking.

  5. Finish and Serve: Remove the brisket from the pot and let it rest for 10 minutes. Blend the vegetables and braising liquid directly in the pot using an immersion blender for a smooth sauce, or strain the mixture for a lighter gravy. Taste and adjust seasoning. Slice the brisket thinly against the grain and serve with the sauce poured over or on the side. Enjoy!

Notes

  • Side Ideas: Serve with spätzle, any type of dumplings, boiled potatoes, mashed potatoes, or crusty bread and a green salad for a perfect pairing.
  • Flavour Tip: For a more robust sauce, add a splash of dry white wine or red wine to the vegetables before adding the tomato paste.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.