Beef brisket with onions and beans
La falda de res es un corte de carne barato y poco atractivo, con fibras cortas, pero cocinada a fuego lento con cebollas se transforma en una auténtica exquisitez. Una guarnición de puré de papas y frijoles con tocino completa el plato a la perfección. Una receta fantástica a un precio razonable.
Ingredientes · Raciones For 4–5 people
- 1 kg of brisket
- 3 pcs onion
- 240 ml beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 3 cloves garlic
- 500 g potatoes
- 100ml milk
- 40g butter
- 200 g green beans
- 50 g English bacon
Método · 10 h 5 min
- Season the beef brisket thoroughly on both sides with salt and pepper and brush the inside with oil, then roll it up like a roulade and tie with kitchen twine. Heat 2 tablespoons of oil in a pan (or directly in a slow cooker if your model allows it) and brown the meat on all sides. Remove the roasted meat and set aside. Add 1 tablespoon of oil to the pan, add the onion and fry slowly until golden brown. If the onion sticks too much and is not yet golden, add a little water, let the water evaporate and continue frying.
- Stir in the Worcestershire sauce, balsamic vinegar, and crushed garlic. Transfer the contents of the pan to the slow cooker, place the meat on top of the onions, add the seasoned broth, cover, and cook on low for 9 hours.
- Before the meat is finished cooking, boil the potatoes in salted water in a slow cooker. Once cooked, drain them and mash or press them, depending on whether you want the mash to be smooth or coarse. In another saucepan, heat the milk and dissolve a tablespoon of butter in it. Pour the hot milk into the potatoes in portions. Add 40 g of butter and keep warm.
- Cook the beans in salted water until just tender. Immediately rinse them with ice water to stop any residual cooking and keep the beans bright green. Add the bacon to the heated pan and fry until crispy. Then add the beans and reheat briefly with the bacon.
- Let the finished meat stand in the switched off pot for another 10 minutes, then take out the meat, remove the string and cut into slices. Serve the meat juice with onion, mashed potatoes and beans sprinkled with parsley leaves. SOMETHING EXTRA You can blend some of the onion to thicken the juice even more.
Beef brisket is a cheap, unattractive cut of meat with short fibers, but slow braising with onions transforms it into a real delicacy. A side dish of mashed potatoes and beans on bacon brings the dish to absolute perfection. A fantastic recipe at a reasonable price.