Braised Beef Brisket in a Rich Red Sauce with Caramelized Onions, Mushrooms, and Carrots
Ingredients (serves 6-8):
– 1.5-2 kg beef brisket
– 2 tablespoons olive oil
– 2 onions, thinly sliced
– 3 cloves garlic, minced
– 3 carrots, sliced
– 250g mushrooms, quartered
– 500ml beef broth
– 250ml red wine (optional, for added depth)
– 400g canned crushed tomatoes
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Preparation:
Prepare the ingredients:
Preheat the oven to 160°C. Remove the beef brisket from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Sear the meat:
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef brisket on both sides for 4-5 minutes, until a nice brown crust forms. Remove the meat and set aside.
Sauté the vegetables:
In the same Dutch oven, sauté the onions until they are tender and lightly caramelized.