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Holiday Brisket with Onions, Leeks and Root Vegetables
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Holiday Brisket with Onions, Leeks and Root Vegetables

3 h 30 minServes 8Nutri-Score C€€€
from @sivanskitchen31 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • onion (large, cut into half-moon slices)Produce2 pieces
  • leek (whole leeks, cut into circles)Produce3 pieces
  • avocado oil (or any neutral oil)Pantry80 ml
  • first cut brisket (any cut of beef works)Meat1.1 kg
  • carrot (large, peeled and cut into long strips)Produce3 pieces
  • garlic (whole heads, tops trimmed and heavy peel removed)Produce2 pieces
  • sweet potato (medium, unpeeled, scrubbed)Produce4 pieces
  • golden potato (medium, unpeeled, scrubbed)Produce4 pieces
  • salt (for the brisket rub)Spices10 g
  • black pepper (for the brisket rub)Spices4 g
  • paprika (for the brisket rub)Spices6 g
  • onion soup mix (one packet)Pantry1 piece
  • silan (date syrup)Pantry120 ml
  • hot water (hot)Other120 ml
  • dijon mustardPantry10 ml
  • red wine (any red wine)Beverages480 ml
  • fresh parsley (chopped, for garnish)Produce15 g

per serving

Nutrition

402kcal

Carbs
22 g
Proteins
29 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Whisk
  • Oven

step by step

Method

  1. Sauté the onions and leeks

    • Heat the oil in a large oven-safe pot over a medium flame.
    • Sauté the onion slices until softened and lightly browned.
    • Add the sliced leeks and mix with the onions.
    Step 1

  2. Season and sear the brisket

    • Season the brisket with salt, pepper and paprika, massaging it evenly all over.
    • Push the onions and leeks to the side of the pot to make room in the center.
    • Place the brisket in the pot and sear each side.
    Step 2

  3. Add the carrots and garlic

    • Add the carrot strips and the whole garlic heads to the pot.
    Step 3

  4. Prepare and pour the marinade

    • Lower the flame and whisk together the onion soup mix, silan, hot water and dijon mustard in a bowl.
    • Pour the marinade over the brisket.
    • Pour the red wine over the brisket and taste, adjusting the seasoning if needed.
    Step 4

  5. Cook covered on the stovetop

    • Cover the pot and cook on a low flame.
    Step 5

  6. Add the potatoes and bake

    • Wash and scrub the sweet and golden potatoes and arrange them around the brisket.
    • Cover the pot with parchment paper and foil.
    • Bake in a preheated oven at 175 °C, removing the cover for the last 15 minutes.
    Step 6

  7. Garnish and serve

    • Squeeze the melted garlic cloves out of their skins and smear them over the brisket.
    • Garnish with fresh parsley and serve.
    Step 7
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