Braised Veal Brisket
Veal brisket is seared on the stove top then braised low and slow for 3 hours resulting in tender, succulent meat which can be served in a variety of ways.
Servings: 8 servings
Ingredients
- 2.5-3 pound veal brisket
- 2 tablespoons avocado oil
- 2 carrots chopped
- 2 stalks of celery chopped
- 1 yellow onion chopped
- 5 cloves garlic peeled and crushed
- 1/2 cup red wine optional or sub broth/water
- 14 ounces canned crushed tomatoes
- zest of 1 lemon
- 3 sprigs fresh rosemary
- 2 sprigs fresh oregano
- 1 bay leaf
- salt and pepper
Instructions
- Preheat oven to 325°F.
- Add oil to a Dutch oven or heavy bottomed large pot over high heat. Season the brisket generously with salt and pepper on both sides. Once hot, place the brisket in the pot and sear until browned on both sides.
- Place the remaining ingredients into the pot with the veal and stir to combine.
- Cover with a lid and transfer the pot to the oven.
- Cook for 3 hours, flipping the brisket half way through. Meat should be tender and shred easily when done.
- Remove the brisket to a cutting board and either slice or shred using two forks. Return the meat to the braising sauce/liquid in the pot and serve as desired.
Nutrition
Serving: 1SERVING | Calories: 500kcal | Carbohydrates: 8g | Protein: 56g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 205mg | Sodium: 299mg | Fiber: 2g | Sugar: 4g