Navel Brisket with Cabbage
February 24, 2019 • 0 comments
This simple recipe is quick to put together but results in a dish with remarkable complexity. The richness of the beef complements the caramelized cabbage and carrots. Serve with noodles or rice if desired, but it's also great by itself.
- Prep Time: minutes
- Cook Time: minutes
- Servings: 4
Ingredients
- (1 navel brisket, approx. 1.5 lbs.) Navel Brisket
- (Approx. 2 pounds) Cabbage
- (3 medium carrots) Carrots
- (2 Tablespoons) Unsalted Grassfed Butter
- (2 Tablespoons) Maple Syrup - 1 quart
- (2 Tablespoons) Low Sodium Soy Sauce
- (1 teaspoon) Dijon Mustard (optional)
Directions
Step 1
Chop cabbage into strips. Peel carrots and slice them into chunks.
Step 2
In a dutch oven or heavy-bottomed pot, heat butter over medium heat. Once melted brown brisket on each side. Reduce heat to low.
Step 3
Add chopped vegetables, maple syrup, soy sauce, and mustard.
Step 4
Cover pot and simmer until meat is done, approximately 2 hours. You want the brisket to be very tender but still sliceable. When it reaches this point remove it.
Step 5
Reduce any liquid in the pot until it is a thick sauce. Salt to taste.
Step 6
Slice brisket and serve alongside vegetables.
