Braised Brisket with Carrot Puree and Napa Cabbage

Yield: Serves 4


900 – 1125 g brisket

5 carrots, peeled and sliced

12-16 baby potatoes

1 head of Napa cabbage, julienned

5 parsnips, peeled and sliced

2 tomatoes, quartered

2 yellow onions, quartered

1 yellow onion, thinly sliced

6 sprigs of thyme

4 sprigs of rosemary

6 whole cloves of garlic

3-4 Tbs butter

1 Tbs black peppercorns

Canola oil

4 cups (1 L) beef stock or water

1 cup (240 mL) of milk

Honey to taste

Salt and pepper


  1. Season brisket liberally with salt and pepper (you can braise whole or cut it into smaller chunks)
  2. In a large sauté pan, heat canola oil until it has reached its smoking point. Sear the meat on all sides until golden brown and caramelized
  3. Remove from pan and place in a large ovenproof baking dish, covering with beef stock (or water). Add peppercorns, two sprigs of rosemary, 4 sprigs of thyme, whole garlic, tomatoes and the quartered onions
  4. Cover with tin foil and braise for approximately for 3-3½ hours at 325º F or until fork tender
  5. Remove from the braising juices, spoon off any excess fat, and strain juices into a saucepot; reduce on a medium heat until a nice thick sauce has formed
  6. For carrot puree, add two tablespoons of butter in a heavy bottomed saucepan, and sauté sliced onion and diced carrots together over medium heat. You’re not looking to brown the vegetables, but rather simmer in the butter
  7. After 10 minutes, cover the mixture with milk; add 2 sprigs of thyme and season with salt. Simmer until soft and tender
  8. Strain the carrots and reserve the milk; throw out the thyme sprigs. Place the carrots and onions in a blender and slowly add the milk until a nice puree is achieved, check seasoning and thickness, and adjust if necessary. Set aside
  9. Sauté julienned cabbage in a tablespoon of butter, season with salt and add 2 tablespoons of water. Reduce heat and cook for 5 minutes, stirring frequently
  10. Toss sliced carrots and parsnips with honey, chopped rosemary and thyme, season with salt and pepper, and roast in the oven for an hour at 325º F or until tender
  11. Boil the baby potatoes in heavily salted water until fork tender
  12. To serve, set up 4 plates and spoon carrot puree on the bottom of the plate in a circle. Arrange potatoes, carrots and parsnips around the plate, place Napa cabbage in the middle, and place brisket on top. Spoon the reduced braising liquid over the meat

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