Beef brisket steak with vegetables – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 446, total fats 23 g., saturated fats 6.5 g., proteins 38 g., carbohydrates 21 g., fiber 5.5 g., cholesterol 111 mg., sodium 335 mg., sugar 7 г. 
Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr beef brisket (boneless), cut into 4 a piece
- 1 sprig of fresh rosemary, leaves to separate
- 1/2 tsp chopped fresh rosemary leaves
- 5 pieces. medium-sized carrots, peel and cut along in half
- 5 medium sized parsnip roots, peel and cut along in half
- 1 clove garlic, finely chopped
- 3 tsp worcestershire sauce
- 2.5 tbsp. l olive oil
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: beef, carrots, parsnips root, Worcestershire sauce, rosemary, garlic
Recipe preparation:
- Preheat oven to 230 C. In a shallow baking dish mix rosemary leaves, carrots, parsnip roots, 2 tsp. Worcestershire sauce, 1.5 tbsp. l olive oil, 1/2 tsp salt and pepper. Put vegetables in the oven and bake, approximately 25 minutes
- Meanwhile, in a small bowl, mix the garlic, minced rosemary, the remaining teaspoon of Worcestershire sauce, half tablespoon of olive oil, 3/4 tsp. salt and 1/4 tsp pepper. Grate the steaks with the mixture.
- When the vegetables are half cooked (after about 12 min.), heat a large skillet to medium temperature with 1/2 tbsp. l olive oil. Brown the steaks, 2 to 5 minutes each each side. Place on a cutting board, covered with foil, and give the juice evenly distributed over 5 minutes, cut into slices across the fibers.
- Put on a dish beef steaks and vegetables, pour meat juice.
