A new version of the traditional recipe: cook beef with hearty garnish of carrots and potatoes in a mixture of red wine vinegar, brown sugar and tomatoes. So you get a tender, melting in рту, мясо с пикантным вкусом. 
Time: 30min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of brisket (2.7 kg.) Top
- Salt
- Vegetable oil
- 225 gr. peeled and sliced 5 cm. carrots
- A few chopped celery stalks
- 3 peeled and cut into 8 parts medium onion heads the size
- 1 head of garlic (separate the cloves, peel and lightly crush)
- 1 pack (740 gr.) Mashed tomatoes
- 1/3 Art. light brown sugar
- 1 tbsp. chicken broth
- 2 tbsp. l red wine vinegar or apple cider vinegar
Recipes with similar ingredients: beef, celery, carrots, onions onions, garlic, tomatoes, wine vinegar, apple cider vinegar, sugar brown
Recipe preparation:
- Preheat the oven to 90 ° C. Rub the brisket over enough amount of salt and vegetable oil. On moderate high heat Preheat a large pan. Add vegetable oil to cover the bottom of the pan. When the oil warms up and almost starts to burn, lay the meat and fry on both sides. Shift brisket in shallow baking dish. Put in a pan vegetables. Fry until golden brown and first signs softness, about 5 minutes Put the vegetables on the brisket.
- In a bowl, mix the tomatoes, sugar, broth and wine vinegar and pour in the same pan. Simmer for several minutes to absorb. the meat flavor from the pan, then pour into the baking dish. The meat should be 3/4 coated with liquid. Cover the mold loosely aluminum foil and bake for 8-10 hours until soft, until meat does not begin to break down into fibers. Thinly chop and serve with formed vegetable sauce with meat flavor.
