Crispy slow-cooked veal brisket sliced on a plate with fresh herbs

Crispy Slow-Cooked Veal Brisket: Tender & Flavorful Delight

Name: Crispy Slow-Cooked Veal Brisket: Tender & Flavorful Delight
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1.5 kg Veal brisket (preferably bone-in for more flavor) – choose fresh, bright pink veal with firm texture; 2 tbsp Vegetable oil – use a neutral high smoke point oil like canola or grapeseed; 2 tsp Salt – fine sea salt or kosher salt for seasoning; 1 tsp Black pepper – freshly ground for best flavor; 4 pieces Garlic cloves – peeled and minced; 1 piece Onion – medium, diced; 2 pieces Carrots – peeled and chopped medium-sized pieces; 2 pieces Celery stalks – chopped; 2 sprigs Fresh rosemary – optional, for aroma and flavor; 250 ml Beef or chicken broth – low sodium preferred

Home Page / Slow Cooker Recipes / Ultimate Guide to Slow Cooking Veal

medium

4 hour 15 min

Nutritional value per serving

Calories320kcal

Carbs2gram

Fat15gram

Protein35gram

Ingredients

Quantity

Veal brisket (preferably bone-in for more flavor) – choose fresh, bright pink veal with firm texture1.5 kg
Vegetable oil – use a neutral high smoke point oil like canola or grapeseed2 tbsp
Salt – fine sea salt or kosher salt for seasoning2 tsp
Black pepper – freshly ground for best flavor1 tsp
Garlic cloves – peeled and minced4 pieces
Onion – medium, diced1 piece
Carrots – peeled and chopped medium-sized pieces2 pieces
Celery stalks – chopped2 pieces
Fresh rosemary – optional, for aroma and flavor2 sprigs
Beef or chicken broth – low sodium preferred250 ml

This delicious recipe for slow-cooked veal brisket guarantees tender, flavorful meat with a delightfully crispy crust. Using simple ingredients and common kitchen tools, you can achieve mouthwatering results without any fuss. The slow cooking process breaks down the tough fibers in veal brisket, making it juicy and tender, while finishing with a crisp sear adds wonderful texture and flavor contrast. The entire ingredient cost amounts to approximately 14 USD, 12.50 EUR, 11 GBP, or 1150 INR. The caloric value per serving is about 320 kcal, making it a medium-protein, medium-fat dish. The recipe is suitable for a low-carb diet if served without heavy sides. The cooking complexity is medium, with total time about 4.5 hours, most time spent on slow cooking while hands-on time is minimal.

Preparation instructions

Preheat your oven and prepare the veal brisket

1Preheat the oven to 140°C (285°F). Pat the veal brisket dry with paper towels to remove moisture; this will help achieve a crispy crust. Season all sides generously with salt and black pepper. This preparation promotes even cooking and flavor deeper penetration.

Sear the veal brisket for a crispy crust

2Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Once the oil shimmers, place the veal brisket in the pot and sear for about 3-4 minutes per side until it develops a deep golden-brown crust. This step locks in juices and begins the Maillard reaction for flavor development.

Prepare the vegetables and aromatics

3Remove the brisket temporarily and add diced onions, minced garlic, chopped carrots, and celery to the pot. Sauté for about 5 minutes until softened and fragrant, stirring occasionally. Add rosemary sprigs if using. These vegetables will infuse the meat with savory flavors during cooking.

Deglaze the pot and add broth

4Pour in the beef or chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Return the veal brisket to the pot, placing it atop the vegetables. The broth will provide moist heat necessary for gentle slow cooking.

Slow cook in the oven

5Cover the pot with a lid and place it in the preheated oven. Slow cook for about 3.5 to 4 hours until the veal is fork-tender. Check at 3.5 hours by inserting a fork to test tenderness. The slow cooking breaks down connective tissue, making the brisket tender and juicy.

Ensure safe internal temperature

6Use a meat thermometer to check the internal temperature of the veal brisket. It should reach at least 71°C (160°F) for safe consumption according to food safety guidelines. This confirms the meat is fully cooked and safe to eat.

Finish with a crispy sear (optional)

7To enhance the crispy crust, remove the brisket and place it on a baking sheet. Increase oven temperature to 220°C (430°F) and roast the brisket uncovered for 10-15 minutes, closely monitoring to avoid burning. Alternatively, sear the brisket in a hot skillet with a little oil for 1-2 minutes per side. This step adds a crunchy, flavorful exterior to complement the tender meat.

Rest and serve

8Let the veal brisket rest for 10-15 minutes after cooking to allow juices to redistribute. Slice against the grain and serve with roasted vegetables or your favorite sides. Resting improves juiciness and overall eating experience.

Cooking Tips

1Use a meat thermometer to accurately check doneness and avoid under- or overcooking.

2Letting the brisket sit at room temperature for 30 minutes before cooking ensures even cooking.

3If you prefer a different aroma, substitute rosemary with thyme or bay leaves.

4Save leftover cooking liquid to make a flavorful gravy or sauce.

5Avoid cross-contamination by using separate cutting boards for raw meat and vegetables and washing hands thoroughly.

Equipment Needed

Oven-safe large pot or Dutch oven with lid
Meat thermometer
Sharp knife
Cutting board
Wooden spoon
Baking sheet (for finishing crispy sear)

Shopping List

[ ] Veal brisket (1.5 kg) – Expected cost: $12.00. Choose meat with good color and minimal odor.
[ ] Vegetable oil (small bottle) – Expected cost: $2.00. Pick neutral oil with high smoke point.
[ ] Salt (kosher or sea salt) – Expected cost: $0.50. Quality salt enhances flavor.
[ ] Black pepper (ground or whole) – Expected cost: $1.00. Freshly ground adds best aroma.
[ ] Garlic (4 cloves) – Expected cost: $0.50. Choose firm, unblemished cloves.
[ ] Onion (1 medium) – Expected cost: $0.75. Pick firm onion with dry skin.
[ ] Carrots (2 pieces) – Expected cost: $1.00. Fresh, firm, and bright orange.
[ ] Celery stalks (2 pieces) – Expected cost: $1.00. Crisp and green stalks preferred.
[ ] Fresh rosemary (2 sprigs) – Expected cost: $1.00. Choose fragrant, vibrant herbs.
[ ] Beef or chicken broth (250 ml) – Expected cost: $2.00. Low sodium preferred.

Total estimated cost: $14.75. Prices may vary by location and season.

FAQ

How do I know when the veal brisket is fully cooked and safe to eat?

Use a meat thermometer to ensure the internal temperature reaches at least 71°C (160°F). The meat should be tender and easily pierced by a fork.

Can I use a slow cooker instead of the oven?

Yes, you can slow cook the veal brisket on low for about 6-8 hours until tender. However, the crispy finish is best achieved with an oven or stovetop sear after slow cooking.