Golden roasted veal brisket on a cutting board with herbs

Tender and Juicy Roasted Veal Brisket

Tender and Juicy Roasted Veal Brisket
mediumstar
3 hourtime

Nutritional value per serving

Calories650kcal

Carbs5gram

Fat40gram

Protein50gram

Ingredients

Quantity
  • Veal brisket1.5 kg
  • Olive oil (extra virgin for best flavor)3 tbsp
  • Garlic cloves (fresh and firm)4 piece
  • Fresh rosemary (choose vibrant green and fragrant sprigs)2 tbsp
  • Fresh thyme (fresh is best, but dried works too)1 tbsp
  • Salt (preferably kosher or sea salt)2 tsp
  • Black pepper (freshly ground for better taste)1 tsp
  • Onion (medium-sized, peeled and quartered)1 piece
  • Carrots (medium, peeled and chopped)2 piece
  • Celery stalks (chopped)2 piece
  • Beef or veal broth (low sodium)250 ml

This recipe shows you how to roast veal brisket until it is tender and flavorful, perfect for a comforting dinner. Veal brisket is a cut that benefits from slow roasting, allowing the connective tissues to break down and the meat to become incredibly tender. The total cost of ingredients is approximately $20 USD, €18, £15, and ₹1600. The complete dish provides about 650 kcal per serving, suitable for a balanced diet. The recipe is of medium difficulty and takes around 3 hours from start to finish, including preparation and cooking time.

Preparation instructions

Preheat the Oven

1Preheat your oven to 160°C (320°F). This low temperature will allow the brisket to cook slowly and become tender over time.

Prepare the Brisket

2Pat the veal brisket dry with paper towels to remove excess moisture. This helps achieve better browning. Season all sides generously with salt and freshly ground black pepper.

Sear the Brisket

3Heat 2 tablespoons of olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. When hot, add the brisket and sear it until golden brown on all sides, about 4 minutes per side. This step enhances flavor through caramelization.

Add Aromatics and Vegetables

4Remove the brisket temporarily and add chopped onion, carrots, celery, garlic cloves, rosemary, and thyme into the pan. Stir and cook for 3-4 minutes until slightly softened and fragrant.

Deglaze and Return Brisket

5Pour in the broth to deglaze the pan, scraping up all browned bits from the bottom for added flavor. Return the brisket to the pan on top of the vegetables.

Roast in Oven

6Cover the pan tightly with a lid or aluminum foil and place it in the preheated oven. Roast for about 2.5 to 3 hours, basting occasionally with pan juices to keep the meat moist.

Check Internal Temperature

7After 2.5 hours, start checking the internal temperature of the brisket with a meat thermometer. The safe internal temperature for veal brisket is at least 63°C (145°F) for medium rare, but for tenderness, cooking up to 70-75°C (158-167°F) is recommended. The meat should feel tender when pierced with a fork.

Rest the Meat

8Remove the brisket from the oven and let it rest covered loosely with foil for 15 minutes before slicing. Resting allows juices to redistribute for moist meat.

Serve and Enjoy

9Slice the brisket against the grain and serve with the roasted vegetables and pan juices or your preferred side dishes.

Cooking Tips

1If you don’t have a meat thermometer, check doneness by inserting a fork; the meat should pierce with little resistance when tender.

2Use fresh herbs for vibrant flavor, but dried herbs can be used at half the quantity if needed.

3Avoid cross-contamination by using separate cutting boards and knives for raw meat and vegetables.

4Leftover roasted veal brisket can be stored in the fridge for up to 3 days or frozen for longer storage.

Equipment needed:

  • Oven
  • Oven-safe pan or Dutch oven with lid
  • Meat thermometer
  • Cutting board
  • Sharp knife
  • Tongs
  • Spoon for basting

Shopping list with approximate costs:

  • [ ] Veal brisket 1.5 kg (~$15) - Choose meat with a fresh pink color and firm texture.
  • [ ] Olive oil, extra virgin (~$0.50 for 3 tbsp) - Pick a good quality for best flavor.
  • [ ] Garlic cloves (~$0.30 for 4 cloves) - Use firm, plump cloves without sprouts.
  • [ ] Fresh rosemary (~$1 for a small bunch) - Freshness is key for aroma.
  • [ ] Fresh thyme (~$1 for a small bunch) - Can substitute with dried if needed.
  • [ ] Onion, medium (~$0.60) - Firm and heavy without soft spots.
  • [ ] Carrots (~$0.40 for 2) - Look for bright orange, firm carrots.
  • [ ] Celery stalks (~$0.50 for a bunch) - Crisp and bright green is best.
  • [ ] Beef or veal broth 250 ml (~$0.70) - Low sodium preferred.

Total Approximate Cost: $20.00

FAQ

What internal temperature should veal brisket be to ensure it's safe and tender?

Veal brisket should reach an internal temperature of at least 63°C (145°F) to be safe. For tenderness, cooking up to 70-75°C (158-167°F) is recommended as the meat will be more tender. Use a meat thermometer to check.

Can I use dried herbs instead of fresh for this recipe?

Yes, you can substitute dried herbs by using about half the amount listed for fresh herbs. The flavor will be slightly different but still delicious.

How do I prevent the veal brisket from drying out during roasting?

Sear the brisket before roasting to lock in juices, roast it covered in a covered pan or foil to retain moisture, and baste it occasionally with pan juices.

Can I prepare this recipe in a slow cooker?

Yes, you can. After searing and adding aromatics, place everything in a slow cooker and cook on low for 6-8 hours until tender.