Tender & Healthy Slow-Cooked Veal Brisket
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat12gram
Protein40gram
Ingredients
- Veal brisket (choose fresh, pink veal with minimal fat marbling)1.2 kg
- Carrots (medium, peeled and chopped)3 piece
- Celery stalks (chopped)2 piece
- Onion (large, chopped)1 piece
- Garlic cloves (minced)3 piece
- Low-sodium beef or veal broth500 ml
- Tomato paste2 tbsp
- Olive oil1 tbsp
- Fresh rosemary (chopped)1 tsp
- Fresh thyme (chopped)1 tsp
- Bay leaf1 piece
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
This recipe teaches you how to prepare a tender, juicy, and healthy veal brisket using a slow cooker method that enhances flavor while keeping the dish nutritious. Perfect for home cooks, it uses accessible ingredients, requires minimal hands-on time, and yields a satisfying meal that is both comforting and wholesome. The recipe costs approximately $18 - 20 USD ($17 - 19 EUR, £14 - 16 GBP, ₹1500 - 1600 INR) for the main ingredients and provides about 350 calories per serving. The dish suits a balanced diet, with moderate protein and fat content, and is simple to make with a total cooking time of about 6.5 hours including prep. It is beginner-friendly and emphasizes food safety with clear cooking temperature guidelines to ensure the veal is safe and delicious. Enjoy a flavorful, healthy meal with minimal fuss!
Preparation instructions
Prepare Vegetables and Veal
1Wash all vegetables thoroughly. Peel and chop carrots, celery, and onion. Mince garlic cloves. Trim excess fat from veal brisket, pat dry with paper towels to remove moisture. Dry meat sears better.
Sear the Veal Brisket
2Heat olive oil in a large skillet over medium-high heat. When hot, add veal brisket and sear on all sides until browned, about 3-4 minutes per side. This seals in the juices and adds flavor.
Transfer to Slow Cooker
3Place chopped vegetables in the bottom of your slow cooker. Lay the seared veal brisket on top of the vegetables.
Add Flavorings and Liquid
4Add tomato paste, minced garlic, rosemary, thyme, bay leaf, salt, and pepper over the meat. Pour beef or veal broth around the brisket, avoiding washing off the seasonings.
Slow Cook the Brisket
5Set slow cooker on LOW and cook for 6 hours. Veal Brisket should reach an internal temperature of at least 71°C (160°F) to be safe. Use a meat thermometer inserted in the thickest part to check.
Rest and Serve
6Once cooked, remove brisket and let it rest for 10 minutes before slicing against the grain. Discard bay leaf. Spoon cooked vegetables and juices over slices and serve warm.
Cooking Tips
-To avoid cross-contamination, use separate cutting boards for raw meat and vegetables.
-If you don’t have a slow cooker, you can braise the brisket in a covered oven-safe pot at 150°C (300°F) for about 3 hours.
-Using a meat thermometer ensures your veal is cooked safely and prevents overcooking.
-Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Equipment Needed
- Slow cooker
- Large skillet
- Cutting board
- Sharp knife
- Meat thermometer
- Measuring spoons and cups
- Mixing spoon or spatula
Grocery Shopping List
- [ ] 1.2 kg veal brisket (~$15) - Choose fresh, bright pink veal without unpleasant odor.
- [ ] 3 medium carrots (~$1) - Look for firm, bright orange carrots.
- [ ] 2 celery stalks (~$0.75) - Should be crisp, green, and fresh.
- [ ] 1 large onion (~$0.50) - Firm and without sprouting.
- [ ] Garlic cloves (~$0.25) - Fresh and firm bulbs.
- [ ] 500 ml low-sodium beef or veal broth (~$1.50) - Check for low salt content.
- [ ] Tomato paste (~$0.75) - Look for pure tomato paste without additives.
- [ ] Olive oil (~$0.50 for quantity) - Use extra virgin for best flavor.
- [ ] Fresh rosemary and thyme (~$1 each) - Select firm, fragrant stems.
- [ ] 1 bay leaf (~$0.10) - Can be found dried.
- [ ] Salt and black pepper (~$0.10) - Basics, ensure fresh pepper for best taste.
Total Approximate Cost: $20
FAQ
Can I use a different cut of veal for this recipe?
Yes, you can use other tougher cuts that benefit from slow cooking like veal shoulder. Cooking times may vary slightly.
How do I know when the veal brisket is fully cooked?
Use a meat thermometer; the safe internal temperature for veal brisket is at least 71°C (160°F). The meat should also be tender and easily pierced with a fork.
Can I prepare this recipe without a slow cooker?
Yes, you can braise the brisket in a covered oven-safe pot at 150°C (300°F) for about 3 hours until tender.
How should I store leftovers safely?
Cool leftovers quickly, store in airtight containers, refrigerate for up to 3 days or freeze for up to 3 months.