Tender & Juicy Slow-Cooked Veal Brisket
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat15gram
Protein40gram
Ingredients
- Veal brisket, boneless and trimmed (choose fresh, pink veal brisket from a reliable market)1.5 kg
- Olive oil (extra virgin for best flavor)2 tbsp
- Yellow onion (medium, peeled and sliced)1 piece
- Carrots (peeled and cut into chunks)2 pieces
- Celery stalks (cut into chunks)2 pieces
- Garlic cloves (minced)3 pieces
- Beef or vegetable broth (low sodium preferred)500 ml
- Dry white wine (optional for deglazing)100 ml
- Tomato paste2 tbsp
- Fresh rosemary (a few sprigs)3 pieces
- Fresh thyme (a few sprigs)3 pieces
- Bay leaves2 pieces
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
This slow-cooked veal brisket recipe is designed for everyday home cooks who want a tender, juicy, and flavorful meal without complicated steps. Using common supermarket ingredients and simple cookware, you can enjoy a melt-in-your-mouth veal brisket perfect for family dinners. The cost of ingredients is approximately $20 (18€ / £15 / ₹1650) total. The brisket yields about 4 servings, each serving containing around 350 kcal. This dish suits moderate diets and requires medium cooking skills with about 6 hours in the slow cooker. The key to safety is cooking to an internal temperature of at least 63°C (145°F) and resting to ensure juices are safe to consume.
Preparation instructions
Prepare the vegetables and veal brisket
1Wash your hands thoroughly with soap and water before handling food. Slice the onion, chop carrots and celery, mince the garlic. Pat the veal brisket dry with paper towels to ensure better browning and remove excess moisture.
Brown the veal brisket
2Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place veal brisket into the pan and sear until browned on all sides, about 3-4 minutes per side. This step enhances flavor through the Maillard reaction.
Sauté the vegetables
3In the same skillet, add the onions, carrots, and celery. Cook for about 5 minutes until softened. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
Deglaze the pan
4Pour the white wine (if using) into the skillet and scrape the bottom with a wooden spoon to lift all browned bits. Let it simmer for 2-3 minutes to reduce slightly, enriching the sauce flavor.
Transfer to slow cooker and add liquids
5Place seared veal brisket into your slow cooker. Add the sautéed vegetables and their juices. Stir in tomato paste and pour broth over everything. Tuck in rosemary, thyme, and bay leaves. Season with salt and pepper to taste. Do not open the slow cooker frequently during cooking to maintain temperature.
Slow cook the veal brisket
6Cover and cook on low heat for 6 to 8 hours or on high for about 4 hours. The meat is done when it is fork-tender and reaches an internal temperature of 63°C (145°F). Use a meat thermometer to check. Let the meat rest in the cooker after turning off for 10-15 minutes for juices to redistribute.
Serve and enjoy
7Remove herbs and bay leaves. Slice or shred the veal brisket against the grain and serve with cooked vegetables and some of the cooking liquid as sauce. Ensure leftovers are refrigerated within 2 hours and reheated to at least 74°C (165°F) before serving.
Cooking Tips
1If you don't have a slow cooker, you can cook the brisket in a covered oven-safe pot at 150°C (300°F) for about 3-4 hours until tender.
2Trim any excess fat to avoid greasy texture but leave some fat to keep the meat moist.
3Use a meat thermometer to guarantee food safety by reaching the recommended internal temperature.
4Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.
5Leftovers can be stored safely in the refrigerator for up to 3 days or frozen for 2-3 months.
Equipment
- Large skillet or frying pan
- Slow cooker (or oven-safe pot with lid)
- Cutting board
- Chef's knife
- Meat thermometer
- Wooden spoon
- Measuring spoons
Grocery Shopping List
- [ ] Veal brisket, approx. 1.5 kg (~$12) - Choose fresh, firm, pink veal with little fat.
- [ ] Olive oil, extra virgin (~$0.50 for quantity) - Select a good quality oil with fruity aroma.
- [ ] Yellow onion, medium (~$0.40) - Choose firm onions with dry skins.
- [ ] Carrots, 2 pieces (~$0.30) - Look for bright orange, firm carrots without cracks.
- [ ] Celery stalks, 2 (~$0.40) - Choose crisp, firm celery with fresh leaves.
- [ ] Garlic cloves, 3 (~$0.20) - Pick bulbs that are firm without sprouts.
- [ ] Beef or vegetable broth, 500 ml (~$1.50) - Low sodium preferred.
- [ ] Dry white wine, 100 ml (optional, ~$1) - Choose a cooking wine or dry white wine.
- [ ] Tomato paste, 2 tbsp (~$0.20) - A tube or canned paste works.
- [ ] Fresh rosemary and thyme (~$1.50) - Pick fresh green fragrant sprigs.
- [ ] Bay leaves, 2 pieces (~$0.10) - Dried bay leaves.
- [ ] Salt and freshly ground black pepper (to taste) - basic pantry items.
Total approximate cost: $18-20
Tips: When buying veal, freshness is key for taste and safety. Fresh vegetables should be firm and aromatic. Buy fresh herbs for the best aroma or use dried if necessary.
FAQ
How do I know when veal brisket is fully cooked?
Veal brisket is fully cooked when it reaches an internal temperature of at least 63°C (145°F). It should also be fork-tender, meaning you can insert a fork and the meat pulls apart easily.
Can I use a stove or oven instead of a slow cooker?
Yes, you can slow cook the veal brisket in a covered oven-safe pot at 150°C (300°F) for about 3-4 hours until tender.
How should I store leftover veal brisket?
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days, or freeze for up to 2-3 months. Reheat until the internal temperature reaches 74°C (165°F).
What can I substitute for white wine if I don't have it?
You can substitute white wine with extra broth and a splash of lemon juice or apple cider vinegar to replicate the acidity.