Tender Slow-Cooked Marinated Veal Brisket
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein30gram
Ingredients
- Veal brisket (bone-in or boneless) - choose fresh veal, preferably from a trusted butcher, with good marbling1.5 kg
- Olive oil - extra virgin for best flavor3 tbsp
- Garlic cloves - fresh, peeled4 piece
- Fresh rosemary sprigs - choose firm, fragrant sprigs3 piece
- Dried thyme - use good quality dried herbs1 tsp
- Red wine vinegar - or substitute with apple cider vinegar2 tbsp
- Soy sauce - low sodium preferred2 tbsp
- Honey - use pure honey for natural sweetness1 tbsp
- Salt - sea salt or kosher salt1.5 tsp
- Black pepper - freshly ground1 tsp
- Onion - medium size, peeled and sliced1 piece
- Carrots - washed and chopped into chunks2 piece
- Celery stalks - washed and chopped2 piece
- Water - preferably filtered or bottled1, cup
This slow-cooked marinated veal brisket recipe is designed to provide a tender, flavorful meal using simple ingredients and easy techniques. The veal brisket is marinated to enhance its natural flavor and then cooked slowly to tender perfection. The entire recipe is approachable for home cooks with basic skills and standard kitchen tools. Preparing and marinating the veal takes about 15 minutes of active preparation and at least 4 hours of marinating (or overnight for best flavor), followed by approximately 3 to 4 hours of slow cooking. The total cost of ingredients is approximately $20 USD, €18, £15, or ₹1600, making it accessible and affordable. This dish contains approximately 350 kcal per serving and offers a good balance of protein and fat, suitable for a balanced diet. Complexity is medium due to the cooking time and marinating steps, but the instructions are straightforward, intended for cooks of all levels.
Preparation instructions
Prepare the Marinade
1In a bowl, combine the olive oil, minced garlic, chopped rosemary, dried thyme, red wine vinegar, soy sauce, honey, salt, and black pepper. Mix well to make a thick marinade. This mixture will tenderize and flavor the veal brisket.
Marinate the Veal Brisket
2Place the veal brisket in a large resealable plastic bag or non-metallic container. Pour the marinade over the meat and ensure it is evenly coated. Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight. This allows flavors to penetrate the meat deeply.
Prepare Vegetables for Slow Cooking
3Before cooking, slice the onion and chop carrots and celery into medium pieces. These will add flavor to the brisket as it cooks slowly.
Preheat Slow Cooker and Add Ingredients
4Turn your slow cooker to low heat. Place the marinated veal brisket into the slow cooker along with the onion, carrots, celery, and 1 cup of water. The liquid will keep the veal moist and create a flavorful base.
Slow Cook the Veal Brisket
5Cook on low for 3 to 4 hours. The slow cooking process breaks down connective tissues in the brisket, making it tender and juicy. Avoid opening the lid often; this helps maintain temperature and moisture.
Check Internal Temperature for Safety
6Use a meat thermometer inserted into the thickest part of the brisket. The safe internal temperature for veal brisket is at least 63°C (145°F), followed by a 3-minute rest. For more tender results, cooking up to 71°C (160°F) is acceptable. Ensure food safety by avoiding undercooked meat.
Rest and Serve
7Once cooked, remove the brisket and let it rest for 10 minutes before slicing. This lets juices redistribute for a moist, tender texture. Serve with the cooked vegetables and sauce from the slow cooker.
Cooking Tips
1You can substitute red wine vinegar with balsamic vinegar for a sweeter marinade.
2For thicker sauce, remove the brisket after cooking and simmer the remaining liquid on the stove to reduce it.
3Always marinate the veal in the refrigerator, never at room temperature, to avoid bacterial growth.
4Use a slow cooker liner for easy cleanup.
Equipment
- Slow cooker or crockpot
- Sharp knife
- Mixing bowl
- Measuring spoons
- Meat thermometer
- Cutting board
- Resealable plastic bag or airtight container
- Tongs or fork for handling meat
Shopping List
- [ ] Veal brisket (~$15) - Choose fresh, well-marbled veal from a reputable butcher.
- [ ] Olive oil (~$0.50) - Extra virgin for best flavor.
- [ ] Garlic cloves (~$0.30) - Look for firm, unblemished bulbs.
- [ ] Fresh rosemary (~$1) - Pick fresh, fragrant sprigs.
- [ ] Dried thyme (~$0.20) - Ensure aroma is fresh.
- [ ] Red wine vinegar (~$1) - Choose good quality vinegar.
- [ ] Soy sauce (~$0.40) - Low sodium options recommended.
- [ ] Honey (~$0.60) - Use pure honey.
- [ ] Salt (~$0.10) - Sea or kosher salt for best taste.
- [ ] Black pepper (~$0.10) - Freshly ground preferred.
- [ ] Onion (~$0.30) - Medium size, firm.
- [ ] Carrots (~$0.30) - Fresh and firm.
- [ ] Celery stalks (~$0.50) - Crisp and fresh.
Total approximate cost: $20
Tip: When shopping for veal, ask the butcher to help you choose a brisket cut suitable for slow cooking. Fresh herbs and vegetables add depth; always choose the freshest you can find for best results.
FAQ
Can I prepare the veal brisket without marinating it overnight?
Yes, you can marinate it for as little as 4 hours, but marinating overnight improves the flavor and tenderness.
Is it safe to slow cook veal brisket all day?
Yes, slow cooking at low temperatures for several hours is safe and ideal for tenderizing brisket. Use a slow cooker on the low setting and check internal temperatures to ensure safety.
Can I freeze leftover veal brisket?
Absolutely. Cool leftovers quickly and store in airtight containers or freezer bags. They can be frozen for up to 3 months and reheated thoroughly before serving.
What internal temperature should I cook veal brisket to ensure safety?
Cook veal brisket to at least 63°C (145°F) and let it rest for 3 minutes, but cooking to 71°C (160°F) is common for tougher cuts to ensure tenderness and safety.