Tender Slow-Cooked Veal Brisket with Rich Gravy
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat20gram
Protein40gram
Ingredients
- Veal brisket (choose a fresh piece, look for firm texture and bright color)1.5 kg
- Onion (preferably yellow for sweetness)2 medium
- Carrots (choose firm, bright orange carrots)2 piece
- Celery stalks (fresh and crisp)2 piece
- Garlic cloves (fresh, firm, no discoloration)4 clove
- Fresh thyme (or 1 tsp dried thyme)2 sprigs
- Bay leaves2 piece
- Beef or veal stock (preferably low sodium)500 ml
- Dry white wine (optional, good quality for better flavor)150 ml
- All-purpose flour (for gravy thickening)2 tbsp
- Olive oil (extra virgin is best for flavor)2 tbsp
- Butter (unsalted)2 tbsp
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
This slow-cooked veal brisket recipe produces a tender, juicy, and flavorful dish perfect for a comforting family meal. The brisket is cooked slowly to break down the tough fibers, resulting in melt-in-your-mouth meat. The homemade gravy adds a rich depth to the dish, ideal for serving alongside mashed potatoes or roasted vegetables. The total cost of the ingredients is approximately $15 / €14 / £12 / ₹1200, and the total caloric content per serving is around 450 kcal. This recipe suits moderate calorie diets and is medium complexity with a total cooking time of about 6 hours and 30 minutes.
Preparation instructions
Prepare the vegetables
1Peel and roughly chop the onions, carrots, and celery. Peel and smash the garlic cloves. This will form the flavor base for the brisket and gravy.
Sear the veal brisket
2Pat the veal brisket dry with paper towels and season generously with salt and pepper. Heat olive oil in a heavy-bottomed pan over medium-high heat. Once hot, sear the brisket for about 4-5 minutes on each side until nicely browned. This caramelization adds deep flavor. Transfer the brisket to the slow cooker.
Sauté the vegetables
3In the same pan, add butter and sauté the chopped onions, carrots, celery, and garlic over medium heat until softened, about 5-7 minutes. This step releases the vegetables' natural sweetness and builds flavor for the gravy.
Add deglazing liquids and herbs
4Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let it reduce for 2-3 minutes. Then add the stock, thyme sprigs, and bay leaves. Stir to combine and allow it to come to a simmer.
Combine and slow cook
5Pour the vegetable and stock mixture over the veal brisket in the slow cooker. Cover and cook on low for 6 to 7 hours, or until the meat is fork-tender. The internal temperature should reach at least 63°C (145°F), but for tender brisket, longer cooking to break down collagen is ideal. Once tender, the brisket is safe and delicious.
Rest and make gravy
6Remove the brisket from the slow cooker and cover with foil to keep warm. Strain the cooking liquid into a saucepan, discarding the solids. Bring the liquid to a simmer. To thicken, sprinkle flour gradually while whisking vigorously to prevent lumps. Cook for 3-5 minutes until the gravy thickens. Adjust seasoning with salt and pepper.
Serve
7Slice the veal brisket against the grain and serve with warm gravy poured over the top. Enjoy with your favorite sides.
Cooking Tips
1Ensure the veal brisket is completely thawed before cooking for even cooking.
2To avoid cross-contamination, always wash hands and utensils thoroughly after handling raw meat.
3If you don't have a slow cooker, you can cook the brisket in a covered oven-safe dish at 150°C (300°F) for about 4-5 hours until tender.
4Use a meat thermometer to check the internal temperature safely. For veal brisket, reaching 63°C is safe, but slower cooking times for tenderness are common.
Equipment
- Slow cooker or heavy oven-safe pot with lid
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Slotted spoon or tongs
- Whisk
- Meat thermometer
- Mixing bowl
- Measuring spoons and cups
Grocery Shopping List
- [ ] Veal brisket (around 1.5kg) - approx. $12.00 - Look for fresh, firm meat with a good color.
- [ ] Yellow onions (2 medium) - approx. $1.00 - Choose firm, unblemished onions.
- [ ] Carrots (2 large) - approx. $0.50 - Select bright orange and firm carrots.
- [ ] Celery stalks (2 pieces) - approx. $0.80 - Look for crisp and bright green stalks.
- [ ] Garlic cloves (4 cloves) - approx. $0.30 - Fresh and firm bulbs.
- [ ] Fresh thyme or dried thyme (small bunch or container) - approx. $1.00
- [ ] Bay leaves (small pack) - approx. $0.50
- [ ] Beef or veal stock (500ml) - approx. $2.00
- [ ] Dry white wine (optional, 150ml) - approx. $3.00
- [ ] Olive oil (small bottle) - approx. $3.00
- [ ] Unsalted butter (250g) - approx. $2.00
- [ ] All-purpose flour (for gravy thickening) - pantry staple or approx. $0.50 for small amount
- [ ] Salt and black pepper - pantry staples
Total approx. cost: $15 (cost varies by location and brand). Always look for fresh and good quality ingredients for best results.
FAQ
How do I know when the veal brisket is fully cooked and safe to eat?
Veal brisket should reach a minimum internal temperature of 63°C (145°F) for safety. However, slow cooking it longer (about 6-7 hours) allows the collagen to break down, making the meat tender. Use a meat thermometer to check the temperature.
Can I use beef brisket instead of veal brisket?
Yes, you can substitute beef brisket. Cooking times may vary slightly but follow the same slow cooking method.
How do I avoid cross-contamination when handling raw meat?
Always wash your hands thoroughly before and after handling raw meat. Use separate cutting boards for meat and vegetables. Clean knives and surfaces with hot, soapy water.
Can I prepare this recipe without a slow cooker?
Yes, you can cook the brisket in a covered oven-safe dish at 150°C (300°F) for about 4-5 hours until tender, checking occasionally.