Beef brisket with pumpkin » Culinary recipes with photos. home cuisine

600-800 g of beef brisket;
500 g of pumpkin;
4 small bulbs or 2 large ones;
400 g of chopped tomatoes in their own juice;
1 small bunch of parsley;
3 Art. l. soy sauce;
2 Art. l. mild mustard;
a pinch of brown sugar;
olive oil;
salt, ground black pepper.

How to cook
1. Cut excess fat and all films from the brisket with a knife. Cut the meat into large portions. Salt and pepper it, let it rest for 15 minutes, then fry it in a small amount of oil until golden brown in a pan. Transfer the finished pieces to a baking dish.

2. Peel the onion without removing the base so that the onion does not fall apart when cut. Cut them lengthwise with a knife into 4-6 parts, quickly fry in the same pan where the meat was fried, and transfer to the meat.

3. Peel the pumpkin, cut it into large pieces on a small cutting board. Add to the meat. Chop the parsley in a chopper.

4. Pour the tomatoes together with the liquid into the chopper. Add 0,5 cups of water, a couple of spoons of oil, soy sauce, mustard, parsley, sugar, salt and pepper. Close and beat everything together until smooth.

5. Pour the tomato mixture over the meat with onions and pumpkin. Cover with a lid. Bake at 170 °C 1 g.

6. Turn the pieces of meat over with tongs. If there is very little liquid left, add water. Close the lid again and bake the meat for another 1 hour.

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