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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°F. | 2. Lightly dust the brisket with flour, sprinkle with pepper to taste. | 3. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. | 4. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. | 5. Transfer the brisket to a platter, turn up the heat a bit, add onions to pot and stir constantly with wooden spoon, scraping up any browned bits stuck to the bottom of the pot. | 6. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes. | 7. Turn off the heat and place the brisket and any accumulated juices on top of the onions. | 8. Spread the tomato paste over the brisket as if you were icing a cake. | 9. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. | 10. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours. | 11. Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. | 12. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. | 13. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot. | 14. Cover the pot and return to the oven. | 15. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours. | 16. Check once or twice during cooking to make sure that the liquid is not bubbling away. IF it is, add a few more TEASPOONS of water—but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices. | 17. It is ready to serve with its juices, but, in fact, it's even better the second day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	6			4218.48	0.0	563.9155	200.5819
purpose flour				-	-	-	-
black pepper			ground	-	-	-	-
corn oil	3	tablespoons		367.2	0.0	0.0	40.8
onion	8		peeled sliced	352.0	82.19200000000001	9.68	0.88
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
kosher salt				-	-	-	-
garlic clove	2 -4		peeled quartered	-	-	-	-
carrot	1		peeled trimmed	52.48	12.2624	1.1904	0.3072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.