Slow-Cooked Beef Brisket with Potato-Artichoke Salad
recipe

This recipe combines tender, slow-cooked beef brisket with a fresh potato-artichoke salad that adds flavor and crunch.
Preparation Time: 4 hours
Serving Size: 4

Ingredients:

- 1 kg beef brisket
- 2 dl red wine
- 1 dl beef broth
- 2 bay leaves
- 3 garlic cloves
- 1 onion
- Salt and pepper to taste
- 500 g potatoes
- 300 g artichokes
- 1 dl olive oil
- 2 tbsp white wine vinegar
- Fresh parsley for garnish

Instructions:

1. Sear the beef brisket in a pan until browned on all sides.
2. Transfer the meat to a baking dish and add red wine, beef broth, bay leaves, crushed garlic cloves, and chopped onion.
3. Season with salt and pepper. Cover the dish with foil and cook at 150°C (300°F) for about 3-4 hours until the meat is tender.
4. Peel and boil the potatoes in salted water until cooked through. Drain and let cool.
5. Prepare the artichoke salad: peel the artichokes and boil them in salted water for about 10 minutes. Drain and slice them.
6. In a bowl, combine the potatoes and artichokes, add olive oil and white wine vinegar. Season with salt and pepper.
7. Serve the slow-cooked beef brisket alongside the potato-artichoke salad. Garnish with fresh parsley.

Nutritional Information (per serving):

- Energy: 600 kcal
- Protein: 45 g
- Carbohydrates: 30 g
- Fat: 35 g
- Fiber: 5 g

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