Cubist Brisket

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5-6 servings Medium
Total: Active:
0 Ratings 

Ingredients (20)

  • 1 kg of beef, cubed
  • 2 tablespoons all-purpose flour
  • 2 onions, finely minced
  • cup of hot water + 1/2 cup just in case
  • 1 tablespoon of sugar
  • 1.5 teaspoons of salt
  • 1.5 teaspoons of garlic powder + 1 pinch
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of white pepper
  • 1 bay leaf
  • 1/2 teaspoon of paprika
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon dried thyme
  • 2.5 heaped tablespoons of tomato paste, dissolved in 1 cup of hot water
  • 1 cube of beef bouillon, dissolved in 1 cup of hot water
  • 200 grams of white button mushrooms
  • 3 medium sized carrots, roughly diced
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Cubist Brisket

Cubed Braised Beef: Relatively easy to make, bursting with flavor, the kids loved it and what more can I say? Served with mashed potatoes because we wanted something to soak up all the sauce. I originally wanted to develop a non-alcoholic Bourguignon but ended up improvising A LOT and came up with something I will be using over and over again.


  1. 1Start by combining all your spices in a small bowl to create a seasoning mix.
  2. 2Begin searing your meat. Wait until the pan really, really, really hot then add your tablespoon of olive oil and sear the meat on all sides until nice and brown. Don’t be lazy with the searing, it really adds to the color of your sauce as well.
  3. 3Remove from the heat and get a stock pot or dutch oven ready. Place the meat in the stock pot along with the flour. On low heat, toss the beef cubes in the flour for a minute.
  4. 4Add the carrots and minced onions and toss for another two-three minutes.
  5. 5Add your total 3 cups of water including the bouillon and tomato paste. Add all your spices. Begin preheating your oven to 180 degrees Celsius after 20 minutes.
  6. 6Stir for a few seconds until it’s all mixed together. Leave on high heat until the broth boils then turn down your heat to the lowest possible and leave to simmer gently for 40 minutes.
  7. 7While it simmers, quarter your mushrooms and sautee them in a pan with a drop of oil and a pinch of garlic powder.
  8. 8Take your dutch oven and place it in the oven or transfer the contents from your stock pot to an ovenproof casserole dish with a lid. If you want a thinner sauce, add the extra half cup of water.
  9. 9Leave to simmer in your covered dish for half an hour then add the mushrooms and leave to simmer again for another hour. Serve with something that sops up the sauce.
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