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Uzbek pilaf
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Pollock fillet in batter
Potato roll with minced meat
Beef "Bloody Mary"
Stewed beef brisket in an incomparable tomato sauce and mashed potatoes.
How to cook Beef "Bloody Mary"
Step 1
Rub the brisket with salt and pepper and fry for 10 minutes. in a frying pan with oil. Chop the vegetables coarsely.
Step 2
Squeeze lemon juice into a saucepan, add the rest of the Bloody Mary ingredients, put rosemary and bay leaf. Bring to a boil and remove from heat.
Step 3
Place meat and vegetables in a large baking dish.
Step 4
Pour sauce over, cover with damp parchment and foil. Put in the oven (130 degrees) for 5-6 hours.
Step 5
For a side dish, prepare mashed potatoes from the indicated ingredients. Disassemble the finished beef into fibers and serve with mashed potatoes and gravy. Enjoy your meal!
Beef "Bloody Mary" - FAQ About Ingredients, Baking Time and Storage
Yes, you can use chuck roast or a similar cut that's good for slow cooking. Adjust cooking time as needed to ensure the meat is tender.
Thyme or oregano can be used as substitutes for rosemary. If you don't have bay leaf, you can skip it, but it does add a subtle depth of flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Yes, you can make the beef a day or two in advance. Shred the beef and store it separately from the gravy. Reheat both before serving.
Yes, the shredded beef and gravy freeze well. Store in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
If you don't have parchment paper, you can use aluminum foil directly, but ensure the foil covers the dish tightly to prevent dryness.
Yes, you can adapt this recipe for a slow cooker. Sear the brisket as directed, then place all ingredients in the slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
Besides mashed potatoes, this beef is also great served over polenta, rice, or even in tacos or sandwiches.
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