Delicious Beef Brisket

Beef brisket is not only delicious, but fantastic for the health of parasympathetic dominants, because it's loaded with fatty acids and amino acids.

If you’re getting bored with steak and need an alternative red meat recipe, this beef brisket is just perfect. It combines the health benefits of being loaded with fatty acids and amino acids, as well as including acidifying vegetables, which are just what parasympathetic dominants need to bring about autonomic balance.

After 3.5 hours in the oven, the beef will be perfectly tender and flavoursome. This recipe is for a 1kg beef brisket, which provides 4-5 servings, but you can easily double the quantities if you want a larger dish.

Ingredients

1kg untrimmed, flat cut (not rolled) beef brisket

30g butter or beef dripping/tallow

Sea salt & freshly ground pepper

1 large onion, thinly sliced

8 carrots (organic preferred)

2 celery stalks with leaves (organic preferred)

1 tin of whole peeled tomatoes

1 tablespoon tomato paste

3 garlic cloves, smashed

6 sprigs of thyme

2 bay leaves

350ml bottle full-bodied red wine

Directions

Preheat oven to 175°C / 350°F (non-fan oven) or 160°C fan.

Season brisket with salt and pepper.

On the hob, over a medium-high flame, heat the butter/beef dripping/tallow until it melts.

Add the beef brisket to the pot, turning occasionally, until browned all over, usually 8–10 minutes.

Transfer brisket to a plate.

Pour off some of the fat from pot, leaving about 2 tablespoons of fat in the pot.

Place the onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in the pot and stir, then season with salt and pepper.

Place the brisket on top of the vegetables, fat side up.

Cover the pot and braise in the oven, spooning juices, onions, and tomatoes over the brisket every 30 minutes, until meat is tender (typically 3.5 hours).

Remove lid from pot, then nestle the carrots around the brisket, and cook for about 30 mins, until the carrots are tender and the top of the brisket is browned and crisp, and the sauce has thickened.

Remove the brisket from pot, leave for 10 minutes covered with foil, then slice against the grain to serve.

If you're not serving it immediately, transfer the brisket to a large bowl and pour the braising liquid over it and let it cool.

Cover and chill for at least 4 hours and up to 4 days.

To serve, preheat oven to 325°F/160°C (140°C fan). Skim fat from surface of sauce and discard. Cover and reheat brisket in sauce for 1 to 1.5 hours.

Nutrients

Red meat like this beef brisket is loaded with phosphates, sulfates, phenylalanine, tyrosine, aspartic acid, glutamic acid and saturated fatty acids, all of which fire the sympathetic nerves, helping to bring about autonomic balance in a parasympathetic dominant.

The root vegetables in this recipe are acidifying, once again firing the sympathetic nerves.

Did I mention that it is also absolutely delicious?

This dish provides all of the nutrients you need, so don't serve it with grains. They don't suit parasympathetic dominants.