Mexican-Style Brisket with Broccoli
What Started it all:
Brisket, Broccoli, salt, oven
This delightful dish brings together the rich, comforting flavors of slow-cooked brisket with the vibrant freshness of broccoli. Perfect for a cozy dinner that feels special yet is simple to prepare.
Ingredients
- 1.5 kg brisket
- 300 g broccoli, cut into florets
- Salt, to taste
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 150°C (300°F).
- Season the brisket with salt generously, ensuring every inch is covered.
- Place the brisket in a roasting pan, and drizzle with a little olive oil to help it roast beautifully.
- Cover the pan tightly with foil to keep all the moisture in, and place it in the oven. Let it cook for about 3 to 4 hours, or until the meat is tender and easily shreds with a fork.
- About 30 minutes before the brisket is done, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 3-4 minutes until bright green and tender-crisp.
- Drain the broccoli and set aside. If you like, you can toss it with a little olive oil and a sprinkle of salt for extra flavor.
- Once the brisket is ready, remove it from the oven and let it rest for 15 minutes before slicing.
- Serve the sliced brisket on a platter, accompanied by the vibrant broccoli on the side. Drizzle any pan juices over the top for added flavor.
This Mexican-style brisket with broccoli is a delightful fusion of flavors and textures, perfect for a family gathering or a comforting weeknight meal. Enjoy the warmth it brings to your table!