High-protein beef brisket with parsnips

High-protein beef brisket with parsnips from the oven: tender beef brisket, sweet parsnips and onions slowly braised in a well-seasoned vegetable stock.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 90 min
• Total time: 105 min
• Calories: 560 kcal per serving
• Protein: 45 g
• Fat: 22 g
• Carbs: 40 g

Ingredients

• 400g beef brisket
• 500g parsnips
• 2 onions
• 2 tbsp olive oil
• 200ml homemade vegetable stock (no yeast extract)
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · casserole dish · chopping board · knife

1. Preheat the oven to 160 °C (140 °C fan). Rub the beef brisket with salt and pepper.
2. Heat the olive oil in a casserole dish and brown the beef brisket well on all sides. Pour in the vegetable stock and put the lid on.
3. Braise the beef brisket in the oven at 160 °C for about 2 hours, until it slowly turns tender. Meanwhile, peel the parsnips and cut them into wedges, and cut the onions into rough quarters.
4. Toss the parsnips and onions with olive oil, salt and pepper. Add the vegetables to the casserole later and cook everything together at 160 °C for another 40–45 min, until the vegetables are soft and lightly browned.
5. Take the beef brisket out of the oven and let it rest briefly. Slice the meat or roughly pull it apart.
6. Serve the beef brisket with the parsnips, onions and some of the juices from the casserole. Freshly ground pepper goes well with it at the end.

Good to know

A braise like this feels wonderfully unhurried. Little effort, lots of lovely smells from the oven. And at the end, there's an honest plate of food on the table.

Swaps

Beef brisket → beef shin (similar protein content, often a little more connective tissue) | Parsnips → celeriac (less sweet in flavour) | Onions → shallots (milder flavour, also provide fibre) | Olive oil → ghee (heat-stable and seed-oil-free; contains milk)

Cooking tips

Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Allergens

Naturally gluten-free and free from dairy, as long as you choose a suitable vegetable stock. Onions don't suit everyone with a sensitive stomach; for children, gently cooked pieces are usually more pleasant, and in pregnancy it's fine as long as the meat is cooked right through.

Dairy-free recipes