Fried beef brisket and potatoes with sour cream
Oh, don’t panic. Despite the name of this dish, it’s not as unhealthy as it sounds. The beef is boiled then sliced, the potatoes are oven-roasted and then, together, they are fried in a mixture of olive oil and a little butter. If the sour cream sounds unhealthy to you, you can always substitute yogurt. There are no substitutes for the herbs though. And you can’t ditch them because they give this rather simple dish the lift the turns something plain into something exciting.
You will need about 700 grams of beef brisket or any stewing beef, about half a kilo of potatoes (the large, firm kind that are made into French fries), a cup of sour cream or yogurt, basil (fresh or dried), parsley (fresh or dried), half of a whole head of garlic (peeled and grated), 1 large onion (coarsley chopped), about 3 tablespoonfuls of olive oil, about 2 tablespoonfuls of butter, salt and pepper.
Start by slow-cooking the beef in salted water for about 2 hours or until very tender. Remove from the liquid and cool completely. Preferably, chill until firm to make slicing easier. Reserve the broth for future use.
While the beef cooks, wash the potatoes, scrubbing the skins to remove any traces of soil. Cut into 2-inch cubes and arrange in a single layer in a roasting tin with a rack. Roast in a 185oC oven for about 20 minutes or until the edges are golden brown. Cool.
When the beef is cool, cut into 1/4-inch slices.
Heat the olive oil and butter in a frying pan. Add the beef and cook over high heat to coat all the pieces with oil. Add the potatoes. Season with salt and pepper. Add the chopped onion, grated garlic and basil. Stir. Cook until the beef and potatoes are heated through. Transfer to a serving platter. Pour the sour cream over and sprinkle with parsley.
Serve at once.
Did I mention that it was absolutely delicious?
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11 Responses to “Fried beef brisket and potatoes with sour cream”
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I love almost anything made with beef brisket — a sentimental favorite from my childhood, perhaps. I do a wonderful oven barbecue with it, but my absolute favorite way is to boil/braise it, with some peppercorns, red wine, and a bay leaf, for 3-4 hours, until it almost falls apart. Your recipe looks perfect for me!
another beef brisket recipe…thanks connie. as i have mentioned before, i never used this part of the cow before, but since you have given me another wonderful idea, will be using it now more often…cheaper pa…by the way, when you boil it, salt lang talaga?
sinful!!!!
ms. connie, is there any particular reason why a rack is needed for the potatoes? i usually just lay them on the cookie sheet and pour little EVOO, salt and pepper. they don’t stick though…so, am quite curious about the rack thing. thanks.
chunky, salt and peppercorns. better if you add a whole garlic and a whole onion.
about the rack: if you cook the potatoes directly on a cookie sheet, the part touching the metal will brown faster because, with the oil, it will be like frying them in the oven. but you can always use your own technique, malay mo, baka mas masarap pa lumabas, di ba?
Am not a kitchen person, so I envy that you make things “read” like everything is so simple to make. I hope that when I finally get to try to cook this (sana soon), it’ll be “absolutely delicious” also.
Brisket is what is known as “kalitiran”, right?
Ay, am not sure if it’s “kalitiran”.
i tried this tonight for dinner. i did not have any sour cream on hand, used a/p cream w 1/4 c white wine vinegar instead…no basil, substituted italian seasoning…turned out goooood! once the sour cream hit the hot beef, it turned watery, but that is normal no? will keep the recipe though…the potatoes roasted on a rack turned out soft, but not as roasted as i wanted them to be…put foil under the rack for the drippings for easy clean up. feedback lang po.
“once the sour cream hit the hot beef, it turned watery, but that is normal no?”
thin, yes, but not watery.
“put foil under the rack for the drippings”
why would there be drippings? there is no fat that melts.
i don’t know…used the wrong term?…or probably because of the EVOO that i mixed with the potatoes with salt and pepper before roasting? that must be it…about the watery thingee…siguro dahil hindi tunay na sour cream ang ginamit ko, mas thinner consistency siguro if the real stuff no? anyhoo…masarap naman…salamat pa rin ng marami sa iyo…improve ko na lang next time…
i tried this recipe for my cousin’s despedida dinner this evening and it was perfect!!!…4 thumbs up (including toes)!!!…LOL…tnx for sharing this connie…love your blog!!…more power and God bless!!!…