Beef Brisket with Vegetables
Tender beef brisket served with carrots, courgette and green beans in a light, savoury cooking sauce. A comforting, protein-rich meal that can be prepared ahead and portioned throughout the week.
Why this works on GLP-1
Beef brisket provides a substantial amount of complete protein in a moderate serving. Using 170 grams of cooked brisket provides approximately 37 grams of protein before the vegetables are included, making this a practical option when maintaining protein intake is a priority.
Slow cooking makes the beef tender and easier to portion, while carrots, courgette and green beans add fibre, colour and texture. Trimming visible fat and keeping the sauce light prevents the meal from becoming unnecessarily rich. Start with a smaller portion, eat slowly and save any remainder for later if your appetite is reduced.
per serving
per serving
brisket
Ingredients · makes 1 serving
- Cooked beef brisket Visible fat trimmed and beef cut into slices or chunks 170 g
- Carrot Peeled and thinly sliced 1 small
- Courgette Cut into half-moons ½ medium
- Green beans Trimmed and halved 80 g
- Red onion Thinly sliced ¼ medium
- Garlic Finely chopped or crushed 1 clove
- Beef stock Choose a reduced-salt stock where possible 100 ml
- Tomato purée Adds depth without creating a heavy sauce 1 tsp
- Olive oil For cooking the vegetables 1 tsp
- Seasoning Smoked paprika, dried thyme and black pepper to taste
- Fresh parsley Roughly chopped, optional to serve
Method
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Prepare the brisket. Trim away any large pieces of visible fat from the cooked brisket, then cut the beef into slices or bite-sized chunks.
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Cook the onion and carrot. Heat the olive oil in a large frying pan over medium heat. Add the onion and carrot and cook for 3 to 4 minutes, stirring regularly.
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Add the remaining vegetables. Add the courgette, green beans and garlic. Cook for another 3 minutes, until the vegetables begin to soften.
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Make the light sauce. Stir in the tomato purée, smoked paprika and thyme. Pour in the beef stock and stir until everything is combined.
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Add the brisket. Add the cooked brisket to the pan and stir gently. Simmer for 4 to 5 minutes, until the beef is thoroughly heated and the vegetables are tender but not overly soft.
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Adjust the consistency. Add a small splash of water or stock if the sauce becomes too thick. The finished dish should be lightly coated rather than sitting in a heavy gravy.
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Serve. Transfer the brisket and vegetables to a bowl or plate. Finish with chopped parsley and black pepper, then allow the meal to cool slightly before eating.
Approximate nutrition per serving
The protein calculation uses approximately 22 grams of protein per 100 grams of cooked brisket. A 170-gram portion provides about 37 grams, with approximately 4 additional grams supplied by the vegetables. Nutritional values vary according to the brisket cut, fat content, trimming and cooking method.
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