Breakfast · Mediterranean · 10 min
Braised Brisket and Black Bean Breakfast Bowl with Cilantro-Lime Essence
- Calories
- 394
- Protein
- 38g
- Carbs
- 29g
- Fat
- 13g
Ingredients
- 145g Beef, brisket, flat half, lean only, raw
- 25g Beans, black, mature seeds, raw (rehydrated/cooked)
- 150g Peppers, bell, green, raw
- 100g Pomodorina with Fresh Basil pasta sauce
Method
- 01Begin by trimming the brisket into small, 1-inch cubes. Season lightly with salt and freshly cracked black pepper.
- 02In a heavy-bottomed pot, sear the beef over medium-high heat until deeply browned and fragrant.
- 03Add the green bell peppers (finely diced) and sauté until they soften and begin to blister.
- 04Add the black beans and pour in the Pomodorina sauce. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 25 minutes until the beef is tender and the sauce has thickened into a rich, aromatic ragu.
- 05The sauce should cling to the beef, smelling of sweet basil and slow-cooked tomato.
- 06Serve in a shallow bowl, garnished with a handful of fresh cilantro and a squeeze of lime to brighten the deep savory notes of the beef. The dish should look vibrant, with the deep red of the tomato contrasting against the dark beans and tender beef.
Cook it with the whole plan around it
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