1 cup of water
1 cup of mayonnaise
1 cup of butter at room temperature
3 tablespoons of dried thyme or 6 fresh sprigs
2 tablespoons of chopped oregano
1 tablespoon of grated lemon peel
1 tablespoon of salt
1/2 teaspoon of red pepper flakes
1.5 kg beef brisket
800g broccoli florets (1 large bunch)
Accessories
Large roasting pan
Aluminum foil
1 cup of water
1 cup of mayonnaise
1 cup of butter at room temperature
3 tablespoons of dried thyme or 6 fresh sprigs
2 tablespoons of chopped oregano
1 tablespoon of grated lemon peel
1 tablespoon of salt
1/2 teaspoon of red pepper flakes
1.5 kg beef brisket
800g broccoli florets (1 large bunch)
Accessories
Large roasting pan
Aluminum foil
Season the meat with salt and red pepper flakes
Place it in the roasting pan with the fat side up
Distribute the herbs and butter on top of the meat
Preheat the oven to high temperature
In one end of the roasting pan, place a sheet of aluminum foil
In the center, arrange the broccoli mixed with lemon zest and sprinkle with salt
Close it like a bundle
Roast the beef for 30 minutes
Flip it, add water to the roasting pan, and scrape the bottom well with a wooden spoon
If desired, roast it for another 30 minutes until it reaches the desired level of doneness
It will be golden brown on the outside and pink on the inside
Remove the broccoli package
Blend the greens in a blender with mayonnaise to obtain a thick paste
Serve the beef with the puree.
