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Savor the tenderness of the beef on top of a warm bowl of rice
1. Season beef brisket with 1 sachet of MAGGI MAGIC SARAP® and pepper. Coat with flour and set aside. Preheat a large pan and add oil. Sear beef over medium heat until golden brown. Set aside.
2. Add onion, carrot and celery in the same pan and sauté for 5 minutes. Add garlic and tomato paste and cook for another 5 minutes over low heat. Deglaze the pan with wine and simmer for 5 minutes. Transfer into a pot, add seared beef brisket and water. Bring to a boil, skim the scum and simmer.
3. Add bay leaf and thyme and simmer for 3 hours or until tender. Skim the scum as needed. Add water as needed.
4. Remove the beef and set aside. Strain the sauce. Season with remaining sachet MAGGI MAGIC SARAP® Thinly slice the beef and transfer into a serving plate. Pour sauce and finish with parsley. Serve with mashed potato or pasta and vegetables.
“Better for You” recipes contain adequate amount of sodium, fat and calories that you can easily incorporate to your balanced diet based on the Nestlé Nutrition Profiling System. Recipes contain <500mg Sodium, <10g Fat, and <250 calories.
As long as properl y packaged, beef can stay in refrigerator at 40 °F for 3-5 days or in the freezer at 0°Ffor 6-12 months .
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Nestlé Nutritional Profiling System was based on nutrition science and public health recommendations to evaluate the nutritional value of food and beverage products. The system was designed to support product development to constantly optimize the nutritional composition of products. The Nestlé Nutritional Profiling System criteria are established using recommendations issued by authorities such as the World Health Organization, the US Institute of Medicine or the European Food Safety Authority, and local dietary reference (e.g. Recommended Energy and Nutrient Intakes).
Delicious Nutritious Meals by
1 kg whole beef brisket
2 sachets 8g MAGGI MAGIC SARAP®
1/4 tsp freshly ground pepper
1/4 cup all-purpose flour
2 tbsp vegetable oil
1 pc medium onion, quartered
1 pc small carrot, quartered
1 stalk celery, cut into 2-inch pieces
4 cloves garlic, crushed
2 tbsp tomato paste
1 cup red wine
2 cups water
1 pc bay leaf
2 sprigs thyme
1 tbsp minced parsley