Boneless beef brisket

1. Turn on the oven at 160 degrees Celsius for preheating.

2. Beef brisket without bones (cut out, if any), rinse well under cold running water and wipe dry with paper towels.

3. Rinse fresh rosemary, oregano and thyme with cold water and spread on a paper towel to drain excess water.

4. Prepare a baking dish of a suitable size or a deep baking tray for the oven. From below, put half of the fresh greens on the bottom of the mold. Put the washed beef brisket on the herbs.

5. Sprinkle the meat with sea salt on top. You can add other spices to your taste and desire, but a mixture of fresh aromatic herbs and so will give the brisket a subtle aroma and spicy taste.

6. Put the rest of the greens on the beef brisket. Set aside a couple of sprigs of rosemary for the final decoration of the dish.

7. Meat broth mixed in half with clean drinking water, carefully pour into a mold or a deep baking tray containing beef. As a meat broth, you can use any that is at hand - chicken, beef, etc .

8. Cover the meat with a sheet of food foil on top so that the brisket is cooked in its own juice.

9. Put the meat in a preheated oven to bake for about 4 hours. At a relatively low temperature, beef will languish for a long period of time. This will destroy the tough fibers inside it. Due to this, the meat will be juicy and soft.

10. After 4 hours of languishing beef in the oven, remove the food foil and pour the broth accumulated in the baking dish over the meat. Then put the brisket to bake for about another hour and a half. Pour broth over the meat every 20-30 minutes.

Serve the baked beef brisket on the table, garnished with rosemary sprigs. Fresh vegetables are ideal as a side dish.

Bon appetit!