Beef And Caramelized Onion Canapes Recipes

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CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS



Classic Beef Brisket With Caramelized Onions image

This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.

Provided by David Tanis

Categories     dinner, meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika (preferably Hungarian)
Pinch of cayenne
5 to 7 pounds beef brisket, not too lean
1 cup red or white wine
12 cloves
1 whole head of garlic
3 bay leaves
3 allspice berries
6 large onions, peeled, and sliced crosswise 1/4-inch thick
3 tablespoons olive oil
Parsley sprigs, for garnish
1/4 cup slivered scallions (optional)

Steps:

  • In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
  • Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
  • Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
  • Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
  • To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
  • Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams

BEEF AND CARAMELIZED ONION KNISHES



Beef and Caramelized Onion Knishes image

Got a craving for a hearty snack? Try this knish recipe with flavorful beef, onions,and mashed potatoes baked in dough.

Provided by BIWFD

Categories     Appetizer

Time 1h30m

Yield Makes 12 servings

Number Of Ingredients 10

2 cups precooked beef such as shredded beef or beef sausage
1 tablespoon butter
2 cups sliced leeks
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mashed potatoes, such as Yukon Gold
4 ounces reduced-fat cream cheese
12 frozen dinner rolls
1 egg, beaten
1 teaspoon each: sesame seeds, poppy seeds, dried onions

Steps:

  • Thaw and rise dinner rolls according to package directions. Melt butter in large non-stick skillet over medium heat until hot. Add leeks, salt and pepper; adjust heat to low. Cook 5 to 7 minutes or until the vegetables are soft and begin to brown. Set aside to cool.
  • In large bowl, combine beef, leeks, potatoes and cream cheese, mixing gently but thoroughly. Season with salt and pepper, as desired.
  • Preheat oven to 350°F. In small bowl, combine toppings. Using rolling pin, roll out one dinner roll to 4-inch circle. Place 1/4 cup beef mixture in center of roll. Pull edges of dough over beef mixture, pinch the dough closed. With your thumb, create dent in middle of knish. Place knish on parchment-lined shallow-rimmed baking sheet. Repeat with remaining rolls. Brush each knish with egg; sprinkle topping mixture on each knish. Bake in 350°F oven 30 to 35 minutes or until knish is golden brown. Let knish rest 10 minutes before serving.

Nutrition Facts : Calories 200

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE



Fillet of Beef with Caramelized Onions and Shallot Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds of beef tenderloin, trimmed of all fat
3 tablespoons olive oil
2 large onions, thinly sliced
Salt and pepper, to taste
4 plum tomatoes, roughly chopped
2 bunches arugula, washed, drained, roughly chopped
1 tablespoon butter
2 shallots, minced
1/3 cup brandy
1 cup beef or veal stock
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
  • Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
  • Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
  • Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
  • Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES



Caramelized Onion and Roast Beef Tea Sandwiches image

Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon olive oil
4 large Vidalia onions (about 3 pounds), cut into 1/2-inch dice
4 tablespoons prepared horseradish
8 ounces cream cheese, room temperature
Coarse salt and freshly ground pepper
18 thin slices wheat bread
8 ounces roast beef, thinly sliced

Steps:

  • In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
  • In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

BEEF TIPS AND CARAMELIZED ONION CASSEROLE



Beef Tips and Caramelized Onion Casserole image

Beef tips and caramelized onions are baked and topped with cheese toast. This recipe is a cross between French Onion Soup and beef stew, only better. Recipe is from Paula Deen's magazine.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
4 lbs sirloin tip roast, trimmed and cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
4 large sweet onions, thinly sliced
4 garlic cloves, minced
1/3 cup all-purpose flour
2 (10 1/2 ounce) cans beef consomme
1 (14 ounce) can beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
0.5 (14 ounce) package French bread, cut into 1/4-inch thick slices and toasted
1 1/2 cups mozzarella cheese, shredded
fresh thyme, for garnish

Steps:

  • In large Dutch oven, heat olive oil over medium-high heat.
  • Sprinkle roast with salt and pepper.
  • Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
  • In the same Dutch oven, melt butter over medium heat.
  • Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
  • Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
  • Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
  • Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
  • Simmer, stirring occasionally, uncovered, for 1 hour.
  • Stir in cream, and simmer, uncovered, for 30 minutes.
  • Discard bay leaves.
  • Preheat broiler.
  • Lightly grease a 13x9-inch baking dish.
  • Spoon roast mixture into prepared baking dish.
  • Place toasted French bread slices evenly over roast.
  • Sprinkle with cheese.
  • Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
  • Garnish with fresh thyme, if desired.
  • Serve immediately.

Nutrition Facts : Calories 801.2, Fat 50.4, SaturatedFat 21.6, Cholesterol 194.8, Sodium 1399.3, Carbohydrate 27.8, Fiber 2, Sugar 4, Protein 56.6

BEEF AND CARAMELIZED ONION CANAPES



Beef and Caramelized Onion Canapes image

Roast beef from the deli makes these canapes a cinch to put together and pretty enough for a dinner party.

Provided by Jeannette

Categories     Canapes and Crostini

Time 43m

Yield 8

Number Of Ingredients 7

1 baguette, sliced
1 tablespoon olive oil
1 red onion, sliced
¼ cup red wine
⅓ cup mayonnaise
1 tablespoon horseradish
½ pound thinly sliced deli roast beef

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spread baguette slices on a baking sheet.
  • Heat oil in a skillet over medium-low heat. Cook and stir red onion until it starts to soften, about 5 minutes. Cover and cook, stirring occasionally, until completely soft, about 10 minutes. Uncover and pour in red wine; increase heat and stir constantly until wine evaporates, 3 to 5 minutes. Remove from heat and let cool.
  • Bake baguette slices in the preheated oven until lightly toasted, about 5 minutes.
  • Mix mayonnaise and horseradish together in a bowl.
  • Spread mayonnaise-horseradish mixture over baguette slices; cover with onion and roast beef.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 10.6 g, Fiber 1.3 g, Protein 11 g, SaturatedFat 1.9 g, Sodium 622.1 mg, Sugar 2.1 g

ROAST BEEF SANDWICHES WITH CARAMELIZED ONION



Roast Beef Sandwiches With Caramelized Onion image

Make and share this Roast Beef Sandwiches With Caramelized Onion recipe from Food.com.

Provided by JESMom

Categories     Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 5

1 teaspoon olive oil
1 vidalia onion, cut into strips
6 teaspoons honey mustard
6 slices rye bread
6 ounces roast beef

Steps:

  • Cook the onion in the oil in a large skillet over medium heat for about 8 minutes, until it's soft, stirring occasionally.
  • Reduce the heat to low and cook until the onion is golden brown, about 20 minutes more.
  • Spread 1/3 of the mustard on 3 slices of bread. Add the onion mixture and beef.

Nutrition Facts : Calories 316.9, Fat 9.4, SaturatedFat 2.5, Cholesterol 44.2, Sodium 545, Carbohydrate 37.3, Fiber 4.4, Sugar 5.8, Protein 21.1

BEEF TIPS & CARAMELIZED ONION CASSEROLE



Beef Tips & Caramelized Onion Casserole image

The inviting flavor of beef sweetened with rich caramelized onions makes this a recipe you'll want to repeat. Mashed potatoes make the perfect partner. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 15

4 pounds beef sirloin tip roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
4 large sweet onions, halved and thinly sliced
3 tablespoons butter
4 garlic cloves, minced
2/3 cup all-purpose flour
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup heavy whipping cream
8 slices French bread (1/2 inch thick), toasted
1 cup shredded part-skim mozzarella cheese

Steps:

  • Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13x9-in. baking dish., In the same skillet, cook onions in butter over medium-low heat for 25-30 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Preheat oven to 325°. Stir flour into onion mixture until blended; gradually add consomme and broth. Stir in Worcestershire sauce and bay leaves. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over beef., Cover and bake 1 hour. Carefully stir in cream; discard bay leaves. Bake, uncovered, 25-35 minutes or until meat is tender. Place toast over beef mixture; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 585 calories, Fat 26g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 1039mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 56g protein.

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