Beef Brisket With Carrots And Prunes Recipes

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BRISKET WITH CARROTS AND ONIONS



Brisket with Carrots and Onions image

Provided by Ina Garten

Categories     main-dish

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 10

6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
  • Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
  • To serve, slice the meat across the grain. Serve with the vegetables.

BEEF BRISKET WITH MERLOT AND PRUNES



Beef Brisket with Merlot and Prunes image

Provided by Diane Rossen Worthington

Categories     Food Processor     Braise     Passover     High Fiber     Purim     Dinner     Prune     Brisket     Red Wine     Kosher     Kosher for Passover     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 12

1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat
2 tablespoons olive oil
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
1 cup Merlot or other dry red wine
2 pounds onions, sliced
4 medium carrots, peeled, thinly sliced
16 garlic cloves, peeled
1 1/2 cups pitted large prunes (about 8 ounces)
1 tablespoon finely chopped fresh thyme
1/2 cup plus 1 tablespoon prune juice
3 tablespoons plus 1 teaspoon balsamic vinegar
2 tablespoons chopped fresh Italian parsley

Steps:

  • Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.
  • Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.
  • Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.
  • Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.
  • Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve.
  • More info:
  • Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.
  • What to drink:
  • You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.

BEEF BRISKET WITH CARROTS AND PRUNES



Beef Brisket With Carrots and Prunes image

Although I personally rather not eat red meat I almost fell for this. It smelled so good and mouthwatering. The ones I made it for said it was great and asked for the recipe. Must try it with chicken.....

Provided by Chef Dudo

Categories     Meat

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 lbs boneless beef brisket
1 tablespoon vegetable oil
1 cup chopped onion
3 cups carrots, sliced in ovals
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
8 ounces pitted prunes
1/2 cup water

Steps:

  • Heat oil and brown beef brisket.
  • Remove meat and pour off drippings.
  • Add onion to pan, cook and stir 5 minutes or until tender.
  • Add 1/2 cup water to pan.
  • Return meat to pan, bring to a boil.
  • Reduce heat, cover tightly and simmer 2-3 hours.
  • Check that it is not drying out, if so, add some more water.
  • Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper.
  • Continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender.
  • Add prunes, cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced and prunes are plumped.

Nutrition Facts : Calories 1006.2, Fat 72.8, SaturatedFat 28.6, Cholesterol 193.2, Sodium 600.5, Carbohydrate 41.5, Fiber 4.8, Sugar 26.9, Protein 46.4

BEEF BRISKET BRAISED WITH DRIED FRUIT, YAMS AND CARROTS



Beef Brisket Braised with Dried Fruit, Yams and Carrots image

Categories     Beef     Braise     Passover     High Fiber     Rosh Hashanah/Yom Kippur     Dried Fruit     Carrot     Sweet Potato/Yam     Kosher     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

3 tablespoons vegetable oil
3 medium onions, chopped
4 large garlic cloves, chopped
1 teaspoon paprika
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
3 1/2 cups chicken stock or canned broth
1 1/2 cups dry red wine
3 bay leaves
1 4-pound boneless first-cut beef brisket
Paprika
1 6-ounce package dried apricots
1 1/2 cups pitted prunes
3 pounds yams, peeled, cut into 1 1/2-inch pieces
6 large carrots, peeled, cut into 1 1/2-inch pieces
Minced fresh parsley

Steps:

  • Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.
  • Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.
  • Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325°F oven and bake until brisket is heated through, about 30 minutes.)

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Top Asked Questions

How to cook brisket in the oven with prunes?
Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven. Braise brisket until tender, about 3 hours 15 minutes.
How to cook a brisket in a crock pot?
Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven. Braise brisket until tender, about 3 hours 15 minutes.
What do you put on a brisket before grilling?
Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar.
How long to cook a brisket in the oven?
Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan.

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