Beef Brisket With Mushrooms And Pearl Onions Recipes

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

BEEF BRISKET WITH MUSHROOMS AND PEARL ONIONS

Steps:

• Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
• Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
• In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
• Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.

BRAISED BRISKET WITH MUSHROOM ONION GRAVY

Steps:

• Place the mushrooms in a small bowl. Bring 1 cup of the water to a boil. Pour over the mushrooms. Let stand for 30 minutes to soften.
• Remove the mushrooms from the soaking liquid, squeezing as much liquid as possible back into the bowl. Coarsely chop the mushrooms.
• Strain the soaking liquid through a coffee filter or 2 layers of cheesecloth. Set aside.
• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the oil in a heavy large Dutch oven over medium heat. Add the onions and saute for about 10 minutes, until translucent.
• Reduce heat to low. Cook for about 15 minutes, until the onions begin to brown, stirring from time to time.
• Add the vinegar and cook, stirring, for about 10 minutes, until the onions turn a deep golden brown.
• Add the wine and bring to a boil, scraping up any browned bits in the pot. Transfer the mixture to a bowl.
• Heat the remaining 2 tablespoons oil in the same Dutch oven over high heat. Season the brisket with salt and pepper. Brown well on all sides. Transfer the meat to a platter.
• Add the mushroom-soaking liquid to the Dutch oven and bring to a boil, scraping up any browned bits.
• Return the brisket to the pot, along with the onion-wine mixture, the remaining 3 cups water, the mushrooms, garlic, thyme and bay leaves. Bring to a boil.
• Tightly cover the pan. Place in the oven and cook for about 3 hours, until the brisket is very tender.
• Transfer the meat to a platter and tent with foil.
• Remove the bay leaves from the cooking liquid. Working in batches, puree the cooking liquid in a processor until smooth. Transfer to a large saucepan. Adjust seasoning and rewarm, if necessary.
• Cut the brisket across the grain into thin slices. Arrange on a platter. Spoon the sauce over the meat.

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND D

Steps:

• Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
• Preheat the oven to 350°F Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
• Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
• In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
• When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
• To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.
• Wolfgang's Easy Tips:.
• • If you can't find a 5-pound brisket at your supermarket, cook 2 smaller pieces.
• • While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat. The results should be so tender that you can pull the meat apart with a fork.
• • To prepare the pearl onions, bring a saucepan of water to a boil. Add the pearl onions and blanch them for 30 seconds. Drain and immediately immerse them in a bowl of ice and water. Cut the very ends off at the stem ends, peel the onions, and leave them whole.
• • For neater slices, you could let the brisket cool before cutting it across the grain. Reheat the slices in the sauce. That makes brisket an ideal dish to prepare ahead. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving.

BEEF BRISKET WITH MUSHROOMS AND PEARL ONIONS

Steps:

• Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
• Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
• In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
• Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.

BEEF BRISKET WITH PEARL ONIONS AND BABY CARROTS

Steps:

• Preheat oven to 450°F. Sprinkle brisket with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Brown brisket, about 5 minutes per side. Transfer to large roasting pan. Add chopped onions, chopped carrot, celery and garlic to pot; sauté until golden, about 10 minutes. Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes. Add stock to pot; bring to boil. Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.
• Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3 1/2 hours.
• Transfer meat to platter. Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3 1/2 cups. Season with salt and pepper. Thinly slice meat across grain. (Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; rewarm in 350°F oven about 40 minutes. Rewarm sauce.)
• Heat 1 tablespoon oil in large skillet over medium heat. Add baby carrots, pearl onions and 1 tablespoon thyme; sauté until golden, about 5 minutes. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper.
• Serve meat with sauce and vegetables.

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS

Steps:

• Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
• Preheat the oven to 350°F.
• Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
• Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
• In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
• When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
• To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.

BEEF BRISKET WITH MUSHROOMS AND PEARL ONIONS

Steps:

• Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
• Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
• In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
• Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.

BEEF BRISKET WITH MUSHROOMS AND PEARL ONIONS

Steps:

• Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
• Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
• In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
• Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.