Blazing Brisket Recipes

CLASSIC BRAISED BRISKET

Classic Braised Brisket image

This is a brisket worthy of a celebration. Most braised briskets are made with just the flat. Ours is a whole cut (which includes the flat and the point), that is braised in white wine and chicken stock with a mix of sweet onions, leeks and pearl onions. The result is super tender meat with an almost French onion soup-like sauce that is perfect for a Passover or Rosh Hashanah crowd. A fresh salad of raw shallots, scallions, parsley, mint and a splash of vinegar tops the roast, providing a bright counterpoint to the richness of the slow-cooked onions and meat.

Provided by Food Network Kitchen

Categories main-dish

Time 7h

Yield 20 servings

Number Of Ingredients 16

Ingredients

One 12-pound whole brisket (point and flat cuts; see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium sweet onions, cut into eighths (about 1 1/2 pounds)
2 cups white wine
4 cups chicken broth, plus more if needed
6 cloves garlic
4 sprigs thyme
1 pound pearl onions, peeled (see Cook's Note)
3 large leeks, halved lengthwise, cleaned and cut into 4-inch lengths, top green parts discarded
1/4 cup honey
1/2 cup fresh parsley leaves, roughly chopped
10 fresh mint leaves, roughly chopped
6 scallions or spring onions, thinly sliced
1 large shallot, thinly sliced
1 tablespoon white wine vinegar

Steps:

Preheat the oven to 325 degrees F.
Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

BLAZING BRISKET

Blazing Brisket image

This 'Blazing Brisket' is a family recipe from Hungary which has been passed down through my family for generations.

Provided by MATTBLOOM

Categories World Cuisine Recipes European Eastern European Hungarian

Time 13h

Yield 20

Number Of Ingredients 11

Ingredients

5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
¼ cup salt
1 cup butter
½ cup minced garlic
½ cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 ½ tablespoons prepared horseradish

Steps:

Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

Nutrition Facts : Calories 801.9 calories, Carbohydrate 4.3 g, Cholesterol 121.1 mg, Fat 78.6 g, Fiber 0.6 g, Protein 19.1 g, SaturatedFat 27.7 g, Sodium 776.5 mg, Sugar 1 g

20 BEEF BRISKETS NOBODY CAN RESIST

20 Beef Briskets Nobody Can Resist image

Provided by insanelygood

Categories Beef Recipe Roundup

Number Of Ingredients 20

Ingredients

Slow Cooker Beef Brisket with BBQ Sauce
Onion-Braised Beef Brisket
Baked Corned Beef Brisket
Texas Smoked Brisket
Holiday Brisket
Crock-Pot Brisket Sandwich Recipe
Brisket Tacos
Braised Brisket with Red Wine and Honey
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Brisket Nachos
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Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a brisket recipe in 30 minutes or less!

Nutrition Facts :

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