ITALIAN BRAISED BEEF WITH ROOT VEGETABLES
My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.
Provided by Michael Symon : Food Network
Time 12h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
- For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
BRAISED BEEF BRISKET
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Provided by Susan Feniger
Categories Garlic Onion Tomato Braise Father's Day Dinner Vinegar Brisket Carrot Fall Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (as part of hash)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in lower third.
- Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
- Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.
SOUTHERN BARBECUED BRISKET
Ever since a former neighbor shared this recipe with me, it has been a family favorite. Since it makes a lot, it's good for a company dinner or buffet. The meat gets nice and tender from baking slowly for several hours. -Lorraine Hodge, McLean, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat., Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through.
Nutrition Facts : Calories 279 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
ITALIAN BEEF BRISKET
This recipe produces an amazingly tender and flavorful beef brisket. The original recipe was given to me by a butcher at a meat market, but it has evolved over the years.
Provided by Kit_Kat
Categories Meat
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a mixing bowl.
- Place brisket in a shallow roasting pan.
- Pour gravy mixture over brisket.
- Cover tightly with aluminum foil.
- Bake at 300 for 4 hours. Do not unwrap foil while baking!
- Remove from oven after 4 hours and allow to stand in pan while still covered with foil for 10-20 minutes.
- Slice across the grain of the meat and serve.
- This recipe may be halved for a smaller brisket.
WINE-BRAISED BEEF BRISKET
This is yummy the day you make it, but is even more delicious the next day.
Provided by RickyBobby
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
- Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
- Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
- Place the brisket back into the roasting pan and cover pan with foil.
- Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g
BRAISED BEEF BRISKET, SOUTHERN ITALIAN STYLE RECIPE
Provided by á-24544
Number Of Ingredients 16
Steps:
- INSTRUCTIONS 1. Heat oven to 500 degrees. Crush spices or grind them coarsely; press them into brisket and set aside 2. Using two burners if necessary, heat oil in large, heavy roasting pan long and wide enough to hold brisket and at least 2 inches deep. Add brisket; cook over medium-high heat, turning once with tongs, until brown on both sides, about 10 minutes. Remove brisket and set aside. Add wine; bring to boil, scraping bottom of pan with wooden spoon to loosen brown bits; reduce by half. Add chicken broth and tomatoes; bring to simmer. Remove pan from heat. Season brisket lightly with salt, dried rosemary and oregano and return to roasting pan. Scatter vegetables and pancetta or bacon around brisket. 3. Put roasting pan in oven and cook, stirring vegetables occasionally to avoid burning, until thickest part of brisket reaches an internal temperature of around 130 degrees, about 20 minutes. Add enough broth to the pan to come about halfway up the side of the meat (another 1 to 3 cups). 4. Remove pan from oven; reduce oven temperature to 250 degrees. Do not return brisket to oven until temperature drops to 250 degrees. Add enough chicken stock to pan so that liquid comes about halfway up side of meat, baste brisket, and return to oven. Braise brisket, basting and turning every 1/2 hour or so, until meat just gives when pierced with meat thermometer and brisket's internal temperature registers around 175 degrees, 1 1/2 to 2 1/2 hours. 5. Remove brisket from braising liquid and wrap in foil. Strain braising liquid into large mixing bowl. Reserve vegetables, squeezing garlic cloves from heads. Transfer braising liquid to tall, narrow container, and let stand until fat rises. Skim and discard fat. Puree vegetables, including garlic, with 1/2 cup braising liquid in food processor or blender. Add olives, pureed vegetables and braising liquid to a sauté pan and simmer until reduced to thin sauce consistency; 15 to 20 minutes. 6. Meanwhile, cut brisket across the grain into thin slices (about 1/8-inch thick). Arrange slices of meat on warm plates; generously ladle sauce over meat. Garnish with parsley, and serve immediately.
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