Braised Beef Brisket With Onions Mushrooms And Balsamic Recipes

BEER-BRAISED BRISKET WITH ONIONS

Steps:

• Preheat oven to 350 degrees F.
• Pat brisket dry and sprinkle with salt and pepper.
• Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
• Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
• Remove from heat and transfer half the onions to a bowl.
• Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
• Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
• Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
• Cool in sauce, uncovered about 30 minutes.
• Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
• Slice meat across the grain and serve with the sauce.

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.

BEER-BRAISED BRISKET WITH ONIONS

Steps:

• Preheat oven to 350°F.
• Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
• Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
• Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
• Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.