Braised Brisket With Garlic Recipes

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BRAISED BRISKET WITH GARLIC



Braised Brisket with Garlic image

Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h30m

Yield 10

Number Of Ingredients 10

1 lemon
3 tablespoons olive oil
5 pounds beef brisket
36 cloves garlic, peeled
2 tablespoons red wine vinegar
3 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
3 sprigs fresh thyme leaves, or more to taste
2 sprigs fresh rosemary leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon minced garlic

Steps:

  • Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
  • Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
  • Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
  • Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
  • Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
  • Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
  • Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
  • Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

Nutrition Facts : Calories 770.8 calories, Carbohydrate 5.7 g, Cholesterol 165.6 mg, Fat 64.3 g, Fiber 0.8 g, Protein 40.5 g, SaturatedFat 24.8 g, Sodium 297.5 mg, Sugar 1 g

BEER, GINGER, AND GARLIC BRAISED BRISKET



Beer, Ginger, and Garlic Braised Brisket image

Provided by Aarti Sequeira

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons canola oil
1 (3-pound) beef brisket, trimmed of excess fat and silver skin
Kosher salt and freshly ground black pepper
1 (2-inch) stick cinnamon
10 whole cloves
4 green cardamom pods, crushed
2 pounds white onions, sliced 1/2-inch thick (about 3 medium)
3 tablespoons Ginger-Garlic Paste, recipe follows
1 tablespoon dark brown sugar
1 (22-ounce) lager beer (recommended: Sapporo)
1 cup beef or chicken broth
1 teaspoon apple cider vinegar
1/2 cup cloves garlic
1/2 cup (1/2-inch slices) fresh ginger
1/4 cup canola oil

Steps:

  • Preheat the oven to 325 degrees F.
  • Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate.
  • Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes.
  • Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid.
  • When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
  • When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat. Spoon a little gravy over the top and enjoy a slice of brisket heaven!
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Nutrition Facts : Calories 457 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 156 milligrams, Sodium 225 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 57 grams, Sugar 4 grams

BRAISED BRISKET WITH ONIONS & GARLIC



Braised Brisket With Onions & Garlic image

Make and share this Braised Brisket With Onions & Garlic recipe from Food.com.

Provided by Old Magic1 Barfield

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs boneless beef brisket
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 large onions, 1/2 inch thick slices
2 tablespoons cornstarch, dissolved in
1/4 cup water

Steps:

  • Pre-heat oven to 350 degrees F.
  • Place beef brisket, fat side up, in large roasting pan.
  • Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
  • Roast in oven 1 hour or until onions are lightly browned.
  • Add 1 cup hot water.
  • Carefully cover pan tightly with aluminum foil.
  • Reduce oven to 325F and continue cooking 2 hours or until brisket is tender.
  • To make gravy, skim fat from pan juices.
  • Add cornstarch mixture to pan juices.
  • Cook over medium heat until gravy boils and thickens, stirring constantly.
  • Carve brisket across the grain into thin slices; serve with onions and gravy.
  • Makes 6 to 8 servings.

Nutrition Facts : Calories 987.1, Fat 80.3, SaturatedFat 32.4, Cholesterol 220.8, Sodium 584, Carbohydrate 10.5, Fiber 1.1, Sugar 3.2, Protein 52

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

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.

BRAISED BEEF BRISKET



Braised Beef Brisket image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 3h20m

Yield 8 servings

Number Of Ingredients 15

6 pounds beef brisket
2 pig's feet
2 leeks, chopped
4 stalks celery, chopped
6 cloves garlic, peeled and left whole
4 carrots, chopped
4 tablespoons tomato paste
3 cups dry red wine
1/4 cup cognac
2 sprigs thyme
4 strips orange peel
Coarse salt and freshly ground pepper to taste
24 small white onions
16 small white turnips
1 1/2 pounds potatoes

Steps:

  • Preheat oven to 350 degrees.
  • Using a large casserole, brown the brisket and pour away the fat. Set the brisket aside. Add the pig's feet and brown lightly with the leeks, celery, garlic and carrots. Cook for five minutes, stirring frequently.
  • Add the tomato paste, wine, cognac, thyme and orange peel. Return the brisket to the casserole. Season with salt and pepper and distribute the vegetables evenly around and on top of the brisket.
  • Cover and bake for three hours, turning the brisket once, and basting it every half hour.
  • Meanwhile, boil the onions until the skins are soft. Drain, cool and peel.
  • Half an hour before the brisket is cooked, add the onions to the casserole. Meanwhile, peel the turnips and potatoes. If the potatoes are large, cut them into smaller cubes the same size as the turnips. Boil them until cooked, drain and keep warm.
  • Place the brisket on a heated serving platter and arrange the vegetables around it. Remove the meat from the pig's feet and add.

BRAISED BRISKET WITH CARROTS, GARLIC, AND PARSNIPS



Braised Brisket with Carrots, Garlic, and Parsnips image

Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same roasting pan, making this a one-pot meal. For step-by-step photos, see our Brisket 101 How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 13

1 first cut of beef brisket (5 pounds)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more if needed
1 large onion, halved and thinly sliced
2 garlic cloves, minced, plus 1 head, halved horizontally
2 tablespoons tomato paste
1 1/2 cups dry red wine
4 1/2 cups homemade or store-bought low-sodium chicken stock
2 fresh or dried bay leaves, plus more fresh for garnish if desired
1 pound parsnips, peeled and halved
20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch
10 ounces red pearl onions, peeled (about 2 1/2 cups)
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
  • Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
  • Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
  • Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
  • Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
  • Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.

BRAISED BRISKET



Braised Brisket image

Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket; refrigerate in a covered container until ready to use.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 3h20m

Number Of Ingredients 9

1 well-trimmed beef brisket (3 1/2 pounds)
Coarse salt and ground pepper
2 1/2 teaspoons ground ginger
3/4 teaspoon ground allspice
3/4 cup cider vinegar
1/2 cup tomato paste
1/3 cup light-brown sugar
1 small onion, finely chopped
6 garlic cloves, minced

Steps:

  • Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
  • Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil).
  • Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
  • Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.

Nutrition Facts : Calories 526 g, Fat 34 g, Fiber 1 g, Protein 39 g

BRAISED BRISKET WITH ONIONS & GARLIC



Braised Brisket with Onions & Garlic image

Make and share this Braised Brisket with Onions & Garlic recipe from Food.com.

Provided by Dancer

Categories     Meat

Time 3h

Yield 6-8

Number Of Ingredients 6

3 -5 lbs boneless beef brisket
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 large onions, 1/2-inch thick slices
2 tablespoons cornstarch, dissolved in 1/4-cup water

Steps:

  • Heat oven to 350 F.
  • Place beef brisket, fat side up, in large roasting pan.
  • Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
  • Roast in oven 1 hour or until onions are lightly browned.
  • Add 1 cup hot water.
  • Carefully cover pan tightly with aluminum foil.
  • Reduce oven to 325 F and continue cooking 2 hours or until brisket is tender.
  • To make gravy, skim fat from pan juices.
  • Add cornstarch mixture to pan juices.
  • Cook over medium heat until gravy boils and thickens, stirring constantly.
  • Carve brisket across the grain into thin slices; serve with onions and gravy.

Nutrition Facts : Calories 341.5, Fat 11.7, SaturatedFat 4.2, Cholesterol 151.9, Sodium 579.3, Carbohydrate 9.9, Fiber 1.4, Sugar 3.2, Protein 49.6

BRAISED BRISKET WITH THIRTY-SIX CLOVES OF GARLIC



Braised Brisket with Thirty-Six Cloves of Garlic image

Provided by Jayne Cohen

Categories     Garlic     Braise     Passover     Father's Day     Dinner     Rosemary     Brisket     Kosher     Kosher for Passover     Simmer     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

About 36 fat unpeeled garlic cloves (1 2/3 to 2 cups) or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic
3 tablespoons olive oil
A first-or second-cut beef brisket (about 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry
2 tablespoons red wine vinegar
3 cups chicken broth, preferably homemade or good-quality low-sodium purchased
3 or 4 fresh thyme sprigs, or 2 teaspoons dried leaves
2 fresh rosemary sprigs, plus 1 teaspoon chopped leaves
Salt and freshly ground black pepper
1 teaspoon grated lemon zest

Steps:

  • Preheat the oven to 325°F.
  • Drop the garlic cloves into a small saucepan of boiling water for 30 seconds. Drain immediately. Peel as soon as the garlic is cool enough to handle. Set aside on paper towels to dry.
  • Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer. Use two burners, if necessary. Add the brisket and brown well on both sides, about 10 minutes. Transfer the brisket to a platter and set aside. (Or brown the meat under the broiler: place the brisket, fat side up, on a foil-lined broiler pan under a preheated broiler. Broil for 5 to 6 minutes on each side, until browned. Don't allow it to develop a hard, dark crust, which might make the meat tough or bitter. Move the meat around as necessary, so it sears evenly.)
  • Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves. Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold. Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Add the stock, thyme, and rosemary sprigs, and reduce the heat to a simmer. Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up. Spoon the garlic cloves over the meat.
  • Place the brisket in the oven, cover (if you have no lid, use heavy-duty foil), and cook, basting every half-hour, until the meat is fork tender, 2 1/2 to 3 hours or longer. (As the meat cooks, periodically check that the liquid is bubbling gently. If it is boiling rapidly, turn the oven down to 300°F.)
  • The brisket tastes best if it is allowed to rest, reabsorbing the juices lost during braising, and it's easiest to defat the gravy if you prepare the meat ahead and refrigerate it until the fat solidifies. That is the method I use, given here, but the gravy can be prepared by skimming the fat in the traditional way, if you prefer. If you go that route though, do let the meat rest in the pan sauce for at least an hour.
  • Cool the brisket in the pan sauce, cover well with foil, and refrigerate until the fat congeals. Scrape off all solid fat. Remove the brisket from the pan and slice thinly across the grain.
  • Prepare the gravy: Bring the braising mixture to room temperature, then strain it, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid. Puree about one half of the cooked garlic with 1 cup of the defatted braising liquid in a food processor or a blender. (If you want a smooth gravy, puree all of the cooked garlic cloves.) Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Boil down the gravy over high heat, uncovered, to the desired consistency. Taste and adjust the seasoning. Rewarm the brisket in the gravy until heated through.
  • Arrange the sliced brisket on a serving platter. Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.

SPICE-RUBBED BRAISED BRISKET



Spice-Rubbed Braised Brisket image

With its assertive coffee and spice rub, this brisket cooks long enough to become very tender. A final sear under the broiler thickens the sauce into a glaze for the top. This recipe calls for the lean first cut, also known as the flat cut, and works with the much fattier second cut, sometimes labeled the point cut or deckle. This dish is delicious the day it's made, but tastes even better prepared ahead of time. After chilling, the meat is easier to slice and the fat a snap to remove.

Provided by Susan Spungen

Categories     dinner, meat, project, roasts, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 21

2 tablespoons finely ground coffee
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 1/2 teaspoons kosher salt
1 (4- to 5-pound) first-cut brisket
2 tablespoons olive oil
1 large onion, sliced
6 garlic cloves, peeled
1/2 cup dry red wine
1 1/2 cups pomegranate juice
1 cup chicken stock or water
1 1/2 pounds cipollini onions or small shallots, peeled
1 cup lightly packed Italian parsley leaves with tender stems
1 teaspoon lemon juice (from 1 lemon)
2 teaspoons olive oil
Kosher salt and black pepper
1/2 cup pomegranate seeds
Mashed potatoes, for serving

Steps:

  • Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
  • Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
  • Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
  • Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
  • Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
  • Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
  • Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
  • To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

BRAISED BRISKET WITH GARLIC



Braised Brisket with Garlic image

Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.

Provided by Campbell's Kitchen

Categories     Swanson®

Time 3h30m

Yield 10

Number Of Ingredients 10

1 lemon
3 tablespoons olive oil
5 pounds beef brisket
36 cloves garlic, peeled
2 tablespoons red wine vinegar
3 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
3 sprigs fresh thyme leaves, or more to taste
2 sprigs fresh rosemary leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon minced garlic

Steps:

  • Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
  • Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
  • Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
  • Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
  • Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
  • Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
  • Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
  • Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

Nutrition Facts : Calories 770.8 calories, Carbohydrate 5.7 g, Cholesterol 165.6 mg, Fat 64.3 g, Fiber 0.8 g, Protein 40.5 g, SaturatedFat 24.8 g, Sodium 297.5 mg, Sugar 1 g

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From fooddiez.com


HOW TO BRAISE BRISKET | COOK'S ILLUSTRATED
2017-11-01 Are you building a menu for an upcoming birthday dinner? You can keep those recipes in a collection called "John’s 50th Birthday," for example. Your collections can include more than just recipes, too. Add how-to articles, videos clips or equipment reviews into the same collection. Create your first collection below to get started.
From cooksillustrated.com


ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
2021-03-24 Transfer the meat to a platter, then add the onions to the pan. Cook, stirring and scraping up the browned bits from the bottom of the pan, until softened and golden brown, about 15 minutes. Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges.
From onceuponachef.com


GARLIC-BRAISED BRISKET | BETTER HOMES & GARDENS
Place meat in a 3-1/2- or 4-quart slow cooker. Arrange onion evenly over meat. Add broth, garlic, vinegar, rosemary, pepper, salt, and basil to cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Transfer …
From bhg.com


RECIPEALLY - HOME
Browse through our recipe library and find results from top recipe sites around the web. Recipes + Menus; Holidays + Seasons; Tips; Videos; Featured +-Braised Brisket with Garlic. Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy. Ingredients. 1 lemon3 tablespoons olive oil5 pounds …
From recipeally.com


BRAISED BRISKET OF BEEF RECIPE - LIFEMADEDELICIOUS.CA
2013-02-27 Pour over beef; turn to coat. Seal bag or cover casserole; refrigerate, turning beef once, at least 8 hours but no longer than 24 hours to marinate. 2. Heat oven to 325ºF. Place beef and marinade in 4-quart Dutch oven or 3-quart casserole. Place onions over top; cover. Roast 2 hours, brushing beef twice with marinade. 3.
From lifemadedelicious.ca


OVEN-BRAISED BEEF WITH TOMATOES AND GARLIC - SMITTEN KITCHEN
2015-02-09 Put roast in cooking insert. Pour tomatoes over roast and scatter garlic around it. Season generously with salt and pepper. Press the meat/stew button, and set the beef to cook at high pressure for 75 minutes. Let the pressure release naturally for 10 minutes, then release the pressure manually, and take out the roast and test for doneness.
From smittenkitchen.com


BRAISED BRISKET - CRAVING TASTY
2019-10-09 Preheat the oven to 325F. Season the brisket with salt and pepper on all sides. Set aside. Heat the butter and the oil in a braising pan over medium-high heat. Add the brisket and sear for about 4-5 minutes per side, or until a light-brown crust appears. Move the brisket to a large cutting board and let rest.
From cravingtasty.com


SIMPLYGOODRECIPE - HOME
Browse through our recipe library and find results from top recipe sites around the web. Recipes + Menus; Holidays + Seasons; Tips; Videos; Featured +-Braised Brisket with Garlic. Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy. Ingredients. 1 lemon3 tablespoons olive oil5 pounds …
From simplygoodrecipe.com


BRAISED BRISKET WITH GARLIC - PLAIN.RECIPES
Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
From plain.recipes


BRAISED BRISKET WITH GARLIC RECIPE
2016-04-20 Submitted by: Rick Tytko Ingredients: 1 lemon 3 T. Olive oil 5 lbs. Beef brisket 36 garlic cloves, peeled 2 T. Red wine vinegar 3 cups beef stock 3-4 sprigs fresh thyme leaves or 2 teaspoons dried ...
From farmanddairy.com


BEST BRAISED BRISKET RECIPES - FOOD NETWORK CANADA
2020-12-03 Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes.
From foodnetwork.ca


BRAISED BRISKET WITH GARLIC - SWANSON®
Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
From worldrecipes.org


BEER-BRAISED BEEF BRISKET WITH CUMIN AND GARLIC - LUCY BUFFETT
Preheat the oven to 325°F. Scatter the onion in the bottom of a large roasting pan. Carefully unwrap the brisket and place it on top of the onion. Pour the beer or honey ale into the pan over the onion. Cover the pan tightly with aluminum foil and bake for 5 to 6 hours. I usually check it at 5 hours. The brisket should be juicy and falling apart.
From lucybuffett.com


BEST TEXAS BRAISED BRISKET RECIPES | THE PIONEER WOMAN | FOOD …
2018-01-24 Directions. Step 1. Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours. Step 2. Meanwhile, preheat the oven to 350ºF.
From foodnetwork.ca


OVEN-BRAISED BEEF BRISKET WITH VEGETABLES RECIPE
2022-02-23 Sprinkle the beef brisket with the coarsely ground pepper and 1/2 teaspoon of salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown the other side and then set the skillet aside.
From thespruceeats.com


OVEN-ROASTED BRISKET - BRAISED WITH ONIONS AND GARLIC
2019-10-23 Start with a 4-5 lb. brisket and coat the outside with a little olive oil and then a basic rub: garlic powder, cayenne, onion powder, black pepper and salt. Use most of the rub on the side without the fat cap. Slice a few onions and spread them in the bottom of a large roasting pan. This picture is light on the onions, so don't go by this—add ...
From southernfoodandfun.com


FENNEL-GARLIC BRAISED BRISKET WITH ROASTED PEPPERS & POTATOES
Continue to roast the brisket, uncovered, basting with sauce once or twice, until very tender, 1 to 1 1/2 hours more. Step 6. To prepare vegetables: When the brisket has about 1 1/2 hours of roasting time left, toss bell pepper strips and potatoes in a large bowl with 3 tablespoons oil and 1/4 teaspoon each salt and pepper.
From eatingwell.com


CLASSIC OVEN-BRAISED BRISKET RECIPE - TODAY
2018-01-24 Freshly cracked pepper. 2 medium red onions, sliced. 2 medium carrots, diced. 2 celery ribs, diced. 1 head garlic, minced. 3 tablespoons tomato paste. 2 cups good-quality dry red wine. 1 cup beef ...
From today.com


EASY BRAISED BRISKET RECIPE | MYRECIPES
Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut ...
From myrecipes.com


TENDER BRAISED BEEF BRISKET | CHEW OUT LOUD
Instructions. Preheat oven to 350F with rack on lower middle position. Pat dry the brisket and evenly season both sides with the salt and pepper. Set aside. Heat olive oil in heavy, oven-proof pot until sizzling. Add onions and stir frequently until softened and browned, about 10 minutes.
From chewoutloud.com


BRISKET RECIPES: 7 WAYS TO MAKE IT BETTER THAN BUBBE'S
First, make sure to brown your beef brisket to get that nice, slightly crispy outer coating. Then, the long low-heat cooking begins to render fat from the all-important fat cap and break down ...
From greatist.com


BRAISED BRISKET WITH ONIONS GARLIC BEST RECIPES
Fried Green Tomatoes in the Air Fryer. Fried green tomatoes made healthier thanks to the air fryer. Provided by Soup Loving Nicole
From find-easy-recipes.com


BRAISED BEEF BRISKET - MISS CHINESE FOOD
2021-05-26 The practice of braised beef brisket Step 1. Prepare ingredients: sirloin washed and cut; carrots peeled and cut into hobs; prepared seasonings: ginger slices, garlic, dried chili segments, pepper, stewed meat;
From misschinesefood.com


BRAISED BRISKET WITH GARLIC RECIPE - FOOD NEWS
Braised Brisket With Onions & Garlic Recipe. Add the garlic and tomato paste. Cook 1 minute more. Add beer, broth, and bacon bits. Bring to a boil then reduce heat to simmer. Braise the brisket, covered, in the oven for 2 to 3 hours. Add carrots, potatoes, and turnips for the last 45 minutes. Transfer the brisket and vegetables with a slotted spoon to a plate and keep warm, …
From foodnewsnews.com


3LB BRISKET RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CLASSIC BRAISED BEEF BRISKET - COBEEF.COM
Cooking: Heat oven to 325°F. Rub garlic over surface of beef Brisket. Heat large skillet or large braising pan over medium heat until hot. Place brisket in skillet, fat side down first; brown evenly on both sides. Remove brisket from skillet; season with salt and pepper. Pour off drippings if using same pan in oven.
From cobeef.com


(RECIPE) BRISKET WITH SHERRY BRAISED ONIONS
is hot, carefully add the brisket. Sear the brisket until richly seared and dark brown, about 2-3 minutes per side. Remove from the pan and set aside on a large plate or platter. Add the onions, shallot, and garlic to the pan and sauté for 1-2 minutes. Deglaze the pan with sherry wine, using your spoon to scrape up any browned bits, bring to a ...
From myolive.ca


GARLIC BRAISED BRISKET RECIPE
Get one of our Garlic braised brisket recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Beer Braised Brisket This beer braised brisket recipe makes you familiarize with the step by step method of approach for making a highly deli. Bookmark. 45 min; 6 Yield; 98% Braised Chicken and Kale with Paprika and White Wine This …
From crecipe.com


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