ONION-BRAISED BEEF BRISKET
The multicooker has the ability to produce meltingly tender brisket and a flavorful sauce, but getting there requires a few tricks. We started with a flat cut brisket, which we halved to make it easier to fit in the multicooker. Browning both halves built up a savory base for our braising liquid, and by further amping up the braising liquid's flavor with lots of aromatics, it could later double as a luxurious serving sauce. We softened a generous 2½ pounds of onions in the rendered fat from the meat, adding garlic, tomato paste, paprika, cayenne, and plenty of herbs to round out the flavor. A combination of broth and wine added savory depth and brightness. Our brisket needed a long cooking time, whether we cooked it on the pressure setting or the slow setting, to become fully tender, but our real breakthrough came when we left the brisket in the turned-off multicooker for an extra hour: This rest time allowed the meat to soak up some of the liquid it had lost during cooking, leading to a moister, more sliceable texture. After the brisket's rest, we took it out of the pot and used the sauté function to reduce the sauce to the right consistency before serving.
Provided by America's Test Kitchen
Categories Main Course
Number Of Ingredients 14
Steps:
- Pat brisket dry with paper towels and place fat side up on cutting board. Using fork, poke holes in meat through fat layer about 1 inch apart. Season with salt and pepper.
- Using highest sauté or browning function, heat oil in multi- cooker for 5 minutes (or until just smoking). Place 1 brisket half fat side down in multicooker and cook until well browned, about 8 minutes. Flip brisket and cook until well browned on second side, 3 to 5 minutes; transfer to large plate. Repeat with second brisket half; transfer to plate.
- Add onions and ¼ teaspoon salt to fat left in multicooker and cook until onions are softened, 10 to 12 minutes. Stir in garlic, tomato paste, paprika, and cayenne and cook until fragrant, about 1 minute. Stir in broth, wine, bay leaves, and thyme sprigs, scraping up any browned bits. Nestle brisket halves into onion mixture (pieces will overlap), adding any accumulated juices.
- TO PRESSURE COOK: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1½ hours. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure and let brisket sit, covered, for 1 hour. Carefully remove lid, allowing steam to escape away from you.
- TO SLOW COOK: Lock lid in place and open pressure release valve. Select low slow cook function and cook until beef is tender and knife slips easily in and out of meat, 6½ to 7½ hours. (If using Instant Pot, select high slow cook function and increase cooking range to 10 to 11 hours.) Turn off multicooker and let brisket sit, covered, for 1 hour. Carefully remove lid.
- Transfer brisket to carving board and tent with aluminum foil. Strain braising liquid through fine-mesh strainer into bowl. Discard bay leaves and thyme sprigs. Reserve onions in separate bowl. Let liquid settle, then skim excess fat from surface using large spoon. Return liquid to multicooker and cook using highest sauté or browning function until reduced to about 2 cups, 15 to 20 minutes.
- Slice brisket against grain into ¼-inch-thick slices and place slices on serving dish. Stir reserved onions and vinegar into sauce, and season with salt and pepper to taste. Spoon sauce over brisket and serve.
Nutrition Facts : Calories 442 kcal, Carbohydrate 14 g, Protein 48 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 140 mg, Sodium 255 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 3h30m
Yield 10
Number Of Ingredients 10
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
CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
- Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
- Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
- Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
- To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
- Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams
CLASSIC BRAISED BRISKET
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
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 BRISKET WITH ONIONS & GARLIC
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
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
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.
ONION-BRAISED OVERNIGHT BRISKET
Steps:
- Season the fatty side of the brisket with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Flip the brisket over.
- On a cutting board, chop the garlic. Add 1 teaspoon of the salt while continuing to chop, stopping occasionally to mash the garlic to a paste by holding your knife almost flat against the board with the dull side facing you and sliding it across the garlic to crush it. Rub the garlic paste into the non-fatty side of the brisket and season it with the remaining 1/2 teaspoon pepper. Starting with the thin side, roll the brisket up tight, jelly-roll style, with the fat on the outside, and tie it firmly with kitchen twine.
- Heat a Dutch oven or other heavy pot over medium-high heat and add 1 tablespoon of the oil. Brown the brisket evenly on all sides, about 20 minutes, and then transfer it to a platter.
- Meanwhile, preheat the oven to 225°F.
- Discard any remaining oil in the pot, wipe it out with a paper towel, and return the pot to the stove over medium-low heat. Add the remaining 3 tablespoons oil, the onions, the sugar, and the remaining 2 teaspoons salt. Cook, stirring often, for 15 to 20 minutes, until the onions are completely soft and caramelized.
- Remove the pot from the heat and add 1 cup water. Return the brisket to the pot, and use a slotted spoon to spread some of the onions on top to keep it moist. Tent it with a piece of parchment or aluminum foil by placing it on top and then crimping it snugly around the roast so that the edges nearly meet the liquid, and then cover the pot with a tight-fitting lid. Put the pot in the oven and braise for 7 hours, until the brisket is tender.
- Transfer the brisket to a warm place and use a food mill to puree the onions. Return the onion puree to the pot and heat gently, adding a little water if necessary to make a thick but pourable gravy. Slice the brisket and serve with the onion gravy.
BRAISED BRISKET WITH ONIONS & GARLIC
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
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
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