Brisket For A Bunch Recipes

BRUNCH BRISKET

Brunch Brisket image

Provided by Molly Yeh

Time 10h45m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 brisket (3 pounds)
2 teaspoons kosher salt
Black pepper
2 tablespoons flavorless oil
1 large onion, thinly sliced
2 tablespoons fennel seeds
1 tablespoon dried sage
Pinch crushed red pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 clove garlic, minced
One 12-ounce bottle hard apple cider
1 large apple, cut into thin wedges
2 tablespoons maple syrup
1 cup dry white wine
Chopped chives, for garnish

Steps:

Season both sides of the brisket with the salt and a few turns of pepper.
In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.
Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.

BRISKET FOR A BUNCH

Brisket for a Bunch image

This makes tender slices of beef in a delicious jus. To make it easy to cut very thin slices, chill the brisket before slicing and reheat in the juices. -Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories Lunch

Time 7h20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 fresh beef brisket (2-1/2 pounds), cut in half
1 tablespoon canola oil
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup beef broth
1/2 cup tomato sauce
1/4 cup water
1/4 cup sugar
2 tablespoons onion soup mix
1 tablespoon cider vinegar
12 garlic bread slices or split hamburger buns

Steps:

In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket. , Cover and cook on low until meat is tender, 7-8 hours. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve with bread or buns and cooking juices.

Nutrition Facts : Calories 279 calories, Fat 7g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 458mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

BRISKET FOR A BEGINNER

Brisket for a Beginner image

This is our favorite Rosh Hashana main dish. The smell of this dish cooking is incredible and the meat will fall apart.

Provided by Carrie Richman

Categories Meat

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 lbs chuck roast or 3 -4 lbs beef brisket
1 large white onion, chopped
1 cup ketchup
1 envelope dry onion soup mix
1/2 cup water

Steps:

Line roasting pan with aluminum foil and coat with cooking spray.
Place beef in pan.
Mix all ingredients together and pour over beef.
Cover with aluminum foil and bake for 2 1/2 to 3 hours at 350 degrees.

BRISKET FOR A BUNCH

Brisket for a Bunch image

Provided by My Food and Family

Categories Home

Time 4h13m

Number Of Ingredients 13

Ingredients

1 large packer trim brisket (untrimmed)
1 onion
1 can onion soup
4-6 cloves garlic
1 cup red wine
4 Tbsp cider vinegar
3 Tbsp Worcestershire
1 Tbsp wine and pepper Worcestershire (this is different than above)
2-3 Tbsp dried parsley
1 tsp dried oregano
1 package brown gravy mix
Salt and pepper to taste
1 pound package carrots or 4 large potatoes (cooks choice)

Steps:

Trim most fat from cut. Place brisket in roaster. Cut onion in eights and place around brisket.
In separate bowl, mix all ingredients except salt and pepper and carrots/ potatoes. Pour mixture over and around brisket. Salt and pepper to taste. If using potatoes, wash potatoes and cut each in 4-6 pieces. Place carrots or potatoes around brisket.
Cover with foil and cook in roaster at 325°F for 3-4 hours. Remove and let cool for 10-15 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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