Brisket With Sun Dried Tomatoes Recipes

BRISKET WITH SUN-DRIED TOMATOES

Steps:

• In cup, combine Sundried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika.
• In sauce pot or Dutch oven over medium heat, brown beef in 1 tablespoon hot oil 10 minutes, turning once. Remove to plate; keep warm.
• In the same pot over medium heat, cook onion in remaining 1 tablespoon hot oil, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil.
• Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes.
• Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving.

MEDITERRANEAN BRISKET *ADOPTED

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the brisket all over with the salt and pepper.
• Heat the oil in a large Dutch oven or roasting pan over medium-high heat.
• Brown the brisket on all sides-- 8 to 10 minutes.
• Remove the meat and pour off all but 1 tablespoon of fat from the pan.
• Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine.
• Put the brisket back into the pan and spoon some of the onions and tomatoes over the top.
• Add the stock and the wine and bring to a simmer.
• Cover the pot tightly with aluminum foil and put on the lid to form a tight seal.
• Bake the brisket for 3 1/2 hours or until it's fork-tender.
• Carefully peel back the foil to check.
• (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm.
• De-grease the sauce and taste for salt and pepper.
• To Serve: Cut the meat into 3/8-inch slices, napped with the sauce, or refrigerate it, tightly wrapped, to serve the next day.
• Refrigerate the sauce separately.
• Before serving, remove any congealed fat, then reheat the meat gently in the sauce or in a microwave.

TANGY TOMATO BRISKET

Steps:

• Preheat the oven to 275 degrees F.
• Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
• Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
• Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.