Brisket With Vegetables Recipes

BRAISED BRISKET AND VEGETABLES

Steps:

• Preheat the oven to 300 degrees F.
• Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
• Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
• Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.

WHOLESOME BRISKET WITH ROASTED VEGETABLES

Steps:

• Place one rack in the center of the oven and another in the bottom. Heat oven to 500 degrees F.
• Place brisket, fat side down, in a 14 x12 x 2-inch roasting pan. It's best not to use a shallow pan for this, or later the juices might run over and out. Put the garlic in the pan. Drizzle with 1 teaspoon of the oil. Using your hands, rub oil onto garlic.
• Put the onion wedges and carrots into a smaller, 12 x 8 x 1 1/2-inch roasting pan. Drizzle with remaining oil. Using your hands, rub oil over all the pieces until they are well coated. Arrange onion wedges on their sides, so that they touch carrots as little as possible.
• Roast vegetables on center rack of oven for 30 minutes. Turn with a spatula. Roast 15 minutes more. Roast the brisket simultaneously on the bottom rack of the oven for 15 minutes. Turn over so fat side is up. Roast 30 minutes more.
• Remove both pans from oven. Lower heat to 275 degrees F, leaving the door ajar a minute or two to reduce temperature more quickly. Leave the brisket and garlic in the large pan and add 1/4 cup of the water. The water should bubble up from the heat of the pan; if it does not, put pan on the stove over medium-high heat. With a wooden spoon, scrape around the brisket to scoop up and remove the brown bits from the bottom of pan.
• Put the onions and carrots into the brisket pan. Put the smaller pan on top of the stove. Add the remaining water and bring contents to a boil while scraping the bottom vigorously with a wooden spoon. Pour liquid into brisket pan. Add roasted plum tomatoes and reserved roasting liquid or, if using canned tomatoes, stick a small knife into the opened can of tomatoes. Run it back and forth through the tomatoes and puree until only small pieces remain. Pour contents over vegetables and around brisket. Put the bay leaf into the liquid. Cover tightly with foil.
• Roast on center rack of oven for 3 1/2 hours. Remove foil, increase temperature to 500 degrees F, and roast 15 minutes more or until brisket is nicely browned.
• Remove. Sprinkle with salt and pepper. With the back of a spoon, smush the softened garlic out of each section and into the liquid. Throw the empty papers away. Transfer brisket to a platter and cover brisket with a tent of foil. Use slotted spoon to transfer vegetables to a large serving bowl or plate. Discard the bay leaf. Pour remaining liquid into a measuring cup. Let sit long enough for the fat to rise to the surface, about 15 minutes. Skim fat off surface.
• To serve, cut brisket against the grain into long thin strips. Arrange 2 to 3 slices on each plate. Spoon on some of the vegetables, and moisten everything with a generous amount of the liquid.

BRAISED BRISKET WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
• Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
• Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
• Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.

BRISKET WITH CARROTS AND ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
• Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
• To serve, slice the meat across the grain. Serve with the vegetables.