BRAISED BRISKET WITH ROOT VEGETABLES
It's a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 11
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.
OVEN-BRAISED BEEF BRISKET WITH VEGETABLES
Steps:
- Preheat oven to 325 F.
- 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.
- Place the beef brisket in shallow 3- to 4-quart baking dish or Dutch oven. Arrange the carrots, celery, onion, tomato, and parsley sprigs around the meat.
- In a 1-cup liquid measuring cup or small bowl, mix the flour with 1/4 teaspoon salt and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.
- Pour skillet juices over the brisket and vegetables. Cover tightly and bake for 2 hours.
- Add the quartered potatoes to the brisket and sprinkle with the remaining 1/4 teaspoon salt. Cover and bake for 30 minutes longer or until potatoes and brisket are fork-tender. You Might Also Like Oven Braised Corned Beef With Beer Slow Cooker Autumn Pot Roast Country Pot Roast With Sour Cream Gravy
Nutrition Facts : Calories 612 kcal, Carbohydrate 19 g, Cholesterol 192 mg, Fiber 3 g, Protein 55 g, SaturatedFat 13 g, Sodium 329 mg, Sugar 4 g, Fat 34 g, ServingSize 8 to 10 Servings, UnsaturatedFat 0 g
BRAISED BRISKET AND VEGETABLES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 5h35m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
BRISKET WITH VEGETABLES
Categories Beef Braise Rosh Hashanah/Yom Kippur Healthy
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees with rack placed in the middle. On stove, preheat oil and garlic in heavy 3-4 inch deep metal roasting pan (can use glass if necessary). Rub dry brisket with one tsp salt & one tsp pepper; brown over medium-high heat for 5-6 minutes per side (begin with fat side down). Meat can be cut into pieces either to fit pan or if different thicknesses. Slowly add sherry (or sherry vinegar) to pan over medium-low and bring to slow boil. Remove from heat; add stock; cover tightly with lid or foil; place in oven for two hours. Add carrots, potatoes, onions, & celery; recover; continue cooking for 30-45 minutes (until tender to fork probe). Remove pan from oven; cool to room temperature; refrigerate at least 12 hours. Again, preheat oven to 350 degrees with rack placed in the middle. Place meat on cutting board; remove fat from brisket; slice across grain to 1/4 inch thick. Skim fat from juice and vegetables. Return meat to pan; add remaining salt & pepper (to taste, if needed); add paprika; reheat thoroughly 30-40 minutes. Serve on platter able to accommodate vegetables and juice.
BEER-BRAISED BISON BRISKET WITH ROOT VEGETABLES
Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 12h25m
Yield 10
Number Of Ingredients 12
Steps:
- If necessary, cut bison brisket to fit into a 6-quart slow cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion in the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper in a medium bowl; pour over bison brisket.
- Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.
- Transfer bison brisket to a cutting board. Slice bison brisket across the grain; arrange on a serving platter. Using a slotted spoon, transfer vegetables to the platter, reserving cooking liquid. Strain cooking liquid and pass with bison brisket and vegetables.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 22.5 g, Cholesterol 104.5 mg, Fat 3.4 g, Fiber 4.4 g, Protein 38.1 g, SaturatedFat 1.2 g, Sodium 480.3 mg, Sugar 12.1 g
More about "brisket with vegetables recipes"
BRAISED BRISKET AND VEGETABLES RECIPE | REAL SIMPLE
From realsimple.com
3/5 (58)Total Time 4 hrs 15 minsServings 8Calories 312 per serving
- Heat oven to 350° F. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the brisket with the coriander, 1 teaspoon salt, and ½ teaspoon pepper. Add the brisket to the Dutch oven and cook until browned, 3 to 4 minutes per side; transfer to a plate.
- Add the carrots, parsnips, onion, and ½ teaspoon each salt and pepper to the Dutch oven and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Mix in the tomato paste. Add the broth, vinegar, and Worcestershire and stir to combine.
- Nestle the brisket in the vegetables and bring to a boil; cover and transfer to oven. Cook until the brisket is tender, 3 to 3½ hours. Let rest for at least 10 minutes before slicing.
BEER-BRAISED BRISKET WITH ROOT VEGETABLES : RECIPES ...
From cookingchanneltv.com
15 BEST BRISKET SIDES (WHAT TO SERVE WITH BRISKET TONIGHT)
From recipefairy.com
I MADE INA GARTEN'S FAVORITE BRISKET AND THE EASY RECIPE ...
From businessinsider.com.au
EASY WINE-MARINATED BRISKET RECIPE
From thespruceeats.com
BEER-BRAISED BRISKET WITH ROOT VEGETABLES RECIPE - IAN ...
From foodandwine.com
PIONEER WOMAN BEEF BRISKET WITH VEGETABLES RECIPE
From crecipe.com
BRISKET AND VEGETABLES RECIPES
From tfrecipes.com
RECIPE: BRISKET WITH ROOT VEGETABLES | WHOLE FOODS MARKET
From wholefoodsmarket.com
10 BEST BRISKET VEGETABLE SIDE DISH RECIPES | YUMMLY
From yummly.com
BRISKET WITH POTATOES & ROOT VEGETABLES RECIPE - HOUSE & HOME
From houseandhome.com
SLOW COOKED BEEF BRISKET WITH ROOT VEGETABLES | HEALTHY ...
From thehealthyhomeeconomist.com
SLICED BRISKET WITH VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST SLOW COOKER BEEF BRISKET WITH VEGETABLES RECIPES ...
From yummly.com
ONION-SMOTHERED ROAST BRISKET AND VEGETABLES RECIPE ...
From myrecipes.com
BRISKET WITH SPRING VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
OVEN BRAISED BRISKET WITH VEGETABLES - LEMON BLOSSOMS
From lemonblossoms.com
BRAISED BRISKET & ROOTS RECIPE | EATINGWELL
From eatingwell.com
SLOW-ROAST BRISKET WITH ROASTED VEGETABLES - RECIPES
From waitrose.com
BASIC BRISKET WITH ROOT VEGETABLES - MEAT - KOSHER RECIPE
From chabad.org
BRISKET WITH ROOT VEGETABLES – COOKED
From demos.boxystudio.com
SMOKED BRISKET SANDWICHES WITH PICKLED VEGETABLES RECIPE ...
From foodandwine.com
LEFTOVER BRISKET SOUP RECIPES
From tfrecipes.com
BRAISED BRISKET WITH WINTER VEGETABLES AND HORSERADISH ...
From lecreuset.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love