5-SPICE BRAISED BRISKET RECIPE - (4.7/5)
Provided by á-4084
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside. In a 5.5-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate. Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork-tender, 3 to 3 1/2 hours. Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.
FIVE-SPICE BRAISED SEDER BRISKET RECIPE
Pig and Khao's Leah Cohen combines her Jewish and Filipino heritages into a braised brisket recipe for Passover with five-spice and charred ginger.
Provided by Tasting Table Staff
Categories Main Course
Time 3h30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside.
- In a 5½-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate.
- Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork tender, 3 to 3½ hours.
- Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.
Nutrition Facts : Calories 680 calories, Carbohydrate 27 g carbohydrates, Cholesterol 171 mg cholesterol, Fat 46 g fat, Fiber 3 g fiber, Protein 40 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 2103 mg, Sugar 13 g, TransFat 0 g
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.
FRED'S FAMOUS BRAISED BEEF BRISKET
Make and share this Fred's Famous Braised Beef Brisket recipe from Food.com.
Provided by MGL the Cook
Categories Meat
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Combine salt, pepper, paprika and oregano in small bowl.
- Rub spice mixture over meat.
- Heat oil in ovenproof pot with a tight-fitting lid, over medium-high heat.
- Brown brisket on both sides.
- Transfer brisket to a platter and pour off fat from pot.
- Add stock, tomatoes and bay leaves to pot and scrape the brown bits off the bottom of the pot.
- Return brisket and juices to the pot and scatter onions and garlic over meat.
- Cover pot, transfer to oven and braise for 1 hour.
- Uncover pot and continue to braise for another hour.
- Push some of the onions and garlic into braising liquid surrounding brisket.
- Cook another 2 hours.
- Meat is done when the meat is extremely tender.
- Spoon onions, tomatoes and juices on top when serving.
Nutrition Facts : Calories 1306.6, Fat 108.4, SaturatedFat 41.6, Cholesterol 275.9, Sodium 677.7, Carbohydrate 12, Fiber 2.5, Sugar 4.5, Protein 68.4
SPICE-RUBBED BRAISED BRISKET
With its assertive coffee and spice rub, this brisket cooks long enough to become very tender. A final sear under the broiler thickens the sauce into a glaze for the top. This recipe calls for the lean first cut, also known as the flat cut, and works with the much fattier second cut, sometimes labeled the point cut or deckle. This dish is delicious the day it's made, but tastes even better prepared ahead of time. After chilling, the meat is easier to slice and the fat a snap to remove.
Provided by Susan Spungen
Categories dinner, meat, project, roasts, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
- Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
- Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
- Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
- Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
- Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
- Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
- To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.
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
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
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