Michael Symons Red Wine Braised Brisket Recipes

BRISKET

Brisket image

Provided by Michael Symon : Food Network

Time 5h45m

Yield 10 servings

Number Of Ingredients 16

Ingredients

1/4 cup pure olive oil
6 pounds brisket
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
1 Fresno chile, halved
1/2 cup tomato paste
5 thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head garlic
4 cups chicken stock
2 cups dry red wine
1/3 cup red wine vinegar

Steps:

Preheat the oven to 325 degrees F.
In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.

MICHAEL SYMON'S RED WINE BRAISED BRISKET

Michael Symon's Red Wine Braised Brisket image

Make and share this Michael Symon's Red Wine Braised Brisket recipe from Food.com.

Provided by Kerena

Categories One Dish Meal

Time 3h45m

Yield 1 brisket, 12 serving(s)

Number Of Ingredients 11

Ingredients

olive oil
beef brisket (or Beef Shank, Pot Roast, Shoulder, Beef Cheeks, or Short Ribs)
salt and pepper
2 onions (large dice)
2 large carrots (large dice)
2 celery ribs (large dice)
3 garlic cloves (smashed)
2 cups red wine
4 cups beef stock
3 sprigs thyme
1 bay leaf

Steps:

In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.

Nutrition Facts : Calories 53.4, Fat 0.2, SaturatedFat 0.1, Sodium 313.6, Carbohydrate 4.4, Fiber 0.8, Sugar 1.7, Protein 1.4

SUPER FAST BRAISED BRISKET

Super Fast Braised Brisket image

Make and share this Super Fast Braised Brisket recipe from Food.com.

Provided by Chef Rangel

Categories Meat

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs beef brisket
1 cup barbecue sauce
1 cup water
1/2 medium onion, chopped
3 garlic cloves, chopped or smashed
olive oil
salt and pepper

Steps:

Heat a large pot with a cover to medium-high heat.
Oil, salt, and pepper brisket, sear all sides until browned. Reduce heat to very low.
In a bowl, mix together barbecue sauce and water, add to brisket as well as onions and garlic.
Cover and simmer for 1½-2 hours. Cut against the grain when serving.

Nutrition Facts : Calories 745, Fat 61, SaturatedFat 24.4, Cholesterol 165.6, Sodium 486.1, Carbohydrate 6.8, Fiber 0.7, Sugar 2, Protein 39.4

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