BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 13h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the smoked salt, celery salt, garlic salt and onion powder. If using liquid smoke (see Cook's Note), mix it together with the tomato paste. Rub the tomato paste over the brisket so every side is covered. Then sprinkle the brisket with 1 tablespoon of the salt mixture. Reserve the remaining mixture for future use. Wrap the brisket in foil and refrigerate for at least 6 hours and up to overnight.
- Remove the brisket from the refrigerator and let it come to room temperature, about 1 hour.
- Preheat the oven to 325 degrees F.
- In a large roasting pan or baking dish, toss the onions with the oil to coat. Unwrap the brisket and place it on top of the onions. Cover the entire pan with foil and roast until tender, 3 hours to 3 hours 30 minutes. Using tongs, carefully remove the brisket from the pan and place it on a cutting board to rest for 10 minutes. Thinly slice with a carving knife. Pour the juices and onions over the slices.
BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
BRISKET HOTDISH
This is my Midwest Jewish mashup for a low-maintenance crowd-pleasing Passover main dish. A hotdish is a meal in a dish with a protein (brisket, you have to have it on Passover!), vegetables (carrots, celery and peas), starch (potato smiles) and something to bind it together (the thick stewy braising liquid) ...it's rich and comforting but not overly heavy thanks to all of the veggies. Passover happens in Spring and it's still really cold where I live, so this warm cozy dish just makes sense!
Provided by Molly Yeh
Categories main-dish
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Season the brisket on all sides with salt and pepper.
- In a large oven-safe braiser, heat the oil over medium-high heat. Add the brisket and cook, turning occasionally, until browned, about 10 minutes. Reduce the heat to medium. Add the leeks, carrots, and celery. Season with salt. Cook, stirring often, until softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomato paste and stir to toast, 1 minute. Add the wine to deglaze and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring the wine to a boil and cook for 3 to 5 minutes. Add 2 1/2 cups of stock, the tomatoes and rosemary. Bring back to a boil, then reduce the heat to medium-low. Simmer, covered, stirring occasionally, until the beef is tender, about 2 hours.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Remove the lid from the brisket and continue to cook until the sauce is reduced and thickened to a stew-like gravy, 20 to 30 minutes. Turn off the heat. Using two forks, break up the meat into smaller chunks, but not shredded. Add the peas and stir to combine. Arrange the potato smiles on top in concentric circles.
- Bake until golden, steamy and bubbling, 45 to 50 minutes. Let cool slightly. Garnish with the parsley and chives. Serve with ketchup, if desired.
MIDWEST BRISKET
This is a recipe I got from my aunt and her family, it is time consuming but worth it. For a different size brisket, just bake 1 hour per pound.
Provided by APRILP
Categories Roasts
Time 13h
Yield 6
Number Of Ingredients 6
Steps:
- Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.
Nutrition Facts : Calories 1285.4 calories, Carbohydrate 5.1 g, Cholesterol 275.9 mg, Fat 109.9 g, Fiber 0.5 g, Protein 64.7 g, SaturatedFat 41.7 g, Sodium 2169 mg, Sugar 1.8 g
MIDWEST BRISKET
This is a recipe I got from my aunt and her family, it is time consuming but worth it. For a different size brisket, just bake 1 hour per pound.
Provided by APRILP
Categories Roasts
Time 13h
Yield 6
Number Of Ingredients 6
Steps:
- Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.
Nutrition Facts : Calories 1285.4 calories, Carbohydrate 5.1 g, Cholesterol 275.9 mg, Fat 109.9 g, Fiber 0.5 g, Protein 64.7 g, SaturatedFat 41.7 g, Sodium 2169 mg, Sugar 1.8 g
MIDWEST BRISKET
This is a recipe I got from my aunt and her family, it is time consuming but worth it. For a different size brisket, just bake 1 hour per pound.
Provided by APRILP
Categories Roasts
Time 13h
Yield 6
Number Of Ingredients 6
Steps:
- Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.
Nutrition Facts : Calories 1285.4 calories, Carbohydrate 5.1 g, Cholesterol 275.9 mg, Fat 109.9 g, Fiber 0.5 g, Protein 64.7 g, SaturatedFat 41.7 g, Sodium 2169 mg, Sugar 1.8 g
MIDWEST BRISKET
This is a recipe I got from my aunt and her family, it is time consuming but worth it. For a different size brisket, just bake 1 hour per pound.
Provided by April
Categories Roasts
Time 13h
Yield 6
Number Of Ingredients 6
Steps:
- Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.
Nutrition Facts : Calories 1285.4 calories, Carbohydrate 5.1 g, Cholesterol 275.9 mg, Fat 109.9 g, Fiber 0.5 g, Protein 64.7 g, SaturatedFat 41.7 g, Sodium 2169 mg, Sugar 1.8 g
WEST AFRICAN-INSPIRED BRISKET
During Passover, this brisket, an American Jewish dish deeply influenced by the food historian Michael W. Twitty's Black heritage, will entice guests. Made with vibrant ingredients common in the cuisines of West and Central Africa, Mr. Twitty's brisket gets its culinary power from the fresh flavors of bell peppers, onions and tomatoes, and the aromas of ground chiles, garlic, ginger and turmeric. Bathed in a piquant sauce, this brisket pairs well with rice or fufu (pounded tubers or plantains). According to Mr. Twitty, it may encourage table conversations spoken in Pidgin rather than Yiddish.
Provided by Kayla Stewart
Categories dinner, meat, main course
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 325 degrees. Combine the paprika, garlic, ginger, turmeric, cinnamon, chile powder and cayenne with the salt and pepper. Save 2 teaspoons for the vegetables, then sprinkle the rest all over the brisket and rub in well.
- Arrange the red onion rounds in a single layer in a roasting pan or large baking dish that can fit the brisket and drizzle with 1 tablespoon olive oil.
- Heat the remaining 3 tablespoons olive oil over medium-low in a very large Dutch oven or large, deep skillet that fits the brisket. Cook the beef until lightly seared (don't let the spices burn), about 5 to 6 minutes on both sides. Transfer to the roasting pan, placing the brisket on top of the red onion rounds.
- Add the diced onions and bell peppers to the oil in the Dutch oven and season with the saved 2 teaspoons of seasoning. Raise the heat to medium and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the tomatoes, mix together, and cook for about 5 minutes, stirring often.
- Add the stock, brown sugar, horseradish, bay leaves and thyme. Spoon the vegetables over the brisket to cover it and pour everything else from the Dutch oven into the roasting pan.
- Cover the pan tightly with foil. If the foil touches the top of the brisket, cover the brisket with parchment paper first, then cover the pan with the foil. Bake until a fork slides into the brisket with only a little resistance, about 3½ hours.
- To serve right away, transfer the brisket to a cutting board and cut across the grain into thin slices. Transfer to a serving platter, sprinkle with salt and spoon the vegetables on top. You can serve the remaining sauce alongside or save for another use. To make ahead, cool the brisket, then cover tightly and refrigerate for up to 2 days. Once the brisket is chilled, cut off and discard excess fat if you'd like, and then slice the meat against the grain. Place the sliced brisket in a pan or pot, cover with the vegetables and sauce, and heat in a 350-degree oven until heated through, about 30 minutes.
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PARTY-TIME BRISKET | MIDWEST LIVING
From midwestliving.com
Total Time 4 hrs 45 minsCalories 209 per serving
- In a small mixing bowl, combine the liquid smoke, celery seed, pepper, Worcestershire sauce, garlic salt, and onion salt. Rub the seasoning mixture on the meat, coating all sides evenly. Cover and marinate brisket in the refrigerator overnight.
- Cover with foil and bake brisket in a 325 degree F oven for 4 hours or until its very tender. Add 1/2 cup warm water to baking dish after 30 minutes of baking.
- Pour barbecue sauce over meat. Bake brisket, uncovered, 30 minutes, adding water if needed. Slice or shred; serve on buns, if you like.
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- Trim fat from brisket. Cut brisket to fit into a 5- to 6-quart slow cooker, if necessary. Season brisket with pepper. Combine carrots and celery in the slow cooker. Place brisket on vegetables. Combine barbecue sauce, tapioca, mustard, and Worcestershire sauce; pour over brisket.
- Transfer brisket to cutting board. Cut brisket in half. Cover and refrigerate half of the brisket for up to 24 hours; use for Chutney-Beef Panini (see recipe, below). Thinly slice remaining half of brisket across the grain. Skim fat from cooking liquid. Serve cooking liquid with sliced brisket and vegetables over cooked noodles or mashed potatoes.
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