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.
FLAVORFUL BEEF BRISKET
A memorable part of my wedding day was the supper my mom prepared. This moist fork-tender brisket is a popular entree hearty appetites appreciate.
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 16-18 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, brown beef in oil on both sides over medium-high heat; drain. Top with onion, salt and pepper. Add water; cover and bake at 325° for 2-1/2 hours or until tender. , Remove beef. Cool for 5 minutes; cover and refrigerate overnight. , Discard onion and cooking liquid. Slice meat 1/4 in. thick across the grain; place in a roasting pan. Drizzle with barbecue sauce. Cover and bake at 325° for 30-45 minutes or until heated through.
Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 273mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
MY FAVORITE BRISKET
I've shared this recipe with many friends and co-workers. The flavor is fantastic. You'd never know the main sauce ingredient is cranberry. Being from New England, I love cranberries. Not everyone does. If your family thinks they don't like cranberries use the jellied the first time so there are no tell-tale berries. The brisket comes out so tender. Add some baby carrots along with the roast; they are so sweet. The gravy it makes is fabulous on mashed potatoes. It couldn't be easier. A guaranteed winner.
Provided by Puppies777
Categories Berries
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup. Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups) water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours.
- To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup. Mash up cranberry sauce and spread over brisket; pour ¼ cup water into pot. Cover and cook on HIGH for about 3 - 4 hours (or on LOW for 6 - 8 hours). Serve with mashed potatoes.
- To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine ½ tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.
FAVORITE BRISKET (CROCK POT)
Make and share this Favorite Brisket (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 10h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Trim all excess fat from brisket.
- Combine seasonings until well blended; rub into brisket.
- Place meat in crock pot, with fat side up, cutting to fit if necessary.
- Cover and cook on low for 10-12 hours.
- Remove brisket from liquid and cut across the grain into thin slices. Serve with juices.
MY FAVORITE BRISKET (NOT TOO GEDEMPTE FLEYSCH)
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the potremove them before serving.
Provided by Stephanie Pierson
Categories Wine Beef Onion Tomato Roast Passover Meat Brisket Celery Carrot
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.
- Cover and bake in the oven for about 3 hours, basting often with the pan juices.
- Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked. To test for doneness, stick a fork in the brisket. When there is a light pull on the fork as it is removed from the meat, it is "fork-tender."
- This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. When ready to serve, preheat the oven to 350°F. Reheat the gravy in a pan on the stove. Some people like to strain the gravy, but Joan prefers to keep the onions because they are so delicious.
- Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain-that is, the muscle lines of the brisket-and with a sharp knife, cut across the grain.
- Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in the oven for about 30 minutes.
SOUTHERN TOMATO SANDWICH
Tastes like summer! Room temperature tomatoes are key here and once the salt and pepper hit them, the juices start flowing. When the juicy tomatoes blend in with the mayonnaise, it makes a delicious, creamy, slightly tangy, and flavorful sauce. The bread becomes slightly soggy, in the best way possible. The last bite is even better than the first!
Provided by NicoleMcmom
Categories Sandwiches
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Spread 1 to 2 tablespoons mayonnaise (depending on taste) evenly over both slices of bread. Place two slices of tomato on one slice of bread and sprinkle with half of the salt and pepper. Add two more slices of tomato and sprinkle with remaining salt and pepper. Place second slice of bread, mayonnaise side down, on the top.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 26.6 g, Cholesterol 5.2 mg, Fat 12.6 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 899.6 mg
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