RED WINE AND ONION BRISKET
From Woman's World Magazine 12/7/04. Long, slow cookin makes this oniony beef roast extra tender and flavorful. If you don't like wine, you can substitute beef broth.
Provided by JackieOhNo
Categories Meat
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine thyme, oregano, salt and pepper; rub over both sides of brisket.
- In flameproof roasting pan heat oil over medium-high heat; add brisket. Cook, turning once, until browned, 3-4 minutes per side. Remove from heat.
- Add onions, garlic and bay leaves to pan around brisket; pour in wine. Cover; roast 1 hour, 30 minutes. Turn brisket over; roast, covered, until very tender, 1 hour, 30 minutes.
- Transfer brisket and half onions to serving platter; cover with foil. Transfer drippings and remaining onions to blender; pulse until smooth. Slice beef against the grain of the meat and serve with sauce.
Nutrition Facts : Calories 266.8, Fat 12.4, SaturatedFat 4, Cholesterol 93.7, Sodium 314.9, Carbohydrate 2.6, Fiber 0.5, Sugar 0.9, Protein 31.6
CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
- Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
- Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
- Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
- To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
- Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams
WINE-BRAISED BEEF BRISKET
This is yummy the day you make it, but is even more delicious the next day.
Provided by RickyBobby
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
- Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
- Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
- Place the brisket back into the roasting pan and cover pan with foil.
- Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g
RISK IT ON BRISKET
Easy and delicious brisket recipe for Hanukkah or any occasion!
Provided by JaJa0908
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil.
- Bake in the preheated oven until the meat is very tender, about 4 hours.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 43.3 g, Cholesterol 69.1 mg, Fat 23.4 g, Fiber 0.3 g, Protein 18.3 g, SaturatedFat 9.1 g, Sodium 867.1 mg, Sugar 39.8 g
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WINE-BRAISED BRISKET WITH ONIONS | BETTER HOMES & GARDENS
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- One night before cooking the brisket, pat the brisket dry with paper towels. Sprinkle meat with the 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a nonreactive 6- to 8-quart Dutch oven; add wine, beef broth, onions, thyme, bay leaf, and garlic. Cover tightly with a lid and refrigerate overnight.
- The next day, preheat oven to 325°F. Place the Dutch oven with meat over high heat; bring to a simmer.
- Cover the Dutch oven and transfer to the oven. Bake for 1 hour; stir in mushrooms. Cover and bake for 2 to 2-1/2 hours more or until meat is tender. Remove Dutch oven from oven; uncover. Let stand for 15 minutes. Stir in parsley.
- Transfer the brisket to a cutting board; slice the meat across the grain. Skim off any fat from the sauce; remove bay leaf. If desired, return sauce in the Dutch oven to heat. Bring to boiling; reduce heat. Simmer, uncovered, until desired consistency. Season to taste with additional kosher salt and freshly ground black pepper. Serve the meat hot with the sauce.
RED WINE AND ONION-BRAISED PASSOVER BRISKET RECIPE …
From sunset.com
Estimated Reading Time 4 mins
- Preheat oven to 350°. Mix 1 tbsp. salt, pepper, mustard, and thyme together in a small bowl. Rub mixture all over brisket. Heat oil in an oval oven roaster (about 12 in. by 17 in.) or a wide 8-qt. pot* over medium-high heat. Add brisket and cook, turning once, until a dark brown crust forms, 4 to 5 minutes per side. Transfer brisket to a plate.
- Add 2 cups broth to pot and bring to a boil, scraping any browned bits from bottom of pot. Stir in wine, prunes, and brown sugar. Return brisket to pot, fat side down, and cover with onions and garlic. Cover pot and put in oven. Cook for 3 hours, turning meat halfway through. Turn meat again and add remaining cup broth and carrots to pot. Cook, covered, until carrots are tender, 30 to 45 minutes. Let cool, then chill overnight (to firm meat).
- Preheat oven to 350°. Skim fat from pan juices and discard it. Transfer brisket to a cutting board and slice across the grain. Fan out meat slices in a large roasting pan. Using a slotted spoon, arrange onions, carrots, and prunes over meat.
- Boil juices remaining in pot over high heat about 10 minutes to reduce somewhat. Season to taste with salt and pepper. Pour 2 cups of juices over meat (save the rest for soup), cover roasting pan tightly with foil, and bake until meat is hot, about 45 minutes.
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- Preheat oven to 350°. Sprinkle all sides of brisket pieces with salt and pepper. Cook brisket, in batches, in hot oil in an ovenproof Dutch oven over medium-high heat until browned on all sides (about 15 minutes). Transfer to a plate, reserving drippings in Dutch oven.
- Add white onions and shallots to hot drippings in Dutch oven, and sprinkle with sugar. Cook over medium heat, stirring often, 25 minutes or until onions are soft and caramelized. Stir in wine, 1 tsp. rosemary, and brisket. Top with cipollini onions; cover.
- Bake at 350° for 4 hours or until brisket is tender. Remove from oven, and let stand, covered, 30 minutes. Transfer brisket to a cutting board and onions to a large bowl, reserving liquid in Dutch oven. Cover brisket and onions loosely with aluminum foil.
- Bring reserved liquid to a boil over high heat, stirring often; boil, stirring often, 10 minutes or until liquid is reduced by half. Stir in cooked onions and remaining 1/2 tsp. rosemary.
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