SUNDAY DINNER BRISKET
We loved how tender this brisket came out of the slow cooker. The sauce has a robust, beefy flavor with a slight tang from the balsamic vinegar, and the rich caramelized onions complete the dish.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker., If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions., Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes., Cut brisket diagonally across the grain into thin slices. Serve with sauce.
Nutrition Facts : Calories 319 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
SUNDAY BRISKET
I have such fond memories of helping my mother make this as a child. Then watching as she carefully took it out of the oven. As it cooled slightly, she would offer me a "spider" which meant in her loving term as a very small portion of the meat to taste like a chef would taste before serving. One spider was never enough! Enjoy!
Provided by Chef Florida Janie
Categories Meat
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325.
- Line a roasting pan with foil, use enough foil to be able to cover the meat completely and tightly so that no juice can drip out.
- Trim excessive fat off the brisket. Lay the fresh piece of brisket on the foil.
- Sprinkle one entire packet of onion soup mix on the brisket.
- Shake the italian dressing well, then pour the entire bottle all over the brisket. Its ok if you do not cover all of the onion soup mix.
- Roll up the foil around the brisket so that it is air tight and so the juices will not leak into the pan.
- Place in the oven on the middle rack and let cook for approximately 2 1/2 hours.
- Open foil carefully as lots of steam will emerse.
- Let brisket cool slightly, then remove from pan. slice thin long strips of the brisket and set into serving dish. Pour the juice over the brisket and serve.
Nutrition Facts : Calories 1418.3, Fat 122.9, SaturatedFat 41.5, Cholesterol 248.8, Sodium 2805, Carbohydrate 17.2, Fiber 0.6, Sugar 11.2, Protein 58.7
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