Wholesome Brisket With Roasted Vegetables Recipes

BRUSCHETTA WITH ROASTED VEGETABLES

Bruschetta with Roasted Vegetables image

Provided by Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 clove spring garlic
1 loaf crusty, sweet, Italian or French bread, cut into slices
1 large head radicchio
1 large eggplant
Olive oil
1 or 2 heads garlic
Pat of butter

Steps:

Rub the garlic on the bread slices. Grill bread on Tuscan grill.
Slice eggplant into 1/4-inch rounds. Salt and dry between paper towels. Cut radicchio into quarters. Rub both radicchio and eggplant with olive oil. Put on sheet pans and cook in a preheated 350 degree F oven. Cook until radicchio is wilted (or just grill). Cook eggplant until it begins to brown (about 10 to 15 minutes).
Roast 1 or 2 heads of garlic. Cut across top to expose all cloves (cut 1/3 way down). Drizzle with olive oil and sprinkle with thyme. Bake in a preheated 350 degree F oven, covered for about 40 minutes. Remove cover, put pat of butter on it. Bake for 20 more minutes until it caramelizes. When cooked, grab whole head of garlic and squeeze into food processor.
Add eggplant and radicchio into food processor. Pulse until mixture becomes a coarse puree. Add salt, pepper and olive oil, to taste.

ULTIMATE CORNED BEEF BRISKET WITH ROOT VEGETABLES

Ultimate Corned Beef Brisket With Root Vegetables image

This recipe has something for everyone who enjoys corned beef and cabbage. Leftovers? try Recipe #268937 or Recipe #328428 :)

Provided by 2Bleu

Categories Roast Beef

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 sprig thyme
2 sprigs parsley
1 tablespoon peppercorn
1 teaspoon mustard seeds
1 teaspoon whole cloves (or use allspice berry)
1 bay leaf
cheesecloth
kitchen twine
4 lbs corned beef brisket
cold water, to cover brisket
1/4 cup apple cider vinegar (this is to tenderize the meat)
1 (15 ounce) jar white pearl onions
3 small turnips, peeled and quartered
3 new potatoes, peeled and quartered
18 baby carrots
1 head cabbage, cut up into large pieces
1 cup apple cider juice (not vinegar)
fresh parsley, chopped
whole pickled beet (Greenwood Brand)

Steps:

GARNI: Prepare the bouquet garni: Place seasonings into middle of cheesecloth and tie with twine. Set aside.
BEEF: The method of tying up the brisket is optional for presentation, if not rolling, be sure and place brisket fat side up in the pot. TO ROLL, roll up the brisket fat side out into a cylinder shape and tie securely with twine. Place tied beef into a pot. Cover with cold water, add cider vinegar (the vinegar helps tenderize the meat), and bring to a boil. Remove the scum off the surface as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Add bouquet garni. Simmer for 2-3 hours skimming any scum as it appears on the surface.
VEGETABLES: Transfer beef to a large clean pot. Strain the liquid, cool slightly, and remove any oil/grease. Add onions, turnips, potatoes, carrots and cabbage, and apple cider to the pot containing the brisket. Cover with strained liquid and cook at a simmer for 1 hour more, or until very tender (you can pierce beef easily with a skewer).
SERVE: Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley and serve with the beets.

VERY BEST BRISKET

Very Best Brisket image

Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!

Provided by Debbie Paskow Taveira

Categories Main Dish Recipes Roast Recipes

Time 2h45m

Yield 14

Number Of Ingredients 8

Ingredients

4 onions, sliced
1 pound small new potatoes
1 (16 ounce) package baby carrots
7 pounds beef brisket
1 cup beef broth
1 packet dry onion soup mix
1 cup ketchup
10 fluid ounces ginger ale

Steps:

Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
Simmer the brisket until tender, about 2 1/2 hours.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 22.4 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 563.7 mg, Sugar 10.4 g

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