Wholesome Brisket With Roasted Vegetables Recipes
BRUSCHETTA WITH ROASTED VEGETABLES
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
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
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
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
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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