Wine Braised Brisket Of Beef With Caramelized Pearl Onions Recipes

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WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND D



Wine-Braised Brisket of Beef With Caramelized Pearl Onions and D image

This recipe is from chef Wolfgang Puck. For more on Puck's ultimate Oscar party, click here. Braising is a great way to coax tenderness from tough cuts of meat. The term applies when the main ingredient is a relatively large cut and the amount of liquid is relatively small. The moist, gentle heat gradually breaks down the meat to melting softness while releasing the big flavor that hardworking muscles develop. Beef brisket is one of my favorite candidates. The cut comes from just under the first five ribs, behind the foreshank. Large and stringy, brisket is usually sold cut into halves, one relatively square and the other tapering to a point. Both are delicious, but the point cut, as it is known, has more flavor because it is slightly fattier. Here I braise the meat in a combination of beef broth and red wine, with aromatic root vegetables and dried apricots, a popular Eastern European flourish. I have estimated prep time, but I did not include 2 hours in frige.

Provided by personalchef

Categories     Roast Beef

Time 4h

Yield 20 serving(s)

Number Of Ingredients 20

5 lbs beef brisket
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
1 (750 ml) bottle red wine
all-purpose flour
6 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery ribs, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricot
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts homemade beef stock or 2 quarts good-quality canned beef broth
1/4 cup homemade beef stock or 1/4 cup good-quality canned beef broth
1 cup white pearl onion
minced fresh parsley, for garnish

Steps:

  • Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  • Preheat the oven to 350°F Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  • Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  • In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  • When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  • To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.
  • Wolfgang's Easy Tips:.
  • • If you can't find a 5-pound brisket at your supermarket, cook 2 smaller pieces.
  • • While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat. The results should be so tender that you can pull the meat apart with a fork.
  • • To prepare the pearl onions, bring a saucepan of water to a boil. Add the pearl onions and blanch them for 30 seconds. Drain and immediately immerse them in a bowl of ice and water. Cut the very ends off at the stem ends, peel the onions, and leave them whole.
  • • For neater slices, you could let the brisket cool before cutting it across the grain. Reheat the slices in the sauce. That makes brisket an ideal dish to prepare ahead. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving.

Nutrition Facts : Calories 461.7, Fat 34.5, SaturatedFat 12.8, Cholesterol 82.8, Sodium 1119.9, Carbohydrate 9.2, Fiber 1.1, Sugar 4.8, Protein 21.2

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS



Wine-Braised Brisket of Beef With Caramelized Pearl Onions image

Make and share this Wine-Braised Brisket of Beef With Caramelized Pearl Onions recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

5 lbs beef brisket
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
1 (750 ml) bottle red wine
all-purpose flour
2 tablespoons vegetable oil
2 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery ribs, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricot
6 sprigs fresh Italian parsley
2 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts homemade beef stock or 2 quarts good-quality canned beef broth
1/4 cup homemade beef stock or 1/4 cup good-quality canned beef broth
1 cup white pearl onion
minced parsley (to garnish)

Steps:

  • Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  • Preheat the oven to 350°F.
  • Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  • Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  • In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  • When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  • To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.

Nutrition Facts : Calories 679, Fat 28.5, SaturatedFat 8.6, Cholesterol 175.8, Sodium 2956.9, Carbohydrate 23, Fiber 2.8, Sugar 12, Protein 63.7

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND DRIED APRICOTS



Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots image

Provided by Wolfgang Puck

Categories     Beef     Fruit     Onion     Braise     Super Bowl     Oscars     Apricot     Brisket     Leek     Red Wine     Fall     Winter     Thyme

Yield Makes 8 servings

Number Of Ingredients 19

5 pounds beef brisket
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 bottle red wine
All-purpose flour
6 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricots
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts plus 1/4 cup homemade beef stock or good-quality canned beef broth
1 cup pearl onions
Minced parsley, for garnish

Steps:

  • 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  • 2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  • 3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  • 4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  • 5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  • 6. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS



Classic Beef Brisket With Caramelized Onions image

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

3 tablespoons kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika (preferably Hungarian)
Pinch of cayenne
5 to 7 pounds beef brisket, not too lean
1 cup red or white wine
12 cloves
1 whole head of garlic
3 bay leaves
3 allspice berries
6 large onions, peeled, and sliced crosswise 1/4-inch thick
3 tablespoons olive oil
Parsley sprigs, for garnish
1/4 cup slivered scallions (optional)

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

CARAMELIZED-ONION AND WINE-BRAISED BRISKET WITH GLAZED VEGETABLES



Caramelized-Onion and Wine-Braised Brisket with Glazed Vegetables image

Categories     Beef     Herb     Onion     Tomato     Vegetable     Braise     Roast     High Fiber     Purim     Brisket     White Wine     Kosher     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 23

Brisket
4 cups canned low-salt chicken broth
1 750-ml bottle dry white wine
1/2 cup brandy
1/3 cup vegetable oil
2 pounds meaty beef neck bones
3 1/2 pounds onions, thinly sliced
4 large celery stalks, sliced
1 1/2 teaspoons whole allspice
6 garlic cloves, chopped
2 teaspoons dried thyme
1 4 1/2- to 5-pound flat-cut brisket
3/4 cup chopped canned tomatoes
1 tablespoon tomato paste
Vegetables
2 1/2 pounds mixed baby vegetables (such as zucchini, crookneck and pattypan squashes, turnips, carrots and new potatoes)
8 red boiling onions
Assembly
1/4 cup (1/2 stick) margarine
1/4 cup honey
1 teaspoon dried thyme
10 ounces cherry tomatoes
4 ounces asparagus tips or sugar snap peas

Steps:

  • Boil first 3 ingredients in pot until reduced to 4 cups, about 25 minutes.
  • Preheat oven to 325°F. Heat oil in large Dutch oven over high heat. Add bones; sauté until well browned, turning occasionally, about 12 minutes. Transfer bones to bowl. Add onions, celery and allspice to Dutch oven. Season with salt; cook until onions are golden, stirring often, about 25 minutes. Continue cooking until onions are deep dark brown, scraping bottom of Dutch oven and stirring often, about 15 minutes more. Add garlic and thyme; sauté 5 minutes. Transfer onion mixture to large roasting pan. Add 1 cup broth mixture to Dutch oven. Bring to boil, scraping up browned bits; transfer to roasting pan.
  • Season brisket generously with salt and pepper. Add to Dutch oven and brown over high heat, about 5 minutes per side. Place brisket, fat side up, on onion mixture in roasting pan; surround with bones. Add remaining broth mixture and tomatoes to Dutch oven; bring to boil, scraping up browned bits. Pour mixture over brisket.
  • Cover roasting pan tightly with heavy-duty foil and place in oven. Bake until brisket is tender, about 3 hours 45 minutes. Remove foil. Cool brisket 2 hours. Refrigerate uncovered 3 hours. Cover brisket tightly and keep chilled 1 day or up to 3 days.
  • Scrape fat from top of pan juices; discard fat. Transfer brisket to cutting board, scraping gelled juices off brisket back into roasting pan. Bring contents of roasting pan to simmer. Discard bones. Pour contents of roasting pan into coarse strainer set over large bowl. Press on solids to release as much liquid as possible. Purée solids in processor, using on/off turns. Mix enough purée into juices in bowl to form thick sauce. Add tomato paste and whisk to blend. Pour sauce into medium saucepan and simmer until heated through. Season with salt and pepper.
  • Slice brisket thinly across grain at slight diagonal angle. Arrange slices in glass baking dish. Drizzle 1/2 cup sauce over; cover with foil.
  • Bring large pot of salted water to boil. Add all squashes, turnips and carrots and cook until crisp-tender, about 6 minutes. Using slotted spoon, transfer to large bowl. Add potatoes to boiling water and cook until just tender, about 12 minutes. Using slotted spoon, transfer potatoes to same bowl. Add onions to boiling water and cook until almost tender, about 4 minutes. Drain and cool slightly. Peel onions; add to same bowl.
  • Preheat oven to 350°F. Bake brisket until heated through, about 30 minutes.
  • Meanwhile, boil margarine, honey and thyme in heavy large skillet over high heat until syrup is reduced to 1/3 cup, stirring often, about 5 minutes. Add cooked vegetables, tomatoes and asparagus; toss until heated, about 5 minutes. Season with salt and pepper.
  • Arrange brisket on platter. Bring remaining sauce to simmer. Arrange vegetables around brisket. Serve, passing remaining sauce separately.

WINE-BRAISED BEEF BRISKET



Wine-Braised Beef Brisket image

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

1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) beef brisket
1 tablespoon olive oil
1 red onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
½ cup red wine

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

WINE-BRAISED BRISKET



Wine-Braised Brisket image

Beef braised with porcini and red wine is classically Italian, but here's a Jewish twist: adding sweet, caramelized onions. Portland, Oregon chef Jenn Louis says this combo packs a flavorful umami punch for a brisket that'll be the star of your holiday meal.

Provided by Jenn Louis

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 13

2 ounces dried porcini mushrooms
1 1/2 cups boiling water
1 large yellow onion
2 cloves garlic
4 pounds brisket, trimmed of most fat
Kosher salt
Freshly ground black pepper
5 tablespoons olive oil, divided
1 sprig rosemary, about 3 inches
3 bay leaves
1/2 cup tomato paste
1 cup red wine
4 cups chicken stock, or beef stock

Steps:

  • Porcini: Preheat oven to 325 degrees F. Place the mushrooms in a small bowl and cover with boiling water. Let sit until rehydrated, 10-15 minutes. Meanwhile, line a strainer with cheesecloth and place over a bowl. Gently squeeze the liquid from the rehydrated mushrooms with your hands and set the mushrooms aside. Pour soaking liquid through the cloth-lined strainer into the bowl. (The cloth will filter out any dirt and sediment from the mushrooms.) Set the soaking liquid aside.
  • Vegetables: Cut onions into a large dice. Smash garlic, releasing the peel, then roughly chop; roughly chop mushrooms. Set aside.
  • Brisket: In a large skillet, heat 4 tablespoons of oil over medium-high heat. Season brisket with salt and pepper on both sides. Sear brisket, fat side down, until golden brown, 5-10 minutes. Flip over and sear the other side, about 5 more minutes. Transfer to a roasting pan.
  • Braising liquid: Add another tablespoon of oil to the skillet, lower heat to medium, and add onions, garlic, mushrooms, rosemary, and bay leaves. Stir in a pinch of salt and sauté until onions are translucent, 8-10 minutes. Add tomato paste, and stir constantly until caramelized, 2-3 minutes. Add red wine and bring to a simmer; cook until the liquid has nearly evaporated, 5-6 minutes. Add reserved porcini soaking liquid and chicken stock. Raise heat to medium-high and bring back to a simmer. Season to taste with salt and pepper.
  • Pour hot liquid over brisket and cover with foil. Braise in oven for 2-2½ hours, flipping the brisket once halfway through cooking. After 2½ hours, raise heat to 350 degrees F, remove foil, and continue cooking to brown, 30 minutes. Brisket should be very tender when pierced with a skewer.
  • Assembly: Remove from oven and allow to cool slightly in braising liquid. Remove to a cutting board and thinly slice across the grain. Pour braising liquid over the meat before serving.

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From rachaelrayshow.com


WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND …
Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots. Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots. Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS …
Nov 29, 2012 - Wine-Braised Brisket of Beef With Caramelized Pearl Onion and Dr. Nov 29, 2012 - Wine-Braised Brisket of Beef With Caramelized Pearl Onion and Dr . Nov 29, 2012 - Wine-Braised Brisket of Beef With Caramelized Pearl Onion and Dr. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


RED-WINE BRAISED BRISKET WITH PEARL ONIONS AND STAR ANISE
Add the wine, increase the heat to high, and cook, stirring occasionally, until the liquid almost completely evaporates, about 6 minutes. Stir in the broth, tomato paste, honey, bay leaves, and star anise, and bring to a boil. Add the brisket, onions, and any accumulated juices to the pot. Cover and transfer to the oven.
From finecooking.com


RED WINE-BRAISED BRISKET WITH CARAMELIZED ONIONS .. RECIPE
Learn how to cook great Red wine-braised brisket with caramelized onions .. . Crecipe.com deliver fine selection of quality Red wine-braised brisket with caramelized onions .. recipes equipped with ratings, reviews and mixing tips. Get one of our Red wine-braised brisket with caramelized onions .. recipe and prepare delicious and healthy treat ...
From crecipe.com


RECIPES/WINE-BRAISED-BRISKET-OF-BEEF-WITH-CARAMELIZED-PEARL …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


RECIPES > BEEF > HOW TO MAKE CARAMELIZED ONION AND WINE …
Bake until brisket is tender, about 3 hours 45 minutes. Remove foil. Cool brisket 2 hour s. Refrigerate uncovered 3 hours. Cover brisket tightly and keep chilled 1 da y or up to 3 days. Scrape fat from top of pan juices; discard fat. Transfer brisket to cutting bo ard, scraping gelled juices off brisket back into roasting pan. Bring contents of ...
From mobirecipe.com


WINE-BRAISED BEEF AND ONIONS - CRAVINGS & CRUMBS
2019-02-10 Add onions to dutch oven and stir to coat in the rendered fat. Sautee, stirring occasionally, until light golden brown and caramelized, about 20 minutes. Add garlic, tomato paste, and thyme and sautee about 1 minute more. Add wine and water and bring to a simmer. Nestle meat and and collected juices into the onion mixture in the dutch oven.
From cravingsandcrumbs.com


RED WINE BRAISED BRISKET WITH CARAMELIZED ONIONS RECIPE
Learn how to cook great Red wine braised brisket with caramelized onions . Crecipe.com deliver fine selection of quality Red wine braised brisket with caramelized onions recipes equipped with ratings, reviews and mixing tips. Get one of our Red wine braised brisket with caramelized onions recipe and prepare delicious and healthy treat for your ...
From crecipe.com


WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND …
Save this Wine-braised brisket of beef with caramelized pearl onions and dried apricots recipe and more from Wolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen to your own online collection at EatYourBooks.com
From eatyourbooks.com


OVEN BRAISED ONIONS WITH HAM BEST RECIPES
Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary. Roast in oven for 1 hour or until golden brown, basting once or twice during roasting.
From findrecipes.info


BEEF BRISKET BRAISED IN WINE RECIPE - FOOD NEWS
Sear the brisket, in the hot oil, until nicely browned and caramelized, about 5 minutes per side. Preheat the oven to 325F. Salt and pepper the meat and sear it on both sides in oil in a braising pot. Pour off the excess oil and remove the meat. Add red wine and scrape bottom of pan to reduce any yummy bits.
From foodnewsnews.com


BEEF BRISKET WITH ONIONS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Remove the onions from the pan and set aside. Add in the canola oil and turn the heat up to medium-high. Season the brisket with the remaining ½ teaspoon salt and the pepper. Brown on both sides for 3-5 minutes on each side. Remove the beef and add the garlic, Worcestershire sauce, and beef broth.
From recipeschoice.com


WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND …
Sep 18, 2017 - Editor's note: This recipe is from chef Wolfgang Puck. Braising is a great way to coax tenderness from tough cuts of meat. The term applies when the main ingredient is a relatively large cut and the amount of liquid is relatively small. The moist, gentle heat gradually breaks down the meat to melting softness while r…
From pinterest.com


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