BRAISED BEEF BRISKET
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Provided by Susan Feniger
Categories Garlic Onion Tomato Braise Father's Day Dinner Vinegar Brisket Carrot Fall Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (as part of hash)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in lower third.
- Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
- Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.
BRISKET WITH DRIED FRUITS
The brisket in this dinner recipe rests in a flavorful sauce inspired by tzimmes, a traditional dish of stewed fruit or vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Heat oil in a large roasting pan over high heat. Season beef with salt and pepper. Brown beef in pan all over, about 4 minutes per side. Transfer to a platter. Add onions and garlic to pan; reduce heat to medium. Cook, stirring, until onions just turn golden, about 5 minutes. Add tomatoes and juice, the stock, and vinegar; bring to a boil.
- Return meat to pan; cover with foil. Cook in oven until fork-tender, about 1 1/2 hours. Turn meat; add sauerkraut and dried fruits. Cover; cook until meat is very tender and sauce is reduced, about 1 1/2 hours. Let stand 30 minutes. Slice meat against the grain. Serve with sauce.
ONE-POT BEEF BRISKET & BRAISED CELERY
This beautiful beef brisket dish is based on the Tuscan braise - beef in Barolo wine, but you can use any full-bodied red that suits your budget
Provided by Barney Desmazery
Categories Dinner, Main course
Time 5h30m
Number Of Ingredients 10
Steps:
- If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
- Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you've marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables - don't worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
- Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge - the fat will solidify and can be lifted off the sauce before it's reheated.
Nutrition Facts : Calories 572 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.2 milligram of sodium
BRISKET BRAISED WITH DRIED FRUIT
This is a delicious brisket recipe, with the beef turning meltingly tender and accompanied by a rich/tart/savoury/sweet sauce made of the beef drippings and the dried fruit.
Provided by evelynathens
Categories One Dish Meal
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pat brisket dry.
- Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.
- Transfer it to a plate and season.
- In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine.
- Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender.
- Let apricots, apples, raisins and currants plump in 1 ½ cups hot water for 1 hour and drain fruit, reserving water.
- In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat.
- Add reserved water to brisket and whisk in browned flour.
- Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender.
- Let cool, uncovered, for 30 minutes.
- Slice brisket very thin across grain and serve with fruit and sauce.
- It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.
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- Slice onions across in thin slices (no need to chop), add the oil to your large roasting pan, straddled across two burners and heat to medium heat. Add onions and brown, moving them around to get a little color all over.
- While onions are getting some color (about 3 - 5 minutes), rub brisket all over with 1 teaspoon salt and 1/2 teaspoon pepper. Push the onions to the edges of your pan, turn heat up to medium to medium high and place the brisket fat side down into the pan. Brown on both sides, about 5 minutes per side.
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- Preheat oven to 325°. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 tsp. paprika, allspice, and crushed red pepper and stir 20 seconds. Add chicken stock, wine, and bay leaves. Boil 10 minutes to blend flavors.
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