WINE-BRAISED BEEF BRISKET
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
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
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
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.
BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC
Provided by Anne Burrell
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
- Preheat the oven to 375 degrees F.
- Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
- Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
- Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
- Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.
BEEF BRISKET IN A MUSHROOM WINE SAUCE
Make and share this Beef Brisket in a Mushroom Wine Sauce recipe from Food.com.
Provided by Audrey M
Categories Roast Beef
Time 10h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle beef with 1/2 teaspoon of pepper. Heat oil in frying pan; brown brisket on all sides.
- In crock pot, add onion, garlic, mushrooms with rosemary and pepper sprinkled on top.
- Place brisket on top of vegetables.
- Mix wine and mustard; pour over brisket.
- Cover and cook on Low for 8 - 10 hours.
- Place brisket on a platter and keep warm.
- Skim of fat from cooking liquid and discard. Blend cornstarch and water.
- Turn crock pot to High and slowly pour in cornstarch mixture; blend well. Cover and cook for additional 2 to 3 minutes or until sauce is thickened.
- Slice brisket across the grain. Serve with gravy.
CRANBERRY-MUSHROOM BEEF BRISKET
I quickly fell for this fantastic sweet-and-sour brisket when I had it at a family wedding reception. Since the meat needs to be refrigerated overnight after it bakes, it is a great make-ahead entree.
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices. , Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender., Remove meat and thinly slice across the grain. Cover and refrigerate overnight. , For gravy, skim fat from cooking juices; pour into a saucepan. Combine flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
More about "beef brisket in a mushroom wine sauce recipes"
BRISKET RECIPE & WINE SAUCE RECIPE - JAMIE GELLER
From jamiegeller.com
Servings 8Estimated Reading Time 1 minCategory Dinner, MainTotal Time 3 hrs 9 mins
MUSHROOM AND WINE BEEF BRISKET | RECIPE - KOSHER.COM
From kosher.com
5/5 (2)Category MainsServings 10
DELICIOUS BRAISED BRISKET WITH MUSHROOMS - MEL'S KITCHEN …
From melskitchencafe.com
SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | RECIPETIN EATS
From recipetineats.com
BEEF BRISKET WITH WILD MUSHROOMS — THE MOM 100
From themom100.com
CHOOSE A BEEF BRISKET RECIPE - FOOD & WINE
From foodandwine.com
BEEF BRISKET WITH RED WINE - TFRECIPES
From tfrecipes.net
SPEZZATINO {ITALIAN BEEF STEW} - ITALIAN RECIPE BOOK
From italianrecipebook.com
8 CORNED BEEF SAUCE RECIPES
From allrecipes.com
BEEF BRISKET RED WINE SLOW COOKER RECIPE - MAIN COURSE
From tfrecipes.net
BRAISED BRISKET RECIPE - TASTINGTABLE.COM
From tastingtable.com
RED WINE-BRAISED BRISKET RECIPE | BON APPéTIT
From bonappetit.com
HOLIDAY BEEF BRISKET WITH ONIONS RECIPE - BRUCE AIDELLS - FOOD
From foodandwine.com
BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES …
From bonappetit.com
SLOW COOKER BEEF RAGU - BELLY FULL
From bellyfull.net
BRISKET WITH MUSHROOM-AND-ONION GRAVY RECIPE | MYRECIPES
From myrecipes.com
BEEF BRISKET CHOLENT STEW - BLOG.GOODPAIRDAYS.COM
From blog.goodpairdays.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
TOP 49 RECIPES FOR COOKING BEEF BRISKET
From fuslasa.keystoneuniformcap.com
SLOW-COOKED BEEF BRISKET WITH MUSHROOMS RECIPE - GOOD FOOD
From goodfood.com.au
TOP 41 BEST RECIPES FOR BEEF BRISKET - FAKOMANSAHA.CHURCHREZ.ORG
From fakomansaha.churchrez.org
BRISKET WITH MUSHROOMS - BEEF BRISKET - GOOD HOUSEKEEPING
From goodhousekeeping.com
You'll also love