CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS
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
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
WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND DRIED APRICOTS
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.
WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS
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
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
BRAISED BRISKET WITH MUSHROOM ONION GRAVY
Another I haven't tried, sounds tempting though. Sounds like something I might try this Fall when the weather cools and I am tired of brisket on the smoker.
Provided by Chef Jeff Garland
Categories Turkey Gravy
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the mushrooms in a small bowl. Bring 1 cup of the water to a boil. Pour over the mushrooms. Let stand for 30 minutes to soften.
- Remove the mushrooms from the soaking liquid, squeezing as much liquid as possible back into the bowl. Coarsely chop the mushrooms.
- Strain the soaking liquid through a coffee filter or 2 layers of cheesecloth. Set aside.
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the oil in a heavy large Dutch oven over medium heat. Add the onions and saute for about 10 minutes, until translucent.
- Reduce heat to low. Cook for about 15 minutes, until the onions begin to brown, stirring from time to time.
- Add the vinegar and cook, stirring, for about 10 minutes, until the onions turn a deep golden brown.
- Add the wine and bring to a boil, scraping up any browned bits in the pot. Transfer the mixture to a bowl.
- Heat the remaining 2 tablespoons oil in the same Dutch oven over high heat. Season the brisket with salt and pepper. Brown well on all sides. Transfer the meat to a platter.
- Add the mushroom-soaking liquid to the Dutch oven and bring to a boil, scraping up any browned bits.
- Return the brisket to the pot, along with the onion-wine mixture, the remaining 3 cups water, the mushrooms, garlic, thyme and bay leaves. Bring to a boil.
- Tightly cover the pan. Place in the oven and cook for about 3 hours, until the brisket is very tender.
- Transfer the meat to a platter and tent with foil.
- Remove the bay leaves from the cooking liquid. Working in batches, puree the cooking liquid in a processor until smooth. Transfer to a large saucepan. Adjust seasoning and rewarm, if necessary.
- Cut the brisket across the grain into thin slices. Arrange on a platter. Spoon the sauce over the meat.
Nutrition Facts : Calories 536.3, Fat 25.8, SaturatedFat 7.2, Cholesterol 140.6, Sodium 190.8, Carbohydrate 11.2, Fiber 1.5, Sugar 3.1, Protein 48.1
BEEF BRISKET WITH MUSHROOMS AND PEARL ONIONS
This savory beef brisket is first seasoned with a sweet-savory sauce, foil wrapped, and roasted until tender, then finished with sauteed mushrooms and pearl onions.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
- Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
- In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
- Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.
Nutrition Facts : Calories 911 calories, Carbohydrate 43.1 g, Cholesterol 173.2 mg, Fat 63.2 g, Fiber 1.2 g, Protein 40.7 g, SaturatedFat 26.1 g, Sodium 1048.6 mg, Sugar 23.2 g
BEEF BRISKET WITH CHERRY-MERLOT SAUCE AND CARAMELIZED ONIONS
This brisket is out-of-this-world! Don't skimp on the onions - they are the crowning glory of this incredible dish. I found it under 'recipes' on the Williams Sonoma website.
Provided by Kishka
Categories Roast Beef
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325.
- Season brisket all over with the salt and pepper.
- In a large roasting pan with a tight-fitting lid or a dutch oven, warm the olive oil over medium-high heat.
- Add the brisket and brown well on all sides.
- Transfer to a plate.
- Add the onion and carrot to the pan and saute until golden, about 6 minutes.
- Add the garlic and saute about 2 minutes more.
- Add the tomatoes and juices, 1 cup of the wine and the bay leaf, mix well and bring to a boil.
- Return brisket to the pan, cover and place in the oven.
- Cook, basting occasionally, for about 3 hours, or until the brisket is fork-tender.
- Remove from the oven and allow to cool in the juices.
- Transfer the brisket to a deep platter and cover with aluminum foil.
- Refrigerate until cold, up to overnight.
- Let the pan juices cool, then pass through a sieve or food mill into a bowl.
- Discard the solids and refrigerate until ready to use.
- Just before serving, preheat the oven to 350.
- Slice the brisket thinly and arrange on an oven-proof serving platter.
- Cover with aluminum foil and warm in the oven for 15 minutes.
- Meanwhile, cook the onions: Warm the olive oil in a large fry pan and add the sliced onions.
- Saute, stirring often, until golden brown and sweet.
- Season with salt and pepper and set aside.
- While onions are sauteing, pour the remaining cup of wine into a saucepan over high heat.
- Add 1/4 cup of the dried cherries and bring to a boil.
- Boil until wine is reduced by half and then stir in reserved brisket juices.
- Bring to a boil and season with salt and pepper.
- To serve, remove the brisket from the oven.
- Pour the sauce over the meat and then top with the caramelized onions.
- Sprinkle with the remaining dried cherries and serve immediately.
ROASTED MUSHROOMS AND PEARL ONIONS
A Martha Stewart recipe that is as simple as possible--and so delicious. You can add some garlic cloves to this if you like and/or some herbs. It's quite lovely just plain. And if you line the pan with foil, you have hardly any clean up.
Provided by Chef Kate
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°.
- Line a large rimmed baking sheet with foil.
- On the sheet, toss mushrooms with onions and oil; season with salt and pepper.
- Roast until tender and browned, stirring halfway through, about 30 minutes.
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