BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
BEEF FOOTBALL BRISKET
Make and share this Beef Football Brisket recipe from Food.com.
Provided by Timothy H.
Categories < 4 Hours
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the onion soup with the water in a roasting. Season the meat with pepper. Place meat in pan and cover. Cook at325 for 2 hours or until meat is tender.
- Place gravy in a bowl and put in freezer. When the fat hardens, remove from gravy. Combine gravy with the catsup,beer and flour.
- Slice meat. Place in roasting pan and cover with gravy mixture. Bake at 325 for 40 minutes or until tender. Serve.
Nutrition Facts : Calories 782.7, Fat 60.7, SaturatedFat 24.3, Cholesterol 165.9, Sodium 959.9, Carbohydrate 15.9, Fiber 0.7, Sugar 8, Protein 40
EASY BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
- Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
- Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
- Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
- Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
- Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
SUNDAY DINNER BRISKET
We loved how tender this brisket came out of the slow cooker. The sauce has a robust, beefy flavor with a slight tang from the balsamic vinegar, and the rich caramelized onions complete the dish.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker., If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions., Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes., Cut brisket diagonally across the grain into thin slices. Serve with sauce.
Nutrition Facts : Calories 319 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
More about "beef football brisket recipes"
HOW TO COOK BRISKET FOR THE FIRST TIME | BON APPéTIT
From bonappetit.com
Author Alyse Whitney
- Salt It and Forget It. Okay, maybe don't totally forget about it, but a few days before you cook your brisket, heavily salt it, and store it tightly-wrapped in plastic wrap in the fridge.
- Check Your Roasting Pan Before You Wreck Your Roasting Pan. You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to oven.
- Get That Meat Deeeeeply Caramelized. Flipping 6 lbs. of brisket is not easy. I used a spatula and tongs at the same time to get the job done. I should have let it caramelize for at least a few minutes more because there were still some gray spots on the meat from where it cooked but didn't get brown—especially on the side with the fat cap.
- Don't Drown Your Brisket. The problem with cutting a recipe down from commercial measurements to a home kitchen is that sometimes the BA test kitchen's pans are bigger than home cooks'.
- For a Quick Fat Skim, Use Your Freezer. Basically editor Amiel Stanek told me to stick the whole pan in the freezer—if you have the space!— to speed up the fat-skimming process.
ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishTotal Time 4 hrsCategory DinnerPublished Mar 25, 2021
BEEF BRISKET RECIPES
From allrecipes.com
BEST BEEF BRISKET RECIPE - HOW TO COOK BEEF BRISKET - DELISH
From delish.com
BEEF BRISKET RECIPES BY KATRINA MEYNINK TURNED INTO FOUR DELICIOUS …
From smh.com.au
32 ALL-STAR BEEF BRISKET RECIPES | TASTE OF HOME
BEEF BRISKET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FALL, FOOTBALL AND TAILGATING MEAN IT'S TIME FOR AN OVERSTUFFED ...
From apnews.com
SMOKED BRISKET RECIPE - TRAEGER GRILLS®
From traeger.com
OUR BEST BEEF BRISKET RECIPES | TRAEGER GRILLS
From traeger.com
JUICY BEEF BRISKET - CAFE DELITES
From cafedelites.com
EASY BEEF BRISKET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST SMOKED BRISKET RECIPE - SOUTHERN LIVING
From southernliving.com
TEXAS STYLE SMOKED BEEF BRISKET - HEY GRILL, HEY
From heygrillhey.com
HOW TO COOK BRISKET 4 WAYS FOR FLAVORFUL, TENDER MEAT …
From bhg.com
20 BEEF BRISKET RECIPES NOBODY CAN RESIST - INSANELY …
From insanelygoodrecipes.com
SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | RECIPETIN EATS
From recipetineats.com
BEEF FOOTBALL BRISKET RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
BEST CABBAGE ROLL SOUP RECIPE - HOW TO MAKE CABBAGE ROLL …
From delish.com
8 BEEF BRISKET RECIPES FOR THE GRILL, STOVETOP AND SLOW COOKER
From wideopencountry.com
SEAWEED RECIPES: FROM TRADITIONAL ASIAN TO NEW WESTERN DISHES
From edition.cnn.com
You'll also love