Braised Brisket With Garlic Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Steps:

• Preheat the oven to 325°F.
• Drop the garlic cloves into a small saucepan of boiling water for 30 seconds. Drain immediately. Peel as soon as the garlic is cool enough to handle. Set aside on paper towels to dry.
• Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer. Use two burners, if necessary. Add the brisket and brown well on both sides, about 10 minutes. Transfer the brisket to a platter and set aside. (Or brown the meat under the broiler: place the brisket, fat side up, on a foil-lined broiler pan under a preheated broiler. Broil for 5 to 6 minutes on each side, until browned. Don't allow it to develop a hard, dark crust, which might make the meat tough or bitter. Move the meat around as necessary, so it sears evenly.)
• Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves. Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold. Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Add the stock, thyme, and rosemary sprigs, and reduce the heat to a simmer. Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up. Spoon the garlic cloves over the meat.
• Place the brisket in the oven, cover (if you have no lid, use heavy-duty foil), and cook, basting every half-hour, until the meat is fork tender, 2 1/2 to 3 hours or longer. (As the meat cooks, periodically check that the liquid is bubbling gently. If it is boiling rapidly, turn the oven down to 300°F.)
• The brisket tastes best if it is allowed to rest, reabsorbing the juices lost during braising, and it's easiest to defat the gravy if you prepare the meat ahead and refrigerate it until the fat solidifies. That is the method I use, given here, but the gravy can be prepared by skimming the fat in the traditional way, if you prefer. If you go that route though, do let the meat rest in the pan sauce for at least an hour.
• Cool the brisket in the pan sauce, cover well with foil, and refrigerate until the fat congeals. Scrape off all solid fat. Remove the brisket from the pan and slice thinly across the grain.
• Prepare the gravy: Bring the braising mixture to room temperature, then strain it, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid. Puree about one half of the cooked garlic with 1 cup of the defatted braising liquid in a food processor or a blender. (If you want a smooth gravy, puree all of the cooked garlic cloves.) Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Boil down the gravy over high heat, uncovered, to the desired consistency. Taste and adjust the seasoning. Rewarm the brisket in the gravy until heated through.
• Arrange the sliced brisket on a serving platter. Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.

Steps:

• Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
• Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
• Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
• Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
• Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
• Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

Steps:

• Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
• Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil).
• Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
• Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.

Steps:

• Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
• Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
• Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
• Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
• Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.

Steps:

• Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
• Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
• Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
• Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
• Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
• Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
• Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
• Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

Steps:

• Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
• Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
• Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
• Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
• Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
• Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
• Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
• To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

Steps:

• Pre-heat oven to 350 degrees F.
• Place beef brisket, fat side up, in large roasting pan.
• Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
• Roast in oven 1 hour or until onions are lightly browned.
• Add 1 cup hot water.
• Carefully cover pan tightly with aluminum foil.
• Reduce oven to 325F and continue cooking 2 hours or until brisket is tender.
• To make gravy, skim fat from pan juices.
• Add cornstarch mixture to pan juices.
• Cook over medium heat until gravy boils and thickens, stirring constantly.
• Carve brisket across the grain into thin slices; serve with onions and gravy.
• Makes 6 to 8 servings.

Steps:

• Preheat oven to 325 degrees.
• Drop the garlic cloves into boiling water for 30 seconds.
• Drain immediately.
• Peel as soon as the garlic is cool enough to handle.
• Set aside on paper towels to dry.
• Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer.
• Use two burners, if necessary.
• Add the brisket and brown well on both sides, about 10 minutes.
• Transfer the brisket to a platter and set aside.
• Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves.
• Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold.
• Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
• Add the stock, thyme and rosemary sprigs and reduce the heat to a simmer.
• Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up.
• Spoon the garlic cloves over the meat.
• Place the brisket in the oven, cover and cook, basting every half-hour, until the meat is fork-tender, 2 1/2 to 3 hours or longer.
• (As the meat cooks, periodically check that the liquids are bubbling gently. If they are boiling rapidly, turn the oven to 300 degrees).
• Transfer the brisket to a cutting board and tent it loosely with foil.
• Prepare the gravy.
• Strain the braising mixture, reserving the garlic and discarding the thyme and rosemary sprigs.
• Skim and discard as much fat as possible from the liquid.
• Puree about 1/2 of the cooked garlic and 1 cup of the defatted braising liquid in a food processor or a blender.
• Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet.
• Add the reserved chopped rosemary, minced garlic and the lemon zest.
• Boil down the gravy over high heat, uncovered, to the desired consistency.
• Taste and adjust the seasoning.
• (If you want a smooth gravy, puree all of the cooked garlic cloves.) Cut the brisket into thin slices across the grain at a slight diagonal.
• Arrange the sliced brisket on a serving platter.
• Spoon some of the hot gravy all over the meat and pass the rest in a separate sauce boat.