TANGY TOMATO BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 7h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 275 degrees F.
- Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
- Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
- Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.
ROAST BEEF WITH POTATOES AND GREEN PEPPERCORNS
Provided by Food Network
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F. Put the roast on a flat surface and season all sides with salt and pepper, to taste, and put it on a roasting rack. Arrange the potatoes in the bottom of the roasting pan and season them with salt and pepper, to taste. Put the rack in the pan directly over the potatoes.
- Put the pan in the center of the oven and roast, undisturbed for 10 minutes. Lower the temperature to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. An instant-read thermometer should register about 130 degrees F for medium-rare. Remember that "carry over" cooking (when the roast comes out of the oven and rests) will mean the temperature will increase. Transfer the roast to a platter and serve with the potatoes.
PEPPERCORN BRISKET
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
- Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
- Shred and reserve 2 cups beef for soft tacos, if desired.
- Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.
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
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