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
BRISKET SLIDERS WITH WHITE BARBECUE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 7h30m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 11
Steps:
- For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
- Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
- For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
- To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.
BRISKET SLIDERS WITH CARAMELIZED ONIONS
For a dear friend's going-away party, I made a juicy brisket and turned it into sliders. Cook the brisket ahead and slider assembly will be a breeze. -Marlies Coventry, North Vancouver, British Columbia
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.
Nutrition Facts : Calories 272 calories, Fat 13g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 876mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
BRISKET SLIDERS WITH RANCH
Provided by Trisha Yearwood
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Position a rack on the lowest part of the oven. Preheat the oven to 325 degrees F.
- Mix together the onion powder, paprika, allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket.
- Heat a large Dutch oven over medium-high heat. Add the oil and then the brisket. Sear on all sides to a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
- Uncover the pot and let the meat and vegetables rest in the juices until no longer steaming, about 30 minutes. Slice the brisket against the grain into 1/4-inch slices.
- Serve the brisket slices on pretzel rolls buns with Homemade Ranch and pickled jalapenos.
- Mix together the yogurt, mayonnaise and pickle juice, if using in a small bowl. Add the parsley, dill, chives and onion powder and mix until smooth and combined.
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