JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
Steps:
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
WINE-BRAISED BRISKET
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 3h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
- Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
- Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.
BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC
Provided by Anne Burrell
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
- Preheat the oven to 375 degrees F.
- Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
- Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
- Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
- Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.
BRISKET WITH SHERRY AND RAISINS
Make and share this Brisket with Sherry and Raisins recipe from Food.com.
Provided by evelynathens
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Let the raisins marinate in the Sherry for 1 ½ hours.
- Preheat oven to 310 degrees F (150C).
- Pat the beef dry and dredge it in the flour.
- In a large ovenproof casserole just large enough to hold the beef, heat the oil over moderately-high heat until it is smoking.
- Brown the beef and transfer it to a plate.
- Add the onions and garlic to the casserole and cook over moderate heat, stirring, until the onions are golden.
- Return beef to casserole and add broth.
- Bring to a boil and braise beef, covered, in oven (310F 150C) for 1 ½ hours Stir the tomato paste, sugar, vinegar and raisin mixture into the cooking liquid.
- Bring liquid to boil and braise beef, covered, turning 2-3 times for 30 minutes to 1 hour more.
- Transfer beef to a platter and keep it warm, covered loosely with aluminum foil.
- Skim fat from cooking liquid and reduce to about 1 cup.
- Season and keep warm.
- Slice beef across grain and arrange slices on platter.
- Pour some of the sauce over beef and serve remainder in sauceboat.
Nutrition Facts : Calories 680.2, Fat 29.3, SaturatedFat 8.8, Cholesterol 187.5, Sodium 364.3, Carbohydrate 31.1, Fiber 2.1, Sugar 22.1, Protein 64.5
ALMOND RAISIN CAKE WITH SHERRY
Forget the tea and cake here and serve this with a glass of sherry. For the best result make this the day before so the flavours can infuse
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Lunch, Treat
Time 45m
Yield Serves 6 with leftovers
Number Of Ingredients 10
Steps:
- Tip the raisins into a bowl, pour over the sherry, then leave for at least 30 mins to soften. Meanwhile, heat oven to 180C/ fan 160C/gas 4. Lightly grease a deep 20cm round cake tin, then line the bottom with a circle of greaseproof paper.
- Mix together the yogurt, oil and eggs. Put the remaining dry ingredients into a large bowl, pour in the yogurt mixture, then stir together until smooth. Scoop half the raisins out of the sherry, then stir into the batter. Spoon into the prepared tin and smooth the surface with a spoon. Cook in the oven for 50-55 mins until the top springs back when pressed lightly and a skewer inserted into the middle of the cake comes out clean.
- Take a skewer and prick all over the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You can make up to this point 3 days in advance and store in an airtight container. Serve warm or leave to cool, then dust with icing sugar. Warm the rest of the soaked raisins and sherry, then serve alongside the cake with some vanilla ice cream.
Nutrition Facts : Calories 501 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.57 milligram of sodium
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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12 BEEF BRISKET RECIPES YOU'LL LOVE - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Brisket with Sweet and Sour Onions. This brisket recipe is from Jessamyn Rodriguez, the founder of Hot Bread Kitchen, the New York–based social enterprise that helps immigrant women and others launch careers and food businesses.
- Brisket with Apricots and Prunes. For extra-tender brisket, cookbook author Julia Turshen cleverly uses a damp piece of crumpled parchment as a protective blanket for the meat to prevent it from drying out while it roasts.
- Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits. The beef for this simple stew marinates in red wine, garlic, sage, and rosemary to help make it tender.
- Cranberry-Onion Hanukkah Brisket. This nearly effortless brisket gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease.
- Smoked Brisket Noodle Soup. Move over, chicken noodle soup—hello, Smoked Brisket Noodle Soup. In this recipe, barbecued brisket is paired with tender egg noodles, okra, corn, and lima beans in every smoky bite.
- Red-Wine-Braised Beef Brisket. Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German deli where he worked as a teenager.
- Holiday Beef Brisket with Onions. When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it.
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- Grandma Selma's Brisket. This is Russ Pillar's modern take on his grandmother's recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola) to re-create her dish and came up with this version.
- Barbecued Brisket and Burnt Ends. Ten hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends).
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