BRISKET WITH CARROTS AND ONIONS
Provided by Ina Garten
Categories main-dish
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
- Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
- To serve, slice the meat across the grain. Serve with the vegetables.
NANA LARA'S BRISKET
Easy and festive brisket, straight from my grandma in Newfoundland. This recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale.
Provided by hmarshall
Categories Main Dish Recipes Roast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
- Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
- Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.
Nutrition Facts : Calories 495.5 calories, Carbohydrate 8 g, Cholesterol 111.9 mg, Fat 37.7 g, Fiber 0.8 g, Protein 29.8 g, SaturatedFat 14.8 g, Sodium 942.7 mg, Sugar 5.3 g
CHRISTMAS BRISKET
Much to my surprise and delight, my family has decided to try and have something different for Christmas. When I asked my brother what to make instead of the traditional ham, he suggested brisket, a cut of meat I'd never cooked before. (I was thinking roast beef, but when you get the ball, you have to run with it.) After reading lots of recipes and boggled by the options, I decided to blend them into this recipe. Made in a Crock Pot, it doesn't get any easier and the results are melt-in-your-mouth tender.
Provided by justcallmetoni
Categories Meat
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Mix dry spices together and rub over the lean side of the brisket. Sprinkle liquid smoke over the spices. Tightly wrap the meat in plastic wrap and refrigerate overnight.
- In the morning place the brisket in the slow cooker fat side to the bottom. Mix all sauce ingredients together and pour over meat. Cook on high for 6 hours. Once cooked, remove the meat to cutting board. to rest before cutting.
- Take pan juices from the slow cooker and place in a sauce pan. Cook for 10 minutes at a low bubble until reduced by 1/3 to 1/2. Serve sauce with sliced brisket.
Nutrition Facts : Calories 205.7, Fat 8.5, SaturatedFat 3, Cholesterol 70.3, Sodium 410.2, Carbohydrate 5.9, Fiber 1.6, Sugar 2.9, Protein 24.2
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