HOLIDAY BEEF BRISKET
When I was a child, my mom would make her Holiday Beef Brisket on Jewish holidays and other special occasions. Everyone gathered around the table to enjoy the tender slices of meat alongside nicely browned carrots and potatoes. Those heart-warming meals evoked camaraderie and love for our family.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place onions in a greased shallow roasting pan; top with brisket. Combine the ketchup, paprika and garlic powder; spread over brisket. Dissolve bouillon in hot water; pour into pan. Cover and bake at 325° for 1-1/2 hours. , Add the potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender., Remove brisket to a serving platter; let stand for 10 minutes. Thinly slice meat across the grain. Serve with vegetables.
Nutrition Facts : Calories 451 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 4g fiber), Protein 50g protein.
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.
HERBED HOLIDAY BRISKET RECIPE BY TASTY
Here's what you need: fresh cranberries, fresh thyme, fresh sage, fresh rosemary, garlic cloves, olive oil, sea salt, freshly ground black pepper, beef brisket, large shallot, beef broth, soy sauce, maple syrup, balsamic vinegar, kosher salt
Provided by FoodSaver
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- Fill a 1-quart FoodSaver Vacuum Seal Bag with 1 cup (130 g) fresh cranberries, and another with 1 bunch each of fresh thyme, sage, and rosemary.
- To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag.
- Repeat with the other bag, then place in the freezer until ready to use.
- Make the seasoning rub: Open the vacuumed-sealed bags of frozen cranberries and herbs and add ½ cup of the cranberries, 2 tablespoons each of the thyme, sage, and rosemary leaves, and the garlic cloves to a food processor. Pulse for 1-2 minutes, or until everything is finely chopped. Add the olive oil and blend for 10 seconds, or until well combined.
- Make the brisket: Place the brisket on a plate and cover evenly with the seasoning rub and then place inside a 1-gallon FoodSaver Vacuum Seal Bag allowing for at least 3 inches of space between the contents and the open end of the bag.
- To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Mode button (on the left side of the lid near the Seal Button) until Moist is illuminated. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag. Place the bag in the refrigerator for at least 30 minutes, up to overnight.
- When ready to cook the brisket, preheat the oven to 325°F (160°C) and heat a large cast iron skillet over high heat until very hot.
- Cut below the seal of the brisket bag, releasing the vacuum seal and remove the brisket.
- Place the brisket, fat-side down into the cast iron pan and sear for 4-6 minutes, until a thick, golden crust forms. Repeat with the remaining sides of the brisket, then transfer to a 9 x 13-inch baking dish and set aside.
- Reduce the heat to medium and add the shallot and remaining ½ cup cranberries to the pan. Cook for 2-3 minutes, until the shallot is soft and starting to brown. Add the beef broth, soy sauce, maple syrup, balsamic vinegar and salt and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Remove the pan from the heat and pour the braising liquid over the brisket.
- Scatter 2-3 sprigs each of thyme, sage, and rosemary around the brisket and cover the baking dish tightly with foil.
- Transfer to the oven and bake until the brisket can be pierced with a fork with little to no resistance, 3-3½ hours.
- Slice the brisket against the grain into ¼-inch slices and serve with the braising liquid ladled on top.
- To save leftovers, place with the brisket in a FoodSaver zipper bag and seal according to the instructions in step 6. Store in the freezer for up to 6 months.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 14 grams, Sugar 7 grams
HOLIDAY BRISKET
Whether you use a slow cooker or your roasting pan, this will not disappoint you. My husband found the recipe in our local newspaper and we make it often. Hope you enjoy too!
Provided by Judikins
Categories Meat
Time 9h20m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Peel 6-8 cloves of garlic and slice in thirds. Pierce meat and insert them all around top and bottom.
- Season meat with pepper and paprika. (Don't add salt because there is salt in the dried soup.).
- Sear the meat by placing it fat side up on a broiler pan without the rack and broil about 5 minutes until brown. Turn and broil other side to brown.
- Meanwhile, put the onion slices in the bottom of the slow cooker pot (or in the bottom of a covered roasting pan).
- Combine the cranberry, soup mix and chile cause. Add water to the empty chile sauce bottle and add to the mixture. Mix all together and pour over the roast. Cover in the slow cooker and cook on low for 8-10 hours. (If you're cooking in a covered roasting pan, plan on 3-4 hours of cooking at 350 degrees in the oven. Either method works well.
- When done, take the meat from the pot, separating it from the gravy. Place both in the refrigerator.
- Next day, remove and discard fat from gravy. Slice the roast and place in roasting pan, covering the meat with gravy. Cover and heat in a 350 degree oven for 1 to 1 1/2 hours.
- Keep warm until serving time.
- Prep and cooking times do include overnight refrigeration.
More about "holiday brisket recipes"
HOLIDAY BEEF BRISKET WITH ONIONS RECIPE - BRUCE AIDELLS
From foodandwine.com
5/5
- In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket.
- In a medium heatproof bowl, cover the porcini with the hot water and set aside until softened, about 20 minutes. Remove the mushrooms from the soaking liquid; rinse and coarsely chop them. Reserve the soaking liquid.
- Preheat the oven to 350°. Heat the oil in a large enameled cast-iron casserole until shimmering. Add the brisket, fat side down, and cook over moderately high heat until well-browned, about 8 minutes per side. Transfer the brisket to a platter and pour off any excess fat from the casserole. Add the vermouth and chicken stock, then pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Scrape up the browned bits from the bottom of the casserole and stir in the tomatoes, porcini and bay leaves.
- Return the brisket to the casserole, fat side up. Scatter the onions and garlic over the meat and into the liquid and bring to a boil. Cover and cook in the oven for 1 hour. Uncover and cook for 30 minutes. Spoon the onions on top of the brisket and cook for about 30 minutes longer to brown the onions. Push some of the onions back into the liquid, cover and braise for about 2 hours, or until the meat is fork-tender.
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