MEDITERRANEAN BRISKET *ADOPTED
(QDM's comments: The recipe as is, is very high sodium due to the corned beef. Substitute a plain brisket, or other large cut, and it will be a real keeper. We loved the taste and will make it again with uncured meat. I did soak the beef in several changes of water, but there is no way to get all the cure out.) Original poster's comment follow... This recipe is from The Complete Meat Cookbook (Houghton Mifflin, 1999) The addition of the sun-dried tomatoes gives it a unique Mediterranean flavor. When I served this dish for the first time, all my guests and family said this was the best brisket I'd ever cooked. The sauce is wonderfully rich and dark. The meat is fork-tender, yet not falling apart, and very easy to slice. This recipe is modified slightly from the original to satisfy my own personal taste. The original recipe used a lean brisket costing $7.50 a pound. I used a supermarket brisket costing $0.98 cents a pound. I don't know what the expensive brisket tasted like, but I don't see how it could be better that the one that I prepared. A trimmed brisket seems to be less juicy that one that has the fat left on while smoking.
Provided by Queen Dragon Mom
Categories Roast Beef
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle the brisket all over with the salt and pepper.
- Heat the oil in a large Dutch oven or roasting pan over medium-high heat.
- Brown the brisket on all sides-- 8 to 10 minutes.
- Remove the meat and pour off all but 1 tablespoon of fat from the pan.
- Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine.
- Put the brisket back into the pan and spoon some of the onions and tomatoes over the top.
- Add the stock and the wine and bring to a simmer.
- Cover the pot tightly with aluminum foil and put on the lid to form a tight seal.
- Bake the brisket for 3 1/2 hours or until it's fork-tender.
- Carefully peel back the foil to check.
- (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm.
- De-grease the sauce and taste for salt and pepper.
- To Serve: Cut the meat into 3/8-inch slices, napped with the sauce, or refrigerate it, tightly wrapped, to serve the next day.
- Refrigerate the sauce separately.
- Before serving, remove any congealed fat, then reheat the meat gently in the sauce or in a microwave.
Nutrition Facts : Calories 761, Fat 61.8, SaturatedFat 24.5, Cholesterol 165.6, Sodium 417.8, Carbohydrate 5.9, Fiber 1, Sugar 2.3, Protein 39.4
JULIA CHILD'S SMOTHERED BEEF BRISKET
From her cookbook From Julia Child's Kitchen. The meat can rest after cooking, from 1 to 24 hours or more. Julia notes that brisket is never tender like steak, but should be pleasantly chewable and have a strong beefy flavor.
Provided by echo echo
Categories One Dish Meal
Time 4h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mash the salt and thyme into the puréed garlic with the flat side of a large kitchen knife.
- Beat the oil and pepper into the garlic mixture and spread this mixture over both sides of the brisket.
- Toss the vegetables in a large bowl with a little salt and thyme.
- Spread half of the vegetable mixture in the bottom of a roasting pan.
- Place beef, fat side up, on top of the vegetables.
- Cover with the remaining vegetables.
- Cover the pan tightly with foil.
- (This dish may be prepared to this point in advance and refrigerated.).
- When ready to cook, cook--basting with pan juices every 1/2 hour--in a 300° oven 3-4 hours until a fork goes into the meat easily; by the end of cooking, the meat will have shrunk.
- **** If you are not serving the meat until the next day, transfer the meat with its vegetables to a smaller pot; degrease the juices and pour them over the brisket and chill, uncovered, until cooled; then cover and keep in the refrigerator up to 2 days. To reheat, put this dish in a 350° oven for 20 minutes, basting 2-3 times with its juices. ****.
- Remove the beef with its vegetable topping to a cutting board.
- Pour the juices into a saucepan, degrease, and rapidly boil down almost to a syrup.
- If you wish, you can thicken the juice into a sauce with 1-1/2 Tbs cornstarch blended with 2 Tbs of either wine or stock.
- Carve the meat across the grain into thin slanting slices.
- Accompany each serving of meat with 1-2 spoonfuls sauce and vegetables.
Nutrition Facts : Calories 585, Fat 31.5, SaturatedFat 9.1, Cholesterol 187.5, Sodium 452.3, Carbohydrate 8.4, Fiber 2.1, Sugar 4.3, Protein 63.9
MARINADE AND BASTING SAUCE FOR BEEF BRISKET
This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
Provided by Julesong
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all of the ingredients well and then pour over whole beef brisket.
- Let marinate in refrigerator for several hours, or overnight if possible.
- Cook your brisket as you normally would, basting with a bit of marinade occasionally, until cooked to your preference. Enjoy!
Nutrition Facts : Calories 322.3, Fat 27.1, SaturatedFat 3.8, Sodium 889.1, Carbohydrate 4.2, Fiber 0.4, Sugar 1, Protein 0.3
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