Mmmtender And Sweet Brisket And Tzimmes Recipes

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.

Steps:

• Spray pot with cooking spray and brown brisket turning to cook through.
• Simmer 2 hours, Brisket will render own juices. KEEP CHECKING, RESPRAY AS NECESSARY OR ADD WATER AS NECESSARY.
• Add carrots and potatoes, cook 30 minutes.
• In separate small saucepan add 2 cups water, cornstarch, Splenda, and 2 tbsp of juice from the cooked meat and veggies, simmer to make gravy.
• Spray roast pan and place meat and veggies, cover with gravy and bake about 1 hour.
• Serve brisket on a platter surrounded by vegetables. Goes great with cranberry sauce, or anything! Everyone will love it and it is definitely worth the effort!

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
• Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
• Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

Steps:

• Heavily season the brisket with powders and pepper.
• Place the brisket on a rack inside a large roasting pan. Add water to the bottom of the pan to prevent burning and to make for easier cleaning. Broil the brisket for approximately 10 minutes on each side.
• Meanwhile, dissolve onion soup in 4 cups boiling water.
• Add apricot jam and ketchup and stir until ingredients are blended.
• After broiling the brisket, place the brisket in a deep, narrow oven-safe pan. Pour the apricot mixture over the brisket, so that the brisket is covered.
• Bake for 2-3 hours at 350 degrees or until tender.
• Cool. Slice. Put back into sauce and allow the flavors to blend overnight. Reheat in oven when ready to serve.

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.