BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
SCRUMPTIOUS BEEF BRISKET
i got this recipe from a recipe site called annies and it's a very tender and tastey brisket. super east to make.you'll love it.
Provided by LeahG
Categories Meat
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix cola, chili sauce and onion soup.
- Place brisket fat side up in a Dutch oven or 13 x 9 x 2 inch baking dish pour liquid mixture over brisket and cover tightly with lid or aluminum foil.
- Bake at 325 degrees for 30 minutes per pound, about 3 1/2 hours or until tender or u can cook the brisket 8-10 hours at 220 degrees.
- Trim off fat after cooking Pour barbecue sauce over top and warm in oven.
- Makes 8 to 10 servings.
Nutrition Facts : Calories 1182.9, Fat 91.8, SaturatedFat 36.6, Cholesterol 248.6, Sodium 1689.3, Carbohydrate 23.4, Fiber 3.6, Sugar 11.7, Protein 60.2
SCRUMPTIOUS BRISKET
So easy for a party. Best to make 2 days ahead, allow the cooking juices to flavor the brisket even more!
Provided by KathyP53
Categories Roast Beef
Time P1DT6m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Combine and whisk together all ingredients except for brisket in medium non-reactive bowl. Place brisket in large roasting pan, fat side up.
- Pour marinade over brisket. Cover tightly with aluminum foil and allow to marinate in refrigerate for 24 to 48 hours.
- Remove from refrigerate. Set on counter for 1 hour to take chill off meat. Meanwhile, preheat oven to 300 degrees.
- Keeping tightly covered with aluminum foil, cook in oven 40 minutes per pound, approximately 6 1/2 hours, or until cooked through and fork tender.
- Remove from oven and allow to rest for 30 minutes. Slice brisket across the grain and place slices back into cooking liquid. Serve immediately, or store covered in refirgerator for up to two days.
- Reheat in preheated 325 degree oven for 45 minutes.
Nutrition Facts : Calories 1215.7, Fat 101.1, SaturatedFat 40.4, Cholesterol 276.6, Sodium 1856.8, Carbohydrate 4.6, Fiber 0.5, Sugar 1.1, Protein 67.7
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