BRAISED BRISKET AND VEGETABLES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 5h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
- Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
- Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.
BEEF BRISKET BRAISED WITH DRIED FRUIT, YAMS AND CARROTS
Categories Beef Braise Passover High Fiber Rosh Hashanah/Yom Kippur Dried Fruit Carrot Sweet Potato/Yam Kosher Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.
- Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.
- Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325°F oven and bake until brisket is heated through, about 30 minutes.)
BEEF BRISKET BRAISED WITH DRIED FRUIT, YAMS AND CARROTS
Steps:
- Preheat oven to 325F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors. Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours. Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325F oven and bake until brisket is heated through, about 30 minutes.) Serves 8. Bon Appetit April 1991
Nutrition Facts : Calories 1290 calories, Fat 30.741593125 g, Carbohydrate 202.87701375 g, Cholesterol 0 mg, Fiber 6.20148750591278 g, Protein 10.5577725 g, SaturatedFat 2.5697117848125 g, ServingSize 1 1 Serving (1981g), Sodium 37.973125 mg, Sugar 196.675526244087 g, TransFat 0.792871408162502 g
BEEF BRISKET WITH CARROTS AND PRUNES
Although I personally rather not eat red meat I almost fell for this. It smelled so good and mouthwatering. The ones I made it for said it was great and asked for the recipe. Must try it with chicken.....
Provided by Chef Dudo
Categories Meat
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and brown beef brisket.
- Remove meat and pour off drippings.
- Add onion to pan, cook and stir 5 minutes or until tender.
- Add 1/2 cup water to pan.
- Return meat to pan, bring to a boil.
- Reduce heat, cover tightly and simmer 2-3 hours.
- Check that it is not drying out, if so, add some more water.
- Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper.
- Continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender.
- Add prunes, cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced and prunes are plumped.
Nutrition Facts : Calories 1006.2, Fat 72.8, SaturatedFat 28.6, Cholesterol 193.2, Sodium 600.5, Carbohydrate 41.5, Fiber 4.8, Sugar 26.9, Protein 46.4
BRISKET BRAISED WITH DRIED FRUIT
This is a delicious brisket recipe, with the beef turning meltingly tender and accompanied by a rich/tart/savoury/sweet sauce made of the beef drippings and the dried fruit.
Provided by evelynathens
Categories One Dish Meal
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pat brisket dry.
- Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.
- Transfer it to a plate and season.
- In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine.
- Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender.
- Let apricots, apples, raisins and currants plump in 1 ½ cups hot water for 1 hour and drain fruit, reserving water.
- In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat.
- Add reserved water to brisket and whisk in browned flour.
- Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender.
- Let cool, uncovered, for 30 minutes.
- Slice brisket very thin across grain and serve with fruit and sauce.
- It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.
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5/5 (4)
- Preheat oven to 325°. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 tsp. paprika, allspice, and crushed red pepper and stir 20 seconds. Add chicken stock, wine, and bay leaves. Boil 10 minutes to blend flavors.
- Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.
- Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices and spoon over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley. DO AHEAD: Can be prepared 2 days ahead. Cover and refrigerate before slicing meat.
- Remove brisket from pot and slice thinly across grain. Remove any solid fat from sauce. Return slices to pot. Place in 325° oven and bake until brisket is heated through, about 30 minutes.
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