BEEF BRISKET POT ROAST
Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!
Provided by Elise Bauer
Categories Dinner 1-Pot Comfort Food Freezer-friendly Beef Beef Roast Brisket Pot Roast
Time 4h50m
Yield 12
Number Of Ingredients 11
Steps:
- Remove brisket: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.
- Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.
- Slice and serve: Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. (A sturdy bread knife works great for slicing roasts.) Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta.
Nutrition Facts : Calories 530 kcal, Carbohydrate 6 g, Cholesterol 177 mg, Fiber 1 g, Protein 50 g, SaturatedFat 13 g, Sodium 232 mg, Sugar 2 g, Fat 33 g, ServingSize Serves 8-12, UnsaturatedFat 0 g
CAJUN-STYLE POT ROAST
I often makes this zippy roast when expecting dinner guests. It gives me time to visit with them, and even my friend who's a chef enjoys this dish. -Ginger Menzies, Oak Creek, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice. , Freeze option: Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1336mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.
CAJUN BEEF BRISKET
There's nothing like seeing my husband's eyes light up when he comes through the door and sees I've prepared this meal for him. The recipe is tried and true.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- Place meat, fat side up, in a greased 11x7-in. baking dish. In a bowl, combine the Creole seasoning, garlic salt, lemon-pepper and parsley. Rub over meat. Add bay leaf. Cover and bake at 350° for about 2-1/2 hours or until meat is just tender. Drain and discard juices. Discard bay leaf., In a saucepan, combine the tomato sauce, sugar, brown sugar, liquid smoke if desired and hot pepper sauce. Bring to a boil over medium heat. Pour over meat. Cover and bake 30 minutes longer or until the meat is tender and sauce is heated through.
Nutrition Facts : Calories 388 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 1521mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 40g protein.
BEEF BRISKET PREPARED CAJUN POT ROAST STYLE
Number Of Ingredients 5
Steps:
- Combine the brisket and the salad dressing in a large plastic storage bag. Squeeze out excess air, seal tightly, and massage to coat the meat all over. Marinate in the refrigerator for at least 2 hours and up to overnight, turning the brisket over at least once. Preheat a large skillet over high heat. Add the oil. Remove the meat from the marinade and add it to the pan. Brown on both sides, 3 to 4 minutes. Sprinkle with the pepper. Add the water. Cover, reduce heat to low, and cook until very tender, 2 1/2 to 3 hours. Remove to a cutting board and allow to sit for 10 minutes before thinly slicing across the grain.
ROAST BRISKET OF BEEF
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan.
- Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound).
- Let rest for 20 minutes before slicing and serving.
BEER-BRAISED BRISKET POT ROAST
Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
- Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium
POT-ROASTED BEEF BRISKET
Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy
Provided by Good Food team
Categories Dinner, Main course
Time 3h35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
- Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
- An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
- Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
- To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
Nutrition Facts : Calories 575 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.53 milligram of sodium
BRISKET POT ROAST STYLE
Make and share this Brisket Pot Roast Style recipe from Food.com.
Provided by Oolala
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Coat roasting pan with olive oil. Slice onion and place about a third in the bottom of the pan. Sprinkle with garlic salt and paprika. Put brisket on top of onions with fat side up.
- Cut the remainder of the vegetables and scatter them, along with the cloves of garlic, around the meat.
- Pour tomatoes over everything.
- Cover and cook for 30 minutes to sear the meat.
- Turn oven down to 350 degrees and cook for a minimum of 35 minutes per pound of meat (4 LB roast cooks for a minimum of 2 hours and 20 minutes).
- Uncover meat for last half hour to allow for browning.
- If you have more time, cook at 300 degrees and extend cooking time by about an hour. Watch that roast doesn't dry out, and add water, tomato juice or stock if necessary.
Nutrition Facts : Calories 1226, Fat 81, SaturatedFat 32.5, Cholesterol 220.8, Sodium 1117.2, Carbohydrate 65.8, Fiber 8.8, Sugar 13.2, Protein 57.9
BEEF BRISKET POT ROAST
Make and share this Beef Brisket Pot Roast recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Season brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cool over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
- Add the garlic, onions, carrots, and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary, and chiles, and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
- Add chicken broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
- Strain the contents of the roasting pan through a coarse straiiner set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper.
- Carve the brisket into 1/3" slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
- Best brisket: Refrigerate sliced and sauced brisket for up to two days. Cover with foil and bake in a 350 degree oven until heated through, about 30 minutes.
Nutrition Facts : Calories 866.1, Fat 67.7, SaturatedFat 25.4, Cholesterol 165.6, Sodium 193.7, Carbohydrate 10.5, Fiber 1.7, Sugar 4.3, Protein 41.4
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