BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI
- Place the brisket in a large, shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well. Cover, and refrigerate overnight. Take the brisket out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the meat with 2 tablespoons salt.
- Preheat the oven to 325°F.
- Heat a large, heavy-bottomed sauté pan over high heat for 2 minutes. Add the olive oil, and wait for 1 minute. Place the brisket in the pan (reserving the garlic and chiles). Sear the meat on both sides, about 8 minutes per side, until it's deep golden brown. You will need to sear a portion of the meat at a time, because the entire brisket probably won't fit in the pan. To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared. Once both sides are well browned, transfer the brisket to a large roasting pan that has a tight-fitting lid, or a Dutch oven.
- Return the brisket searing pan to the stove over medium-high heat, and add the onion, carrot, and celery. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook for 6 to 8 minutes, until the vegetables just begin to caramelize, then add the reserved garlic and chiles, and cook for a few more minutes.
- Turn off the heat (so that the liquids won't evaporate immediately), and add the balsamic vinegar, then the wine. Turn the heat back up to medium-high, and reduce the wine by a quarter. Add the beef stock, and bring the stock to a boil over high heat. Pour the hot stock over the meat, scraping any vegetables that have fallen on the brisket back into the liquid. The stock mixture should almost cover the brisket. Cover the pan tightly with aluminum foil and a tight-fitting lid. Braise in the oven for 5 to 6 hours.
- To check for doneness, carefully remove the lid and foil, watching out for the hot steam. Test the meat by inserting a paring knife into it; if the knife slides in easily, then the brisket is done.
- Let the brisket cool in its juices for 30 minutes. Carefully transfer it to a baking sheet, and chill completely.
- Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid. Skim the fat from the braising juices, and chill.
- When you are ready to serve, preheat the oven to 400°F.
- Cut the cold brisket against the grain into 1/4-inch-thick slices. Lay the slices in two large roasting pans (or equivalent). Heat the braising juices, and pour some over the meat, just to cover. Cook for about 20 minutes, until the meat is hot and caramelized and crispy on top.
- Place the slow-roasted Romano beans at the center of six large dinner plates, and arrange the brisket on top. Drizzle some of the braising juices over the meat. Dollop a generous tablespoon of the black olive aïoli over the meat, and pass the rest at the table.
SENSATIONAL SLOW COOKED BEEF BRISKET
- Preheat oven to 325 degrees F (165 degrees C).
- Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
- Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
- Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
- Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
- Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
- Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g
THE BEST BEEF BRISKET
This recipe was given to me by my mother in law. It is by far the best brisket/sauce that I have ever tried!
Provided by Juli9251
Yield 6-8 serving(s)
Number Of Ingredients 11
- Trim fat on briskett.
- Soak brisket for 30 minutes in water.
- Sprinkle meat with kosher salt and let sit 30 minutes.
- Rinse meat well.
- Braise meat in olive oil until brown, approximately 8 minutes per side.
- Reduce heat and add onions.
- Add garlic.
- Remove meat.
- Add all ingredients for sauce.
- Stir well.
- Put meat back in pan and simmer covered for approximately 3 hours.
- Remove meat and reduce sauce.
BEST BEEF BRISKET RECIPE BY TASTY
Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.
Provided by Betsy Carter
Yield 10 servings
Number Of Ingredients 17
- Turn the broiler on high.
- Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
- Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
- Preheat the oven to 275˚F (135°C).
- In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
- Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
- If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
- If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
- Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
- Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
- The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
- Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
- While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
- Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
- When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams
BLACK OLIVE AïOLI
- Place the egg yolk in a stainless-steel bowl. Begin whisking in the grape-seed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow, steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
- Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Add half the olives, and pound to a paste. Roughly chop the remaining olives. Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.
TEXAS-STYLE CROCK POT BRISKET AND BEANS
An easy way to make a nice brisket. The beans in this recipe are wonderful - sometimes I just make a big pot of the beans alone. Even though I love the convenience of my crock pot, I feel that cooking in the crock pot generally overcooks any meat. However, in this case, with brisket, it is pretty darn good, especially with the delicious beans on the side! I sometimes find that the liquid gets a little low, when it is cooking. If this occurs, you can do any of the following, as needed: double the sauce recipe to add later, add some bottled barbecue sauce, or add a can of beer. Enjoy!
Provided by Helping Hands
Yield 6 serving(s)
Number Of Ingredients 11
- Combine water, onion, and pinto beans in crock pot.
- Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
- Stir half of this mixture into beans in crock pot.
- Place brisket on top of beans (cut into two pieces, if needed).
- Spread the remaining mixture over brisket.
- Cook on low for 8-10 hours, stirring twice, if possible.
- Slice meat across the grain and serve with sauce and with beans on the side.
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