Beef Essentials Oven Baked Brisket Veggies Food

EASY BAKED BEEF BRISKET

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.

OVEN ROASTED BEEF BRISKET

Steps:

• Place beef in a large rectangular dish or bowl.
• Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.
• In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.
• Cover and refrigerate for 12-24 hours.
• Preheat oven to 325˚F.
• Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.
• Transfer to a large rectangular baking pan.
• In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.
• Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.
• Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.

BEEF ESSENTIALS: OVEN-BAKED BRISKET & VEGGIES

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
• 3. Gather your Ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 350f (175c).
• 5. Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
• 6. Mix all the dry ingredients together in a small bowl.
• 7. Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
• 8. Chef's Note: The aluminum foil should be long enough to cover the brisket.
• 9. Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
• 10. Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
• 11. Remove from the oven and add the carrots.
• 12. Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
• 13. Bake until fork tender, about 2 - 2.5 hours.
• 14. Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
• 15. PLATE/PRESENT
• 16. Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
• 17. Keep the faith, and keep cooking.

BEEF ESSENTIALS: OVEN-BAKED BRISKET & ONIONS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place a rack in the bottom position, and preheat the oven to 325f (165c).
• 4. Add the sliced onions, garlic, and chicken stock to a large heavy-bottomed pot.
• 5. Chef's Note: The pot will need a tight-fitting lid, and be big enough for the brisket and other ingredients. A 6-quart (5.5liter) size is perfect.
• 6. Salt and pepper the brisket on both sides, and add to the pot, fat-side up.
• 7. Cover and place into the preheated oven, and cook until the brisket is fork tender, about 1 hour per pound.
• 8. Remove from the oven and allow to rest for 10 minutes before slicing.
• 9. PLATE/PRESENT
• 10. Slice thinly and serve with some of the onions, and cooking liquid. Enjoy.
• 11. Keep the faith, and keep cooking.

BRAISED BRISKET WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
• Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
• Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
• Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.

BRAISED BRISKET AND VEGETABLES

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.

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.