BRAISED BRISKET
Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket; refrigerate in a covered container until ready to use.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 3h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
- Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil).
- Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
- Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.
Nutrition Facts : Calories 526 g, Fat 34 g, Fiber 1 g, Protein 39 g
BRAISED CORNED BEEF BRISKET
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.
Provided by mauigirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g
WINE-BRAISED BEEF BRISKET
This is yummy the day you make it, but is even more delicious the next day.
Provided by RickyBobby
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
- Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
- Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
- Place the brisket back into the roasting pan and cover pan with foil.
- Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g
ONE-POT BEEF BRISKET & BRAISED CELERY
This beautiful beef brisket dish is based on the Tuscan braise - beef in Barolo wine, but you can use any full-bodied red that suits your budget
Provided by Barney Desmazery
Categories Dinner, Main course
Time 5h30m
Number Of Ingredients 10
Steps:
- If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
- Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you've marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables - don't worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
- Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge - the fat will solidify and can be lifted off the sauce before it's reheated.
Nutrition Facts : Calories 572 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.2 milligram of sodium
BRAISED BEEF BRISKET
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Provided by Susan Feniger
Categories Garlic Onion Tomato Braise Father's Day Dinner Vinegar Brisket Carrot Fall Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (as part of hash)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in lower third.
- Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
- Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.
BRAISED BEEF
Get this simple recipe for braised beef for that savory-sweet tender chunks of beef that is rich of flavor and spices. Inspired by Chowking's braised beef rice toppings.
Provided by Bebs
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium heat. Then saute garlic and onion until slightly tender. Add the chunk of beef and sear the meat in hot oil on all sides, about 5-7 minutes total.
- Add the rest of the ingredients except for the carrots, cornstarch and spring onions and bring to a simmer, cover pot with lid and turn the heat to low. Let it cook for 40-50 minutes or until the meat is fork tender. You may need to add some water if beef is not yet tender at this point.
- Stir in the carrots and cornstarch mixture and boil the sauce for about 5 minutes or until reduced and becomes thick.
- Serve on top of steamy rice bowls and garnish with some chopped spring onions.
Nutrition Facts : Calories 409 kcal, Carbohydrate 20 g, Protein 35 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 1509 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
ONION-BRAISED BEEF BRISKET(ATK)
This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.
Provided by Coppercloud
Categories Meat
Time 5h20m
Yield 1 brisket, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper.
- Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes longer. Transfer brisket to platter.
- Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken.
- Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for doneness) Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 3 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes.
- Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight.
- About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately.
- To Make and Serve the Brisket on the Same Day: If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.
Nutrition Facts : Calories 846.7, Fat 34.2, SaturatedFat 11.9, Cholesterol 281.2, Sodium 417.6, Carbohydrate 21.5, Fiber 2.9, Sugar 9.3, Protein 97.4
BRAISED BRISKET
This is a real Jewish brisket recipe. It's easy, and even better the second day. If you refrigerate the sauce, the excess fat can be scraped off the top. My kids and husband demand this at least once a month!
Provided by Deb19502
Categories Meat
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle beef with fresh ground pepper, pressing in.
- Sear beef in large dutch oven on stove top.
- Mix other ingredients together in bowl.
- Quantities are not crucial.
- Pour half onion soup over top of seared beef.
- Turn beef and coat other side with soup mix.
- Pour sauce over top, cover dutch oven, and roast at 400 degrees for 30 minutes.
- Turn oven down to 250 degrees and roast for an additional 3-1/2 hours.
- Remove beef from pan and allow to cool slightly.
- Slice thinly and across the grain.
- Degrease sauce and serve with roasted or mashed potatoes.
Nutrition Facts : Calories 1129.4, Fat 90.7, SaturatedFat 36.4, Cholesterol 248.6, Sodium 929.3, Carbohydrate 11.6, Fiber 0.4, Sugar 7.6, Protein 58.6
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
BRAISED BEEF BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT7h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- When ready to cook, preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
- You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
- Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.
BRAISED BRISKET
This crowd-pleasing brisket is juicy, tangy and slightly sweet. It's perfect for special occasions and holidays. Our low-and-slow cooking method and flavourful braising liquid make this tough cut incredibly tender. Be sure to ask your butcher for a first-cut brisket, which is meatier than the fatty second cut.Cook's Note: Whole beef briskets are sold as two separate cuts. The first cut, also known as the flat cut, is leaner and slices more neatly. The second cut, also called the deckle, is fattier. We used a first cut brisket in this recipe.
Provided by Food Network
Categories beef,comfort food,dinner
Time 4h30m
Yield 8 - 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 275ºF. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and ½ teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
- Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
- Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
- Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
- Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.
SLOW-BRAISED BEEF BRISKET RECIPE
This mouth-watering, tender slow-braised beef brisket recipe is a real family favourite come Sunday dinner. It's warming and delicious comfort food.
Provided by GoodtoKnow
Categories Dinner
Time 3h30m
Yield Serves: 5-6
Number Of Ingredients 11
Steps:
- Set the oven to 140°C/275°F/Gas Mark 1. Heat the dripping or oil in a solid-based, heatproof frying pan and brown the meat on all surfaces, pressing it down as it cooks to brown the maximum surface area, then transfer to a plate. Add the vegetables to the pan and cook for few minutes, until they start to brown.
- Put the meat in a casserole dish and arrange the vegetables around it. Pour in the stock, cover the casserole dish with a lid or foil and cook the brisket in the centre of the oven for about 3 hours, or until the meat is really tender.
- Transfer meat and vegetables to a warmed serving plate. Mix the flour into the butter to give a paste. Place the casserole dish on the hob and gradually add the butter mixture, stirring, so it thickens the juices in the pan. Season to taste.
- Slice the brisket and serve with the vegetables and gravy spooned on top, with plenty of mash to soak up the juices.
Nutrition Facts : @context https, Calories 293 Kcal, Fat 13.5 g, SaturatedFat 4.5 g
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
More about "braised beef brisket food"
BRAISED BEEF BRISKET RECIPE {STEP-BY-STEP PHOTOS} - …
From savorysimple.net
5/5 (5)Total Time 4 hrsCategory Main CourseCalories 597 per serving
- Heat a Dutch oven or large saucepan over medium-high to high heat. Season the brisket generously on both sides with salt and pepper. Depending on the size of your brisket and pan, you might need to cut the brisket in half (I did).
- Have a small cup of water nearby. Add a thin coating of oil to the pan. When the pan is barely starting to smoke, add the brisket and sear on both sides until brown, around 3 minutes per side. Repeat with the other half of the brisket if searing two pieces, adding more oil to the pan as needed. If the brown bits on the bottom of the pan look like they might burn after searing the first piece, deglaze the pan with a couple tablespoons of water before adding the remaining brisket, scraping up the brown bits with a spatula. Use kitchen tongs to transfer the meat to a large plate or cutting board. Adjust the heat to medium-low.
- Add the onions, celery, and carrots to the pan along with a pinch of salt. Stir, scraping the brown glaze from the bottom of the pan so it coats the vegetables. Cook for 2-3 minutes, deglazing the pan with 1-2 tablespoons of water if needed. Add the garlic and cook for another minute.
ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishCategory DinnerServings 8-10Total Time 4 hrs
- Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
- Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
- Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1-1/2 hours.
RED WINE BRAISED BEEF BRISKET RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category BeefAuthor Brad PierceTotal Time 4 hrs 30 mins
- In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
- Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
- Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
- Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.
BRAISED BEEF AND RADISH (蘿蔔炆牛腩) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
5/5 (9)Calories 238 per servingCategory Main Course
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- After the pressure release, add radish into instant pot. Then, close the lid and vent. Push manual button and adjust time for 15 minutes at high pressure and natural release.
BRAISED BEEF BRISKET - MISS CHINESE FOOD
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5/5 (2)Estimated Reading Time 1 minCategory Beef
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5/5 (7)Category Main Dish, MeatServings 12Total Time 6 hrs 10 mins
BRAISED BEEF BRISKET IN OVEN - KEVIN IS COOKING
From keviniscooking.com
5/5 (11)Total Time 11 hrs 30 minsCategory Dinner, MainCalories 881 per serving
- Season brisket, pressing to adhere on all sides, with kosher salt, ground pepper and celery salt mixture. Place in pan large enough to accommodate (roasting pan) and cover tightly in plastic wrap. Refrigerate overnight or up to 3 days.
- On the stove top heat bacon fat in a large roasting pan set over 2 burners set on high. Remove plastic wrap from brisket and sear on all sides until browned, 7–10 minutes. Transfer to a baking sheet to rest.
- Reduce heat to medium-high and add the vegetables to pan. Cook, stirring occasionally, until browned and just soft, about 15 minutes. Add the wine or juice, bring to a boil, and cook until almost evaporated, 10 minutes. Add the garlic cloves, thyme and bay leaves. Pour in broth to come halfway up side of pan, and bring to a boil. Move the vegetables to the sides of the pan and place the seared brisket into center of aromatics and cover tightly with foil. Braise in oven until meat is tender, 3 hours.
BRAISED BEEF BRISKET - BELL' ALIMENTO
From bellalimento.com
4.6/5 (9)Category BeefCuisine AmericanTotal Time 3 hrs 15 mins
TENDER BRAISED BEEF BRISKET | CHEW OUT LOUD
From chewoutloud.com
5/5 (2)Calories 412 per servingCategory Dinner
- Preheat oven to 350F with rack on lower middle position. Pat dry the brisket and evenly season both sides with the salt and pepper. Set aside.
- Heat olive oil in heavy, oven-proof pot until sizzling. Add onions and stir frequently until softened and browned, about 10 minutes. Add garlic and continue stirring 5 more minutes. Turn off heat. Place brisket (fattier side up) on top of onion/garlic mixture. Evenly smear tomato paste over top of brisket. Place carrots and celery all around the edges of brisket. Whisk the flour in the beef broth to dissolve. Pour evenly over brisket. Add bay leaves.
- Cover pot tightly with heavy lid. Braise in pre-heated oven for 3 1/2 hours or until brisket is fork-tender. (For ease of slicing, remove brisket halfway during cook time and transfer just the beef onto a cutting board. Slice across the grain into 1/4 inch slices and return to the pot to finish braising.) Add salt and pepper to taste as needed. Serve with freshly chopped parsley for garnish, if desired.
BRAISED BEEF BRISKET RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 4 hrs 35 minsServings 16
- Stir together first 4 ingredients and, if desired, liquid smoke in a large roasting pan. Place brisket in pan, fat side up. Spoon liquid over brisket. Cover tightly with aluminum foil, and chill 24 hours.
- Preheat oven to 300°. Bake brisket, covered, 4 to 4 1/2 hours or until fork-tender. Uncover and let stand 20 minutes.
- Transfer brisket to a cutting board. Trim fat from brisket. Cut brisket across the grain into thin slices. (Or cut brisket into large pieces, and shred with two forks.) Pour pan drippings through a wire-mesh strainer, discarding solids. Serve brisket with drippings. Garnish, if desired.
BRAISED BEEF BRISKET - TASTY EVER AFTER
From tastyeverafter.com
Ratings 1Calories 111 per servingCategory Entree, Main Course
- In a large dutch oven, heat the oil over medium-high heat. Rub the brisket all over with the 3 tablespoons paprika, 1 tablespoon salt, and 1/2 tablespoon black pepper. Put the brisket fat side down in the dutch oven and cook until brown on all sides, about 5-8 minutes. Remove the brisket and set aside.
- Add the onions to the fat in the dutch oven and constantly stir until browned, about 5 minutes. Pour in the 1 1/2 cups wine and cook until reduced by half. Place the brisket (fat side up) in the onion mixture and add the 4 cups chicken broth. Bring to a just a boil, then cover with a tight fitting lid and bake for 3 to 3 1/2 hours, or until the brisket is fork tender.
- Transfer the brisket to a cutting board, loosely cover with foil, and let rest for at least 15 minutes. Remove any excess fat from the top of the onion cooking liquid, if desired. Thinly slice the meat across the grain and place it in the onion braising liquid. Serve immediately or cool to room temperature, then cover and refrigerate overnight.
IRISH BRAISED CORNED BEEF AND CABBAGE - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
Ratings 11Calories 538 per servingCategory Entree
- Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.
CHINESE BRAISED BEEF BRISKET & TENDON RECIPE ... - NOMSS.COM
From nomss.com
5/5 (30)Total Time 45 minsCategory Main DishesCalories 689 per serving
- Blanch brisket and tendons in boiling hot water for approximately 5 minutes to remove impurities.
EASY BRAISED BEEF BRISKET (HOW TO COOK TENDER BRISKET IN ...
From poshjournal.com
4.9/5 (9)Category Main CourseCuisine AmericanCalories 438 per serving
- Pat the brisket dry with paper towels. Mix the dry rub and spread over the meat. Let it sit at room temperature, uncovered, for an 1 hour.
- Heat oil in a roasting pan or dutch oven. Sear the brisket over moderately high heat for 4-5 minutes per side. Transfer to a plate.
- Add onions and a small pinch of salt to the pan, cook until golden brown for 10 minutes over moderate heat. Add tomato paste, cook for 1 minute. Turn off the heat.Be sure to scrape the bottom of the pot to remove any residue or brown spots to prevent burning. Add 1-2 tbsp of broth or water to loosen it up if needed.
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From foodnetwork.ca
3.6/5 (18)Category Beef,Main,Mexican,Slow Cook,The Pioneer WomanServings 6-8
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From southernkitchen.com
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From shop.wegmans.com
3.7/5 (3)Category Best Holiday Entree RecipesServings 8Total Time 3 hrs 15 mins
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From howtocookmeat.com
Cuisine AmericanTotal Time 4 hrs 10 minsCategory EntreeCalories 312 per serving
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From gourmettraveller.com.au
Estimated Reading Time 30 secs
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From myrecipes.com
5/5 (14)Total Time 4 hrsServings 8Calories 224 per serving
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From simplechinesefood.com
4.9/5 Total Time 1 hrServings 3
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From foodandwine.com
Estimated Reading Time 5 mins
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From certifiedangusbeef.com
Cuisine IrishCategory Roasts, Old-School ClassicsServings 8-10
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