Brisket With Chunky Tomato Sauce Food

WINE-BRAISED BEEF BRISKET

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.

WHOLE BRISKET WITH TOMATO GRAVY

Steps:

• Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
• Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
• Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
• Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.

BRISKET WITH CHUNKY TOMATO SAUCE

Steps:

• Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.

BRISKET CHILI

Steps:

• Place oil in a large heavy bottomed pot or Dutch oven over medium heat.
• Add onions and sauté until softened, about 5 minutes.
• Add peppers and garlic and cook for another 2 minutes, stirring so garlic doesn't burn.
• Add the leftover brisket and spices to the pot. Stir to combine and cook for 1 minutes until fragrant.
• Add coffee to the pot if using and scrape any browned bits from the bottom of the pan using a wooden spatula or spoon.
• Add the tomatoes, green chiles and beans to the pot. Stir to combine and bring to a simmer uncovered.
• Once simmering, cover and cook for a minimum of 45 minutes up to 1 1/2 hours).
• Uncover, add the corn, stir and simmer an additional 10 minutes.
• Season to taste with more salt and pepper if needed.
• Serve with garnishes of your choice. (*see note)

BRISKET WITH CHUNKY TOMATO SAUCE

Steps:

• Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm.
• In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary, and bay leaf.
• cover and bake at 325°F for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.
• Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain.
• In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325°F for 30 minutes or until heated through. Serve sauce over beef.

CATAHOULA BRISKET IN SPICY BEER & TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Spice mix: Combine all ingredients; blend well.
• You will not need all of the mix.
• Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like).
• Season brisket with 3 tablespoons spice mix.
• Season flour with 4 tablespoons spice mix.
• Dust meat with seasoned flour.
• Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add meat; sear on both sides.
• Remove to a platter.
• Add remaining 2 tablespoons oil to pan.
• When hot, add onions, carrots, jalapeno and garlic.
• Cook, stirring occasionally, until onions are caramelized.
• Add Roma tomatoes; cook until they break down.
• Add canned tomatoes and chipotles.
• Season with salt and pepper.
• Cook to a stewlike consistency.
• Add beer and stock.
• Return meat to pot, cover loosely with foil; place in oven.
• Roast for 3 to 3 1/2 hours, until tender.
• Remove brisket; set aside.
• Reduce sauce until slightly thickened, then strain out solids.
• Transfer solids to a blender; liquefy with a small amount of sauce.
• Mix blended solids back into sauce.
• Add vinegar and lime juice.
• Adjust seasoning.
• Let meat rest for 10 minutes before slicing.
• When ready to serve, slice thinly and briefly reheat in sauce.

TANGY TOMATO BRISKET

Steps:

• Preheat the oven to 275 degrees F.
• Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
• Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
• Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

BRISKET WITH CHUNKY TOMATO SAUCE

Steps:

• Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.