BRISKET WITH CHUNKY TOMATO SAUCE
When Linda Blaska of Atlanta, Georgia treats dinner guests to this impressive brisket, they agree it's the best beef they've ever tasted. A savory tomato sauce adds the finishing touch.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
BRISKET WITH CHUNKY TOMATO SAUCE
Make and share this Brisket With Chunky Tomato Sauce recipe from Food.com.
Provided by Scarlett516
Categories Roast Beef
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 599.6, Fat 46.5, SaturatedFat 18.4, Cholesterol 124.2, Sodium 410.6, Carbohydrate 10.6, Fiber 2.2, Sugar 4.8, Protein 29.9
TANGY TOMATO BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 7h10m
Yield 8 servings
Number Of Ingredients 4
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
When Linda Blaska of Atlanta, Georgia treats dinner guests to this impressive brisket, they agree it's the best beef they've ever tasted. A savory tomato sauce adds the finishing touch.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
CHUNKY TOMATO SAUCE
Provided by Sandra Lee
Time 30m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.
SLOW-COOKER BRISKET WITH CHUNKY MUSTARD BBQ SAUCE
Beef brisket becomes tender through slow cooking. The zesty sauce has bits of green pepper and celery.
Provided by Betty Crocker Kitchens
Categories Entree
Time 12h10m
Yield 8
Number Of Ingredients 7
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Mix all ingredients except beef in cooker. Add beef (if necessary, cut beef in half to fit in cooker). Spoon sauce mixture over and around beef.
- Cover and cook on Low heat setting 10 to 12 hours. Serve sauce with beef.
Nutrition Facts : Calories 320, Carbohydrate 16 g, Cholesterol 95 mg, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 1/2 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
WHOLE BRISKET WITH TOMATO GRAVY
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 1191, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 92 grams, Fiber 5 grams, Protein 71 grams, SaturatedFat 35 grams, Sodium 998 milligrams, Sugar 7 grams
CATAHOULA BRISKET IN SPICY BEER & TOMATO SAUCE
Make and share this Catahoula Brisket in Spicy Beer & Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Meat
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 23
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.
BRISKET WITH BBQ SAUCE
After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.
Provided by Cathy G.
Categories 100+ Everyday Cooking Recipes
Time 14h10m
Yield 10
Number Of Ingredients 13
Steps:
- Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
- Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
- In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
- Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 9.3 g, Cholesterol 132.5 mg, Fat 42.3 g, Fiber 0.2 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1612.5 mg, Sugar 7.8 g
BRISKET
I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, melting in your mouth. It's very important to buy a "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.
Provided by Lora Brody
Categories Beef Super Bowl Brisket Winter Poker/Game Night Potluck
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Lay the potatoes across the bottom of the insert of the slow cooker.
- Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the slow cooker insert. Add more oil, if needed, and sauté the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.
- Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
- Remove the meat to a cutting board and slice it thinly against the grain. Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper. Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.
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