CITRUSY BRISKET WITH SPRING LETTUCES
This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting sauce than the standard rich, brown gravy, with a tangy, citrus flavor. For serving, the tender slices of meat are topped with a crisp herb salad, adding even more freshness to the plate. Serve it with mashed or roasted potatoes to soak up all the caramelized, oniony juices.
Provided by Melissa Clark
Categories dinner, meat, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Season the brisket all over with salt and pepper, then rub the meat with 2 teaspoons grated garlic, thyme and rosemary. Place brisket in a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours and up to overnight.
- When you are ready to cook the brisket, heat the oven to 325 degrees.
- Heat 2 tablespoons oil in a 6 1/2-quart Dutch oven over medium-high. Sear the brisket in the oil until browned on both sides, about 3 minutes per side. Transfer meat to a plate.
- Add remaining 4 tablespoons oil and onions to pot, and sauté until lightly browned on the edges and very tender, about 8 minutes. Return brisket and any juices to the pot with the onions.
- Place lemon and orange zests in a small bowl and reserve. Measure out 2 tablespoons lemon juice and reserve for the salad dressing. Pour remaining lemon juice, orange juice and wine over the brisket, then add enough water to come halfway up the sides of the meat (about 1 cup). Bring liquid to a simmer over high heat.
- Cover pot, transfer to the oven, and cook for 1 1/2 hours. Turn the meat over in the pot and stir in remaining 2 teaspoons garlic. Cover pot and continue to cook until the meat shreds easily with a fork, about 1 to 1 1/2 hours longer.
- Uncover pot, stir in the reserved lemon and orange zests, and continue to cook, uncovered, 15 minutes more.
- Just before serving, prepare the salad: In a large bowl, whisk together reserved 2 tablespoons lemon juice, garlic and salt. Let it sit for 1 minute, then whisk in oil. Toss with greens, endive, radicchio and herbs. Taste and add more salt or olive oil, if needed.
- Slice meat and serve, with pan juices spooned over and some of the salad piled on top. Serve the rest of the salad in a bowl on the side.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 30 grams, Carbohydrate 10 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 17 grams, Sodium 670 milligrams, Sugar 5 grams
CRISP WINTER LETTUCES WITH WARM SWEET-AND-SHARP DRESSING
In keeping with the rest of the menu, this is no shy salad. The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.
Provided by Scott Peacock
Time 40m
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
- Cook bacon in a 12-inch nonreactive skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)
- Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.
MY MOM'S WILTED LETTUCE
This was my ma's recipe passed on to me--don't know any other way to make it and I'm 58 years old. This is really an old-fashioned dish.
Provided by Darlene Summers
Categories Low Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the lettuce several times; drain.
- Clean and cut the onions into the lettuce.
- Sprinkle with salt and pepper to taste.
- Dressing: Heat dressing ingredients to boiling; pour over lettuce while boiling hot.
- Stir and mix well.
- Serve immediately.
SANDY'S SIMPLE SPRING LETTUCE SALAD
Lemon juice combines with mild rice vinegar in a dressing that's both sprightly and slightly sweet to dress young, tender lettuces.
Provided by SandyG
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
- Place arugula in a bowl and drizzle dressing over greens; toss to coat.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 4.1 g, Fat 7.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 99.9 mg, Sugar 2.3 g
SWEET AND SOUR BRAISED BRISKET WITH CRANBERRIES
Provided by David Firestone and Susan Brenna
Categories dinner, main course
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper. Place the brisket, fat side up, in a large Dutch oven. Rub meat all over with the spice mixture. If you have time, let meat rest at room temperature for 1 hour. (You can skip this step if necessary.) Transfer pot to oven and roast, uncovered, 20 minutes.
- While meat cooks, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 7 to 10 minutes. Stir in the cranberries and remaining 6 tablespoons sugar. Simmer, uncovered, until cranberries begin to break down, about 5 minutes. Stir in the wine, cider and pomegranate molasses if using. Season with salt.
- Reduce oven temperature to 325 degrees. Pour cranberry mixture over the brisket. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour. Slice meat and serve with plenty of sauce and parsley for garnish.
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 26 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 701 milligrams, Sugar 9 grams
CITRUS SALAD DRESSING
This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives, and red onion slivers.
Provided by Lindas Busy Kitchen
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all the ingredients together, or combine in a small jar and shake well.
- Keeps in the refrigerator for 2 days.
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