BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
POT ROAST BEEF BRISKET
Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 5-6
Number Of Ingredients 20
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8-10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
- Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours.
- Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.
- Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1-2 hours.
- To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.
- Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.
- Cook the latkes for 6-8 minutes on each side until golden-brown and cooked through. Don't be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.
- Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10-15 minutes, or until hot and crisp.
- Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.
POT-ROASTED BEEF BRISKET
Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy
Provided by Good Food team
Categories Dinner, Main course
Time 3h35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
- Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
- An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
- Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
- To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
Nutrition Facts : Calories 575 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.53 milligram of sodium
THE BEST BEEF BRISKET
This recipe was given to me by my mother in law. It is by far the best brisket/sauce that I have ever tried!
Provided by Juli9251
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat on briskett.
- Soak brisket for 30 minutes in water.
- Drain.
- Sprinkle meat with kosher salt and let sit 30 minutes.
- Rinse meat well.
- Braise meat in olive oil until brown, approximately 8 minutes per side.
- Reduce heat and add onions.
- Brown.
- Add garlic.
- Remove meat.
- Add all ingredients for sauce.
- Stir well.
- Put meat back in pan and simmer covered for approximately 3 hours.
- Remove meat and reduce sauce.
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
More about "hairy bikers beef brisket food"
BEST BEEF BOURGUIGNON BRISKET RECIPE - HOW TO MAKE …
From womansday.com
THE HAIRY BIKERS' ROAST BELLY OF PORK RECIPE
From lovefood.com
HAIRY BIKERS' BEST OF BRITISH EPISODE 16 - SLOW FOOD — …
From hdclump.com
BBC TWO - HAIRY BIKERS' BEST OF BRITISH, SERIES 2, FOOD AND …
From bbc.co.uk
BRISKET RECIPES - BBC FOOD
From bbc.co.uk
RECIPES - HAIRY BIKERS
From hairybikers.com
OUR BEST BRISKET RECIPES - FOOD COM
From foodnetwork.com
Reviews 125Author By
THE HAIRY BIKERS' MEAT FEAST: POTTED BEEF | DAILY MAIL ONLINE
From dailymail.co.uk
HAIRY BIKERS BRISKET
From jvejercito.com
RECIPES - HAIRY BIKERS
From hairybikers.com
THE HAIRY BIKERS' MEAT LOAF WITH GRAVY RECIPE - LOVEFOOD.COM
From lovefood.com
HAIRY BIKERS' BEST OF BRITISH S2 EP19 - FOOD AND RELIGION
From sbs.com.au
PIN ON FOOD - PINTEREST.CO.UK
From pinterest.co.uk
HAIRY BIKERS' CORNISH PASTY RECIPE | GOODTO
From goodto.com
RECIPES - HAIRY BIKERS
From hairybikers.com
THE HAIRY BIKERS - POT ROAST! - FACEBOOK WATCH
From facebook.com
BEEF STEW RECIPES HAIRY BIKERS – RESEPDAPURKU
From resepdapurku.com
BEEF BRISKET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEEF BRISKET - FOOD NETWORK
From foodnetwork.co.uk
BEEF BRISKET - HONEY-BRAISED - RIVER COTTAGE FARM
From rivercottagefarm.net
RECIPES - HAIRY BIKERS
From hairybikers.com
BBC TWO - HAIRY BIKERS' BEST OF BRITISH, SERIES 2, FOOD AND …
DIY ‹ THE HAIRY BIKERS' COMFORT FOOD - SUBSAGA.COM
From subsaga.com
HAIRY BIKERS BRAISED FEATHERBLADE OF BEEF
From hairybikerskitchenware.com
HAIRY BIKERS' BEST OF BRITISH RECIPES - BBC FOOD
From bbc.co.uk
PIN ON FOOD: COOKING, RECIPES, ARTICLES, WEBSITES, ETC. - PINTEREST
From pinterest.com
THE HAIRY BIKERS' CORNED BEEF HASH RECIPE - SAGA
From saga.co.uk
HAIRY BIKERS' MAMA'S BEEF CURRY | INDIAN RECIPES | GOODTO
From goodto.com
THE HAIRY BIKERS' BEEF STIFADO RECIPE - LOVEFOOD.COM
From lovefood.com
BBQ BRISKET RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BBC FOOD - THE HAIRY BIKERS' BOEUF EN DAUBE PROVENCAL | FACEBOOK
From en-gb.facebook.com
SLOW COOKED RECIPES | HAIRY BIKERS KITCHENWARE | BLOG
From hairybikerskitchenware.com
BBC FOOD - THE HAIRY BIKERS' BOEUF EN DAUBE PROVENCAL | FACEBOOK
From facebook.com
RECIPES - HAIRY BIKERS
From hairybikers.com
CLASSIC BEEF BRISKET RECIPE WITH DRY RUB - THESE OLD COOKBOOKS
From theseoldcookbooks.com
RIBS IN THE OVEN HAIRY BIKER STYLE - SMOKING MEAT FORUMS
From smokingmeatforums.com
HAIRY BIKERS' MEATLOAF WITH GRAVY RECIPE - GOODTOKNOW
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love