Homestyle Beef Brisket Food

BEEF BRISKET

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.

HOMESTYLE BEEF BRISKET

Steps:

• 1. Preheat oven to 325 degrees.
• 2. In 13x9 inch baking or roasting pan, add onion soup mix blended with water, ketchup, garlic powder and pepper.
• 3. Add brisket, turning to coat with soup mixture.
• 4. Loosely cover with aluminum foil and roast for 3 hours or until brisket is tender.
• 5. Thicken gravy if desired.

HOMESTYLE CORNED BEEF AND CABBAGE

Steps:

• Place brisket and water in Dutch Oven; cover tightly and cook 1 hour at 350 degrees F. (It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours or until meat is tender.
• Remove brisket from cooking liquid and place, flat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey and 1 Tbsp. mustard; brush half of the mixture over top of brisket and broil 3 min. Brush with remaining mixture and continue broiling 2 min., or until brisket is glazed.
• Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.

HOMESTYLE BRISKET

Steps:

• Preheat oven to 300°F.
• In pan place brisket fat side up.
• Surround with carrots and sliced onion.
• Top with onion soup mixture,tomato sauce, cranberry sauce.
• Cover with heavy duty foil and cook 5 hours.
• Slice against the grain, serve with pan gravy.

HOMESTYLE BEEF BRISKET

Steps:

• Preheat oven to 325 degrees. In 13x9-in baking or roasting pan, add soup mix blended with water, ketchup, garlic powder, and pepper.
• Add brisket; turn to coat.
• Loosely cover with aluminum foil and bake 3 hours or until brisket is tender. If desired, thicken gravy.

BEEF BRISKET

Steps:

• Heat oven to 350°F.
• Spread onions onto bottom of large shallow pan sprayed with cooking spray; top with meat.
• Mix remaining ingredients until blended; pour over meat. Cover with foil; pierce in several places with sharp knife.
• Bake 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 min.
• Transfer meat to cutting board. Cut across the grain into thin slices. Serve topped with wine mixture from bottom of pan.

SLOW-BRAISED BEEF BRISKET RECIPE

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.

HOME-STYLE BEEF BRISKET

Steps:

• 1. In a 9 X 13 inch baking pan, add soup mix blended with water, ketchup, garlic powder and pepper.
• 2. Add brisket; turn to coat. Loosely cover with aluminum foil and bake 3 hours at 325 degrees.