POT-ROASTED BRISKET
This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Crush garlic cloves with salt and rub onto both sides of the meat. Season meat with 1 1/2 teaspoons salt and pepper.
- Spread onions, carrots, and celery over the bottom of a roasting pan just large enough to hold the meat; top with 2 bay leaves. Place meat on top of vegetables and bay leaves and top with remaining 2 bay leaves. Cover pan with parchment-paper-lined aluminum foil and transfer to oven. Bake until meat is fork tender, 3 to 4 hours.
- Remove meat from oven and let stand 30 to 45 minutes. Cut the top fatty layer (known as the second cut) from the leaner bottom layer (known as the first cut); trim off and discard the layer of fat between them. Slice both cuts across the grain.
- Tip the roasting pan slightly; skim off some of the fat and discard. Serve vegetables and their juices immediately with meat. To make a thicker sauce, puree vegetables and their juices slightly before serving.
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
MOM'S BRISKET OR POT ROAST
This is my mom's brisket recipe passed down to her by her mother. You can use it to make brisket or pot roast. Recipe is made on stovetop in or slow cooker. Mom also makes it in the oven.
Provided by Jamie Davis
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 11h45m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons flour, onion powder, garlic powder, and black pepper in a large plastic bag; place brisket into bag, seal, and shake bag to coat meat with seasoned flour.
- Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown meat on all sides; reduce heat to low. Whisk onion soup mix in hot water in a bowl until dissolved; pour over the brisket. Pour beer over meat. Add more water as needed to bring level of liquid to halfway up side of the brisket.
- Cover and simmer until beef is tender, about 2 hours, adding more water if needed. Remove meat to a platter and cool for 15 minutes. Stir ketchup, applesauce, and Worcestershire sauce into pan juices; whisk 2 tablespoons quick-mixing flour into mixture. Simmer until gravy is thickened, about 5 minutes.
- Slice brisket very thinly against the grain and return sliced meat to pot with gravy. Stir to coat meat; simmer 1 more hour.
- Transfer meat and gravy to a casserole dish and cover; refrigerate overnight. Skim hardened fat from the meat and gravy before bringing back to a simmer over low heat to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 9.5 g, Cholesterol 92.2 mg, Fat 22.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 8 g, Sodium 459.8 mg, Sugar 2.6 g
BERRY NICE BRISKET
Cranberry juice and cranberry sauce make this brisket tender and tasty.-Carol Hunihan, Alamosa, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and rosemary. Pour into a large roasting pan. Top with onion slices., Season the brisket with salt and pepper. Place fat side up in the pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting occasionally. , Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve with onion and pan juices.
Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 298mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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
CRANBERRY POT ROAST BRISKET
A simple and unusual way to prepare a pot roast or brisket. Let your guests "guess" the "secret" ingredient.
Provided by ejnei
Categories Meat
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle meat with garlic salt.
- Mix onion soup, cranberry sauce and water.
- Cover and simmer 2-3 hours or until tender.
- Can be made in crockpot.
- Cook until tender.
Nutrition Facts : Calories 1085.3, Fat 75.9, SaturatedFat 30.4, Cholesterol 207.4, Sodium 998.5, Carbohydrate 50, Fiber 1.8, Sugar 44.9, Protein 49
BRISKET BEEF POT ROAST
Delicious economical cut of beef for family dinners
Provided by margaretpbrown
Time 3h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Brown of all sides of joint in a frying pan to seal. (this is the correct way but I often don't bother and it is still delicious)
- Place in deep roasting pot/casserole dish.
- Season well with salt and pepper and sprinkle crushed Oxo cubes over joint.
- Pour boiling water over joint so that it measures about 3/4 of an inch deep. I put the end of a dry wooden spoon into the water (like a dip-stick) to measure how much water is in pot.
- Add vegetables if required.
- Place tight lid on pot (or cover tightly with foil).
- Place in oven and cook for 30 minutes at 200 degrees celsius (9 gas).
- Turn oven down to 170 degrees (3 gas) and continue cooking for 2 1/2 hours.
- Rest for at least 20mins before carving
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- Preheat the oven to 325°. Season the brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cook over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
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- Add the broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
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