CLASSIC BRAISED BRISKET
This is a brisket worthy of a celebration. Most braised briskets are made with just the flat. Ours is a whole cut (which includes the flat and the point), that is braised in white wine and chicken stock with a mix of sweet onions, leeks and pearl onions. The result is super tender meat with an almost French onion soup-like sauce that is perfect for a Passover or Rosh Hashanah crowd. A fresh salad of raw shallots, scallions, parsley, mint and a splash of vinegar tops the roast, providing a bright counterpoint to the richness of the slow-cooked onions and meat.
Provided by Food Network Kitchen
Categories main-dish
Time 7h
Yield 20 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
- Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
- After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
- Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
- Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
- Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
- Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
- Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.
ONION-BRAISED BEEF BRISKET(ATK)
This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.
Provided by Coppercloud
Categories Meat
Time 5h20m
Yield 1 brisket, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper.
- Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes longer. Transfer brisket to platter.
- Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken.
- Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for doneness) Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 3 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes.
- Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight.
- About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately.
- To Make and Serve the Brisket on the Same Day: If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.
Nutrition Facts : Calories 846.7, Fat 34.2, SaturatedFat 11.9, Cholesterol 281.2, Sodium 417.6, Carbohydrate 21.5, Fiber 2.9, Sugar 9.3, Protein 97.4
BRAISED BRISKET WITH MUSHROOM ONION GRAVY
Another I haven't tried, sounds tempting though. Sounds like something I might try this Fall when the weather cools and I am tired of brisket on the smoker.
Provided by Chef Jeff Garland
Categories Turkey Gravy
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the mushrooms in a small bowl. Bring 1 cup of the water to a boil. Pour over the mushrooms. Let stand for 30 minutes to soften.
- Remove the mushrooms from the soaking liquid, squeezing as much liquid as possible back into the bowl. Coarsely chop the mushrooms.
- Strain the soaking liquid through a coffee filter or 2 layers of cheesecloth. Set aside.
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the oil in a heavy large Dutch oven over medium heat. Add the onions and saute for about 10 minutes, until translucent.
- Reduce heat to low. Cook for about 15 minutes, until the onions begin to brown, stirring from time to time.
- Add the vinegar and cook, stirring, for about 10 minutes, until the onions turn a deep golden brown.
- Add the wine and bring to a boil, scraping up any browned bits in the pot. Transfer the mixture to a bowl.
- Heat the remaining 2 tablespoons oil in the same Dutch oven over high heat. Season the brisket with salt and pepper. Brown well on all sides. Transfer the meat to a platter.
- Add the mushroom-soaking liquid to the Dutch oven and bring to a boil, scraping up any browned bits.
- Return the brisket to the pot, along with the onion-wine mixture, the remaining 3 cups water, the mushrooms, garlic, thyme and bay leaves. Bring to a boil.
- Tightly cover the pan. Place in the oven and cook for about 3 hours, until the brisket is very tender.
- Transfer the meat to a platter and tent with foil.
- Remove the bay leaves from the cooking liquid. Working in batches, puree the cooking liquid in a processor until smooth. Transfer to a large saucepan. Adjust seasoning and rewarm, if necessary.
- Cut the brisket across the grain into thin slices. Arrange on a platter. Spoon the sauce over the meat.
Nutrition Facts : Calories 536.3, Fat 25.8, SaturatedFat 7.2, Cholesterol 140.6, Sodium 190.8, Carbohydrate 11.2, Fiber 1.5, Sugar 3.1, Protein 48.1
BRAISED BRISKET WITH ONIONS & GARLIC
Make and share this Braised Brisket With Onions & Garlic recipe from Food.com.
Provided by Old Magic1 Barfield
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees F.
- Place beef brisket, fat side up, in large roasting pan.
- Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
- Roast in oven 1 hour or until onions are lightly browned.
- Add 1 cup hot water.
- Carefully cover pan tightly with aluminum foil.
- Reduce oven to 325F and continue cooking 2 hours or until brisket is tender.
- To make gravy, skim fat from pan juices.
- Add cornstarch mixture to pan juices.
- Cook over medium heat until gravy boils and thickens, stirring constantly.
- Carve brisket across the grain into thin slices; serve with onions and gravy.
- Makes 6 to 8 servings.
Nutrition Facts : Calories 987.1, Fat 80.3, SaturatedFat 32.4, Cholesterol 220.8, Sodium 584, Carbohydrate 10.5, Fiber 1.1, Sugar 3.2, Protein 52
WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS
Make and share this Wine-Braised Brisket of Beef With Caramelized Pearl Onions recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
- Preheat the oven to 350°F.
- Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
- Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
- In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
- When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
- To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.
Nutrition Facts : Calories 679, Fat 28.5, SaturatedFat 8.6, Cholesterol 175.8, Sodium 2956.9, Carbohydrate 23, Fiber 2.8, Sugar 12, Protein 63.7
BEER-BRAISED BRISKET WITH ONIONS
Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.
Provided by Oolala
Categories Roast Beef
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Pat brisket dry and sprinkle with salt and pepper.
- Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
- Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
- Remove from heat and transfer half the onions to a bowl.
- Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
- Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
- Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
- Cool in sauce, uncovered about 30 minutes.
- Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
- Slice meat across the grain and serve with the sauce.
Nutrition Facts : Calories 717.2, Fat 56.2, SaturatedFat 21.7, Cholesterol 144.9, Sodium 426.8, Carbohydrate 13.2, Fiber 1.6, Sugar 4.9, Protein 35
More about "onion and pepper braised brisket food"
JEWISH-STYLE BRAISED BRISKET WITH …
From seriouseats.com
5/5 (10)Total Time 5 hrs 25 minsCategory MainsCalories 1135 per serving
OVEN-BRAISED BRISKET AND ONIONS - BIGOVEN.COM
From bigoven.com
BRAISED BRISKET AND ONIONS - JAMIE GELLER
From jamiegeller.com
Servings 10Estimated Reading Time 2 minsCategory Main, DinnerTotal Time 4 hrs 20 mins
- Heat a large sauté pan or Dutch oven, lightly coated with evoo, over medium-high heat. Brown onions until dark and very soft. Stir tomato paste in and continue cooking for a few minutes to sear tomato paste. Transfer onions to slow cooker, or if using a Dutch oven, push onions to the side.
- Season brisket with salt and pepper and brown on both sides in the same pan. You may need to cut brisket in half to fit into a slow cooker.
ONION-BRAISED BRISKET - THE DAILY MEAL
From thedailymeal.com
4.5/5
- In a heavy casserole or Dutch oven (mine was 12 inches in diameter), heat the oil over medium heat and brown the meat thoroughly but gradually on both sides. It could easily take 20 minutes; raising the heat to speed the browning risks burnt rather than pleasingly caramelized flavors. If your brisket is in two pieces and if both won’t fit in the pan, either brown the meat in two batches or use another pan – a heavy skillet for instance – to brown the second piece.
- While the meat is browning, peel the onions, halve them lengthwise, trim the stem end and slice lengthwise into 1/4- or 3/8-inch strips. By all means use a mandoline or food processor to speed this process – in that case, it will be easier to slice the onions into rings. Peel and chop the garlic.
- When the meat is well browned, remove it to a platter and season it with pepper (I prefer not to brown peppered meat lest the pepper burn). Add the onions and garlic to the casserole; season with salt and pepper and stir well to coat with fat. Lower the heat to medium-low and cook until the onions are translucent and beginning to brown, about 15 to 20 minutes: stir frequently and look for a light golden color. If you have used a skillet to brown a second piece of brisket, add some of the onions to that skillet to release the caramelized beef juices – in effect, the moisture in the onions will deglaze the pan; then scrape these onions into the main casserole.
FRENCH ONION BRAISED BEEF BRISKET - COMPLETE COMFORT FOODS
From completecomfortfoods.com
SPICY FOOD||SPICY BRAISED PORK BELLY, ONION, TOMATO & WHITE …
From youtube.com
TOP 48 APPLE CIDER BRAISED BRISKET RECIPE RECIPES
From laurent490.dixiesewing.com
BRAISED BRISKET WITH ROOT VEGETABLES - FOOD NETWORK CANADA
From foodnetwork.ca
BRAISED BRISKET WITH HORSERADISH CREAM RECIPE — EAT THIS NOT THAT
From syoto.motoretta.ca
BRAISED BRISKET — JEWISH FOOD SOCIETY
From jewishfoodsociety.org
GRIMM'S CENTRAL MARKET IGA - BRAISED BRISKET WITH ONIONS AND GRAVY
From grimmscentralmarket.iga.com
BRAISED BRISKET AND ONIONS RECIPE - FOOD.COM
From food.com
BRAISED BRISKET | MRFOOD.COM
From mrfood.com
BRISKET WITH SWEET-AND-SOUR ONIONS - FOOD & WINE
From foodandwine.com
POM-BRAISED BRISKET!! A NEW SWEET AND SOUR BRISKET RECIPE JUST …
From tiktok.com
KOSHER BRAISED BRISKET RECIPE WITH CARROTS AND ONIONS
From weeklyvoice.com
BRAISED BRISKET WITH TOMATOES & ONIONS RECIPE | EATINGWELL
From eatingwell.com
BEST BRAISED BRISKET RECIPES | COMFORT FOOD | FOOD NETWORK CANADA
From foodnetwork.ca
ONION-BRAISED BEEF BRISKET RECIPE | RECIPES.NET
From recipes.net
FORD'S BBQ - FOOD MENU
From fords-bbq.com
ONION BRAISED BEEF BRISKET - A DELICIOUS JEWISH STYLE BRISKET RECIPE
From cookingtoentertain.com
NEW YEAR RECIPES: FROM PEPPER CHICKEN TO DELICIOUS DAN DAN …
From thesun.co.uk
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