TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
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.
SLOW-COOKER BEEF BRISKET
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
- Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
- Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g
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
BEEF BRISKET POT ROAST
Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!
Provided by Elise Bauer
Categories Dinner 1-Pot Comfort Food Freezer-friendly Beef Beef Roast Brisket Pot Roast
Time 4h50m
Yield 12
Number Of Ingredients 11
Steps:
- Remove brisket: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.
- Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.
- Slice and serve: Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. (A sturdy bread knife works great for slicing roasts.) Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta.
Nutrition Facts : Calories 530 kcal, Carbohydrate 6 g, Cholesterol 177 mg, Fiber 1 g, Protein 50 g, SaturatedFat 13 g, Sodium 232 mg, Sugar 2 g, Fat 33 g, ServingSize Serves 8-12, UnsaturatedFat 0 g
ENGLISH POT-ROAST
You could use topside or silverside for this, but rolled brisket has the best flavour of all.
Categories Sunday roast One-pot recipes Easy Entertaining Beef recipes
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- First melt the dripping in a thick cooking pot and, when it's hot, put in the meat and sear and brown it all over, then transfer it to a plate. Next lightly brown the onions, carrots, celery and swede, then remove them temporarily to the plate, too. Next, empty all the fat from the pot, then replace the brisket and arrange the vegetables and mushrooms around the meat. Add the hot stock, bay leaf and thyme and a little salt and pepper. Cover with foil and a tightly fitting lid and as soon as you hear simmering, place in the centre of the oven and leave for about 3 hours. When ready, place the meat and vegetables on a warmed serving dish, then bring the liquid to the boil and boil briskly until reduced slightly. Mix the butter and flour to a paste, then add this to the liquid and whisk until the sauce thickens. Serve with the meat and some sharp English mustard.
SLOW-ROAST BRISKET WITH ROASTED VEGETABLES
Hugh Fearnley-Whittingstall - This is the perfect recipe for an easy, lazy weekend lunch. Just make sure you get the brisket in the oven first thing in the morning, and then you can more or less leave it to its own devices until you throw in the vegetables an hour before serving.
Yield 8
Number Of Ingredients 1
Steps:
- Preheat the oven to 200C/ gas 6. Put the tied brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. Roast for 30 minutes. Take it out of the oven; turn down the temperature to 140C/gas 1. Cover the meat with foil and return it to the oven for another 4 hours, by which time it should be very tender. Baste the meat with its fatty juices. Add the vegetables to the roasting tin and toss them in the juices too. Turn the oven up to 160C/gas 3. Cook, uncovered, for a further hour, until the joint has crisped up and the vegetables are cooked through.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2092.0kJ 500.0kcal Fat 19.0g Saturated Fat 7.0g Sugars 11.0g Salt 0.6g Click here for more information about health and nutrition
BEEF BRISKET POT ROAST
Make and share this Beef Brisket Pot Roast recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Season brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cool 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.
- Add the garlic, onions, carrots, and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary, and chiles, and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
- Add chicken 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.
- Strain the contents of the roasting pan through a coarse straiiner set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper.
- Carve the brisket into 1/3" slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
- Best brisket: Refrigerate sliced and sauced brisket for up to two days. Cover with foil and bake in a 350 degree oven until heated through, about 30 minutes.
Nutrition Facts : Calories 866.1, Fat 67.7, SaturatedFat 25.4, Cholesterol 165.6, Sodium 193.7, Carbohydrate 10.5, Fiber 1.7, Sugar 4.3, Protein 41.4
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
TEXAS OVEN-ROASTED BEEF BRISKET
the tastiest brisket ever..this is a Food Network recipe by Tom Perini, I use a pot roast rather than a brisket...much tastier.
Provided by JoJoStar
Categories Roast Beef
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- preheat the oven to 350 degrees F.
- Make a dry rub by combining all dry ingredients.
- season the raw brisket on all sides with the rub.
- place in a roasting pan and roast uncovered for 1 hour.
- add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
- lower oven to 300 degrees F, cover pan tightly and continue to cook until fork tender, about 3 hours.
- trim the fat and slice meat thinly across the grain. top with juice from the pan.
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 ROAST BEEF BRISKET WITH RED WINE
Take your time and make this delicious and tender beef brisket with red wine
Provided by Genevieve Taylor
Categories Dinner, lunch
Number Of Ingredients 11
Steps:
- Preheat the oven to 120°C fan. With a small sharp knife, pierce deep slits all over the joint of beef. Poke the garlic slices well into the slits, ensuring they are completely hidden within the meat so they won't fall out and burn when you are browning the beef. Season all over with salt and pepper.
- Add half the oil to a deep, flame-proof casserole (a heavy cast iron one is ideal) and set over a high heat. When the oil is smoking hot, carefully add the beef and brown well all over. The deep caramelisation adds much in terms of flavour, so take your time to get a bit of colour into it.
- Remove the beef to a plate, reduce the heat to low and add a little more oil to the casserole, followed by the onion, carrot and celery, stirring to soften a little for a couple of minutes. Return the beef to the pan, along with any juices on the plate and pour in the beef stock and red wine and tuck in the thyme. Bring up to a simmer then cover with a tight fitting lid and slide into the oven. Allow to cook very slowly for around eight hours. When the beef is ready, it is really very tender - test by trying to tease the meat apart a little with a fork. It should give easily. If not, cook for a little longer.
- Turn off the oven. Lift the meat from the casserole, set it on a heatproof plate and put in the oven to keep warm. Remove two tablespoons of cooking sauce and place in a heatproof glass to cool. Set the casserole on the hob over a medium heat and simmer for about 10 minutes to reduce the sauce a little. Stir the cornflour into the cooled reserved juices to form a smooth paste. Pour into the casserole, stirring until the sauce thickens. Turn off the heat, taste to check seasoning. Cut the beef into thick rustic slices and serve with gravy poured over.
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
ROAST BRISKET OF BEEF
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan.
- Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound).
- Let rest for 20 minutes before slicing and serving.
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- Place dutch oven on the stovetop and heat on medium heat then once hot add olive oil. Add the pot roast chunks and sear well on all sides. Remove and set aside.
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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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