BEEF BRISKET WITH RED WINE & SHALLOTS
This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!
Provided by Daniel Nowland
Categories Mains Jamie Magazine Beef Greek Stew Slow-cooker
Time 2h35m
Yield 8
Number Of Ingredients 14
Steps:
- Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
- Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
- Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
- Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
- Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
- Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.
Nutrition Facts : Calories 481 calories, Fat 32.5 g fat, SaturatedFat 12.9 g saturated fat, Protein 36.3 g protein, Carbohydrate 4.4 g carbohydrate, Sugar 3.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
BRISKET WITH GRAVY
Chili sauce, brown sugar and garlic season this robust beef brisket from Margaret Haugh Heilman of Houston, Texas. Topped with tender onions and served with a slightly sweet gravy, the entree tastes special enough for company.
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat., Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm., Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.
Nutrition Facts : Calories 236 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 207mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
SLOW COOKER BRISKET WITH BROWN GRAVY
Provided by Sandra Lee
Time 6h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
- To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
- Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
- Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.
WHOLE BRISKET WITH TOMATO GRAVY
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
- Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
- Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
- Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.
Nutrition Facts : @context http, Calories 1191, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 92 grams, Fiber 5 grams, Protein 71 grams, SaturatedFat 35 grams, Sodium 998 milligrams, Sugar 7 grams
BRISKET WITH CHUNKY TOMATO SAUCE
When Linda Blaska of Atlanta, Georgia treats dinner guests to this impressive brisket, they agree it's the best beef they've ever tasted. A savory tomato sauce adds the finishing touch.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.
Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
WW BRISKET WITH RICH TOMATO GRAVY
I think this recipe was in a WW mag. I always just dump everything in the crockpot. Can make ahead 1month per a serving- 2 slices brisket with 2/3 cup sauce. 297 calories, 12g fat, 4g sat fat, 0g trans, 69 mg chol, 207 mg sod, 9g carb, 2 g fib, 39 g prot, 31 mg calc. Old Points 7
Provided by sissylyne
Categories One Dish Meal
Time 3h50m
Yield 2 slices brisket with 2/3 cup sauce, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1 Preheat oven to 300.
- 2 Sprinkle brisket all over with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add brisket and cook until well browned, about 8minutes per a side. Transfer to plate.
- 3 Add onion, garlic, and rosemarry to pot. Reduce heat and cook, stirring occasionally, untill onion is softened, about 10 minute Add mushrooms and cook, stirring occasionally, until well softened, about 6min. Add wine and bring to a boil. Add brisket: spoon vegetable mixture over top to cover.
- 4 Cover pot and transfer to oven. Bake until brisket is fork tender, about 2 1/2 hours.
- 5 Transfer brisket with tongs to a large cutting board. Skim fat from sauce. Cook sauce over med-high heat until slightly thickened, about 10 minute.
- Freezer - Cut brisket across grain into 16 slices. Transfer to large freezer container. Pour sauce over top, submerging brisket as much as possible. Let cool room temperature, then chill until cold, about 2hrs. Cover and freeze up to 1month. To serve, let thaw overnight in fridge. Trasfer brisket and sauce to dutch oven. Cook over med-low heat until heated through, 30 minute.
Nutrition Facts : Calories 351.8, Fat 13.5, SaturatedFat 4.5, Cholesterol 105.5, Sodium 309.5, Carbohydrate 8.4, Fiber 2, Sugar 4.5, Protein 37.2
BRISKET OF BEEF WITH GRAVY
Moist Beef (cheep cut)
Provided by katenchris
Time 3h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preferably use a casserole dish that you can use on top of the stove to make it easy for you to make the gravy
- 1) peel and smash your garlic
- 2) top, tail and peel shallots
- 3) make a pint of beef stock
- 4) chuck your garlic, carrots, shallots and beef into a casserole dish
- 5) pour in 1 pint of beef stock (and wine, if applicable)
- 6) Stick the lid on and sit in the oven on about 160 for anything up to 3 hours (just keep checking it, i'm sorry i'm not sure of the exact time, but it's not the end of the world if it's a bit pink in the middle)
- 7) When you feel the beef is done, take it out and stick it on a chopping board for carving
- 8) scoop out those gorgeous tender vegetables, and put them in a pan with the lid on to keep warm
- 9) onto the gravy - mix the cornflour with a splash of water to make a paste (this is important, otherwise you will end up with lumps of cornflour :puke:)
- 10) add to casserole dish and top up with as much beef stock as you need to make your gravy, although you can always freeze some to add to casseroles or just to use in the future (nb: if you don't have a casserole you can use on top of the stove, pour the juices from the casserole into a medium sized saucepan and use this)
- 11) simmer this (it should be bubbling but not boiling) on the hob until it thickens, you can always add more cornflour or some gravy granules if it isn't thickening after a few minutes.
- 12) while the gravy is going, slice up the beef by sticking a fork in it and slicing thinly as possible (leave the string on and just take it out as you go, otherwise it will be quite difficult)
- 13) Half of this will make a meal in itself with your choice of potatoes for 2... if you've got more people, i'd do some extra vegetables... cabbage, peas, carrots whatever!!
FRESH BEEF BRISKET WITH BROWNED POTATOES
First you brown it beautifully, then you roast it with vegetables - carrots, onions, tomatoes and celery. Serve with golden brown potatoes and fragrant gravy.
Provided by Olha7397
Categories Roast Beef
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle beef brisket with salt and pepper; place in large skillet.
- Brown meat, on fat side only, over high heat.
- While meat is browning, prepare vegetables: Slice onions very thin.
- Pare carrots; cut carrots and celery in 1-inch pieces.
- Pour boiling water over tomato in bowl; let stand several minutes.
- Holding tomato on fork, peel skin with sharp knife.
- Cut tomato in chunks.
- When meat is well browned, remove it from skillet to a large Dutch oven.
- Add onion to skillet; sauté until golden.
- Spoon onion over meat; surround with carrot, celery, tomato.
- Add 1 cup water.
- Roast, covered, 2 1/2 to 3 hours, until meat is tender.
- Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt.
- Bring potatoes to boiling; boil gently, covered, 20 minutes.
- Drain; cool.
- Peel while warm, using a sharp knife.
- Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over.
- Melt butter in large skillet over moderate heat.
- Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all overseveral minutes.
- Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
- Make gravy: Strain pan juices to remove vegetables.
- Press vegetables through strainer.
- Skim fat from pan juices.
- In small bowl, combine flour with 1/4 cup water; stir until smooth.
- Add to pan juices, along with pureed vegetables.
- Bring to boiling, stirring until thickened.
- Serve with brisket.
- Serves 10 to 12.
- McCalls Cooking School.
Nutrition Facts : Calories 1020.8, Fat 78.6, SaturatedFat 33, Cholesterol 214.9, Sodium 241, Carbohydrate 26.6, Fiber 3.6, Sugar 3, Protein 49.3
BEEF BRISKET
Discover our take on the quintessential Beef Brisket recipe: Juicy brisket with a wine-infused sauce and delectable onion flavor.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 80 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
BRISKET OF BEEF IN TOMATO ONION GRAVY (CROCK POT)
From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling.
Provided by Oolala
Categories Roast Beef
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Rub flour into brisket on both sides and place in slow cooker stoneware.
- In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
- Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
- Transfer beef to a deep platter and slice thinly.
- Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.
Nutrition Facts : Calories 420.2, Fat 17, SaturatedFat 6, Cholesterol 140.6, Sodium 773, Carbohydrate 15.4, Fiber 0.9, Sugar 7.1, Protein 48.5
More about "ww brisket with rich tomato gravy food"
NACH WAXMAN'S BRISKET RECIPE I PANNING THE GLOBE
From panningtheglobe.com
Reviews 4Calories 476 per servingCategory Dinner
- Preheat oven to 375ºF. Peel the onions and thickly slice them crosswise (not through the root). Put onion slices into a big bowl and separate them into rings. Set aside.
- Heat oil in the pot over medium heat. Brown the brisket all over. If the brisket is larger than the pot, you’ll need to work with it, pushing it around and down into the oil and flipping it over and moving it, until you’ve got a nice brown color and crusty bits over most of the meat. Transfer the brisket to a platter and add the onions to the pot.
- Turn the heat up a bit and cook the onions, stirring often with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the onions are golden brown but not yet caramelized, about 15 minutes.
ROASTED BRISKET | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
Cuisine JewishCategory DinnerServings 8Total Time 3 hrs 30 mins
BEEF BRISKET RECIPE WITH GRAVY - OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 4 hrs 30 minsCategory Meat And PoultryCalories 621 per serving
SLOW-COOKER BEEF BRISKET WITH RICH ONION GRAVY - THE ...
From theslimmingfoodie.com
Reviews 2Estimated Reading Time 3 minsServings 6
- Spray a frying pan with low calorie cooking spray, or spray oil and bring up to a high heat. Place the beef brisket in and cook for a minute on either side just to brown it, then transfer it to the slow-cooker
- Add a little more cooking spray/oil and add in the onion- start on a high heat, and then bring the heat down to medium. Stir-fry the onions untile slightly browned, and soft (approximately 6 minutes), and then add in the chopped garlic. Stir fry for another minute, and then transfer it all into the slow-cooker.
- Make up the beef stock, and stir in the paprika, thyme, oregano, ketchup, sugar and tomato puree. Pour over the beef and onions.
BEEF BRISKET & GRAVY - TENDER AND DELICIOUS OVEN BRISKET
From amandascookin.com
Ratings 4Calories 494 per servingCategory Dinner
CARAMELIZED PULLED BEEF BRISKET IN A RICH SPICY SAUCE ...
From kitchensanctuary.com
5/5 (9)Total Time 4 hrs 5 minsCategory DinnerCalories 501 per serving
SLOW COOKER BRISKET WITH ONION GRAVY RECIPE - WEBMD
From webmd.com
Cuisine AmericanTotal Time 6 hrsCategory DinnerCalories 248 per serving
HOW TO MAKE A DELICIOUS BEEF BRISKET WITH TOMATO GRAVY ...
From wbir.com
Estimated Reading Time 2 mins
BRISKET WITH ONION GRAVY - THE WASHINGTON POST
From washingtonpost.com
4/5 (1)Servings 6Is Accessible For Free TrueCalories 570 per serving
RED WINE BRAISED BEEF BRISKET RECIPE - REAL SIMPLE
From realsimple.com
5/5 (2)Author Melissa Kravitz HoeffnerServings 8Total Time 20 mins
SLOW COOKER BEEF BRISKET WITH TOMATO GRAVY…ONE RECIPE WITH ...
From reciperealities.net
Estimated Reading Time 2 mins
BRAISED BEEF BRISKET WITH RICH ONION GRAVY - JUST A LITTLE ...
From justalittlebitofbacon.com
5/5 (2)Category Main CourseCuisine MediterraneanTotal Time 3 hrs 45 mins
SLOW-COOKED BRISKET IN ONION GRAVY RECIPE - EATINGWELL
From eatingwell.com
5/5 (7)Total Time 11 hrsCategory Healthy Southern RecipesCalories 248 per serving
INSTANT POT BRISKET WITH GUINNESS GRAVY - VIKALINKA
From vikalinka.com
5/5 (4)Category Main CourseCuisine AmericanCalories 279 per serving
BRISKET WITH ONION GRAVY | RECIPE - KOSHER.COM
From kosher.com
Servings 8Category Mains
SLOW-COOKER BEEF BRISKET WITH RICH ONION GRAVY - THE ...
From pinterest.com
POT ROAST BRISKET WITH RICH GRAVY
From mumsrecipeblog.blogspot.com
BRISKET OF BEEF IN TOMATO ONION GRAVY - RECIPE GOLDMINE
From recipegoldmine.com
SLOW COOKER BRISKET WITH BROWN GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
WW RICH ROSEMARY GRAVY RECIPES
From tfrecipes.com
SLOW-COOKER BEEF BRISKET WITH RICH ONION GRAVY - THE ...
From pinterest.ca
BRISKET WITH TOMATO GRAVY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEEF BRISKET GRAVY - DAVITA
From davita.com
SLOW-COOKER BEEF BRISKET WITH RICH ONION GRAVY – THE ...
From pinterest.com
MATT'S WHOLE BRISKET WITH TOMATO GRAVY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WW BRISKET WITH RICH TOMATO GRAVY RECIPES
From tfrecipes.com
BRISKET OF BEEF IN TOMATO ONION GRAVY CROCK… - 200,000 ...
From recipefuel.com
RECIPE FOR BRISKET OF BEEF IN TOMATO ONION GRAVY - ONLINE ...
From hindsjerseyfarm.com
HOW TO MAKE A SAUCE/GRAVY FOR A BRISKET OR ROAST WITHOUT ...
From chowhound.com
BEEF WITH TOMATO GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE A DELICIOUS BEEF BRISKET WITH TOMATO GRAVY ...
From apayamanfaatnya.blogspot.com
TANGY TOMATO BRISKET RECIPE - FOOD NEWS
From foodnewsnews.com
WHOLE BRISKET WITH TOMATO GRAVY RECIPES
From tfrecipes.com
BRISKET GRAVY IS TOO SALTY. HOW CAN I FIX IT? - FOOD52
From food52.com
BRISKET MEATBALLS IN TOMATO PASSATA RECIPE - FOOD NEWS
From foodnewsnews.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