Beef Brisket With Slow Roasted Romano Beans And Black Olive Aïoli Recipes

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BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI

Provided by Suzanne Goin

Categories     Bean     Beef     Braise     Christmas     Passover     Dinner     Meat     Brisket     Red Wine     Fall     Winter

Number Of Ingredients 16



Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli image

Steps:

  • Place the brisket in a large, shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well. Cover, and refrigerate overnight. Take the brisket out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the meat with 2 tablespoons salt.
  • Preheat the oven to 325°F.
  • Heat a large, heavy-bottomed sauté pan over high heat for 2 minutes. Add the olive oil, and wait for 1 minute. Place the brisket in the pan (reserving the garlic and chiles). Sear the meat on both sides, about 8 minutes per side, until it's deep golden brown. You will need to sear a portion of the meat at a time, because the entire brisket probably won't fit in the pan. To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared. Once both sides are well browned, transfer the brisket to a large roasting pan that has a tight-fitting lid, or a Dutch oven.
  • Return the brisket searing pan to the stove over medium-high heat, and add the onion, carrot, and celery. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook for 6 to 8 minutes, until the vegetables just begin to caramelize, then add the reserved garlic and chiles, and cook for a few more minutes.
  • Turn off the heat (so that the liquids won't evaporate immediately), and add the balsamic vinegar, then the wine. Turn the heat back up to medium-high, and reduce the wine by a quarter. Add the beef stock, and bring the stock to a boil over high heat. Pour the hot stock over the meat, scraping any vegetables that have fallen on the brisket back into the liquid. The stock mixture should almost cover the brisket. Cover the pan tightly with aluminum foil and a tight-fitting lid. Braise in the oven for 5 to 6 hours.
  • To check for doneness, carefully remove the lid and foil, watching out for the hot steam. Test the meat by inserting a paring knife into it; if the knife slides in easily, then the brisket is done.
  • Let the brisket cool in its juices for 30 minutes. Carefully transfer it to a baking sheet, and chill completely.
  • Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid. Skim the fat from the braising juices, and chill.
  • When you are ready to serve, preheat the oven to 400°F.
  • Cut the cold brisket against the grain into 1/4-inch-thick slices. Lay the slices in two large roasting pans (or equivalent). Heat the braising juices, and pour some over the meat, just to cover. Cook for about 20 minutes, until the meat is hot and caramelized and crispy on top.
  • Place the slow-roasted Romano beans at the center of six large dinner plates, and arrange the brisket on top. Drizzle some of the braising juices over the meat. Dollop a generous tablespoon of the black olive aïoli over the meat, and pass the rest at the table.

6 pounds whole beef brisket, with 1/2-inch top layer of fat
3 tablespoons thyme leaves
2 fresh bay leaves, thinly sliced (if only dried bay leaves are available, crumble them)
10 cloves garlic, smashed
3 chiles de árbol, crumbled with your hands
1 tablespoon plus one teaspoon cracked black pepper
3 tablespoons extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
1/4 cup balsamic vinegar
3 cups red wine
4 cups beef stock, or more if needed
1 recipe Slow-Roasted Romano Beans
1 recipe Black Olive Aïoli
Kosher salt

SLOW-ROASTED ROMANO BEANS

Provided by Suzanne Goin

Categories     Bean     Onion     Side     Roast     Legume     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8



Slow-Roasted Romano Beans image

Steps:

  • Preheat the oven to 350°F.
  • Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges. Slice the garlic cloves lengthwise into three or four thick slices each.
  • Toss all the ingredients in a large bowl with 2 tablespoons salt and some freshly ground black pepper. Transfer the beans to a baking sheet. Roast in the oven for 40 minutes, stirring every 10 minutes or so, until the beans are completely wilted, shrunken, and concentrated in flavor, with a little caramelization around the edges. (You may need to stir more often toward the end, to keep the beans from browning too quickly.)

2 small red onions
6 large cloves garlic, peeled
2 1/2 pounds green and yellow Romano beans, stems removed, tails left on
1 tablespoon rosemary leaves
1 tablespoon sage leaves
1 tablespoon thyme leaves
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

BLACK OLIVE AïOLI

Provided by Suzanne Goin

Categories     Condiment/Spread     Sauce     Olive     Quick & Easy

Yield Makes 1 1/4 cups

Number Of Ingredients 8



Black Olive Aïoli image

Steps:

  • Place the egg yolk in a stainless-steel bowl. Begin whisking in the grape-seed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow, steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
  • Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Add half the olives, and pound to a paste. Roughly chop the remaining olives. Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.

1 extra-large egg yolk
1/2 cup grape-seed oil
1/2 cup extra-virgin olive oil
1 small clove garlic
1/4 cup pitted black oil-cured olives, such as Nyons
1/2 lemon, for juicing
Pinch cayenne pepper
Kosher salt and freshly ground black pepper

SENSATIONAL SLOW COOKED BEEF BRISKET

Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.

Provided by Cajun Girl

Categories     Main Dish Recipes     Roast Recipes

Time 6h5m

Yield 10

Number Of Ingredients 17



Sensational Slow Cooked Beef Brisket image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
  • Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
  • Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
  • Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
  • Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
  • Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
  • Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g

2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons sea salt
1 teaspoon cayenne pepper
⅓ cup extra-virgin olive oil
1 (16 ounce) package sliced fresh mushrooms
3 shallots, chopped
¼ cup unsalted margarine
1 ½ cups Worcestershire sauce (such as Lea & Perrins®), divided
1 (5 pound) beef brisket
2 cups red wine
½ cup water
1 clove garlic, chopped
1 (32 fluid ounce) container beef broth (such as Progresso®)
1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
2 tablespoons unsalted margarine, thinly sliced

BEST BEEF BRISKET RECIPE BY TASTY

Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.

Provided by Betsy Carter

Categories     Dinner

Time 18h25m

Yield 10 servings

Number Of Ingredients 17



Best Beef Brisket Recipe by Tasty image

Steps:

  • Turn the broiler on high.
  • Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
  • Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
  • Preheat the oven to 275˚F (135°C).
  • In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
  • Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
  • If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
  • If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
  • Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
  • Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
  • The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
  • Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
  • While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
  • Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
  • When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
  • Enjoy!

Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams

1 flat cut brisket
1 ½ teaspoons kosher salt, plus 1 teaspoon, plus more as needed
freshly ground black pepper, to taste
4 cups low sodium beef broth
1 can tomato puree
¼ cup red wine vinegar
3 tablespoons honey
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 teaspoon ground cumin
6 sprigs fresh thyme
4 dried bay leaves
½ teaspoon whole black peppercorn
2 teaspoons olive oil
2 medium yellow onions, thinly sliced
5 carrots, cut into 1 in (2.54 cm)
½ cup dry red wine, such as Cabernet Sauvignon or Merlot

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