BEER BRISKET
This brisket turns out so tender and juicy - no knife required!
Provided by Anna B.
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
- Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 10.9 g, Cholesterol 124.4 mg, Fat 41.9 g, Fiber 1.1 g, Protein 32.1 g, SaturatedFat 16.4 g, Sodium 230.2 mg, Sugar 3.4 g
BEER-BRAISED BEEF AND ONIONS
This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.
Provided by blucoat
Categories Stew
Time P4DT40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
- Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
- Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
- Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
- Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
- Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary. Serve braised beef with onions and sauce.
Nutrition Facts : Calories 534.1, Fat 20.8, SaturatedFat 8.2, Cholesterol 187.1, Sodium 240.3, Carbohydrate 19.9, Fiber 2.9, Sugar 7.2, Protein 62.2
BEER-BRAISED BEEF
Steps:
- Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
- Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
- Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
- To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
- Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
- Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
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
BEER-BRAISED BRISKET WITH ONIONS
Steps:
- Preheat oven to 350°F.
- Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 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 with tongs to a platter.
- Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
- Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
- Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.
BEER-BRAISED BEEF AND ONIONS
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
- Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
- When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
- Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
- Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
- Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
- If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram
BRAISED BARBECUE BRISKET
Make and share this Braised Barbecue Brisket recipe from Food.com.
Provided by Brookelynne26
Categories Roast Beef
Time 4h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a smalll bowl combinechili powder, paprika, sugar, salt, and garlic powder. Rub all over meat and then place in a large ziploc bag and refrigerate over night or up to 24 hours.
- Remove brisket from fridge an hour before cooking. Preheat oven to 325 degrees.
- Coat bottom of an 8 to 10 quart dutch oven with a thin fil of oil. Set pot over medium high heat and brown on both sides, about 5 to 8 minutes per side. If you don't have a large enough pot, just cut brisket in half and brown in batches.
- Transfer meat to a plate. Add onion to pot and saute until lightly colored, about 5 minutes. Pour in 2 cups water and scrape up any brown bits from the bottom of the pan. Return meat and any juices to pot, then place a piece of foil over meat, cover to edges of pot and tucking foil inches Cover pot and transfer to oven; cook for 2 hours. Remove pot and lift foil to turn meat over. If sauce in pan looks dry add 1 cup water. Replace foil and return covered pot to oven for about 1 hour longer. Met should be fork tender, but not falling apart. Meanwhile prepare barbecue sauce. Combine all insauce ingredients in a saucepan and bring to boil, stirring. Remove from heat and let sit until ready to use.
- When brisket is tender, remove from oven and discard foil. Tilt pot to remove as much fat a s possible. Pour barbecue sauce over meat and return covered pot to oven until meat is really tender and sauce has reduced, about 30 minutes. Remove from oven and let brisket stand for for 10 to 15 minutes. Slice across the grain and serve with sauce.
Nutrition Facts : Calories 1437.4, Fat 151.6, SaturatedFat 75.4, Cholesterol 165.2, Sodium 727.4, Carbohydrate 18.1, Fiber 0.5, Sugar 15.7, Protein 0.7
BEER-BRAISED BEEF
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts a flavor and, in turn, thickens and reduces into the perfect accompanying sauce. This recipe uses Belgian-style ale, which enhances the simple, earthy taste of the beef and saut;ed onions. Serve with small boiled new potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Adjust rack to bottom third of oven, and preheat to 325 degrees. In a medium-large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper-towel-lined baking sheet; set aside.
- Season beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium high. Working in batches, brown meat, 1 to 2 minutes per side. As each batch is browned, transfer to a medium bowl; set aside.
- If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions, and deglaze with about 2 tablespoons ale, scraping any browned bits from bottom of pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions, and cook, stirring, 1 minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.
- Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef). Add 1 teaspoon salt. Bring to a boil. Cover, and transfer to oven. Cook until beef is fork-tender, about 2 hours. Remove herb bundle, and discard. Taste, and adjust for seasoning. Serve hot.
BEER-BRAISED BEEF AND ONIONS
Provided by Jane Daniels Lear
Categories Beer Beef Onion Braise Sauté Super Bowl Father's Day Dinner Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
- Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
- Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
- Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
- Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
- Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
- Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
- Serve braised beef with onions and sauce.
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
BEEF BRISKET IN BEER
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender., Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
SLOW-COOKER BRISKET AND ONIONS
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 6h10m
Number Of Ingredients 6
Steps:
- In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
- If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.
Nutrition Facts : Calories 403 g, Fat 13 g, Fiber 1 g, Protein 64 g
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- Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and ¼ cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.
- Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.
- Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
- DO AHEAD: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.
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