CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
- Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
- Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
- Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
- To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
- Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams
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 MUSHROOMS (AMERICA'S TEST KITCHEN)
Lovely flavor! Cut the brisket in half and cool it in the braising liquid to let it soak up liquid lost during cooking. Dried porcini boosts the mushroom flavor, and start with whole white mushrooms, not sliced, which lose all texture during cooking. Instructions are included for making up to 3 days ahead. Based on the delicious recipe by America's Test Kitchen. (Their site doesn't post nutritional info!)
Provided by treehuggingmom
Categories Meat
Time 6h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and heat oven to 300 degrees.
- Pat brisket dry, prick all over fatty side with fork, and cut into 2 roasts (important for liquid reabsorption later). Season with salt and pepper.
- Use 2 skillets to brown both roasts at once. Heat oil in 12-inch skillets over medium-high heat until just smoking. Brown roasts on both sides (10-14 minutes). Transfer fat side up to a single 13 by 9-inch baking dish.
- Meanwhile, microwave 3/4 cup water and porcini in covered bowl until steaming (1 minute). Let sit until softened (5 minutes). Drain porcini through strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
- Scrape browned bits from roasts into single skillet, and pour off all but 1 tablespoon fat. Add mushrooms and ¼ teaspoon salt and cook medium-high until liquid evaporates and mushrooms are golden brown (8 minutes).
- Add onions and sugar, and cook until browned (8-10 minutes).
- Add flour, garlic, and thyme, and cook until golden and fragrant (1 to 2 minutes).
- Slowly whisk in broth, wine, ½ cup reserved porcini liquid, reserved porcini, and bay leaves, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, about 8 minutes.
- Pour sauce over roasts and cover dish tightly with aluminum foil. Bake until tender and fork inserted into meat meets no resistance, 4½ to 5 hours.
- Let brisket cool in dish at room temperature, uncovered, for 1 hour, flipping halfway through cooling. Discard bay leaves. (Cooled brisket can be refrigerated in sauce for 2 days; reheat gently, covered, in 300-degree oven for 1 hour before proceeding with next step.).
- Transfer roasts to carving board. Strain sauce through fine-mesh strainer into fat separator; reserve mushrooms. Let liquid settle, then pour into bowl. Stir vinegar into sauce and microwave until warm, 30 to 60 seconds.
- Slice roasts against grain into ¼-inch slices and return to dish with mushrooms. Pour 1½ cups sauce over meat. Serve with remaining sauce.
- (Refrigerate sliced brisket in sauce for up to 3 days; reheat meat in sauce.).
Nutrition Facts : Calories 457.2, Fat 20.6, SaturatedFat 6.4, Cholesterol 140.6, Sodium 194.3, Carbohydrate 10.7, Fiber 1.3, Sugar 4.3, Protein 50.1
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