BRAISED BRISKET AND VEGETABLES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 5h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
- Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
- Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.
BEER-BRAISED BRISKET WITH ROOT VEGETABLES
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
- Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.
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- Preheat oven to 325 degrees F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
- Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
- Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
- Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
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