Brisket With Carrots And Onions Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Place the brisket in a heavy roasting pan.
• In a small bowl, combine the salt, pepper, garlic, and oregano.
• Rub the mixture on the brisket.
• Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables.
• Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil.
• (The tomato juice will react unpleasantly with the aluminum foil if they touch.).
• Bake for 3 1/2 hours, or until the meat is tender.
• Remove the meat from the pan and keep it warm.
• Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
• To serve, slice the meat across the grain.
• Serve with the vegetables.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
• Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
• Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
• Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
• Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.

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 over—several 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.
• McCall’s Cooking School.

Steps:

• Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
• Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
• Simmer the brisket until tender, about 2 1/2 hours.

Steps:

• Preheat oven to 300°F.
• In pan place brisket fat side up.
• Surround with carrots and sliced onion.
• Top with onion soup mixture,tomato sauce, cranberry sauce.
• Cover with heavy duty foil and cook 5 hours.
• Slice against the grain, serve with pan gravy.

Steps:

• Preheat oven to 450°F. Sprinkle brisket with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Brown brisket, about 5 minutes per side. Transfer to large roasting pan. Add chopped onions, chopped carrot, celery and garlic to pot; sauté until golden, about 10 minutes. Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes. Add stock to pot; bring to boil. Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.
• Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3 1/2 hours.
• Transfer meat to platter. Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3 1/2 cups. Season with salt and pepper. Thinly slice meat across grain. (Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; rewarm in 350°F oven about 40 minutes. Rewarm sauce.)
• Heat 1 tablespoon oil in large skillet over medium heat. Add baby carrots, pearl onions and 1 tablespoon thyme; sauté until golden, about 5 minutes. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper.
• Serve meat with sauce and vegetables.

Steps:

• Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper.
• Place a roasting pan across two burners on medium high with olive oil and sear the brisket until browned. Approx 4-5 minutes per side and transfer to a plate.
• Reduce heat to medium and add onion and minced garlic to the pan. Cook for approximately 4 minutes until the onion is soft.
• Stir in tomato paste and cook for approximately 1 minute more.
• Stir in wine and scrape any brown bits from the bottom of the pan to blend.
• Add stock and bay leaves and bring to a boil.
• Add the brisket to the pan and cover with foil.
• Transfer the pan to the oven and roast for approximately 2 hours or until the meat is very tender.
• Flip the brisket over and add the head of garlic . Cover and roast for 30 minutes more.
• Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender , about 1 hour.
• Transfer vegetables and garlic to a platter and meat to a cutting board while reserving the pan sauce.
• Tent the meat with foil and let it rest.
• Let sauce sit in pan for approximately 15 minutes and then skim the fat from the top.
• Place pan over two burners over medium high heat, cook until the sauce is reduced by more than half, about 20 minutes.
• Stir in the vinegar.
• Thinly slice the brisket against the grain . Arrange the slices on the platter with the vegetables. Season with pepper and drizzzle with sauce.
• Serve immediately and enjoy with extra sauce.