BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6-8 servings
Number Of Ingredients 13
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 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 out 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.
CHRISTMAS BRISKET
Much to my surprise and delight, my family has decided to try and have something different for Christmas. When I asked my brother what to make instead of the traditional ham, he suggested brisket, a cut of meat I'd never cooked before. (I was thinking roast beef, but when you get the ball, you have to run with it.) After reading lots of recipes and boggled by the options, I decided to blend them into this recipe. Made in a Crock Pot, it doesn't get any easier and the results are melt-in-your-mouth tender.
Provided by justcallmetoni
Categories Meat
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Mix dry spices together and rub over the lean side of the brisket. Sprinkle liquid smoke over the spices. Tightly wrap the meat in plastic wrap and refrigerate overnight.
- In the morning place the brisket in the slow cooker fat side to the bottom. Mix all sauce ingredients together and pour over meat. Cook on high for 6 hours. Once cooked, remove the meat to cutting board. to rest before cutting.
- Take pan juices from the slow cooker and place in a sauce pan. Cook for 10 minutes at a low bubble until reduced by 1/3 to 1/2. Serve sauce with sliced brisket.
Nutrition Facts : Calories 205.7, Fat 8.5, SaturatedFat 3, Cholesterol 70.3, Sodium 410.2, Carbohydrate 5.9, Fiber 1.6, Sugar 2.9, Protein 24.2
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- In a large baking pan, place a long strip of heavy duty foil lengthwise across pan (long enough to be able to fold back on each end to encase brisket). Place a second strip over the first, but in the opposite direction.
- Place brisket on foil in pan and season as follows: Pour Worcestershire and liquid smoke over brisket and sprinkle with onion powder, garlic powder, salt, and pepper.
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- In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket.
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- Preheat the oven to 350°. Heat the oil in a large enameled cast-iron casserole until shimmering. Add the brisket, fat side down, and cook over moderately high heat until well-browned, about 8 minutes per side. Transfer the brisket to a platter and pour off any excess fat from the casserole. Add the vermouth and chicken stock, then pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Scrape up the browned bits from the bottom of the casserole and stir in the tomatoes, porcini and bay leaves.
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- Roasted turkey. It’s no surprise that turkey is the star of the traditional Christmas dinner in North America. There are dozens of ways to cook this bird to perfection, but a long slow roast is by far the most popular.
- Glazed ham. Ham is another traditional main dish served at Christmas dinner. The secret to getting it right is making a glaze that is both flavorful and crispy when it comes out of the oven.
- Slow-roasted brisket. Brisket is also a mainstay at many family’s dinner tables. When cooked properly, it becomes tender, juicy, and packs a powerful flavorful punch.
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- Season the brisket and place in a large casserole dish. In a small bowl mix together the spices, sugar, Worcestershire sauce, figs and mulled wine. Pour over the brisket and mix to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.
- Heat the oil in a large frying pan. Remove the joint from the marinade (do not discard), pat dry and brown on all sides. Return to the casserole dish with the marinade mixture and add the vegetables.
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- In a small bowl, mix 2 tbsp. kosher salt, 2 tbsp. black pepper, 6 of the chopped garlic cloves, and the thyme. Rub the mixture evenly on both sides of the brisket, pressing to adhere. In the bottom of a large roasting pan, arrange the onion slices in a single layer. Place the brisket on top, fattier-side up. Roast, uncovered, for 1 hour.
- Meanwhile, in a medium bowl, whisk the stock and the Worcestershire. After an hour of cooking, remove the roasting pan from the oven and add the stock mixture. (You want about 1/3 inch of liquid in the pan; add water if you don’t have enough.) Cover the pan tightly with a double layer of foil, making sure there aren’t any gaps. Roast until the meat is fork-tender, about 5 hours more. Transfer the brisket to a platter. Tent with foil and let the meat rest while you make the mushrooms. Skim the fat from the surface of the liquid in the pan.
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