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.
SWEET AND SOUR BRAISED BRISKET WITH CRANBERRIES
Provided by David Firestone and Susan Brenna
Categories dinner, main course
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper. Place the brisket, fat side up, in a large Dutch oven. Rub meat all over with the spice mixture. If you have time, let meat rest at room temperature for 1 hour. (You can skip this step if necessary.) Transfer pot to oven and roast, uncovered, 20 minutes.
- While meat cooks, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 7 to 10 minutes. Stir in the cranberries and remaining 6 tablespoons sugar. Simmer, uncovered, until cranberries begin to break down, about 5 minutes. Stir in the wine, cider and pomegranate molasses if using. Season with salt.
- Reduce oven temperature to 325 degrees. Pour cranberry mixture over the brisket. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour. Slice meat and serve with plenty of sauce and parsley for garnish.
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 26 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 701 milligrams, Sugar 9 grams
BRAISED BEEF WITH RED WINE & CRANBERRY
This lovely seasonal dish can be left to bubble away, filling the kitchen with comforting aromas and the promise of supper
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 5
Steps:
- Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
- Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
- Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
- Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.
Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 57 grams protein, Sodium 0.92 milligram of sodium
CRANBERRY-MUSHROOM BEEF BRISKET
I quickly fell for this fantastic sweet-and-sour brisket when I had it at a family wedding reception. Since the meat needs to be refrigerated overnight after it bakes, it is a great make-ahead entree.
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices. , Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender., Remove meat and thinly slice across the grain. Cover and refrigerate overnight. , For gravy, skim fat from cooking juices; pour into a saucepan. Combine flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
CRANBERRY BEEF BRISKET
"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef., Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.
Nutrition Facts : Calories 273 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 301mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
CRANBERRY BRISKET
The sweet and tart flavors of the cranberries shine through in this tender brisket recipe. The reason you cook it twice is to make the slicing easier. If you cooked it all in one day, the meat would fall apart and end up stringy. This would be more like a Pot Roast than the Sliced Brisket that I wanted to serve. Slicing it cold ended up to real easy, and the meat ended up super tender, and moist. Note: Butt Kickin' Blacken contains neither salt, nor sugar, and is available at http://www.capnrons.com/index.html?id=rz. If you choose to use a different blackening seasoning, you might have to adjust accordingly.
Provided by Capn Ron
Categories Stew
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees.
- Remove the brisket from it's package, rinse, and wipe dry. You can see how much fat is on the top.
- Trim off most of the fat, including the membrane that's right beneath it.
- Dump the Blacken on top, then the dark brown sugar. Rub it into the meat real well, including the sides.
- Place the brisket into the oven, uncovered at 500 degrees for 15 minutes.
- While the meat is in the oven, open the cranberry sauce, place it in a pot, and break it up a little. Add the rum, and heat over medium heat just until the jelly is melted.
- After 15 minutes in the oven, the meat will have a nice crust on it. Take it out of the oven and pour the cranberry sauce over the top and sides of the meat. Cover it tightly with aluminum foil, place the pan back in the oven, and turn the heat down to 300 degrees. This slow cooking will break down the collagens in the meat, making it tender.
- Cook for another 2 1/2 hours.
- Take it out of the oven, let it cool, then refrigerate in the same pan overnight.
- The next day, preheat the oven to 325 degrees. You'll notice that the fat has risen to the top, and become quite hard. remove this fat with tongs. Don't be too concerned with getting every last bit of fat out, because it really won't matter.
- Slice the meat into 3/8" - 1/2" pieces.
- Place the pieces back into the pan trying to recreate the shape of the meat. Pour an additional cup of Cranberry juice, Apple Juice, Orange juice, etc. into the pot to increase the amount of liquid.
- Cover tightly with aluminum foil, and bake for another 2 hours.
- When it's done place the meat on a platter, and pour the drippings into a gravy boat. We didn't feel that there was any need to thicken the drippings, because, being thin, they added to the flavor and moistness of the meat.
- I served this with Potato Salad, Corn Bread, and additional Cranberry Sauce.
CRANBERRY-BRAISED BRISKET
Steps:
- STEP 1 Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot). STEP 2 Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours. STEP 3 Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving
BRAISED BRISKET WITH CRANBERRIES
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).
- Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.
- Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.
Nutrition Facts : Calories 352 g, Fat 14 g, Fiber 2 g, Protein 34 g
EASY CRANBERRY SWEET AND SOUR BRISKET
This has to be the easiest recipe for brisket and it is so good, you can also make this same recipe using a pot roast! If you can make this a day ahead the sauce flavor intensifies the following day, just rewarm over low heat. If you are making a larger brisket then double the ingredients but still only use 2 onions and 1-2 tablespoons fresh garlic. This brisket is melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large Dutch oven over high heat.
- In a bowl mix together beer, cranberry sauce and ketchup; set aside.
- Sprinkle the brisket with salt and pepper (I use seasoning salt) brown on both sides about 6 minutes per side; transfer to a plate.
- Add in sliced onion and garlic (if using) saute for about 7-8 minutes or until soft, stirring with a wooden spoon and scraping the bottom of the pan.
- Transfer the brisket back to the pot and pour in the beer mixture and bring to a boil.
- Cover the pot tightly and transfer to the oven.
- Cook for about 3 hours at 325 degrees, or until the brisket is tender, seasoning the sauce with salt and pepper if desired the last 30 minutes of cooking.
- Transfer the brisket to cutting board and slice.
- Spoon any fat off from the top of the gravy.
- Transfer the slices to a serving platter and pour over the gravy.
- Delicious!
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FRESH CRANBERRY BRAISED BRISKET - WAVES IN THE KITCHEN
From wavesinthekitchen.com
5/5 (3)Category Dinner, EntreeCuisine CalifornianTotal Time 3 hrs 20 mins
- For the Rub:Mix salt, pepper, brown sugar, garlic powder, onion powder, smoked paprika, hot paprika, and mustard powder together in a small bowl. Coat brisket liberally with rub and let sit for at least 40 minutes and up to a day, refrigerated.
- Combine all the sauce ingredients together in the bowl of a food processor and pulse until combined.Set aside.
- Preheat oven to 325°F. Heat oil in a large Dutch oven over high heat until shimmering. Place brisket in Dutch oven and cook until well browned, 6 to 8 minutes. Flip and brown on second side, about 5 minutes longer. I like to brown the sides of the brisket as well. Every single one! Transfer brisket to a large plate and lower heat to medium.
- Add onion, garlic, to Dutch oven. Cook, stirring occasionally, until onions are softened, about 10 minutes. Add cranberry sauce mixture and scrape up browned bits from bottom of pan. Add beef broth. Stir to combine. Bring sauce to a boil. Nestle brisket in sauce, pouring in any accumulated juices from the plate. Cover Dutch oven and transfer to oven. Cook until brisket can be pierced with a fork with little to no resistance, about 3 hours.
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