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.
DAD'S BEST BRISKET
Make and share this Dad's Best Brisket recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
- Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
- Fold sides of foil over to seal; refrigerate overnight.
- 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
- Reseal and cook in a slow oven at 300 degrees for 5 hours.
- Uncover and Pour barbecue sauce over brisket.
- Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
Nutrition Facts : Calories 558.3, Fat 21.1, SaturatedFat 7.3, Cholesterol 175.8, Sodium 988, Carbohydrate 28.8, Fiber 0.4, Sugar 20.1, Protein 58.7
MRS. GOLDMAN'S BRISKET
One of my best friends mother was kind enough to share her Passover brisket recipe. It is easy to make and always gets raves. Mrs. Goldman swears that you must use Goodman's Onion Soup Mix and that you have to cover the meat with the foil shinny side down.
Provided by TSUalum93
Categories Meat
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- The amount of vegetables listed in the ingredients are estimated based on the size pan I use. Cut up enough of the vegetables to cover the bottom of the pan. Green bell peppers can be used but I prefer a variety of different colors and use at least one green, one red and one orange -- sometimes I also use a yellow pepper.
- Put the brisket on top of the vegetables fat side up. Season with garlic powder and ground pepper to taste. Sprinkle ONE packet of onion soup mix. Be sure to check that the Goodman's soup mix is marked kosher for Passover as they make one that is for use year round. You can add a small can of tomato sauce on top if desired. I like using this as it makes for a thicker gravy.
- Pour water into the pan almost to the top of the meat and cover with foil, shinny side down. Cook in the oven at 350 degrees.
- After about two hours take a fork and stick it into the meat. If the fork goes in easily remove it from the oven and cut. Return the beef to the pan.
- Puree the vegetables and pour over the meat. Cook again for another hour. It may take 3 hours for the meat to be tender enough to be cut but don't let it get too tender because then it will fall apart.
- The remaining liquid can be used as a gravy for the meat and other dishes at your meal.
- Serving size is dependent upon the size of your brisket.
Nutrition Facts : Calories 227.5, Fat 13.9, SaturatedFat 5.4, Cholesterol 36.8, Sodium 598, Carbohydrate 16, Fiber 4.2, Sugar 7.2, Protein 10.4
BEAUTIFUL BRISKET BROTH SOUP
Whenever we make Emeril's Passover Brisket (Recipe #217848), I save the braising liquid instead of serving it over the meat. It makes a really delicious soup base. Just throw together some fresh vegetables and a bit of smoky pepper sauce -- BAM! I think Emeril might dig it, too!
Provided by HopeJohnJP
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.
- Melt the butter in a wide deep pan and then sauté onions and garlic until translucent. Sauté mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper.
- Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).
- Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted.
- Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.
Nutrition Facts : Calories 114.8, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 311.6, Carbohydrate 13.8, Fiber 3.5, Sugar 6.2, Protein 3.8
PASSOVER BRISKET BY EMERIL
From The Cooking Network, 2000. You could make this anytime! Uses Essence-reicpe here too. Brisket is better if made a day in advance.
Provided by Oolala
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500 degrees F.
- Using a paring knife and your finger, stuff brisket all over with garlic. (I think this means to make slits in the meat and stuff small pieces of garlic into those slits and I would rub all over with garlic, to taste).
- Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides.
- Reduce oven temperature to 350 degrees F.
- Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
- While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes.
- Set onions aside.
- Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients.
- Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours.
- Remove brisket to a carving board and slice.
- Strain reserved cooking liquids and pour over sliced brisket.
- Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.).
Nutrition Facts : Calories 942.8, Fat 38.8, SaturatedFat 12.5, Cholesterol 281.2, Sodium 1741, Carbohydrate 47.2, Fiber 3.2, Sugar 39.5, Protein 96.1
SHEPHERD'S PIE
This recipe came from one of my best friends, Its very easy to make and is even better the next day.
Provided by saracrocker
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef and drain fat.
- put in a 9x13 dish.
- drain corn and add in dish with the BBQ sauce.
- mix well.
- prepare the mashed potatoes as directed on box making 12 servings.
- layer on top then add cheese
- bake in 350 degree oven until cheese is melted.
Nutrition Facts : Calories 611.3, Fat 19.5, SaturatedFat 8.7, Cholesterol 71.2, Sodium 599, Carbohydrate 84.2, Fiber 7.6, Sugar 6.6, Protein 28.1
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