WINE-BRAISED BRISKET
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 3h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
- Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
- Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.
WINE-BRAISED BRISKET WITH BUTTERNUT SQUASH
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it's a better fit for holiday meals served during the warmer months.
Provided by Liz Alpern
Categories Brisket Wine Braise Dinner Passover Butternut Squash Beef Hanukkah
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Preheat the oven to 300ºF.
- In a large bowl, mix together the tomatoes, broth, wine, salt, and pepper.
- In a large enameled Dutch oven (with a tight-fitting lid), heat the oil over medium heat. Place the meat in the pan to sear, 2 to 3 minutes on each side, or until it is evenly browned.
- Remove the meat and set aside. Line the bottom of the Dutch oven with onion slices. Place the brisket on top of the onion and pour the tomato mixture over the meat, making sure that the liquid covers the meat entirely. If you are using a larger pot and the liquid does not cover the meat and vegetables, add water until it does. Add the thyme sprigs.
- Cover and place in the oven for 3 1/2 hours, checking every hour or so to make sure the liquid is still covering the meat. If at any point it isn't, pour hot water into the Dutch oven to make sure the meat remains covered. After 3 1/2 hours, add the butternut squash, making sure to submerge it under the liquid. Cook for 1 hour more, then remove the pot from the oven. Let sit at least 45 minutes before slicing.
- Brisket tastes even better the next day, reheated in the oven. To serve, scoop out about 3 cups of liquid from the Dutch oven and place in a small saucepot. Cook over medium-low heat until it has reduced into a sauce. Serve the brisket and squash on a platter, with the sauce ladled over the top, and garnish with fresh herbs.
RED WINE-BRAISED BRISKET ROULADE
Provided by Food Network Kitchen
Categories main-dish
Time 6h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Trim the pearl onions and cut a slit up the sides from root to tip. Transfer to a bowl and cover with hot water; let sit 30 minutes to soften, then drain and peel; set aside.
- Meanwhile, wrap the thyme, bay leaves and juniper berries in a square of cheesecloth and tie closed; set aside.
- Butterfly the brisket: With your knife parallel to the cutting board, slice the brisket in half horizontally almost all the way through, leaving one side attached; open like a book. (If the brisket is triangular, cut from the pointed side toward the wider side.) Pound with the flat side of a meat mallet until about 3/4 inch thick, if needed.
- Season the brisket with salt and pepper and arrange with the wider of the two short sides in front of you. Arrange the carrots and parsnips horizontally across the brisket, close to the side in front of you. Starting from this side, roll the brisket over the vegetables to make a tight log and set seam-side down. Tie in 2-inch intervals using kitchen twine, then tie across the length, tucking in the ends. Season with salt and pepper.
- Preheat the oven to 250 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Add the brisket and cook, turning, until browned all over, 12 to 15 minutes. Remove to a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon olive oil if the pot looks dry, then add the garlic, shallot and tomato paste and cook, stirring, until golden, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until golden, about 1 minute. Add the wine, brandy, pearl onions and cheesecloth bundle and bring to a boil. Whisk in the demi-glace and 1 cup water and return to a boil.
- Nestle the brisket in the liquid and return to a boil. Cover and transfer to the oven. Bake, turning halfway through, until the brisket is tender and a thermometer inserted into the center registers 190 degrees F to 200 degrees F, about 4 hours. Remove from the oven, uncover and turn the brisket. Let rest in the sauce at least 30 minutes.
- Transfer the brisket to a cutting board. Discard the cheesecloth bundle. Skim the fat off the top of the sauce and cook over high heat until thick and glossy, 15 to 20 minutes. Remove from the heat and whisk in the butter, then stir in the parsley.
- Remove the twine from the brisket and cut into 1-inch-thick slices. Transfer the sauce and brisket to a platter; top with more parsley.
RED WINE BRAISED BEEF BRISKET
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.
Nutrition Facts : Calories 636 g, Fat 30 g, Protein 54 g
WINE-BRAISED BEEF BRISKET
This is yummy the day you make it, but is even more delicious the next day.
Provided by RickyBobby
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
- Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
- Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
- Place the brisket back into the roasting pan and cover pan with foil.
- Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g
WINE-BRAISED BRISKET
Beef braised with porcini and red wine is classically Italian, but here's a Jewish twist: adding sweet, caramelized onions. Portland, Oregon chef Jenn Louis says this combo packs a flavorful umami punch for a brisket that'll be the star of your holiday meal.
Provided by Jenn Louis
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Porcini: Preheat oven to 325 degrees F. Place the mushrooms in a small bowl and cover with boiling water. Let sit until rehydrated, 10-15 minutes. Meanwhile, line a strainer with cheesecloth and place over a bowl. Gently squeeze the liquid from the rehydrated mushrooms with your hands and set the mushrooms aside. Pour soaking liquid through the cloth-lined strainer into the bowl. (The cloth will filter out any dirt and sediment from the mushrooms.) Set the soaking liquid aside.
- Vegetables: Cut onions into a large dice. Smash garlic, releasing the peel, then roughly chop; roughly chop mushrooms. Set aside.
- Brisket: In a large skillet, heat 4 tablespoons of oil over medium-high heat. Season brisket with salt and pepper on both sides. Sear brisket, fat side down, until golden brown, 5-10 minutes. Flip over and sear the other side, about 5 more minutes. Transfer to a roasting pan.
- Braising liquid: Add another tablespoon of oil to the skillet, lower heat to medium, and add onions, garlic, mushrooms, rosemary, and bay leaves. Stir in a pinch of salt and sauté until onions are translucent, 8-10 minutes. Add tomato paste, and stir constantly until caramelized, 2-3 minutes. Add red wine and bring to a simmer; cook until the liquid has nearly evaporated, 5-6 minutes. Add reserved porcini soaking liquid and chicken stock. Raise heat to medium-high and bring back to a simmer. Season to taste with salt and pepper.
- Pour hot liquid over brisket and cover with foil. Braise in oven for 2-2½ hours, flipping the brisket once halfway through cooking. After 2½ hours, raise heat to 350 degrees F, remove foil, and continue cooking to brown, 30 minutes. Brisket should be very tender when pierced with a skewer.
- Assembly: Remove from oven and allow to cool slightly in braising liquid. Remove to a cutting board and thinly slice across the grain. Pour braising liquid over the meat before serving.
BBQ BRISKET WITH RED WINE REDUCTION
This recipe I've invented through experimentation in my kitchen. I love to cook --- a passion I've inherited from my mother. It is time consuming because you have to cook it 2x, once in the oven then into the grill. But it will come out super tender and tasty you will not regret it. It would be nice paired with some fresh grilled waldorf salad and paired with a chilled sangria. Left overs can be used for sandwiches. Enjoy!
Provided by TobieJoy143
Categories < 15 Mins
Time 6m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- 1. Take the brisket and cut them in 3 large chunks. Make sure that they will fit in your large roasting pan with spaces between them and the pan is stainless steel so it will not react to the meat and marinade.
- 2. Combine all ingredients in a separate bowl and pour all over your meat and let it marinate overnight.
- 3. Turn on your oven at 200 degrees and roast the meat with the marinade for 3 hours. If your roasting pan has a cover, use that to cover your meat. If you dont have a cover for the pan, you can use the foil, however, please ensure that it doesnt touch your meat or marinade.
- The remaining fat on the meat and the marinade will keep the meat super moist. The acid on the wine, lemon and orange juices will help break down the muscle tissue as well.
- 4. After 3 hours, take off the meat from the pan and let it rest. Start your grill. I love grilling over charcoal because of that smokey taste it gives my meat. However, you can use a gas grill if you'd like.
- 5. Reserve the marinating liquid for later.
- 6. After resting, stab the meat chunks with a sturdy fork and coat it with the rub. Make sure all sides are coated with the spice.
- 7. Once all 3 chunks are coated, grill the meats for about 10 mins, just enough for the rub to caramelize on the meat. Once done, take the meat off the grill and let it rest for 30 minutes
- 8. Take the reserved cooked marinade and transfer on the sauce pan. Simmer the juice until the liquid is reduced into half. Then take your hand blender and blend the juices to ensure smooth sauce.
- 9. Cut your meat into thin slices and place in a large deep bowl before smothering with the reduced sauce.
Nutrition Facts : Calories 973.5, Fat 29.9, SaturatedFat 10.1, Cholesterol 234.4, Sodium 4522.1, Carbohydrate 63.3, Fiber 5, Sugar 18.7, Protein 88
WINE-BRAISED BRISKET WITH TART CHERRIES
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother's? At least one more: This one! Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.
Provided by Melissa Roberts
Categories Wine Beef Braise Passover Dinner Cherry Meat Brisket Carrot Kosher Kosher for Passover Shallot Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350°F with rack in middle.
- Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess.
- Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side. Transfer to a large platter or rimmed baking sheet.
- If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours.
- Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
- Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more.
- If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, then return sliced meat to sauce to reheat before serving. Serve meat with sauce and carrots on a large deep platter. (If making brisket ahead, see Cooks' Notes.)
RED-WINE BRAISED BEEF BRISKET W. HORSERADISH SAUCE (SARA MOULTON
This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal.
Provided by Gandalf The White
Categories Meat
Time 7h15m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
- Fill a small saucepan with water, and bring to a boil over high heat.
- Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
- Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
- Combine the flour, salt, and pepper in a large shallow dish or large platter.
- Coat the brisket on all sides with the seasoned flour and shake off any excess.
- Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
- Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
- Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
- Add the onions and the peeled garlic.
- Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
- Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
- Stir in the tomato paste and add the bay leaves and thyme.
- Increase the heat to high and bring to a boil.
- Cook rapidly, stirring often, until almost all the liquid has evaporated.
- At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
- If not using a slow cooker, pour in the chicken stock and bring back to a boil.
- Reduce the heat to medium and add the brisket.
- Cover tightly with a piece of foil, then cover the pot with the lid.
- Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
- To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
- Stir well to blend and season with salt and pepper.
- You should have about 1 cup -- keep refrigerated until ready to serve.
- Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
- Let rest for 15 minutes.
- Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
- Remove and discard the bay leaves.
- Thinly slice the brisket on an angle, cutting against the grain.
- Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
- Serve warm and enjoy the complements!
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