BRAISED BRISKET
This crowd-pleasing brisket is juicy, tangy and slightly sweet. It's perfect for special occasions and holidays. Our low-and-slow cooking method and flavorful braising liquid make this tough cut incredibly tender. Be sure to ask your butcher for a first-cut brisket, which is meatier than the fatty second cut.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
- Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
- Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
- Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
- Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.
BRAISED BRISKET WITH PLUMS, STAR ANISE AND PORT
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness. Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest. And if you don't want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute. If you can, track down a second cut, or deckle, brisket for this dish. For lovers of fatty meat, this is brisket nirvana. It's juicy, it's succulent, it falls apart under the fork with barely a nudge. It's also as tasty as short ribs but less expensive, which is what you want when you're cooking for a large family dinner. You can't find the second cut in many supermarkets, but butchers have it if you ask.
Provided by Melissa Clark
Categories dinner, main course
Time 6h
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- Season brisket all over with salt and pepper. Place it in a large container and cover with garlic and half the thyme sprigs. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off garlic and thyme.
- Heat oven to 325 degrees. On the stovetop, place a very large Dutch oven over high heat. Add oil. Place brisket in pot and cook, without moving, until browned, about 7 minutes per side. (Cut meat into two chunks and sear in batches if it doesn't fit in a single layer.) Transfer to a plate.
- Add onions to pot and reduce heat to medium-high. Cook onions, tossing occasionally, until golden brown around the edges and very tender, 15 to 20 minutes. Pour in port and wine and scrape up any browned bits from the bottom of the pot. Stir in star anise, bay leaves and remaining thyme. Scatter half the plums over the bottom of the pot and nestle brisket on top. Scatter remaining plums over meat. Cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, about 5 hours. After 4 hours, uncover the pot so some of the liquid can evaporate and sauce can thicken.
- If you have time, let brisket cool completely in the pot, then refrigerate, covered, overnight. (This makes it easier to remove the fat from the top with a slotted spoon.) Reheat meat in a 300-degree oven for about 45 minutes before serving, if necessary. If sauce seems thin, remove meat from the pot and bring liquid to a simmer. Let cook until it's reduced to taste. Slice meat and serve with the plum sauce, garnished with thyme leaves if you like.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 49 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 788 milligrams, Sugar 10 grams
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
BRAISED BRISKET WITH PLUMS, STAR ANISE AND PORT
Steps:
- Season brisket all over with salt and pepper. Place it in a large container and cover with garlic and half the thyme sprigs. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off garlic and thyme. 2. Heat oven to 325 degrees. Place a very large Dutch oven over high heat. Add oil. Place brisket in pot and cook, without moving, until browned, about 7 minutes per side. (Cut meat into two chunks and sear in batches if it doesn't fit in a single layer.) Transfer to a plate. 3. Add onions to pot and reduce heat to medium-high. Cook onions, tossing occasionally, until golden brown around the edges and very tender, 15 to 20 minutes. Pour in port and wine and scrape up any browned bits from the bottom of the pot. Stir in star anise, bay leaves and remaining thyme. Scatter half the plums over the bottom of the pot and nestle brisket on top. Scatter remaining plums over meat. Cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, about 5 hours. After 4 hours, uncover the pot so some of the liquid can evaporate and sauce can thicken. 4. If you have time, let brisket cool completely in the pot, then refrigerate, covered, overnight. (This makes it easier to remove the fat from the top with a slotted spoon.) Reheat meat in a 300-degree oven for about 45 minutes before serving, if necessary. If sauce seems thin, remove meat from the pot and bring liquid to a simmer. Let cook until it's reduced to taste. Slice meat and serve with the plum sauce, garnished with thyme leaves if you like.
BRAISED BRISKET WITH PLUMS, STAR ANISE AND PORT
Steps:
- 1. Season brisket all over with salt and pepper. Place it in a large container and cover with garlic and half the thyme sprigs. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off garlic and thyme. 2. Heat oven to 325 degrees. Place a very large Dutch oven over high heat. Add oil. Place brisket in pot and cook, without moving, until browned, about 7 minutes per side. (Cut meat into two chunks and sear in batches if it doesn't fit in a single layer.) Transfer to a plate. 3. Add onions to pot and reduce heat to medium-high. Cook onions, tossing occasionally, until golden brown around the edges and very tender, 15 to 20 minutes. Pour in port and wine and scrape up any browned bits from the bottom of the pot. Stir in star anise, bay leaves and remaining thyme. Scatter half the plums over the bottom of the pot and nestle brisket on top. Scatter remaining plums over meat. Cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, about 5 hours. After 4 hours, uncover the pot so some of the liquid can evaporate and sauce can thicken. 4. If you have time, let brisket cool completely in the pot, then refrigerate, covered, overnight. (This makes it easier to remove the fat from the top with a slotted spoon.) Reheat meat in a 300-degree oven for about 45 minutes before serving, if necessary. If sauce seems thin, remove meat from the pot and bring liquid to a simmer. Let cook until it's reduced to taste. Slice meat and serve with the plum sauce, garnished with thyme leaves if you like.
CLASSIC BRAISED BRISKET
This is a brisket worthy of a celebration. Most braised briskets are made with just the flat. Ours is a whole cut (which includes the flat and the point), that is braised in white wine and chicken stock with a mix of sweet onions, leeks and pearl onions. The result is super tender meat with an almost French onion soup-like sauce that is perfect for a Passover or Rosh Hashanah crowd. A fresh salad of raw shallots, scallions, parsley, mint and a splash of vinegar tops the roast, providing a bright counterpoint to the richness of the slow-cooked onions and meat.
Provided by Food Network Kitchen
Categories main-dish
Time 7h
Yield 20 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
- Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
- After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
- Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
- Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
- Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
- Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
- Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.
SPICE-RUBBED BRAISED BRISKET
With its assertive coffee and spice rub, this brisket cooks long enough to become very tender. A final sear under the broiler thickens the sauce into a glaze for the top. This recipe calls for the lean first cut, also known as the flat cut, and works with the much fattier second cut, sometimes labeled the point cut or deckle. This dish is delicious the day it's made, but tastes even better prepared ahead of time. After chilling, the meat is easier to slice and the fat a snap to remove.
Provided by Susan Spungen
Categories dinner, meat, project, roasts, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
- Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
- Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
- Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
- Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
- Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
- Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
- To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.
BRAISED BRISKET WITH PLUMS, STAR ANISE, AND PORT
Categories Beef Braise Rosh Hashanah/Yom Kippur Dinner Kosher
Yield 12 - 14
Number Of Ingredients 13
Steps:
- 1. Season brisket all over with salt and pepper. Place in large container and cover with garlic and half thyme. Cover and refrigerate over- night. Let meat stand at room temperature for 30 minutes before cooking. Wipe off gar- lic and thyme. 2. Heat oven to 325º. Place a very large Dutch oven over high heat. Add oil. Place brisket in pot and sear for about 7 minutes on each side. Transfer to plate. 3. Add onions to pot and reduce heat to med, high. Cooks onions about 15 - 20 minutes. Add port and wine and scrape up browned bits. Stir in star anise, bay leaves, and re- maining thyme. Scatter half the plums over bottom of pot and nestle brisket on top. Cover with rest of plums. Cover pot and tranfer to oven. Cook, turning every 30 minutes, until meat is completely fork ten- der. 4. If you have time, let brisket cool completely then refrigerate. Remove congealed fat with slotted spoon. Reheat in 300º oven for about 45 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love