Best Whole Brisket With Tomato Gravy Recipes

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BRISKET WITH CARROTS AND ONIONS



Brisket with Carrots and Onions image

Provided by Ina Garten

Categories     main-dish

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 10

6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
  • Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
  • To serve, slice the meat across the grain. Serve with the vegetables.

BRISKET WITH CRANBERRY GRAVY



Brisket with Cranberry Gravy image

Cranberry sauce adds a pleasant sweetness to this slow-cooked brisket. Use jellied sauce instead of whole berry sauce if you like. -Nina Hall, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 7

1 fresh beef brisket (2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) whole-berry cranberry sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1 tablespoon prepared mustard

Steps:

  • Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket. , Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

Nutrition Facts : Calories 262 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 357mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

BRISKET WITH CHUNKY TOMATO SAUCE



Brisket with Chunky Tomato Sauce image

When Linda Blaska of Atlanta, Georgia treats dinner guests to this impressive brisket, they agree it's the best beef they've ever tasted. A savory tomato sauce adds the finishing touch.

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 12 servings.

Number Of Ingredients 13

1 fresh beef brisket (4-1/2 pounds)
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 tablespoon olive oil
3 large onions, chopped
2 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs with leaves, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 bay leaf
1 pound carrots, cut into 1/2-inch slices

Steps:

  • Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.

Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

WW BRISKET WITH RICH TOMATO GRAVY



Ww Brisket With Rich Tomato Gravy image

I think this recipe was in a WW mag. I always just dump everything in the crockpot. Can make ahead 1month per a serving- 2 slices brisket with 2/3 cup sauce. 297 calories, 12g fat, 4g sat fat, 0g trans, 69 mg chol, 207 mg sod, 9g carb, 2 g fib, 39 g prot, 31 mg calc. Old Points 7

Provided by sissylyne

Categories     One Dish Meal

Time 3h50m

Yield 2 slices brisket with 2/3 cup sauce, 8 serving(s)

Number Of Ingredients 10

3 lbs center cut beef brisket
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon extra virgin olive oil
1 onion, halved and sliced lengthwise through root end
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary (or tsp dried)
4 portabella mushrooms, sliced
2 cups dry red wine
1 (26 1/2 ounce) carton chopped tomatoes

Steps:

  • 1 Preheat oven to 300.
  • 2 Sprinkle brisket all over with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add brisket and cook until well browned, about 8minutes per a side. Transfer to plate.
  • 3 Add onion, garlic, and rosemarry to pot. Reduce heat and cook, stirring occasionally, untill onion is softened, about 10 minute Add mushrooms and cook, stirring occasionally, until well softened, about 6min. Add wine and bring to a boil. Add brisket: spoon vegetable mixture over top to cover.
  • 4 Cover pot and transfer to oven. Bake until brisket is fork tender, about 2 1/2 hours.
  • 5 Transfer brisket with tongs to a large cutting board. Skim fat from sauce. Cook sauce over med-high heat until slightly thickened, about 10 minute.
  • Freezer - Cut brisket across grain into 16 slices. Transfer to large freezer container. Pour sauce over top, submerging brisket as much as possible. Let cool room temperature, then chill until cold, about 2hrs. Cover and freeze up to 1month. To serve, let thaw overnight in fridge. Trasfer brisket and sauce to dutch oven. Cook over med-low heat until heated through, 30 minute.

Nutrition Facts : Calories 351.8, Fat 13.5, SaturatedFat 4.5, Cholesterol 105.5, Sodium 309.5, Carbohydrate 8.4, Fiber 2, Sugar 4.5, Protein 37.2

BRISKET OF BEEF IN TOMATO ONION GRAVY (CROCK POT)



Brisket of Beef in Tomato Onion Gravy (Crock Pot) image

From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling.

Provided by Oolala

Categories     Roast Beef

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/4 cup all-purpose flour, may need additional
1 (4 -5 lb) beef brisket, trimmed
1 (1 1/2 ounce) dry onion soup mix
1/2 teaspoon black peppercorns, cracked
1 (10 ounce) can tomato soup, condensed
1/4 cup beef stock or 1/4 cup water
2 tablespoons brown sugar, packed
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar

Steps:

  • Rub flour into brisket on both sides and place in slow cooker stoneware.
  • In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
  • Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
  • Transfer beef to a deep platter and slice thinly.
  • Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.

Nutrition Facts : Calories 420.2, Fat 17, SaturatedFat 6, Cholesterol 140.6, Sodium 773, Carbohydrate 15.4, Fiber 0.9, Sugar 7.1, Protein 48.5

WHOLE BRISKET WITH TOMATO GRAVY



Whole Brisket With Tomato Gravy image

Provided by Matt Lee And Ted Lee

Categories     dinner, roasts, main course

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup minced garlic (about 12 cloves)
2 tablespoons finely chopped fresh rosemary
2 tablespoons freshly ground black pepper, more to taste
1 tablespoon kosher salt, more to taste
2 teaspoons light or dark brown sugar
1 tablespoon crushed red pepper
1 tablespoon smoked or hot paprika
1 8-to-9-pound whole brisket, trimmed (see note)
1/4 cup extra virgin olive oil
3 cups chopped yellow onions (about 2 large onions)
1 35-ounce can plus 1 28-ounce can (about 7 cups) peeled tomatoes and liquid
1 1/4 cups fruity white wine

Steps:

  • Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
  • Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
  • Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
  • Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.

Nutrition Facts : @context http, Calories 1191, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 92 grams, Fiber 5 grams, Protein 71 grams, SaturatedFat 35 grams, Sodium 998 milligrams, Sugar 7 grams

WHOLE BRISKET WITH TOMATO GRAVY



WHOLE BRISKET WITH TOMATO GRAVY image

Categories     Beef     Braise

Yield 8-10 servings

Number Of Ingredients 12

¼ cup minced garlic (about 12 cloves)
2 tablespoons finely chopped fresh rosemary
2 tablespoons freshly ground black pepper, more to taste
1 tablespoon kosher salt, more to taste
2 teaspoons light or dark brown sugar
1 tablespoon crushed red pepper
1 tablespoon smoked or hot paprika
1 8-to-9-pound whole brisket, trimmed (see note)
¼ cup extra virgin olive oil
3 cups chopped yellow onions (about 2 large onions)
1 35-ounce can plus 1 28-ounce can (about 7 cups) peeled tomatoes and liquid
1¼ cups fruity white wine.

Steps:

  • 1. Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture. 2. Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325. 3. Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3½ hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil. 4. Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining ¼ cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in ¼-inch slices. Serve with sauce.

SLOW BAKED BEEF BRISKET WITH GRAVY



Slow Baked Beef Brisket with Gravy image

Unbelievably easy and incredibly flavorful brisket and gravy. Put in the oven for 4-5 hours and forget about it! Pair with mashed potatoes and sauteed green beans for a dinner that will get rave reviews. (Store leftovers in gravy and add new sides to make it last for 2 dinners!)

Provided by gagirl90

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 8

Number Of Ingredients 7

1 (3 pound) beef brisket
1 teaspoon garlic salt
1 teaspoon unseasoned meat tenderizer (such as Adolph's®)
1 (14.5 ounce) can beef gravy
½ cup Italian salad dressing
1 (6 ounce) jar sliced mushrooms, drained
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
  • Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
  • Bake in the preheated oven until very tender, 4 to 5 hours.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 7.7 g, Cholesterol 70.1 mg, Fat 30.4 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 10.5 g, Sodium 1271.2 mg, Sugar 1.8 g

BRISKET WITH GRAVY



Brisket With Gravy image

Chili sauce, brown sugar and garlic season this robust beef brisket from Margaret Haugh Heilman of Houston, Texas. Topped with tender onions and served with a slightly sweet gravy, the entree tastes special enough for company.

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 12 servings.

Number Of Ingredients 9

1 fresh beef brisket (about 4 pounds)
1/2 teaspoon pepper
1 large onion, thinly sliced and separated into rings
1 can (12 ounces) beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat., Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm., Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.

Nutrition Facts : Calories 236 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 207mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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