BRISKET WITH CARROTS AND ONIONS
Provided by Ina Garten
Categories main-dish
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
OVEN-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.
BARE NAKED BRISKET
There are both pros and cons to wrapping meat during the cooking process. Kansas City pitmaster Paul Kirk has often referred to the process of wrapping your meat with foil during cooking as the "Texas crutch." He maintains that wrapping is not needed to get tender, flavorful barbecue. Cooking in foil can dilute the barbecue flavors you have worked very hard to put into your meat, washing away the smoke flavor and natural caramelization of barbecue meat. The longer food stays in foil, the more it is cooked by steam. The obvious advantage to wrapping with foil is that the meat becomes more tender, but another plus is capturing the natural juices. These juices can later be drizzled over the barbecue or mixed with sauce to add an extra flair to your barbecue. Either cooking method can produce amazing results. For those who want to simplify the cooking process or retain maximum smoke flavor, this recipe is ideal. It utilizes a seasoning paste to flavor the beef. The paste will adhere to the brisket nicely during the smoking process, ensuring a great taste. No foil, no problem. Paul, this one's for you.
Yield serves 10 to 14
Number Of Ingredients 10
Steps:
- In a small bowl, combine the seasoning paste ingredients and mix well. Smear the entire brisket with the paste until evenly coated.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 225°F, place the beef brisket on the void side of the grill and close the lid. Cook for 8 to 10 hours, until the internal temperature of the brisket reaches 185 to 190°F. Remove the brisket to a pan and cover.
- Let the meat rest in the pan covered for 1 hour. Slice the brisket across the grain of the meat and serve.
- Indirect heat
- Hickory, Oak
More about "bare naked brisket recipes"
ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishCategory DinnerServings 8-10Total Time 4 hrs
- Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
- Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
- Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1-1/2 hours.
BAREFOOT CONTESSA | BRISKET WITH ONIONS AND LEEKS | RECIPES
From barefootcontessa.com
- Sprinkle the brisket with 2 teaspoons salt, wrap it well, and refrigerate it overnight. This is more important than you think!
- In a very large (13-inch) Dutch oven, such as Le Creuset, heat the oil over medium-high heat. The pot should be large enough for the brisket to lie flat. Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the Wondra flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large (18 × 14 × 2-inch) roasting pan and set aside.
- Put the yellow onions, red onions, and leeks in the Dutch oven, adding a few tablespoons of oil if the pot is dry, and sauté over medium to medium-high heat for 15 minutes, scraping up any brown bits, until the onions are tender and begin to brown. Add the garlic and cook for 2 minutes. Add the wine, beef stock, and thyme and cook for 3 minutes, scraping up any brown bits.
OVEN BAKED BEEF BRISKET RECIPE — THE MOM 100
From themom100.com
JEWISH-STYLE BRAISED BRISKET WITH ONIONS AND CARROTS …
From seriouseats.com
EASY BEEF BRISKET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY OVEN BAKED BEEF BRISKET RECIPE - CHEF DENNIS
From askchefdennis.com
BAKED CORNED BEEF BRISKET RECIPE - DELICIOUS TABLE
From delicioustable.com
BARE NAKED BRISKET RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OVEN BAKED BEEF BRISKET | BEST BRISKET RECIPE - YOUTUBE
From youtube.com
20 BEEF BRISKET RECIPES NOBODY CAN RESIST - INSANELY GOOD
From insanelygoodrecipes.com
BRISKET UNWRAPPED: TIPS FOR SMOKING A NAKED “NO WRAP” …
From meatsmokinghq.com
OVEN BAKED BEEF BRISKET - COLD WEATHER COMFORT
From coldweathercomfort.com
OUR BEST BEEF BRISKET RECIPES | TRAEGER GRILLS
From traeger.com
BEEF BRISKET RECIPE (OVEN BAKED) - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
BARE NAKED BRISKET RECIPE - FOODGURUUSA.COM
From foodguruusa.com
INA GARTEN'S FAVORITE HOLIDAY BRISKET WAS SURPRISINGLY EASY
From insider.com
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