BRISKET AND POTATO STEW
Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.
Nutrition Facts : Calories 380 g, Fat 13 g, Fiber 4 g, Protein 44 g
KOREAN BEEF NOODLE SOUP
This is my take on a Korean classic. The broth is filled with intricate spices that stay fresh for months. Here I'll tell you how to shop for these worthwhile ingredients and prepare a traditional, spiced dish that will warm the entire family.
Provided by Anita Lo
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
- Heat a large, heavy-bottomed pot over medium heat and add the oils. Add the onion and cook, stirring, until translucent, about 7 minutes.
- Add the garlic and red pepper flakes and cook until aromatic, stirring frequently. Add the brisket, water, the anchovies, kombu, and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3½ hours, adding water as necessary to keep the meat submerged.
- Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
- In a medium saucepan, bring water to a boil; add enough salt to make the water as "salty as seawater." Add udon noodles to reheat according to package instructions. Divide the udon among 4 soup bowls; then top with the shredded meat, broth, and cooked vegetables. Garnish with scallion greens and serve immediately.
BRISKET BARLEY SOUP WITH CRISPY KALE
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy. As it simmers, the brisket cubes soften enough so you can cut them with your spoon. The chewiest thing in the soup will be the barley, but in a good way. Some slabs of brisket comes more thoroughly trimmed than others, so you may have to do some knife work when you get it home. But fear not, if your broth ends up a little greasy, just chill it and then spoon the fat off the top when it's cold.
Provided by Melissa Clark
Categories dinner, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Season brisket with 1 tablespoon salt and 1/2 teaspoon pepper. Let stand at room temperature for 30 minutes to 1 hour.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add brisket in batches and cook, turning occasionally, until well-browned, 8 to 10 minutes per batch. Drizzle in additional oil if pan seems dry. Transfer browned meat to a paper towel-lined plate to drain. Add leek, celery and garlic to pan; cook until soft, about 7 minutes.
- Return meat to pot. Pour in 12 cups water, thyme, and bay leaves. Bring liquid to a simmer over medium heat. Cook, part covered, for 1 hour. Stir in carrots, parsnips, turnips, barley and remaining 1/2 tablespoon salt and 1 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Stir in vinegar. Taste and adjust seasonings, if necessary.
- Just before serving make the kale: heat oven to 450 degrees. Make sure kale is very dry, then toss kale with remaining 1 tablespoon oil and a pinch of salt. Spread it out on one or two baking sheets. It should fit in one layer without crowding. Roast until leaves are crisp in places (some spots will still be soft), 5 to 10 minutes. Serve kale on top of soup.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 27 grams, Carbohydrate 29 grams, Fat 52 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 838 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET-AND-SOUR BRISKET
When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
- Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
- Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.
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