BRISKET FOR A BUNCH
This makes tender slices of beef in a delicious jus. To make it easy to cut very thin slices, chill the brisket before slicing and reheat in the juices. -Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket. , Cover and cook on low until meat is tender, 7-8 hours. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve with bread or buns and cooking juices.
Nutrition Facts : Calories 279 calories, Fat 7g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 458mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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
BRUNCH BRISKET
Steps:
- Season both sides of the brisket with the salt and a few turns of pepper.
- In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.
- Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
- Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.
BRISKET FOR A BUNCH
Steps:
- Trim most fat from cut. Place brisket in roaster. Cut onion in eights and place around brisket.
- In separate bowl, mix all ingredients except salt and pepper and carrots/ potatoes. Pour mixture over and around brisket. Salt and pepper to taste. If using potatoes, wash potatoes and cut each in 4-6 pieces. Place carrots or potatoes around brisket.
- Cover with foil and cook in roaster at 325°F for 3-4 hours. Remove and let cool for 10-15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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