SLOW BAKED BEEF BRISKET WITH GRAVY
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
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
BEEF BRISKET IN GRAVY
This tender roast has remained our very favorite family main dish over many years. Often, I make it ahead and reheat the beef in the gravy. It's delicious served with hot cooked noodles or mashed potatoes. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove brisket to a serving platter. Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.
Nutrition Facts : Calories 194 calories, Fat 9g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 332mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BRISKET WITH GRAVY
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
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
LOW FAT BEEF BRISKET WITH GRAVY
Make and share this Low Fat Beef Brisket With Gravy recipe from Food.com.
Provided by KadesMom
Categories Meat
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place beef in roasting pan.
- Sprinkle with pepper and top with onion.
- Combine beef, chili sauce, brown sugar and garlic; stir until sugar is dissolved.
- Pour over meat.
- Cover and bake at 325 degrees 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 until thickened.
- Slice meat thinly across the grain.
- Serve with the gravy.
Nutrition Facts : Calories 520.6, Fat 40.2, SaturatedFat 16.2, Cholesterol 110.4, Sodium 252.2, Carbohydrate 9.4, Fiber 0.9, Sugar 5.1, Protein 26.2
SLOW COOKER BRISKET WITH BROWN GRAVY
Provided by Sandra Lee
Time 6h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
- To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
- Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
- Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.
SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH
Prepare this beef brisket and let it bubble away in the slow cooker, leaving you with a tender, rich stew. Add a kick to your mash using horseradish
Provided by Anna Glover
Categories Dinner
Time 9h
Number Of Ingredients 17
Steps:
- Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
- Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
- Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.
Nutrition Facts : Calories 928 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.3 milligram of sodium
BRISKET OF BEEF WITH GRAVY
Moist Beef (cheep cut)
Provided by katenchris
Time 3h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preferably use a casserole dish that you can use on top of the stove to make it easy for you to make the gravy
- 1) peel and smash your garlic
- 2) top, tail and peel shallots
- 3) make a pint of beef stock
- 4) chuck your garlic, carrots, shallots and beef into a casserole dish
- 5) pour in 1 pint of beef stock (and wine, if applicable)
- 6) Stick the lid on and sit in the oven on about 160 for anything up to 3 hours (just keep checking it, i'm sorry i'm not sure of the exact time, but it's not the end of the world if it's a bit pink in the middle)
- 7) When you feel the beef is done, take it out and stick it on a chopping board for carving
- 8) scoop out those gorgeous tender vegetables, and put them in a pan with the lid on to keep warm
- 9) onto the gravy - mix the cornflour with a splash of water to make a paste (this is important, otherwise you will end up with lumps of cornflour :puke:)
- 10) add to casserole dish and top up with as much beef stock as you need to make your gravy, although you can always freeze some to add to casseroles or just to use in the future (nb: if you don't have a casserole you can use on top of the stove, pour the juices from the casserole into a medium sized saucepan and use this)
- 11) simmer this (it should be bubbling but not boiling) on the hob until it thickens, you can always add more cornflour or some gravy granules if it isn't thickening after a few minutes.
- 12) while the gravy is going, slice up the beef by sticking a fork in it and slicing thinly as possible (leave the string on and just take it out as you go, otherwise it will be quite difficult)
- 13) Half of this will make a meal in itself with your choice of potatoes for 2... if you've got more people, i'd do some extra vegetables... cabbage, peas, carrots whatever!!
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