BRISKET WITH SHERRY AND RAISINS
Make and share this Brisket with Sherry and Raisins recipe from Food.com.
Provided by evelynathens
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Let the raisins marinate in the Sherry for 1 ½ hours.
- Preheat oven to 310 degrees F (150C).
- Pat the beef dry and dredge it in the flour.
- In a large ovenproof casserole just large enough to hold the beef, heat the oil over moderately-high heat until it is smoking.
- Brown the beef and transfer it to a plate.
- Add the onions and garlic to the casserole and cook over moderate heat, stirring, until the onions are golden.
- Return beef to casserole and add broth.
- Bring to a boil and braise beef, covered, in oven (310F 150C) for 1 ½ hours Stir the tomato paste, sugar, vinegar and raisin mixture into the cooking liquid.
- Bring liquid to boil and braise beef, covered, turning 2-3 times for 30 minutes to 1 hour more.
- Transfer beef to a platter and keep it warm, covered loosely with aluminum foil.
- Skim fat from cooking liquid and reduce to about 1 cup.
- Season and keep warm.
- Slice beef across grain and arrange slices on platter.
- Pour some of the sauce over beef and serve remainder in sauceboat.
Nutrition Facts : Calories 680.2, Fat 29.3, SaturatedFat 8.8, Cholesterol 187.5, Sodium 364.3, Carbohydrate 31.1, Fiber 2.1, Sugar 22.1, Protein 64.5
SWEET AND SOUR BRISKET
Provided by Ellie Krieger
Categories main-dish
Time 3h50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
- Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns and allspice and stir to combine well. Bring the mixture to a boil, return the brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
- Remove the brisket from the oven, transfer the meat to a cutting board and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4-inch-thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
- Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce
MOROCCAN BRAISED BEEF
Steps:
- Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
- *An Indian spice mixture available in the spice section of many supermarkets.
WINE-BRAISED BEEF BRISKET
This is yummy the day you make it, but is even more delicious the next day.
Provided by RickyBobby
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
- Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
- Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
- Place the brisket back into the roasting pan and cover pan with foil.
- Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g
JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
Steps:
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
WINE-BRAISED BRISKET WITH TART CHERRIES
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother's? At least one more: This one! Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.
Provided by Melissa Roberts
Categories Wine Beef Braise Passover Dinner Cherry Meat Brisket Carrot Kosher Kosher for Passover Shallot Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350°F with rack in middle.
- Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess.
- Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side. Transfer to a large platter or rimmed baking sheet.
- If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours.
- Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
- Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more.
- If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, then return sliced meat to sauce to reheat before serving. Serve meat with sauce and carrots on a large deep platter. (If making brisket ahead, see Cooks' Notes.)
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