BEEF BRISKET MARINARA
Marinara sauce and tender meat are real comfort food. Serve this brisket with mashed potatoes, rice or pasta. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Sprinkle brisket with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan. , Add celery and carrot to same pan; cook and stir 2-3 minutes or until crisp-tender. Add wine; cook, stirring to loosen browned bits from pan. Stir in marinara sauce., Return brisket to pan; bring to a boil. Reduce heat; simmer, covered, 3-1/2-4 hours or until meat is tender., Remove brisket from pan. Skim fat from sauce. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 295 calories, Fat 11g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 307mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
EASY WINE-MARINATED BRISKET
Make our easy wine-marinated brisket. Wine makes a flavorful marinade for slow-cooked brisket, and also helps to tenderize the meat.
Provided by Peggy Trowbridge Filippone
Categories Entree
Time 10h15m
Yield 8
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Combine wine, soy sauce, grated onion, celery, and garlic in a heavy-duty zip-top freezer bag large enough to accommodate the brisket. Add the brisket to the bag, squeeze out the air, seal, and refrigerate for 3 to 4 hours or overnight, turning occasionally.
- Preheat oven to 325 F.
- Remove brisket and place fat-side up in a roasting pan or Dutch oven. Spread sliced onions around brisket and cover with the marinade. Sprinkle with kosher salt and freshly ground black pepper. Cover tightly with heavy foil or a lid. Bake for 3 hours, until tender. Check midway through roasting time and add water, if needed, to keep brisket from drying out.
- When done, remove the brisket from the oven and let rest 15 minutes. Carve slices against the grain and place on a serving platter. Cover slices with pan juices and cooked onions to serve.
Nutrition Facts : Calories 693 kcal, Carbohydrate 3 g, Cholesterol 240 mg, Fiber 0 g, Protein 66 g, SaturatedFat 17 g, Sodium 334 mg, Sugar 1 g, Fat 42 g, ServingSize About 8 servings, UnsaturatedFat 0 g
MOM'S MARINARA WINE BRISKET
My mother showed me how to make this easy recipe a few years ago and it is my husband's favorite so far. It goes well with white rice. UPDATE! Cindytc's review was for 4 lbs. brisket and for that amount ot meat, you could use 1 Onion soup packet, 1 jar of marinara and 1 cup of red wine. I have now altered the recipe, since her review, to 8 lbs. of meat (I sometimes use 4 smaller briskets). I like it with sauce. You can also make this in the crockpot on low heat for about 6 hours or until tender when checked with a fork. Enjoy!
Provided by Oolala
Categories Meat
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Place the brisket in a Dutch oven or covered roasting pan. (My Mom likes to pan sear the meat to "lock in the juices" but I can't tell the difference and don't usually do it).
- Sprinkle meat with the salt, garlic and onion packet all over.
- Now add the marina sauce and wine.
- Turn meat a few times to coat.
- Cook 3 hours, turning meat after 1 1/2 hours.
- The meat will be done when it is tender when pierced with a fork.
- Remove brisket to a cutting board and let cool a bit for easier cutting.
- Cut meat on the diagonal of the grain.
- Return meat to sauce and serve.
- It is also great the next day and it freezes well.
Nutrition Facts : Calories 1101.5, Fat 84, SaturatedFat 32.8, Cholesterol 221, Sodium 1860.5, Carbohydrate 20.8, Fiber 1, Sugar 14.3, Protein 54.6
KICKBACK BRISKET
Super easy brisket recipe using Lipton's soup mix. Just mix everything together and bake away! Makes wonderful base for sandwich next day using onion roll.
Provided by Rinshinomori
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Saute onion and garlic in olive oil in a frying pan until nicely browned. Remove.
- In 13 x 9-inch baking or roasting pan, add onion and garlic mixture, Lipton Onion Mushroom Soup Mix blended with beer, ketchup, liquid smoke, Worcestershire, sugar and pepper.
- Add brisket; turn to coat.
- Loosely cover with aluminum foil and bake 3 hours or until brisket is tender.
Nutrition Facts : Calories 767.9, Fat 61.8, SaturatedFat 24.5, Cholesterol 165.6, Sodium 398, Carbohydrate 9.1, Fiber 0.3, Sugar 5.6, Protein 39.2
MOM'S BRISKET
My mother always makes enough to serve twice. Once sliced with noodles or mashed potatos and a second time over 2 slices of bread with lots of gravy to make open face sandwiches (if she can keep us from having seconds the first night). The amount of seasoning will vary with the weight and shape of the meat.
Provided by Sandyg61
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Season the brisket liberally on both sides with teriyaki sauce, salt, pepper and garlic powder.
- Place the meat under the broiler until browned. Turn it over and brown the other side.
- While the meat is browning, put 2 cups of water and the onion soup mix into a pot large enough to hold the meat, bring to a boil and let boil for 10 minutes.
- Mix the flour into 1 cup of cold water and stir well.
- When the soup has boiled stir in the flour mixture and stir until thickened. Reduce heat to a simmer.
- Add a splash of wine.
- When the meat has browned add the meat and any pan juices to the pot.
- Cover and simmer until meat is fork tender, about 2 to 2 1/2 hours.
Nutrition Facts : Calories 506.4, Fat 40.5, SaturatedFat 16.2, Cholesterol 110.7, Sodium 577.3, Carbohydrate 7.1, Fiber 0.5, Sugar 1.2, Protein 26.5
MY MOTHER'S BRISKET
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Categories Beef Onion Roast Hanukkah Low/No Sugar Purim Rosh Hashanah/Yom Kippur Winter Kosher Gourmet
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
- While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
- Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
- Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
- Preheat oven to 350°F.
- Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
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