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Anyone making anything new for passover?
- Thread starter elaine
- Start date
Perhaps this is a good place to ask for favorite brisket recipes
I have been doing the same one for years and would love to do something different.
Mine basically is
brown meat, paint meat with tomato paste
saute lot's of vidella onions until just starting to get golden. (I use about 3 lbs) sounds like a lot but it shrinks down.
Place brisket on cooked onions, toss in some crushed garlic cloves, a carrot. Wrap tight and slowly cook in the oven. The onions/meat create the sauce. However, when I remove the brisket I add some good brown stock and a bit of mediera or dry sherry and reduce. End result is a oniony rich gravy for the brisket.
I have been doing the same one for years and would love to do something different.
Mine basically is
brown meat, paint meat with tomato paste
saute lot's of vidella onions until just starting to get golden. (I use about 3 lbs) sounds like a lot but it shrinks down.
Place brisket on cooked onions, toss in some crushed garlic cloves, a carrot. Wrap tight and slowly cook in the oven. The onions/meat create the sauce. However, when I remove the brisket I add some good brown stock and a bit of mediera or dry sherry and reduce. End result is a oniony rich gravy for the brisket.
Our household favorite!
1 large brisket
1 large onion
1 can of Campbells Beef Broth (Double Strength)
1 can of Heinz Chili Sauce
1 can of beer (not light)
Preheat oven to 275F.
Salt and pepper brisket. Cut up at least one large onion into thick slices. Lay on bottom of roasting pan. Place brisket on onions. Mix together the broth, chili sauce, and beer. Pour over brisket. Roast in oven (275 F) for 4 hours.
Chill overnight. Remove congealed fat from sauce. Slice. At this point the brisket and sauce can be frozen. When ready to serve, the brisket needs at least two more hours of cooking, this time at 350. It takes the brisket an hour just to heat through completely, then another hour to fully cook through which is necessary so that brisket will be tender.
1 large brisket
1 large onion
1 can of Campbells Beef Broth (Double Strength)
1 can of Heinz Chili Sauce
1 can of beer (not light)
Preheat oven to 275F.
Salt and pepper brisket. Cut up at least one large onion into thick slices. Lay on bottom of roasting pan. Place brisket on onions. Mix together the broth, chili sauce, and beer. Pour over brisket. Roast in oven (275 F) for 4 hours.
Chill overnight. Remove congealed fat from sauce. Slice. At this point the brisket and sauce can be frozen. When ready to serve, the brisket needs at least two more hours of cooking, this time at 350. It takes the brisket an hour just to heat through completely, then another hour to fully cook through which is necessary so that brisket will be tender.
Brisket with Portabello Mushrooms and Dried Cranberries
This one is a bit more 'upscale' and equally delicious.
BRISKET WITH PORTABELLO MUSHROOMS AND
DRIED CRANBERRIES
8 SERVINGS:
1 cup dry red wine
1 cup canned beef or chicken broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium portabello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)
Preheat oven to 300 degrees F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15xlOx2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket heated through, about 30 minutes (10 more minutes if brisket has been refrigerated). Transfer sliced brisket and sauce platter and serve.
Source: Bon Appetit, Dec. 1998
This one is a bit more 'upscale' and equally delicious.
BRISKET WITH PORTABELLO MUSHROOMS AND
DRIED CRANBERRIES
8 SERVINGS:
1 cup dry red wine
1 cup canned beef or chicken broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium portabello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)
Preheat oven to 300 degrees F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15xlOx2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket heated through, about 30 minutes (10 more minutes if brisket has been refrigerated). Transfer sliced brisket and sauce platter and serve.
Source: Bon Appetit, Dec. 1998
susankentfieldca
Well-known member
Guinness braised beef brisket
guinness braised brisket Recipe #55630
½ day | 20 min prep
SERVES 6
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup brown sugar
1/4 cup tomato paste
1 tablespoon dried dill
1 can beef broth
2 whole cloves
3 lbs beef brisket
6 peppercorns
1.put all ingredients into crockpot.Top with beef.
2.cook on high 8 hours.
3.cut brisket across the grain, serve.
I leave out the dill, but that's only because I don't care for it.
guinness braised brisket Recipe #55630
½ day | 20 min prep
SERVES 6
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup brown sugar
1/4 cup tomato paste
1 tablespoon dried dill
1 can beef broth
2 whole cloves
3 lbs beef brisket
6 peppercorns
1.put all ingredients into crockpot.Top with beef.
2.cook on high 8 hours.
3.cut brisket across the grain, serve.
I leave out the dill, but that's only because I don't care for it.
susankentfieldca
Well-known member
Peppered Beef Brisket
Peppered Beef Brisket
Brisket
Servings
Serves 8
Prep Time
5 minutes
Refrigerate
Overnight
Cook Time
3 hours
Cooking Methods
Braising
Roasting
Stewing
Beef Type
Brisket
Ingredients
•4-5 lbs. boneless beef brisket
•1/4 cup coarsely ground black pepper
•2/3 cup soy sauce
•1/2 cup vinegar
•1 Tbsp. ketchup
•1 tsp. paprika
•1 clove garlic, crushed
Instructions
Trim all fat from beef. Spread pepper on waxed paper and place brisket on pepper. Turn to coat all sides with the pepper.
Combine all other ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally.
When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal.
Bake at 300°F for 3 hours, or until tender.
Peppered Beef Brisket
Brisket
Servings
Serves 8
Prep Time
5 minutes
Refrigerate
Overnight
Cook Time
3 hours
Cooking Methods
Braising
Roasting
Stewing
Beef Type
Brisket
Ingredients
•4-5 lbs. boneless beef brisket
•1/4 cup coarsely ground black pepper
•2/3 cup soy sauce
•1/2 cup vinegar
•1 Tbsp. ketchup
•1 tsp. paprika
•1 clove garlic, crushed
Instructions
Trim all fat from beef. Spread pepper on waxed paper and place brisket on pepper. Turn to coat all sides with the pepper.
Combine all other ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally.
When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal.
Bake at 300°F for 3 hours, or until tender.
susankentfieldca
Well-known member
Beef Brisket
Beef Brisket
A simple, delicious way to prepare beef brisket.
Beef Brisket Recipe
Preparation time: 10 minutes. Cooking time: 3 hours.
Ingredients
3 to 4 lbs of a brisket cut of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of water
Method
Preheat oven to 350ºF.
Mix barbeque sauce, soy sauce, and water. Spread generously over meat. Wrap the roast in aluminum foil and place on baking pan. Bake 1 hour per 1 lb of meat.
OR
Place sauce and meat in oven roasting bag. Put a teaspoon of flour in the bag. Poke a couple small holes in the bag. Cooking time may be faster with this method (or you can reduce the temperature to 325º).
Serves 8.
Beef Brisket
A simple, delicious way to prepare beef brisket.
Beef Brisket Recipe
Preparation time: 10 minutes. Cooking time: 3 hours.
Ingredients
3 to 4 lbs of a brisket cut of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of water
Method
Preheat oven to 350ºF.
Mix barbeque sauce, soy sauce, and water. Spread generously over meat. Wrap the roast in aluminum foil and place on baking pan. Bake 1 hour per 1 lb of meat.
OR
Place sauce and meat in oven roasting bag. Put a teaspoon of flour in the bag. Poke a couple small holes in the bag. Cooking time may be faster with this method (or you can reduce the temperature to 325º).
Serves 8.
susankentfieldca
Well-known member
Apple Glazed Beef Brisket ( I do love brisket!)
Apple Glazed Beef Brisket
4 to 5 lbs. boneless beef brisket
1 medium onion, quartered
2 large garlic cloves, halved
10 whole cloves
Water
1 jar (10 oz.) apple jelly
1/3 cup dry white wine
3 Tbsp. Dijon-style or spicy brown mustard
3 Tbsp. minced green onions, including tops
1 1/2 tsp. salt
3/4 tsp. cracked black peppercorns
3/4 tsp. curry powder
Parsley
Tomato roses
Place brisket, onion, garlic and cloves in large Dutch oven. Add water to cover. Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender. Drain brisket, cover and refrigerate up to 24 hours. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally. Place brisket in shallow roasting pan. Brush with glaze and roast in slow oven (325ºF) 45 minutes, basting frequently with glaze. Place brisket on heated serving platter and garnish with parsley and tomato roses. Carve brisket into thin slices and serve with remaining glaze. 8 servings.
*Brisket may also be cooked on charcoal grill for 30 minutes, basting often with glaze.
Apple Glazed Beef Brisket
4 to 5 lbs. boneless beef brisket
1 medium onion, quartered
2 large garlic cloves, halved
10 whole cloves
Water
1 jar (10 oz.) apple jelly
1/3 cup dry white wine
3 Tbsp. Dijon-style or spicy brown mustard
3 Tbsp. minced green onions, including tops
1 1/2 tsp. salt
3/4 tsp. cracked black peppercorns
3/4 tsp. curry powder
Parsley
Tomato roses
Place brisket, onion, garlic and cloves in large Dutch oven. Add water to cover. Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender. Drain brisket, cover and refrigerate up to 24 hours. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally. Place brisket in shallow roasting pan. Brush with glaze and roast in slow oven (325ºF) 45 minutes, basting frequently with glaze. Place brisket on heated serving platter and garnish with parsley and tomato roses. Carve brisket into thin slices and serve with remaining glaze. 8 servings.
*Brisket may also be cooked on charcoal grill for 30 minutes, basting often with glaze.