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Braised Beef Brisket Shopping Tips
Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.
Braised Beef Brisket Cooking Tips
The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.
Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.
Jewish-Style Braised Brisket With Onions and Carrots Recipe
Why It Works
- Browning the brisket deepens its flavor.
- Braising the brisket completely covered helps trap moisture.
- Thinly slicing the meat and then submerging it in the braising liquid helps to reinfuse it with juices.
Jewish brisket can be tender or moist, but usually not both, since the long cooking required to tenderize the meat also dries it out. This recipe includes steps that help maximize juiciness while still delivering fork-tender meat. If you're looking to cut back on time, try out our pressure cooker version of this recipe instead.
About the recipe
Easy to make and full of flavor, this cornerstone recipe works perfectly as a hearty dinner or divided for a week's worth of meals.
Make sure to use a pot with a tight-fitting lid. Because most supermarkets sell smaller pieces of brisket, it might be necessary to ask the butcher to cut a larger piece if you want to feed a crowd. The recipe can use a smaller piece of meat if that is more convenient.
After cooking, Podhorez recommends transferring the meat and liquid to an airtight container and refrigerating for three days. Slice the cold meat and reheat with liquid and vegetables in a 350-degree oven for 45 minutes. If serving that day, 8 to 10 red creamer potatoes can be added during the last hour of cooking.
Braised Beef Brisket
Sprinkle the brisket evenly with the salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the brisket and cook until browned on each side, about 2 minutes. Remove the brisket from the Dutch oven and set aside. Add the onions to the Dutch oven and cook for 10 to 15 minutes. Stir frequently until the onions are tender and caramel colored. Stir in the wine, rosemary, bay leaves and diced tomatoes.
Return the brisket to the Dutch oven, cover and bake in the oven for 3 hours or until the meat is very tender.
Remove the brisket from the cooking liquid, set aside and keep warm. Remove 1/2 cup tomato mixture to a small bowl and whisk in the flour until smooth. Add the flour mixture to the Dutch oven. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 2 to 3 minutes.
Cut the brisket across the grain into thin slices and serve with the tomato sauce.
Preheat oven to 300 F or preheat slow cooker to low.
Heat a large sauté pan or Dutch oven, lightly coated with olive oil, over medium-high heat. Brown onions until dark and very soft. Stir in tomato paste and continue cooking for a few minutes to sear tomato paste. Transfer onions to slow cooker, or if using a Dutch oven, push onions to the side.
Season brisket with salt and pepper and brown on both sides in the same pan. You may need to cut brisket in half to fit into a slow cooker.
Nestle brisket into pan with onions. Add garlic, broth, wine and bouquet garni.
Cover and braise for 3½ to 4 hours in a 300 F oven or 8 hours on slow cooker, or until a fork inserted comes out with no resistance.
Cool brisket before refrigerating for up to 2 days.
Scrape off fat slice brisket. Squeeze garlic out of heads and add to pan juices. Serve with pan juices and onions.
Slice brisket if serving another day and store with pan juices in refrigerator. Reheat in a 300 F oven, covered, for 1 hour.
- 2 1/2 pounds beef brisket, fat trimmed to 1/4 inch
- 2 cups dry red wine
- 1 cup red wine vinegar
- 4 juniper berries, smashed
- 2 teaspoons white peppercorns
- 2 carrots, finely diced
- 1 celery rib, finely diced
- 2 garlic cloves, thinly sliced
- 4 large onions, thinly sliced
- 1/4 cup canola oil
- Salt and freshly ground pepper
- 2 tart apples, finely chopped, plus 1/2 tart apple, peeled and chopped, for garnish (optional)
- 1/2 cup raisins
- 1 bay leaf
- 1 teaspoon chopped thyme
- 3/4 cup chicken stock or low-sodium broth
- Pretzel Dumplings
In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender turn the brisket halfway through cooking.
Carefully transfer the brisket to a plate cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.
Chinese Spiced Braised Beef Brisket Recipe
Sweet and spicy, this slow-cooked, braised beef brisket with Chinese spices and flavours is melt-in-your-mouth tender.
- 900g beef brisket
- 1 tbsp vegetable oil
- 1 onion, sliced
- 6 garlic cloves, minced
- 1 tbsp minced ginger
- 1 tsp minced chilli
- 1 1/2 cups beef stock
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp cup rice vinegar
- 2 tbsp Chinese cooking wine
- 1 tbsp black vinegar
- 1 tbsp honey
- 1 tbsp cornflour
- In a large pot, heat the oil over medium heat. Add the onions and cook for about 5 minutes, or until just starting to soften.
- Add the garlic, ginger and chilli and cook an additional 1 minute.
- In a separate skillet, sear the beef brisket on each side over medium-high heat. Add the seared brisket to the larger pot.
- In a measuring jug, mix together the beef stock, soy sauce, hoisin sauce, cooking wine, both vinegars and honey. Add to the pot and bring to a rapid simmer.
- Once simmering, cover and reduce heat to low for two and a half hours, turning the beef brisket every half hour or so.
- After two and a half hours, remove the brisket from the pot, transfer to a bowl, and shred or pull apart.
- Remove a small amount (about 1/4 cup) of the juices from the pot and add to the cornflour. Mix well until smooth, and return to the pot, stirring through.
- Continue to simmer the juices in the pot for 30 minutes, or until thickened and reduced by at least half.
- Return the shredded beef to the sauce and stir through.
- Serve with rice and a sprinkling of spring onions.
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The brisket is a tough cut of the beef. It's a versatile cut and one of the least expensive cuts of beef you can buy.
For the maximum tenderness, you want to cook the brisket at a low temperature for a long time, such as slow cooked in a slow cooker or braised in the oven.
The slow cooking process allows the connective tissue to break down and gelatinize into the rich and tender meat.
Don't let the long cooking time stop you from making this delicious braised beef recipe. It's worth it! This recipe doesn't require a lot of your attention. Just let your oven do the work. You only need to come back 2-3 times to check the tenderness and baste the beef with the sauce.
Dried ancho chiles are available at Latin markets, specialty foods stores, and many supermarkets.
Preheat oven to 300°. Season brisket with salt let sit at room temperature for 1 hour.
Meanwhile, place ancho chile in a small bowl. Cover with hot water let stand to soften, about 30 minutes. Drain, reserving soaking liquid. Stem, seed, and mince chile.
Place flour in a 13x9x2” baking dish. Heat 2 Tbsp. oil in a large skillet over medium-high heat. When oil begins to smoke, dredge 1 piece of brisket in flour shake off excess. Add to skillet and cook until deep golden brown, about 4 minutes per side. Place, fat side up, in a large deep roasting pan. Repeat with remaining 2 Tbsp. oil and brisket.
Reduce heat to medium. Add garlic to skillet stir until beginning to brown, about 3 minutes. Add coffee, next 9 ingredients, and minced chile with soaking liquid to skillet increase heat and bring mixture to a boil. Pour over brisket in pan. Cover pan tightly with foil.
Braise brisket until tender, about 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight. DO AHEAD: Brisket can be made 3 days ahead. Keep chilled.
Discard fat from surface of braising liquid. Transfer brisket to a cutting board and thinly slice against the grain. Return brisket to roasting pan. Set pan over 2 burners at medium heat. Cover simmer until heated through. Transfer brisket to a platter. Sprinkle parsley and lemon zest over. Pour pan juices into a pitcher and serve alongside.
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- Do allow the full braise time of 3.5 hours, for ultimate tenderness.
- Braised beef brisket is even better the next day. If you can make it the day beforehand, it’ll reheat beautifully and flavors will have extra time to meld.
- That said, leftovers are pretty darn amazing.
Chinese Braised Beef Brisket & Tendon Recipe | 柱侯蘿蔔炆牛筋腩
- Author: Nancy
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1 x
- Category: InstantPot, Dinner, Beef
- Method: InstantPot, Braised
- Cuisine: Chinese
Easy IntantPot Chinese Braised Beef Brisket & Tendon Recipe 柱侯蘿蔔炆牛筋腩. Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with in soup noodles!
- 3 lbs 牛腩 beef brisket, cut into chunks
- 1 lbs beef tendon 牛腩, cut into chunks
- 1 daikon 白蘿蔔, cut into chunks
- 3 slices ginger
- 3 whole star anise
- 1 green onion
- 1 shallot, cut into chunks
- 2 tbsp Lee Kum Kee Chu Hou paste
- 1 small piece of rock sugar
- 1 liter water
- 2 tsp light soy sauce
- 2 tsp oyster sauce
- 1 tbsp corn flour
- 4 tbsp cooking wine
- 4 tbsp cooking oil
- Blanch brisket and tendons in boiling hot water for approximately 5 minutes to remove impurities.
- Rinse under a cold bath.
- Cut the brisket and tendon into small cubes.
- Add cooking oil in InstantPot and press Saute Mode.
- Add garlic, shallots and star anise when Instant Pot displays “hot”.
- Add brisket and tendons and brown the meat.
- Add in remaining ingredients except cubed daikon.
- Cook in Manual High Pressure Cooking Mode for 30 minutes.
- Release pressure and add in cubed daikon and Pressure Cook for 2 minutes.
- Garnish with finely chopped green onions or cilantro.
- Served and enjoy!
- Served with rice or soup noodles
- Leftover stock can be frozen up to a week to be used for noodles
Keywords: Easy IntantPot Recipes, Chinese, Braised Beef Brisket, Tendon, 柱侯蘿蔔炆牛筋腩
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