BEEF BRISKET POT ROAST RECIPES
BEEF BRISKET POT ROAST RECIPE - MARC MEYER | FOOD & WINE
At Five Points in Manhattan, the last thing chef and owner Marc Meyer cooks every night is the next day's pot roast. "We spread out the coals in the wood-burning oven and braise the roast overnight," he says. "And the kitchen smells like caramelized beef and wine in the morning. That's a great aroma to start the day with." While other pot roast recipes might call for rump or beef chuck roast cuts, Meyer opts for brisket with a nice layer of fat on top. More Beef Recipes
Provided by Marc Meyer
Total Time 4 hours 30 minutes
Yield 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°. Season the brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cook over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
- Add the garlic, onions, carrots and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary and chiles and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
- Add the broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
- Strain the contents of the roasting pan through a coarse strainer set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper. Carve the brisket into 1/3-inch slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
POT-ROASTED BEEF BRISKET RECIPE | BBC GOOD FOOD
Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy
Provided by Good Food team
Categories Dinner, Main course
Total Time 3 hours 35 minutes
Prep Time 35 minutes
Cook Time 3 hours
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
- Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
- An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
- Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
- To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
Nutrition Facts : Calories 575 calories, FatContent 39 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 5 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.53 milligram of sodium
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MOM'S BRISKET OR POT ROAST RECIPE | ALLRECIPES
This is my mom's brisket recipe passed down to her by her mother. You can use it to make brisket or pot roast. Recipe is made on stovetop in or slow cooker. Mom also makes it in the oven.
From allrecipes.com
Total Time 11 hours 45 minutes
Category Main Dishes, Beef, Pot Roast Recipes
Calories 367.6 calories per serving
From allrecipes.com
Total Time 11 hours 45 minutes
Category Main Dishes, Beef, Pot Roast Recipes
Calories 367.6 calories per serving
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From food.com
Total Time 4 hours 45 minutes
Calories 866.1 per serving
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Total Time 4 hours 45 minutes
Calories 866.1 per serving
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Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
From bettycrocker.com
Reviews 4.5
Total Time 7 hours 30 minutes
Calories 360 per serving
From bettycrocker.com
Reviews 4.5
Total Time 7 hours 30 minutes
Calories 360 per serving
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POT ROAST BRISKET - BIGOVEN.COM
"Pot roast brisket"
From bigoven.com
Reviews 5
Total Time 3 hours
Cuisine not set
Calories 767 calories per serving
From bigoven.com
Reviews 5
Total Time 3 hours
Cuisine not set
Calories 767 calories per serving
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Jan 02, 2013 · Directions: Generously season the brisket on all sides with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the olive oil until just smoking. Add the brisket and sear on all sides and ends, 12 to 15 minutes total. Transfer to a platter.
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