CHOPPED BEEF BRISKET RECIPES

BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES ...

Beef Brisket with Red Wine & Shallots | Beef Recipes ... image

This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!

Total Time 2 hours 35 minutes

Yield 8

Number Of Ingredients 14

Ingredients

12 shallots
6 cloves of garlic
2 tablespoons extra virgin olive oil
1.5 kg brisket of beef rolled and tied
1 whole nutmeg for grating
1 x 400 g tin of chopped tomatoes
2 tablespoons tomato purée
250 ml red wine
2 fresh bay leaves
1 stick of cinnamon
1 small handful of black olives
1 teaspoon dried oregano
a few sprigs of fresh thyme
2 tablespoons red wine vinegar

Steps:

1. Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
2. Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
3. Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
4. Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
5. Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
6. Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.

Nutrition Facts : Calories 481 calories, FatContent 32.5 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 36.3 g protein, CarbohydrateContent 4.4 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BEEF BRISKET RECIPE | BUTCH LUPINETTI | FOOD NETWORK

Beef Brisket Recipe | Butch Lupinetti | Food Network image

Provided by Butch Lupinetti

Categories main-dish

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 9 hours 0 minutes

Yield 10 to 12 servings

Number Of Ingredients 2

Ingredients

1 (6 to 8-pound) beef brisket
1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)

Steps:

Preheat the oven or smoker to 225 degrees F.
Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices.
Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce.
Enjoy!

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