ROASTING PAN FOR BRISKET RECIPES
TEXAS OVEN-ROASTED BEEF BRISKET RECIPE | FOOD NETWORK
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
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.
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BEST BEEF BRISKET RECIPE - HOW TO COOK BEEF BRISKET
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From delish.com
Total Time 4 hours 25 minutes
Category low sugar, nut-free, Hanukkah, Passover, Super Bowl, dinner, meat, roasted
Cuisine American
From delish.com
Total Time 4 hours 25 minutes
Category low sugar, nut-free, Hanukkah, Passover, Super Bowl, dinner, meat, roasted
Cuisine American
- Preheat oven to 220°C (200ºC fan). Season brisket generously with salt and pepper on both sides. Place potatoes in a large roasting pan and drizzle with oil and season with salt and pepper. Place brisket on top of potatoes, fat side up. Roast until brisket develops a deeply golden brown crust on top and potatoes are cooked, about 1 hour and 15 minutes. Reduce oven to 150°C (130ºC fan). At this point, remove potatoes if roasted potatoes are desired, or leave in pan for stewed potatoes. Add stock to pan and season beef again with salt and pepper. Cover pan tightly with foil. Return to oven and continue cooking until brisket is tender and a fork meets almost no resistance when inserted, about 2 hours 30 minutes. Let rest for 10 minutes before slicing (against the grain for tender slices!). Serve with potatoes.
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