SEASONING FOR BRISKET RECIPES

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SUNDAY DINNER BRISKET RECIPE: HOW TO MAKE IT



Sunday Dinner Brisket Recipe: How to Make It image

We loved how tender this brisket came out of the slow cooker. The sauce has a robust, beefy flavor with a slight tang from the balsamic vinegar, and the rich caramelized onions complete the dish.—Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 08 hours 45 minutes

Prep Time 45 minutes

Cook Time 08 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 16

3 tablespoons olive oil, divided
4 cups sliced onions (about 4 medium)
4 garlic cloves, minced
1 tablespoon brown sugar
1 fresh beef brisket (4 to 5 pounds)
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/4 cup balsamic vinegar
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker., If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions., Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes., Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Nutrition Facts : Calories 319 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 381mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 39g protein. Diabetic Exchanges 5 lean meat

PULLED BEEF BRISKET CHILLI | BEEF RECIPES | JAMIE OLIVER



Pulled Beef Brisket Chilli | Beef Recipes | Jamie Oliver image

For me, the joy of a good chilli isn’t mince – I want texture. As for guacamole, don’t buy smooth pre-made stuff – the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish… the options are endless.

Total Time 4 hours 55 minutes

Yield 20 to 25

Number Of Ingredients 23

1.5 kg beef brisket
1 large stick of cinnamon
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 heaped tablespoon dried oregano
olive oil
2 fresh bay leaves
2 red peppers
2 yellow peppers
2 x 400 g tins of plum tomatoes
400 ml organic beef stock
3-4 fresh red chillies
2 red onions
½ a bunch of fresh coriander
red wine vinegar
soft tortillas
Greek-style yoghurt
6 ripe avocados
1 bunch of fresh coriander
1 small red onion
4-5 limes
4 ripe mixed colour tomatoes
1-2 fresh red chillies

Steps:

    1. Place the beef on a board and lightly score one side.
    2. Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
    3. Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
    4. Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
    5. Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
    6. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
    7. For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
    8. Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
    9. Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.

Nutrition Facts : Calories 438 calories, FatContent 22.4 g fat, SaturatedFatContent 9 g saturated fat, ProteinContent 23.5 g protein, CarbohydrateContent 33.3 g carbohydrate, SugarContent 8.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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PULLED BEEF BRISKET CHILLI | BEEF RECIPES | JAMIE OLIVER
For me, the joy of a good chilli isn’t mince – I want texture. As for guacamole, don’t buy smooth pre-made stuff – the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish… the options are endless.
From jamieoliver.com
Total Time 4 hours 55 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 438 calories per serving
    1. Place the beef on a board and lightly score one side.
    2. Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
    3. Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
    4. Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
    5. Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
    6. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
    7. For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
    8. Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
    9. Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.
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