TOMATO BRISKET RECIPES

Name: Brisket with Chunky Tomato Sauce
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 12 servings.
Cuisine: Jewish
Ingredients: 1 fresh beef brisket (4-1/2 pounds); 1 teaspoon salt; 1/4 to 1/2 teaspoon pepper; 1 tablespoon olive oil; 3 large onions, chopped; 2 garlic cloves, minced; 1 cup dry red wine or beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 celery ribs with leaves, chopped; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary, crushed; 1 bay leaf; 1 pound carrots, cut into 1/2-inch slices

BRISKET WITH CHUNKY TOMATO SAUCE RECIPE: HOW TO MAKE IT

Brisket with Chunky Tomato Sauce Recipe: How to Make It image

When Linda Blaska of Atlanta, Georgia treats dinner guests to this impressive brisket, they agree it's the best beef they've ever tasted. A savory tomato sauce adds the finishing touch.

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 45 minutes

Prep Time 15 minutes

Cook Time 03 hours 30 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 fresh beef brisket (4-1/2 pounds)
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 tablespoon olive oil
3 large onions, chopped
2 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs with leaves, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 bay leaf
1 pound carrots, cut into 1/2-inch slices

Steps:

Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.

Nutrition Facts : Calories 281 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 331mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat

TOMATO AND ONION BRISKET | BETTER HOMES & GARDENS

Tomato and Onion Brisket | Better Homes & Gardens image

Finish this rich beef roast with ginger-pickled onions and fresh horseradish.

Provided by Recipe by Scott Peacock

Total Time 240 minutes

Number Of Ingredients 15

Ingredients

1 pound fresh beef brisket, trimmed of all but 1/4-inch of fat
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon schmaltz (rendered chicken fat)
4 large onions, chopped (4 cups)
1 head garlic, broken into cloves, peeled, and halved
1 celery heart, halved lengthwise
4 fresh bay leaves
1 ounce diced tomatoes (undrained)
1 cup chicken stock or reduced-sodium chicken broth
1 cup dry white wine
1 tablespoon tomato paste
Italian or curly parsley, torn
Finely grated fresh horseradish
Ginger Pickled Onions

Steps:

Preheat oven to 325°F. Season beef with salt and pepper. Heat oil and schmaltz in a 12-inch skillet over medium-high heat. Add meat and brown well on both sides. Remove from skillet to a 3-quart baking dish or nonreactive roasting pan; set aside. Add onions and garlic to skillet. Cook and stir until onions are translucent, about 5 minutes. Stir in celery heart, bay leaves, tomatoes, stock, wine, and tomato paste. Bring to boiling; boil gently, uncovered, for 2 to 3 minutes. Pour mixture around meat in dish. Cover with parchment paper, then tightly with a double thickness of foil. Roast for 3 to 3 1/2 hours more or until meat is tender. Remove meat from baking dish and transfer to a cutting board. Cover and let stand for 15 minutes.
For sauce, skim fat from cooking liquid. Discard bay leaves. Bake, uncovered, for 10 to 15 minutes more or until it reaches desired consistency. Slice meat across the grain. Serve with tomato mixture and top with parsley and horseradish. Serve with Ginger Pickled Onions.

Nutrition Facts : Calories 583 calories, CarbohydrateContent 30 g, CholesterolContent 107 mg, FatContent 36 g, FiberContent 3 g, ProteinContent 29 g, SaturatedFatContent 13 g, SodiumContent 514 mg, SugarContent 22 g

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