Balsamic And Brown Sugar Brisket Recipes

OVEN BAKED BEEF BRISKET WITH BALSAMIC SAUCE

Steps:

• Use two long sheets of aluminum foil to place them in the bottom of a roasting pan side by side but overlapping. Make sure the roasting pan fits the brisket nicely, not too bit and not too small.
• Take brisket flat out of the package, lay it in the roasting pan fat cap up and pat it dry with a paper towel.
• Season it with salt all over and pat it in evenly. Wrap brisket in a couple of layers of foil, covering it tight.
• Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator an hour before cooking it, unwrap and let it get to room temperature.
• Slice all onions thinly, peel and chop garlic, shave and mince ginger, and measure the rest of ingredients.
• Preheat a Dutch oven or another pot over medium heat and add some oil. Add onions and cook until completely softened.
• Make a little well in the middle of onions and add garlic to the center. Let is saute until fragrant and mix it in.
• Sprinkle flour all over the onions and stir to coat them completely.
• Start pouring in balsamic vinegar and red wine vinegar while stirring slowly but constantly. Pour in beef stock while still stirring.
• Add bay leaves, sugar, garlic powder, onion powder, ginger, salt, and pepper. Keep stirring slowly and the sauce comes to simmer and thickens.
• Let the sauce cook for a few minutes.
• Carefully transfer the sauce into a food processor or a blender and blend until smooth. (Depending on a food processor or a blender, you may need to wait until the sauce is cooled a little if it doesn't have a vapor cover or a flap for the steam to escape.)
• Preheat the oven to 300°.
• Spread some sauce under the brisket and pour the rest of the sauce over it. Close the foil around the brisket to create a pocket. If the foil sheets don't cover it completely, you may need to cover with another sheet of foil on top and tuck it under.
• Place in the oven and cook for about 6 hours. (Estimate your cooking time based on the weight of your brisket. It will take about an hour per pound.)
• Open the foil and cook for another 45-60 minutes uncovered.
• Take the roasting pan out of the oven and take the brisket out of the pan and onto a cutting board. NOTE: be careful, the brisket will be tender. So use large spatulas or tongs as needed.Loosely tent it with a sheet of foil and let the brisket rest for about 15-20 minutes before slicing.
• While brisket is resting, finish the sauce.
• Pour all of the leftover sauce from the roasting pan into a sauce pot. Bring it to simmer over medium-low heat and simmer for about ten minutes.
• Use a sharp knife to slice across the grain when ready.

BALSAMIC AND BROWN SUGAR BRISKET RECIPE

Steps:

• Preheat oven to 325°F. Season brisket with 1 teaspoon each salt and black pepper. Heat 2 Tbsp oil in a Dutch oven or 12-inch skillet over medium-high. Add brisket. Cook 8 to 10 minutes or until browned on both sides. If brisket does not fit all at once in skillet, halve and sear in batches. Remove brisket; set aside. Add remaining 1 Tbsp oil to Dutch oven. Add onions, garlic, and bay leaves. Cook, stirring oen, 5 to 10 minutes or until onions soen and mixture is fragrant. Meanwhile, in a bowl whisk together stock, vinegars, brown sugar, onion powder, and garlic powder. Transfer onion mixture to a roasting pan; top with brisket. Pour balsamic mixture over. Cover tightly with foil; transfer to oven. Cook meat 2 hours. Remove from oven. Uncover; carefully flip meat over. Re-cover with foil. Cook 2 to 2 1/2 hours more or until meat is fork-tender. Transfer meat to a cutting board. Cover loosely with foil; let rest 10 to 15 minutes. Slice meat against the grain. Using a slotted spoon, remove onions from pan, discarding bay leaves. Arrange onions around brisket. Skim fat from pan juices. Spoon juices over brisket before serving. Refrigerate leovers, covered, up to 4 days. Makes 8 servings

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.