Beef Brisket With Red Wine Shallots Recipes
RED WINE BRAISED BEEF BRISKET
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.
Nutrition Facts : Calories 636 g, Fat 30 g, Protein 54 g
BEEF BRISKET WITH RED WINE & SHALLOTS
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!
Provided by Daniel Nowland
Categories Mains Jamie Magazine Beef Greek Stew Slow-cooker
Time 2h35m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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).
- 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.
- 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, Fat 32.5 g fat, SaturatedFat 12.9 g saturated fat, Protein 36.3 g protein, Carbohydrate 4.4 g carbohydrate, Sugar 3.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
More about "beef brisket with red wine shallots recipes"
RED WINE BRAISED BEEF BRISKET RECIPE
From foodandwine.com
5/5 Total Time 4 hrs 30 mins
- In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
- Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
- Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
- Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.
RED SHALLOTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW COOKER RED WINE BEEF BRISKET RECIPE - EATING ON A DIME
From eatingonadime.com
SLOW BRAISED BEEF BRISKET WITH DRIED FRUIT AND RED WINE
From foodnetwork.ca
BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES | JAMIE OLIVER
From pinterest.ca
BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES | JAMIE OLIVER
From pinterest.ca
BEEF BRISKET WITH RED WINE SHALLOTS RECIPES
From tfrecipes.com
RED WINE RECIPES BEEF RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BEEF BRISKET WITH RED WINE & SHALLOTS - FOOD NEWS
From foodnewsnews.com
BEEF BRISKET WITH RED WINE & SHALLOTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES | JAMIE OLIVER
From mastercook.com
SLOW-COOKED BRISKET WITH RED WINE AND SHALLOTS
From williams-sonoma.com
BEEF BRISKET WITH RED WINE & SHALLOTS - FOODFLAG
From foodflag.com
BEEF BRISKET WITH RED WINE & SHALLOTS - DREAMSSCAPES.LIVE
From dreamsscapes.live
JAMIE OLIVER BEEF BRISKET WITH RED WINE & SHALLOTS RECIPE
From ketofoodist.com
MONEY-SAVING SLOW COOKER RECIPES: JAMIE OLIVER, REESE …
From hellomagazine.com
WINE-BRAISED BEEF BRISKET - TEST.ELEMENT.ALLRECIPES.COM
From test.element.allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
