BRAISED BRISKET AND CREAMY WILD MUSHROOMS
This is also from AOL Food and Home's collection of videos starring Tyler Florence. Am posting this before we serve it at our Chanukah Dinner on the 22nd of December; but we will be using button mushrooms, personal preference. This too, is per request. Thank you guys, here you are.
Provided by Manami
Categories Roast Beef
Time 4h50m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- PREPARE THE ROAST:.
- Preheat oven to 325°F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat side of a knife into a paste form. Add the rosemary and continue to mash until incorporated.
- Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
- Dust brisket generously with flour. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
- Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; the parsley, thyme and bay leaves.
- Cover the pan tightly with aluminum foil and transfer to the oven.
- Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes.
- Strain the stock and spoon out the excess fat.
- PREPARE THE MUSHROOMS:.
- Meanwhile, prepare the mushrooms. Heat up a large sauté pan and approximately 2 tablespoons of olive oil. Add the chopped garlic, the mushrooms and thyme.
- Cook until a nice light brown color develops then add brisket stock and continue to simmer and reduce -- mixture should be thick enough to coat the back of a wooden spoon.
- When thickened, finish with the horseradish, sour cream and season to taste with salt and freshly ground black pepper.
- To serve, slice the brisket across the grain (the muscle lines) at a slight diagonal and top with the creamy wild mushrooms.
- SUGGESTIONS:.
- As this is being made for Chanukah, we are serving it with these Baked Latkes by Chia Recipe #48494 with scallion-flavored sour cream and applesauce. Also, store-bought mixed Rugelah - too many to bake here.(Guests have a habit of tucking these tasty delicious tidbits into their pockets or purses, LOL!).
- These are some suggestions for side sides, haven't tried all of the recipes, am tossing out ideas!
- Chef Rebeka's Recipe #180071 for Nutty Basmati Rice with Almonds.
- The Dancing Cook's Recipe #64252 Browned Buttered Egg Noodles (with a handful of parsley).
- Derf's Recipe #24584 Apricot Carrots.
- Pets'R'Us' Recipe #49244 All-in-One Sponge Cake (with store-bought lemon curd filling).
Nutrition Facts : Calories 748.9, Fat 56.5, SaturatedFat 21.8, Cholesterol 137.5, Sodium 340.6, Carbohydrate 16.6, Fiber 3, Sugar 6.2, Protein 34.6
BRAISED BRISKET WITH MUSHROOMS (AMERICA'S TEST KITCHEN)
Lovely flavor! Cut the brisket in half and cool it in the braising liquid to let it soak up liquid lost during cooking. Dried porcini boosts the mushroom flavor, and start with whole white mushrooms, not sliced, which lose all texture during cooking. Instructions are included for making up to 3 days ahead. Based on the delicious recipe by America's Test Kitchen. (Their site doesn't post nutritional info!)
Provided by treehuggingmom
Categories Meat
Time 6h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and heat oven to 300 degrees.
- Pat brisket dry, prick all over fatty side with fork, and cut into 2 roasts (important for liquid reabsorption later). Season with salt and pepper.
- Use 2 skillets to brown both roasts at once. Heat oil in 12-inch skillets over medium-high heat until just smoking. Brown roasts on both sides (10-14 minutes). Transfer fat side up to a single 13 by 9-inch baking dish.
- Meanwhile, microwave 3/4 cup water and porcini in covered bowl until steaming (1 minute). Let sit until softened (5 minutes). Drain porcini through strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
- Scrape browned bits from roasts into single skillet, and pour off all but 1 tablespoon fat. Add mushrooms and ¼ teaspoon salt and cook medium-high until liquid evaporates and mushrooms are golden brown (8 minutes).
- Add onions and sugar, and cook until browned (8-10 minutes).
- Add flour, garlic, and thyme, and cook until golden and fragrant (1 to 2 minutes).
- Slowly whisk in broth, wine, ½ cup reserved porcini liquid, reserved porcini, and bay leaves, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, about 8 minutes.
- Pour sauce over roasts and cover dish tightly with aluminum foil. Bake until tender and fork inserted into meat meets no resistance, 4½ to 5 hours.
- Let brisket cool in dish at room temperature, uncovered, for 1 hour, flipping halfway through cooling. Discard bay leaves. (Cooled brisket can be refrigerated in sauce for 2 days; reheat gently, covered, in 300-degree oven for 1 hour before proceeding with next step.).
- Transfer roasts to carving board. Strain sauce through fine-mesh strainer into fat separator; reserve mushrooms. Let liquid settle, then pour into bowl. Stir vinegar into sauce and microwave until warm, 30 to 60 seconds.
- Slice roasts against grain into ¼-inch slices and return to dish with mushrooms. Pour 1½ cups sauce over meat. Serve with remaining sauce.
- (Refrigerate sliced brisket in sauce for up to 3 days; reheat meat in sauce.).
Nutrition Facts : Calories 457.2, Fat 20.6, SaturatedFat 6.4, Cholesterol 140.6, Sodium 194.3, Carbohydrate 10.7, Fiber 1.3, Sugar 4.3, Protein 50.1
BRAISED BRISKET WITH MUSHROOM ONION GRAVY
Another I haven't tried, sounds tempting though. Sounds like something I might try this Fall when the weather cools and I am tired of brisket on the smoker.
Provided by Chef Jeff Garland
Categories Turkey Gravy
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the mushrooms in a small bowl. Bring 1 cup of the water to a boil. Pour over the mushrooms. Let stand for 30 minutes to soften.
- Remove the mushrooms from the soaking liquid, squeezing as much liquid as possible back into the bowl. Coarsely chop the mushrooms.
- Strain the soaking liquid through a coffee filter or 2 layers of cheesecloth. Set aside.
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the oil in a heavy large Dutch oven over medium heat. Add the onions and saute for about 10 minutes, until translucent.
- Reduce heat to low. Cook for about 15 minutes, until the onions begin to brown, stirring from time to time.
- Add the vinegar and cook, stirring, for about 10 minutes, until the onions turn a deep golden brown.
- Add the wine and bring to a boil, scraping up any browned bits in the pot. Transfer the mixture to a bowl.
- Heat the remaining 2 tablespoons oil in the same Dutch oven over high heat. Season the brisket with salt and pepper. Brown well on all sides. Transfer the meat to a platter.
- Add the mushroom-soaking liquid to the Dutch oven and bring to a boil, scraping up any browned bits.
- Return the brisket to the pot, along with the onion-wine mixture, the remaining 3 cups water, the mushrooms, garlic, thyme and bay leaves. Bring to a boil.
- Tightly cover the pan. Place in the oven and cook for about 3 hours, until the brisket is very tender.
- Transfer the meat to a platter and tent with foil.
- Remove the bay leaves from the cooking liquid. Working in batches, puree the cooking liquid in a processor until smooth. Transfer to a large saucepan. Adjust seasoning and rewarm, if necessary.
- Cut the brisket across the grain into thin slices. Arrange on a platter. Spoon the sauce over the meat.
Nutrition Facts : Calories 536.3, Fat 25.8, SaturatedFat 7.2, Cholesterol 140.6, Sodium 190.8, Carbohydrate 11.2, Fiber 1.5, Sugar 3.1, Protein 48.1
BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC
Provided by Anne Burrell
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
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BRAISED BRISKET WITH MUSHROOMS BY THEFEEDFEED | QUICK …
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- Preheat the oven to 300°F. In a medium bowl, cover dried mushrooms with 1½ cups boiling water, set aside.
- Season brisket liberally with salt. In a large Dutch oven or roasting pan, heat the oil over medium-high heat. Working with one piece at a time, add brisket and cook, turning as needed, until golden brown, 8-10 minutes per piece. Transfer to a platter.
- Add fresh mushrooms, garlic and onions to pot and cook, stirring often until softened and lightly golden, 16-18 minutes. Add dried mushrooms and their soaking liquid to deglaze the pan.
- Pour in crushed tomatoes and stock, then return brisket to pot. Nestle thyme bundle in sauce, then bring to a simmer. Cover and place in oven. Cook until tender, 3 hours, then remove and let cool completely. Refrigerate overnight.
DELICIOUS BRAISED BRISKET WITH MUSHROOMS - MEL'S KITCHEN …
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4.5/5 (33)Total Time 6 hrs 45 minsCategory BeefCalories 307 per serving
- Preheat the oven to 300 degrees F. Pat the brisket dry with paper towels and prick the roast all over with a fork. Cut the brisket in half crosswise into two roasts (just like you'd cut a sandwich or apple in half). Season each roast with salt and pepper.
- In a large nonstick skillet, heat the oil over medium or medium-high heat until rippling and hot. Brown the brisket on both sides (working with one roast at a time), about 3-4 minutes per side. Transfer fat-side up to a 9X13-inch baking dish. Repeat with the remaining roast.
- Pour off all but 1 tablespoon fat from the skillet. Add the mushrooms and 1/8 teaspoon salt and cook over medium heat until the liquid evaporates and the mushrooms are golden brown, about 6-8 minutes. Add the onions and sugar. Cook, stirring occasionally, until browned, about 8-10 minutes. Add the flour, garlic, and thyme and cook, stirring constantly, until golden and fragrant, about 2 minutes. Slowly whisk in the broths and bay leaves, scraping up any browned bits. Bring the mixture to a boil. Reduce the heat and simmer until thickened, about 6-7 minutes.
- Pour the sauce over the roasts in the 9X13-inch pan and cover the dish tightly with aluminum foil. Bake the roasts in the preheated oven until very tender, 4 1/2 to 5 hours. Remove the dish from the oven and let it cool, covered, for 30 minutes to 1 hour, flipping the roasts and recovering the dish halfway through cooling.
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