Braised Brisket With Tomatoes Onions Recipes

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TANGY TOMATO BRISKET



Tangy Tomato Brisket image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 7h10m

Yield 8 servings

Number Of Ingredients 4

One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mix
Several dashes hot sauce

Steps:

  • Preheat the oven to 275 degrees F.
  • Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
  • Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
  • Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

BRAISED BRISKET WITH TOMATOES & ONIONS



Braised Brisket with Tomatoes & Onions image

Tamari, sherry, dried mushrooms and Worcestershire sauce add intense umami flavor to this saucy brisket. Read more about this recipe.

Provided by Hannah Selinger

Categories     Healthy Beef Brisket Recipes

Time 5h

Number Of Ingredients 18

2 ounces dried mushrooms, such as porcini and/or shiitake
2 cups boiling water
1 (3 pound) flat-cut brisket (see Tip)
1 teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
3 cloves garlic, smashed and peeled
2 tablespoons tomato paste
1 cup dry sherry, divided
1 (28 ounce) can no-salt-added whole peeled tomatoes, crushed
6 sprigs fresh thyme
1 bay leaf
1 (750 milliliter) bottle full-bodied red wine, such as cabernet sauvignon
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce (see Tip)
1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
½ cup chopped fresh parsley

Steps:

  • Preheat oven to 350°F.
  • Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes. Reserve the soaking liquid and chop the mushrooms.
  • Meanwhile, trim all but 1/2-inch layer of fat from brisket. Season with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate.
  • Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 minute. Add the mushrooms and reserved soaking liquid, stirring to scrape up any browned bits. Cook for 1 minute. Add 1/2 cup sherry, tomatoes, thyme and bay leaf and simmer for 2 minutes.
  • Return the brisket, fat-side up, and any accumulated juices to the pot. Pour in wine. Cover the pot and transfer to the oven. Bake for 3 hours.
  • Uncover and continue baking until the brisket is fork-tender and the sauce has thickened, 40 minutes to 1 hour 20 minutes more.
  • Transfer the brisket to a clean cutting board. Discard the thyme and bay leaf and skim fat from the surface. Stir vinegar, Worcestershire, tamari (or soy sauce) and the remaining 1/2 cup sherry into the sauce; cook over medium heat until slightly reduced, about 10 minutes. Slice the brisket against the grain and return it to the sauce. Serve sprinkled with parsley.

Nutrition Facts : Calories 333 calories, Carbohydrate 13 g, Cholesterol 88 mg, Fat 8 g, Fiber 3 g, Protein 32 g, SaturatedFat 2 g, Sodium 423 mg, Sugar 4 g

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