LATKE HOTDISH
"Hotdish is such a good holiday food. It's like a hug for your insides," says Molly.
Provided by Molly Yeh
Categories main-dish
Time 4h35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons canola oil in a large pot over medium-high heat. Add the brisket, season with 1 1/2 teaspoons salt and a few turns of black pepper and cook, turning, until browned on all sides, about 10 minutes. Reduce the heat to medium and add the onion, carrots and celery. Cook, stirring, until softened, about 10 minutes.
- Add the wine and cook for a few minutes until it's reduced by half. Add the brown sugar, tomato paste, tomatoes, stock, rosemary and apples and simmer, uncovered and stirring occasionally, until the meat is tender, 2 1/2 to 3 hours. You want this to reduce and get quite thick and saucy; however, if it reduces too far and it's more gloopy than saucy, add a bit more stock.
- Meanwhile, preheat the oven to 375 degrees F. Brush the innards of your squash with the remaining 1/2 tablespoon oil and sprinkle with 1/4 teaspoon salt and a few turns of black pepper. Roast cut-side up on a rimmed baking sheet until a fork pokes easily into the center, 1 to 1 1/2 hours. Scoop the squash flesh into the bowl of a food processor and puree until very smooth. Stir it into the brisket mixture and add the red pepper flakes. Taste and adjust the seasoning as needed.
- Increase the oven temperature to 400 degrees F. Transfer the brisket mixture to a 9-by-13-inch casserole dish and top with the latkes lined up in nice neat rows. Bake until the mixture is bubbly and the latkes are deep brown, 20 to 25 minutes. Let cool slightly and then top with chopped parsley, if using.
INSTANT POT BRISKET
Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and potatoes, this delivers all of the favorite flavors of a traditional braise in half the time.
Provided by Riley Wofford
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h20m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Heat oil in a 6-quart multicooker set to the high "Sauté" setting. Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
- Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add ketchup, vinegar, and brown sugar; nestle brisket pieces back into pot.
- Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 1 hour 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.
- Add carrots and potatoes to pot. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
- Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.
BEEF BRISKET TACOS
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. -Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 947mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein.
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