Brisket With Gravy Recipes

BEEF BRISKET IN GRAVY

Steps:

• In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove brisket to a serving platter. Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.

WHOLE BRISKET WITH TOMATO GRAVY

Steps:

• Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
• Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
• Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
• Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.

SLOW COOKER BRISKET WITH BROWN GRAVY

Steps:

• In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
• To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
• Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
• Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.

SLOW BAKED BEEF BRISKET WITH GRAVY

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
• Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
• Bake in the preheated oven until very tender, 4 to 5 hours.

JEWISH GRANDMA'S BEST BEEF BRISKET

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

BRISKET WITH GRAVY

Steps:

• Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat., Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm., Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.

FRESH BRISKET OF BEEF WITH DELICIOUS GRAVY JUNIORS IN BROOKLYN!

Steps:

• Preheat the oven to 350 degrees F.
• Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.
• Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat.
• If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
• To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount.
• Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.
• Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes.
• Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.
• To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.

BRISKET OF BEEF WITH GRAVY

Steps:

• Preferably use a casserole dish that you can use on top of the stove to make it easy for you to make the gravy
• 1) peel and smash your garlic
• 2) top, tail and peel shallots
• 3) make a pint of beef stock
• 4) chuck your garlic, carrots, shallots and beef into a casserole dish
• 5) pour in 1 pint of beef stock (and wine, if applicable)
• 6) Stick the lid on and sit in the oven on about 160 for anything up to 3 hours (just keep checking it, i'm sorry i'm not sure of the exact time, but it's not the end of the world if it's a bit pink in the middle)
• 7) When you feel the beef is done, take it out and stick it on a chopping board for carving
• 8) scoop out those gorgeous tender vegetables, and put them in a pan with the lid on to keep warm
• 9) onto the gravy - mix the cornflour with a splash of water to make a paste (this is important, otherwise you will end up with lumps of cornflour :puke:)
• 10) add to casserole dish and top up with as much beef stock as you need to make your gravy, although you can always freeze some to add to casseroles or just to use in the future (nb: if you don't have a casserole you can use on top of the stove, pour the juices from the casserole into a medium sized saucepan and use this)
• 11) simmer this (it should be bubbling but not boiling) on the hob until it thickens, you can always add more cornflour or some gravy granules if it isn't thickening after a few minutes.
• 12) while the gravy is going, slice up the beef by sticking a fork in it and slicing thinly as possible (leave the string on and just take it out as you go, otherwise it will be quite difficult)
• 13) Half of this will make a meal in itself with your choice of potatoes for 2... if you've got more people, i'd do some extra vegetables... cabbage, peas, carrots whatever!!

LOW FAT BEEF BRISKET WITH GRAVY

Steps:

• Place beef in roasting pan.
• Sprinkle with pepper and top with onion.
• Combine beef, chili sauce, brown sugar and garlic; stir until sugar is dissolved.
• Pour over meat.
• Cover and bake at 325 degrees for 3 1/2 hours.
• Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender.
• Remove meat and onions to a serving platter and keep warm.
• Pour drippings and loosened browned bits into a saucepan; skim fat.
• Combine cornstarch and water until smooth.
• Gradually stir into pan drippings.
• Bring to a boil; cook and stir for 2 minutes until thickened.
• Slice meat thinly across the grain.
• Serve with the gravy.

SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH

Steps:

• Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
• Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
• Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.