Spice Rubbed Braised Beef Recipes

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SPICE-RUBBED BRAISED BRISKET



Spice-Rubbed Braised Brisket image

With its assertive coffee and spice rub, this brisket cooks long enough to become very tender. A final sear under the broiler thickens the sauce into a glaze for the top. This recipe calls for the lean first cut, also known as the flat cut, and works with the much fattier second cut, sometimes labeled the point cut or deckle. This dish is delicious the day it's made, but tastes even better prepared ahead of time. After chilling, the meat is easier to slice and the fat a snap to remove.

Provided by Susan Spungen

Categories     dinner, meat, project, roasts, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 21

2 tablespoons finely ground coffee
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 1/2 teaspoons kosher salt
1 (4- to 5-pound) first-cut brisket
2 tablespoons olive oil
1 large onion, sliced
6 garlic cloves, peeled
1/2 cup dry red wine
1 1/2 cups pomegranate juice
1 cup chicken stock or water
1 1/2 pounds cipollini onions or small shallots, peeled
1 cup lightly packed Italian parsley leaves with tender stems
1 teaspoon lemon juice (from 1 lemon)
2 teaspoons olive oil
Kosher salt and black pepper
1/2 cup pomegranate seeds
Mashed potatoes, for serving

Steps:

  • Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
  • Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
  • Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
  • Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
  • Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
  • Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
  • Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
  • To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

5-SPICE BRAISED BRISKET RECIPE - (4.7/5)



5-Spice Braised Brisket Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 15

8 ounces ginger, skin on
2 yellow onions, halved
3 tablespoons vegetable oil
1 (4-pound) brisket
3 tablespoons five-spice powder
Kosher salt and freshly ground pepper, to taste
8 cups beef stock
1 cup soy sauce
1/2 cup hoisin sauce
1/2 cup light brown sugar
10 garlic cloves
3 star anise
3 whole cloves
2 cinnamon sticks
1 bunch scallions, cut into 2-inch pieces

Steps:

  • Preheat the oven to 325°F. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside. In a 5.5-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate. Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork-tender, 3 to 3 1/2 hours. Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.

SPICE-BRAISED POT ROAST



Spice-Braised Pot Roast image

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 19

1 boneless beef chuck roast (2-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/4 cup white vinegar
3 tablespoons tomato puree
1 tablespoon poppy seeds
1 bay leaf
2-1/4 teaspoons sugar
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
Hot cooked egg noodles

Steps:

  • Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

SPICE RUBBED BRAISED BEEF



Spice Rubbed Braised Beef image

Make and share this Spice Rubbed Braised Beef recipe from Food.com.

Provided by dicentra

Categories     Roast Beef

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 18

1 tablespoon paprika
1 tablespoon dark brown sugar
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
1 (3 lb) boneless chuck roast, trimmed
cooking spray
1 cup chopped onion
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 (28 ounce) can whole tomatoes, undrained
1/2 cup water
6 tablespoons dark brown sugar
1/4 cup red wine vinegar
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.
  • To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced garlic; cook for 3 minutes, stirring frequently.
  • Place tomatoes in blender, and process until smooth. Add pureed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil.
  • Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  • Preheat oven to 325°.
  • Remove roast from bag. Add roast to sauce in pan. Cover and bake at 325° for 2 1/2 hours or until tender. Serve with sauce.

Nutrition Facts : Calories 414.2, Fat 27, SaturatedFat 10.8, Cholesterol 93.9, Sodium 451.2, Carbohydrate 16, Fiber 1.8, Sugar 12.7, Protein 26.4

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