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  1. #1 Braised Brisket and Root Veggies 
    Administrator SaintLouieWoman's Avatar
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    Braised Brisket and Roots


    Quick Info: Servings
    Contains Red Meat
    Heart-Healthy


    Nutritional Info (Per serving): Calories: 259, Saturated Fat: 2g, Sodium: 374mg, Dietary Fiber: 4g, Total Fat: 7g, Carbs: 21g, Cholesterol: 48mg, Protein: 26g
    Carb Choices: 1.5


    Recipe Source:


    Prep Time: 15 mins
    Cook Time: 5 h 10 mins

    Total Time: 5 h 25 mins

    Ingredients

    • 1 tablespoon oil, canola
    • 2 pounds beef, brisket
    • 3 medium onion(s)
    • 6 whole allspice berries
    • 2 teaspoon thyme, fresh
    • 1 teaspoon paprika, sweet
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper, black ground
    • 2 bay leaves
    • 1 cup(s) vermouth, dry
    • 3 cup(s) broth, beef, fat-free, reduced-sodium
    • 4 medium carrot(s)
    • 3 medium parsnips
    • 1 medium rutabaga
    • 1 teaspoon mustard, dijon-style
    • 2 teaspoon arrowroot
    • 2 tablespoon water
    Preparation

    1. Preheat oven to 325F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.

    2. Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.


    3. Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours.

    4. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.


    5. Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.


    6. Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.


    7. Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.


    8. Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately.
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  2. #2  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Finally you are feeding him some real food!:)
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  3. #3  
    Sin City Moderator RobJohnson's Avatar
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    I think it would be great with bacon on top!
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  4. #4  
    Administrator SaintLouieWoman's Avatar
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    Quote Originally Posted by Rockntractor View Post
    Finally you are feeding him some real food!:)
    No, I'm not. I love brisket and was salivating over the recipe. SR doesn't like brisket. It's always been one of my favorites. When I lived in San Antonio, loved the brisket that was slow cooked in one of those big barrel pits. The guy next door would have it on all day. It was heavenly.
    http://http://i145.photobucket.com/albums/r231/SarasotaRepub/83069bcc.png

    " To the world you are just one more person, but to a rescued pet, you are the world."

    "
    A Nation of Sheep Breeds a Government of Wolves!"

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  5. #5  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by SaintLouieWoman View Post
    No, I'm not. I love brisket and was salivating over the recipe. SR doesn't like brisket. It's always been one of my favorites. When I lived in San Antonio, loved the brisket that was slow cooked in one of those big barrel pits. The guy next door would have it on all day. It was heavenly.
    It is really hard to beat a good brisket!
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  6. #6  
    Fabulous Poster
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    Can I have mine with extra glue?



    <<<<< running away >>>>>>
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  7. #7  
    Administrator SaintLouieWoman's Avatar
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    Quote Originally Posted by Novaheart View Post
    Can I have mine with extra glue?



    <<<<< running away >>>>>>
    Just for you, of course. :p

    You can't beat that glued meat. (I wonder if we have to go to Australia for it, but suspect it's available in the US.)
    http://http://i145.photobucket.com/albums/r231/SarasotaRepub/83069bcc.png

    " To the world you are just one more person, but to a rescued pet, you are the world."

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    A Nation of Sheep Breeds a Government of Wolves!"

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  8. #8  
    eeeevil Sith Admin SarasotaRepub's Avatar
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    Quote Originally Posted by Novaheart View Post
    Can I have mine with extra glue?



    <<<<< running away >>>>>>

    That story was something!!!:D


    I'm sure if my dear made Brisket it would be like filet mignon!!! :)
    May the FORCE be with you!
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  9. #9  
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    I made a small brisket - actually, brisket slices - last night. I browned them, laid them on a bed of chopped bell peppers, onions, and garlic, and "tumped" some diced tomatoes on top. I added beef stock for liquid and put it in the oven for an hour; it was terrific. :)
    "Today, [the American voter] chooses his rulers as he buys bootleg whiskey, never knowing precisely what he is getting, only certain that it is not what it pretends to be." - H.L. Mencken
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