Braised Brisket and Roots
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Braised Brisket and Roots
From New York delis to Texas barbecue joints, brisket is a popular cut of beef. The scents from this brisket as it is cooking will have your guests drooling as soon as they arrive. However, you may decide that it is better not shared with guests at all, as the leftovers from this meal are a real treat for lunch or dinner the next day.
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Nutritional Information
Calories 259
Total Fat 7g
Saturated Fat 2g
Cholesterol 48mg
Sodium 271mg
Total Carbohydrate 21g
Dietary Fiber --
Sugars --
Protein 20g
Calcium 0
braised brisket and roots
Serves: 8
Total Time: 3 hr
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) canola oil
2 pound(s) flat, first-cut brisket
3 medium onions
6 allspice berries
2 teaspoon(s) chopped fresh thyme
1 teaspoon(s) sweet paprika
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 bay leaves
1 cup(s) dry vermouth
3 cup(s) reduced-sodium beef broth
4 medium carrots
3 medium parsnips
1 medium rutabaga
1 teaspoon(s) Dijon mustard
2 teaspoon(s) arrowroot
1 1/2 tablespoon(s) water
Directions
Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high MDF Displayheat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
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.
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. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
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.
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.
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.
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.ith parsley. away. with maple syrup.
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Nutritional Information
Calories 259
Total Fat 7g
Saturated Fat 2g
Cholesterol 48mg
Sodium 271mg
Total Carbohydrate 21g
Dietary Fiber --
Sugars --
Protein 20g
Calcium 0
braised brisket and roots
Serves: 8
Total Time: 3 hr
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) canola oil
2 pound(s) flat, first-cut brisket
3 medium onions
6 allspice berries
2 teaspoon(s) chopped fresh thyme
1 teaspoon(s) sweet paprika
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 bay leaves
1 cup(s) dry vermouth
3 cup(s) reduced-sodium beef broth
4 medium carrots
3 medium parsnips
1 medium rutabaga
1 teaspoon(s) Dijon mustard
2 teaspoon(s) arrowroot
1 1/2 tablespoon(s) water
Directions
Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high MDF Displayheat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
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.
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. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
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.
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.
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.
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.ith parsley. away. with maple syrup.
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