• 5/28 Nat Brisket Day - 4

    From Dave Drum@1:18/200 to All on Thursday, May 26, 2022 15:37:15
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Horseradish-Crusted Brisket w/Carrots
    Categories: Beef, Vegetables, Herbs
    Yield: 7 Servings

    MMMMM--------------------------BRISKET-------------------------------
    6 lb Point-cut beef brisket
    Kosher salt & fresh ground
    - pepper
    4 tb All-purpose flour
    2 tb Extra-virgin olive oil
    5 lg Spanish onions; in thin
    - wedges
    8 cl Garlic; smashed
    3/4 c Tomato paste
    3 c Full-bodied red wine
    1 ts Sugar
    4 Leafy inner ribs celery
    2 6" to 8") sprigs fresh
    - rosemary
    2 Turkish bay leaves
    1 lb Carrots; halved crosswise

    MMMMM---------------------------CRUST--------------------------------
    1 cl Garlic; smashed
    Salt
    6 oz Piece fresh horseradish;
    - peeled
    1/2 c Rough chopped fresh parsley
    3 tb Dijon mustard

    Recipe courtesy of Food Network Magazine

    PREPARE THE BRISKET: Set the oven @ 350├╕F/175├╕C.

    Generously season the brisket with salt and pepper, then
    coat with the flour in a large bowl. Heat the olive oil
    in a large Dutch oven or ovenproof pot over medium-high
    heat. Brown the brisket on all sides, about 10 minutes.
    Transfer the meat to a plate.

    Add the onions and 2 teaspoons salt to the pot and cook,
    stirring, until soft, about 5 minutes. Add the garlic
    and cook, stirring, until the onions are caramelized,
    about 10 more minutes. Add the tomato paste and cook
    about 5 more minutes. Add the wine and 1 cup water,
    scraping up the browned bits from the bottom of the
    pot. Stir in the sugar. Reduce the heat to maintain
    a low simmer.

    Tie the celery, rosemary and bay leaves together with
    kitchen twine and add to the pot along with the brisket
    and carrots. Cut a round of parchment paper to fit
    inside the pot; place directly on top of the liquid,
    then cover with the lid. Transfer to the oven and cook
    3 hours, 30 minutes.

    MEANWHILE, MAKE THE CRUST: Mince and mash the garlic
    with 1 teaspoon salt. Coarsely grate the horseradish.
    Chop the parsley with the horseradish and garlic paste
    until the mixture is moist.

    Remove the pot from the oven, discard the parchment and
    transfer the meat to a rimmed baking sheet. Increase the
    oven temperature to 375├╕F/190├╕C. Brush the top of the
    brisket with the mustard, then pat with the horseradish
    mixture. Return the meat to the pot and bake, uncovered,
    until the crust is golden, 30 to 35 minutes.

    Transfer the brisket to a cutting board. Discard the
    celery-herb bundle and skim the fat from the braising
    liquid; thin the remaining liquid with water, if desired.
    Slice the meat against the grain. Serve with the carrots,
    onions and braising liquid.

    Yield: 6-8 servings

    From: http://www.foodnetwork.com

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  • From Dave Drum@1:18/200 to All on Sunday, May 28, 2023 03:35:46
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Jewish Brisket
    Categories: Beef, Herbs, Vegetables
    Yield: 7 servings

    2 ts Dried oregano
    1 tb Sweet paprika
    1 tb Fresh ground black pepper;
    More to taste
    1 tb Kosher salt; more to taste
    5 lb Flat cut beef brisket;
    - trimmed of any large
    - pieces of fat
    3 tb Oil
    3 1/2 c Chicken stock
    14 1/2 oz Can diced tomatoes
    2 Bay leaves
    3 md Yellow onions; thin sliced
    3 md Garlic cloves; minced

    Set the oven @ 350ºF/175ºC.

    Meanwhile, in a small bowl, stir together the oregano,
    paprika, pepper, and salt, then rub all over the
    brisket.

    In a large Dutch oven over medium-high heat, heat the
    oil until it shimmers, then add the brisket and sear
    until browned on both sides, about 10 minutes per side.
    Remove from the pot and set aside.

    Pour off and discard the rendered fat from the pot, then
    return the pot to medium-high heat and add the stock,
    tomatoes, and bay leaves. Bring to a simmer, using a
    wooden spoon to scrape up any browned bits stuck to the
    bottom. Add the brisket and its accumulated juices, and
    scatter the onions and garlic atop the meat. Cover the
    pot, transfer to the oven, and cook for 1 hour. Remove
    the lid and continue cooking until the onions begin to
    melt, about 1 hour more. Push some of the onions and
    garlic into the braising liquid surrounding the brisket.
    Cover the pot again, and continue cooking until the meat
    is very tender when pierced with the tip of a sharp
    knife, about 2 hours more.

    Transfer the meat to a cutting board and loosely tent
    with foil. The onions and garlic that remain in the pot
    should be very soft, and the braising juices rich and
    saucy. If the juices are watery, return the pot to the
    stovetop and simmer over medium heat until the juices
    thicken, about 5 minutes. Season to taste with
    additional salt and pepper.

    To serve, slice the brisket against the grain, transfer
    to a serving platter, and spoon the vegetables and sauce
    on top.

    By: Kelly Alexander

    Yield: serves 6-8

    RECIPE FROM: https://www.saveur.com

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