Thread: Braised Brisket
- 12-17-2007 03:15 PM #1
Braised Brisket
Description:Serving Size: 6 to 10Time:Difficulty:
Ingredients:- 1 first cut beef brisket - 4 to 6 lbs
- 4 pounds of onions
- 4 garlic cloves - whole
- 2 bay leaves
- 1/2 C of flour
- Salt & Pepper to taste
- Vegetable Oil
Preparation:- Using a sauté pan or roasting pan large enough to hold the brisket, pre-heat over medium heat
- Remove any excess fat from the brisket
- Slice onions in half and then cut 1/2 moon slices about a 1/4 inch thick
Instructions:- Pre-heat the oven to 350 F
- Generously salt and pepper the brisket on both sides
- Dust both sides of the brisket with flour - shake off excess.
- Add oil to the pan and bring it up to heat.
- Place brisket in the sauté or roasting pan and leave untouched, until the side has browned
- Turn over and brown other side.
- Remove to a platter.
- Add onions, bay leaves and garlic.
- Sauté until onions soften.
- Add the brisket on top of the onions.
- Cover the pan (with a cover or foil)
- Put into oven and roast for 2 hours
- Remove from pan to a carving board and slice into the 1/4 inch slices ACROSS THE GRAIN!
- Return slices to the pan and submerge them in the onions and their liquid
- Recover the pan and return it to the oven
- Cook for another hour or until the slices can be cut with a fork.
- Place the slices on a serving platter
- Return the pan to high heat on the stove.
- Taste for seasoning
- Thicken if desired
- Remove bay leaves
- Pour over the meat on the plater and serve
Last edited by Clove; 05-07-2008 at 10:26 AM.
Clove
- 1 first cut beef brisket - 4 to 6 lbs
- 12-18-2007 08:56 AM #2
Our daughter came over last week and made us braised brisket. It was DELICIOUS!
Everyone should try this recipe.
BerryBaby
Cooking Fanatic!
- 12-18-2007 10:50 AM #3
- 12-18-2007 11:18 AM #4
By the time they are done cooking (3 hours) and creating the braising liquid (by giving up their own juices), they are soft, sweet and delicious.
The 4 pounds of onions, cook down to about 4 cups.
No fear about a date afterwards.
BTW - the onion amounts are based on a 6 lb brisket. If you do a smaller one you can still use the same amount of onions or cut it down if you wishLast edited by Clove; 08-19-2008 at 08:49 PM.
Clove
- 12-18-2007 03:52 PM #5
I'm gonna be a fat man in the poor house soon if I keep cooking all this stuff.
- 12-18-2007 04:05 PM #6
4 cups is a lot of onion.
But I love onions. I bet you could almost make a side of french onion soup if you added some broth or stock to the onions. I
French onion soup. 
- 12-18-2007 07:56 PM #7
4 lbs of onions is not a lot of onions for this braise.
This recipe serves 6 to 10 people.
If you divide 4 cups of cooked onions (that have almost disintegrated after cooking for 3 hours) among 10 people, you will not have a lot of onions.
But you will have a lot of brisket.Last edited by Clove; 08-19-2008 at 08:50 PM.
Clove
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