- Home
- Beef
- How To make Caramelized Onion and Wine Braised Brisket
How To make Caramelized Onion and Wine Braised Brisket
***brISKET*** 4 cups canned low-salt chicken broth
1 bottle dry white wine -- (750-ml)
1/2 cup brandy
1/3 cup vegetable oil
2 pounds meaty beef neck bones
3 1/2 pounds onions
thinly sliced
4 large celery stalks :
sliced
1 1/2 teaspoons whole allspice
6 garlic cloves -- chopped
2 teaspoons dried thyme
4 1/2 pounds flat-cut brisket up to 5
3/4 cup chopped canned tomatoes
1 tablespoon tomato paste
***VEGETABLES*** 2 1/2 pounds mixed baby vegetables :
see *
8 red boiling onions
***ASSEMBLY*** 1/4 cup margarine
1/4 cup honey
1 teaspoon dried thyme
10 ounces cherry tomatoes
4 ounces asparagus tips -- or sugar snap peas
* mixed baby vegetables (such as zucchini, crookneck and pattypan squashes, tur nips, carrots and new potatoes)
Boil first 3 ingredients in pot until reduced to 4 cups, about 25 minutes.
Preheat oven to 325?F. Heat oil in large Dutch oven over high heat. Add bones; saute until well browned, turning occasionally, about 12 minutes. Transfer bo nes to bowl. Add onions, celery and allspice to Dutch oven. Season with salt; cook until onions are golden, stirring often, about 25 minutes. Continue cook ing until onions are deep dark brown, scraping bottom of Dutch oven and stirrin g often, about 15 minutes more. Add garlic and thyme; saute 5 minutes. Transf er onion mixture to large roasting pan. Add 1 cup broth mixture to Dutch oven. Bring to boil, scraping up browned bits; transfer to roasting pan.
Season brisket generously with salt and pepper. Add to Dutch oven and brown ov er high heat, about 5 minutes per side. Place brisket, fat side up, on onion m ixture in roasting pan; surround with bones. Add remaining broth mixture and t omatoes to Dutch oven; bring to boil, scraping up browned bits. Pour mixture o ver brisket.
Cover roasting pan tightly with heavy-duty foil and place in oven. Bake until brisket is tender, about 3 hours 45 minutes. Remove foil. Cool brisket 2 hour s. Refrigerate uncovered 3 hours. Cover brisket tightly and keep chilled 1 da y or up to 3 days.
Scrape fat from top of pan juices; discard fat. Transfer brisket to cutting bo ard, scraping gelled juices off brisket back into roasting pan. Bring contents of roasting pan to simmer. Discard bones. Pour contents of roasting pan into coarse strainer set over large bowl. Press on solids to release as much liqui d as possible. Puree solids in processor, using on/off turns. Mix enough pure e into juices in bowl to form thick sauce. Add tomato paste and whisk to blend . Pour sauce into medium saucepan and simmer until heated through. Season wit h salt and pepper.
Slice brisket thinly across grain at slight diagonal angle. Arrange slices in glass baking dish. Drizzle 1/2 cup sauce over; cover with foil.
Bring large pot of salted water to boil. Add all squashes, turnips and carrots and cook until crisp-tender, about 6 minutes. Using slotted spoon, transfer t o large bowl. Add potatoes to boiling water and cook until just tender, about 12 minutes. Using slotted spoon, transfer potatoes to same bowl. Add onions t o boiling water and cook until almost tender, about 4 minutes. Drain and cool slightly. Peel onions; add to same bowl.
Preheat oven to 350?F. Bake brisket until heated through, about 30 minutes.
Meanwhile, boil margarine, honey and thyme in heavy large skillet over high hea t until syrup is reduced to 1/3 cup, stirring often, about 5 minutes. Add cook ed vegetables, tomatoes and asparagus; toss until heated, about 5 minutes. Sea son with salt and pepper.
Arrange brisket on platter. Bring remaining sauce to simmer. Arrange vegetabl es around brisket. Serve, passing remaining sauce separately.
8 To 10 Servings
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Be sure to start the brisket at least a day before you plan on serving it - although it can be made up to three days ahead.
Converted by MC_Buster.
How To make Caramelized Onion and Wine Braised Brisket's Videos
Top Chef Tutorial: Miso-Braised Brisket | People
Top Chef's Brooke Williamson's roast-with-the-most may become your new go-to recipe. Learn how to create this for your holiday party!
Subscribe to PeopleTV ►►
Stay on top of all the latest celebrity gossip - Scandals, news, rumors and more:
Celebrity love, romance and relationships - Never miss out on who’s dating who, recent break ups and new hook ups:
Watch the newest celebrity interviews - From Jennifer Lopez to Jennifer Lawrence, Pop Stars to Movie Stars, Bachelors to Real Housewives, we’ve got it all:
Celebrity style, fashion icons, outfit fails and the best dressed - Check out everything from Gigi Hadid’s legendary outfits to Eva Longoria’s timeless style:
Get all access to A-list events, award shows and parties - Who wore what, which awards were won, and was there any drama:
No matter if you’re into Taylor Swift or Justin Bieber, we’ve got some of the best live performances right here:
Keep up with the Kardashians - get the latest on Kim & Kanye, and the rest of the hottest celebrity family around:
CONNECT WITH
Web:
Twitter:
Facebook:
Instagram:
Google+:
ABOUT PEOPLE
PEOPLE is the #1 online news source all things pop culture. Get your fix of the hottest celebrity news, celebrity gossip, celebrity interviews, exclusive stories, red carpet events, style and updates from the world of entertainment, involving your favorite stars.
Top Chef Tutorial: Miso-Braised Brisket | People
Red Wine & Herb Braised Brisket
Red Wine & Herb Braised Brisket
Kamado Joe Smoked Onion Braised Brisket
Time to take off your 'competition style' hat and try an idea that will surprise you at how quick, easy, delicious, and foolproof brisket can be!
Kamado Joe Smoked Onion Braised Brisket
1 brisket (can be full packer, flat, or flat segment)
Seasoning rub/blend of your choice for the brisket
Place your brisket on the grill at 250°F over indirect heat for 60-90 minutes with your choice of smoking wood.
2 1/2 pounds onions, halved and sliced 1/2 thick
1-2 tablespoons oil
1 tbsp brown sugar
1/4 tsp salt
3 cloves minced garlic
1 tbsp tomato paste
1 tbsp paprika
1/8 tsp cayenne pepper
2 tbsp flour
1 cup chicken broth
1 cup dry red wine
3 bay leaves
3 sprigs fresh thyme
2 tsp apple cider vinegar
Preheat a pan and add oil. Add the onions, brown sugar and salt. Cook, stirring regularly, for 10-12 minutes until onions are nice and soft. Add the garlic and tomato paste, stir in completely and cook for another 2 minutes. Add the paprika and cayenne pepper and cook another minute. Add the flour and cook another 2 minutes. Add the chicken broth, wine, bay leaves, thyme and cider vinegar and bring to a slow boil. Reduce heat and simmer for 5-8 minutes until thick. Remove from heat.
Add the gravy to a foil pan and set your brisket on top of it. Cover the pan tightly with aluminum foil and put back on the grill at 250°F for 3 to 4 hours more until the brisket is tender.
Remove from grill. Slice brisket and ladle onion gravy back on top of the brisket. Serve and enjoy!
Slow Cooked Beef Brisket with Braised Onions-- Cooking Tutorial
Subscribe to Great Tastes of Manitoba for more cooking and baking tutorials:
On Week in a Day Elisabeth Harms from Manitoba Beef Producers will show you how to cook once but eat all week. The trick is preparing a large quantity of meat for one meal and then repurposing the leftovers so you're not eating the same thing again and again.
Follow Great Tastes of Manitoba on Social Media:
Facebook:
Twitter:
Instagram:
Pintrest:
For all the recipes please visit greattastesmb.ca
Braised Beef Brisket | The Asian Series
This Chinese-style braised beef is my take on the now defunct menu item at a famous local fast food chain, Chowking. I remember their menu back in the day was more extensive and this was one of their more popular dishes. I used to order this on the rare occasion we kids were allowed to have fast food. Tender, slow-cooked beef brisket lathered with a rich and savory sauce atop a bowl of steaming hot rice. What's not to like? I have no idea why they no longer serve it, but that doesn't matter because this recipe surely satisfies the craving.
Serves 6
Ingredients:
1 kilo beef brisket
1 thumb ginger
6 cloves garlic
1 pc. red onion
1 tbsp. five spice
1 cube beef bouillon
3 pcs. star anise
1 tsp. white pepper
3 tbsp. brown sugar
3-4 tbsp. cornstarch
1/4 cup Shaoxing wine or other Chinese cooking wine
2 tbsp. dark soy sauce
4 cups water
1 pc. bird's eye chili
vegetable oil or cooking oil of choice
salt
If you like this video, please don't forget to like and subscribe.
Follow me:
_______________________________
Music by Helkimer:
*Social Medias
_______________________________
Herb-Glazed Braised Beef Brisket with Root Vegetables
Watch how to make Herb-Glazed Braised Beef Brisket with Root Vegetables from Chef Phillip Walters. Bring comfort food to the next level with this tender and delicious, slow-braised beef brisket. Accompanied by root vegetables and drizzled with a tasty fresh herb glaze, this brisket is dressed to impress.
Check out the full recipe here
Learn more about Chef Phillip Walter and the #mycdnbeef campaign here