The Classic Slow Braised Beef Stew in Red Wine and Caramelized Onion
Chevalier Restaurant's cooking classes
ON:
March the 24th, 2012
AT:
Chevalier Restaurant
960 Moraga road
Lafayette, 94549
California
MENU:
Boeuf Bourguignon
( The Classic Slow Braised Beef Stew in Red Wine and Caramelized Onion, served with Fresh Tagliatelle Pasta )
Easy Braised Beef Brisket recipe
This recipe is based on childhood memories of brisket braised in the oven, using a packet of onion soup mix. Instead of that, I just use lots of onions, and a bit of other veg for complexity. We keep it simple, as you will see, but creativity is the soul of cuisine, so if you feel like changing it up, feel free.
The items used in the braissage, the liquid around the brisket, will certainly impart its unique flavor to the brisket. Be cautious, for instance, in the application of any rosemary. Things I might have used but didn't include such items as: leek (whites or tops), garlic, dried hot chili peppers, turnips/rutabaga, beets. If using wine, note that a white wine will do a better job of preserving the sweet character of the onions, but can be quite acidic.
Note the the vessel used for braising the brisket must be large enough for the meat to fit comfortably, though I won't go so far as to say it may not touch the sides. If you have to stuff, the pot is too small; if you can shake the meat back and forth very much inside the pot, the pot may be too large. If using wine, don't use cast iron.
Equipment:
1 large, oven-safe dutch oven or stew pot
1 large searing pan, preferably steel or cast iron
1 pair tongs
1 wooden spoon (or high-temp spatula) for deglazing
1 pair hot pads for handling the stew pot
1 clean vessel for transferring tap water into the pot
Ingredients:
2-4 lb brisket whole
2 ea onion Rough chop
1-2 ea carrot Peel, cut into large pieces
1-2 stalk celery Cut into large segments
1 qt beef stock Chicken will work fine
1-4 cup water Wine is a nice substitute
1-2 ea bay leaf
1-2 ea clove whole
1 Tbsp black peppercorns whole
Procedure:
Preheat an oven to 245°F.
Put a large pot for braising on the stove, with a little cooking oil in it.
Chop the carrots, celery and onion and put it all into the large pot along with the clove, bay and pepper.
Feel free to salt.
Put a fire under the large pot. Warm it up gently until the meat goes in.
Get a large skillet really hot.
Salt & pepper the brisket on its fatty side.
Use the hot skillet to sear the brisket on both sides, getting a good dark brown sear on both sides. Don't worry, it won't burn unless you walk away. Make sure to salt and pepper the upward-facing side of the brisket before turning it over.
Once the brisket is brown on both sides, put it on top of the chunky vegetables in the braising vessel with about half the stock. Turn the fire up to bring everything to a boil.
Pour some of the stock into the hot skillet, and use it to deglaze the fond. Use a little more stock if necessary, then put all the stock and deglazing liquid into the braising vessel.
Use some tap water to rinse the skillet one last time, into the braising vessel.
If the meat is still exposed, add more water. Wine may be used instead.
Bring the liquid to a simmer on the stove, then place the vessel into the oven, and allow it to cook for 4-6 hours at a low temperature, 230°F to 245°F.
Be careful when checking the brisket for doneness. It should be pliable and the grain should seem open. If the brisket is done properly, it will be broken up by rough handling, and will become tough.
Freshly-cooked brisket should be allowed to cool completely in its liquid before serving it. Make it a day ahead, perhaps along with a roast which can cook at the same temp for the same time and be eaten the same night. Let the brisket cool completely to room temperature and then put it promptly into the refrigerator. In the morning, sear off a slab to go with grits! Or make a sandwich! Or use it seared for dinner alongside potatoes and a green vegetable.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
#InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket
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Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network