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!
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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
Roast Beef Brisket with Veggies Recipe
Beef brisket for me is a versatile cut of meat as it definitely works so well in many Pinoy dishes that I cook like nilaga, mechado, caldereta, kare-kare, sinigang and many many more. I know it's a bit fatty but I'm not the type of person who shy away from fat. For me fat is flavor. Although of course you can trim some of those fats if you prefer it to be leaner. There's nothing wrong with it.
In this recipe, I just season it and then pop it in the oven together with my vegetables of choice then forget about it for 1 1/2 hours. It's really not so meticulous and the end result is very delicious.
This dish goes really well with your favorite steak sauce. As for me, I created my own with ketchup, worcestershire sauce, liquid seasoning, and hot sauce.
Try this dish and surely you will love it.
MUSIC
Snack Time by The Green Orbs
Corned Beef Brisket with Roasted Vegetables and Lemon-Mustard Sauce
Enjoy Corned Beef Brisket with roasted carrots, parsnips, cabbage and a lemony sauce.
INGREDIENTS:
1 Corned Beef Brisket Boneless with seasoning packet (3-1/2 to 4 pounds)
6 medium cloves garlic, peeled
2 teaspoons black peppercorns
2 cups water
1 pound carrots, cut into 2-1/2 x 1/2-inch pieces
1 pound parsnips, cut into 2-1/2 x 1/2-inch pieces
1 pound Savoy cabbage, cut into 4 wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
COOKING:
Position oven racks in upper and lower thirds of oven. Heat oven to 350°F.
Place Corned Beef Brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
Cook's Tip: If seasoning packet is not included with Corned Beef Brisket, substitute 1-1/4 teaspoons pickling spice.
Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.
Cook's Tip: Regular green cabbage may be substituted for Savoy cabbage.
Remove brisket from roasting pan. Carve diagonally across the grain into thin slices. Serve with roasted vegetables and Lemon-Mustard Sauce.
Lemon-Mustard Sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup dairy sour cream, 1/3 cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with 1/4 teaspoon each salt and pepper. Cover; set aside.
Nutrition information per serving: 441 Calories; 266.4 Calories from fat; 29.6g Total Fat (9.6 g Saturated Fat; 0.2 g Trans Fat; 1.4 g Polyunsaturated Fat; 14.6 g Monounsaturated Fat;) 125 mg Cholesterol; 1561 mg Sodium; 18 g Total Carbohydrate; 5 g Dietary Fiber; 6.6 g Total Sugars; 24 g Protein; 0.6 g Added Sugars; 77 mg Calcium; 2.9 mg Iron; 628 mg Potassium; 4.8 mcg Vitamin D; 0.3 mg Riboflavin; 4.5 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 231 mg Phosphorus; 6 mg Zinc; 41.1 mcg Selenium; 95.4 mg Choline.
This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Phosphorus, and Choline.
Slow Cooker Corned Beef & Cabbage ???? #cornedbeef #slowcookerrecipes
You’re in luck! This delicious slow cooker corned beef and cabbage is so easy…it’s good as gold!
Let’s get this Paddy started! ????
::::::::::::
Slow Cooker Corned Beef and Cabbage
Ingredients:
1 medium onion, cut into wedges
3 cloves garlic
3 large carrots, cut into thirds
1 lb petite potatoes
1 SunFed Ranch corned beef brisket
4 cups low sodium beef stock
1/2 green cabbage, cut into wedges
.
Instructions:
Place onion, garlic, carrots and potatoes in slow cooker
Add corned beef, fat side up, and add spice packet
Pour in beef stock
Cover and cook on high for 5 hours, until meat is tender
Add cabbage and cook on high for 1 more hour, until cabbage is tender
Slice brisket, serve with veggies, stone ground mustard and horseradish
Enjoy! ????
Corned Beef and Cabbage I Taste of Home
Corned beef and cabbage is a staple on Irish American tables once spring rolls around. This recipe, which features tender, slow-simmered brisket and flavor-packed veggies, is one of the absolute best. Follow along as we show you how to make corned beef and cabbage in a Dutch oven for your next family dinner or St. Patrick’s Day bash. And don’t forget the sauces!
00:00 Corned Beef
00:21 Mustard Sauce
00:32 Carrots and Potatoes
00:44 Horseradish Sauce
1:11 Cabbage
1:25 Slicing and Serving
Find the full recipe here:
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#cornedbeefandcabbage #tasteofhome #cornedbeef #irishrecipe
Vintage2008-Corn Beef & Cabbage Dinner RV KITCHEN
RV KITCHEN
Description
This traditional American preparation is beloved by most, at least once a year. This video lesson includes an individual plated version made with sliced pickled beef brisket, parsnips, carrots, onions and potatoes. This lesson also represents a great uncommon way this St. Patrick's Day meal can be prepared. This preparation is usually considered to be a casual or unpretentious meal but can also take on a special feel when attention is given to some of the simple details that are covered in this video. I suggest serving a whipped cream horseradish on the side as well but I suggest using a cold creamed horseradish or a hot horseradish sauce as additional sides in this lesson.
Highlights
Yield: 4-6 main dish meals
Hands on Preparation Time: 20-30 minutes
Total Preparation Duration: 6-10 hours
Ingredients
5-7 pounds corn beef brisket - point end OR a whole brisket including the flat end
1-2 cups pickling spice
5-8 small new potatoes - peeled or un-peeled - cut in half
1/2 to 3/4 head of green cabbage - trimmed and cut into wedges with the stem intact
4-5 medium to large carrots - peeled and sliced about 3/4 inch thick
4-5 medium to large parsnips - peeled and sliced about 3/4 inch thick
1 lemon - cut in half
2-3 medium size Spanish onions - peeled and cut into thick wedges
1 cup whole melted unsalted butter
3-4 tablespoons fresh chopped garlic
1-2 tablespoons dried basil
1-2 tablespoons dried oregano
2-3 tablespoons fresh chopped parsley
2 cups Whipped horseradish cream - SEE VIDEO/RECIPE
2-3 cups Horseradish cream sauce - SEE video/recipe
Method
COOKING AND PREP WORK
Place the half (or whole) corned beef brisket into a medium size stock pot or braising pan. Cover with cold water and add the pickling spice. Bring it to a boil, cover it and reduce the heat to a good steady simmer. Cook this for on top of the stove or covered in the oven at 350 degrees for approximately 5 hours or until tender enough to eat, rotating the meat 2-3 times to ensure even cooking and adding more water to maintain the coverage as needed. When done, transfer the corn beef to a flat surface and store it in the fridge uncovered until cold or cold enough to slice and trim. While it's cooling proceed to the vegetable cooking stage:
Place the carrots, parsnips, onions, cabbage and potatoes into a braising pan. Sprinkle the dry herbs over them, pour the melted butter, scatter the garlic along with a little salt & pepper over the vegetables. Add 2-4 cups of the corn beef boiling liquid and seal/cover the pan with plastic wrap first and then the aluminum foil. Place this into a 350-400 degree oven to braise/bake for approximately 90-100 minutes or until the cabbage is tender enough to eat.
FINAL ASSEMBLY
Now that the corn beef is cold enough to easily trim and slice proceed to trim the excess fat off of the exterior and cut 3/4 to 1 inch thick slices across the grain. Depending on the slice you may want to cut out any excessive interior fat from each individual slice, sometimes turning one slice into two pieces in order to accomplish that. Heat the corn beef slices in a little of the boiling juice on the stove or in a microwave. Place the warm pieces of corn beef on the serving plate(s) or a family style platter. Arrange the vegetables around or next to the meat and ladle some of the vegetable braising liquid all over everything. Sprinkle with chopped parsley. Serve the horseradish cream sauce or the whipped cream horseradish on the side.
This item is completed and ready to be served.
Leftovers:
Corned beef hash, corn beef sandwiches and corned beef canapes are my top three favorites.
Preparing & Serving Larger Quantities
This item is ideal for larger quantity preparations. It is also perfect for chafing dish/buffet parties and the entire preparation holds very well in a warmer or chafer.
SPECIAL INGREDIENTS I MAY HAVE USED IN THIS VIDEO:
My Whipped Cream w/ Horseradish Video:
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