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How To make Wholesome Brisket with Roasted Vegetables
4 3/4 lb to 5 lb brisket, trimmed but
: not completely 1 head garlic, top 1/4-inch
: sliced off 4 ts olive oil
3 sm onions (about 12 ounces
: total), : peeled, root end kept intact : cut in half lengthwise, : ea half cut into 3 wedges 1 lb carrots, trimmed, peeled,
: and cut into 3- to 4-inch : pieces 1/2 c water
2 c drained and mushed whole
: plum tomatoes : plus 1/4 cup reserved : roasting liquid or : one 16-ounce can whole : tomatoes with liqui 1 sm bay leaf
: Kosher salt -- to taste : Freshly ground black pepper : to taste Place one rack in the center of the oven and another in the bottom. Heat oven to 500 degrees F. Place brisket, fat side down, in a 14 x12 x 2-inch roasting pan. It's best not to use a shallow pan for this, or later the juices might run over and out. Put the garlic in the pan. Drizzle with 1 teaspoon of the oil. Using your hands, rub oil onto
garlic. Put the onion wedges and carrots into a smaller, 12 x 8 x 1 1/2-inch roasting pan. Drizzle with remaining
oil. Using your hands, rub oil over all the pieces until they are well coated. Arrange onion wedges on their sides, so that they touch carrots as little as possible. Roast vegetables on center rack of oven for 30 minutes. Turn with a spatula. Roast 15 minutes more. Roast the brisket simultaneously on the bottom rack of the oven for 15 minutes. Turn over so fat side is up. Roast 30 minutes more. Remove both pans from oven. Lower heat to 275 degrees F, leaving the door ajar a minute or two to reduce temperature more quickly. Leave the brisket and garlic in the large pan and add 1/4 cup of the water. The water should bubble up from the heat of the pan; if it does not, put pan on the stove over medium-high heat. With a wooden spoon, scrape around the brisket to scoop up and remove the brown bits from the bottom of pan. Put the onions and carrots into the brisket pan. Put the smaller pan on top of the stove. Add the remaining water and bring contents to a boil while scraping the bottom vigorously with a wooden spoon. Pour liquid into brisket pan. Add roasted plum tomatoes and reserved roasting liquid or, if using canned tomatoes, stick a small knife into the opened can of tomatoes. Run it back and forth through the tomatoes and puree until only small pieces remain. Pour contents over vegetables and around brisket. Put the bay leaf into the liquid. Cover tightly with foil. Roast on center rack of oven for 3 1/2 hours. Remove foil, increase temperature to 500 degrees F, and roast 15 minutes more or until brisket is nicely browned.
Remove. Sprinkle with salt and pepper. With the back of a spoon, smush the softened garlic out of each section and into the liquid. Throw the empty papers away. Transfer brisket to a platter and cover brisket with a tent of foil. Use slotted spoon to transfer vegetables to a large serving bowl or plate. Discard the bay leaf. Pour remaining liquid into a measuring cup. Let sit long enough for the fat to rise to the surface, about 15 minutes. Skim fat off surface. To serve, cut brisket against the grain into long thin strips. Arrange 2 to 3 slices on each plate. Spoon on some of the vegetables, and moisten everything with a generous amount of the liquid. Recipe By : COOKING LIVE SHOW #CL8746 From: "Angele And Jon Freeman" <jfreemadate: Mon, 28 Oct 1996 10:03:35 -0500 -----
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The Perfect Christmas Dinner
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Homemade Beef Stew with Carrots & Potatoes
Delicious beef stew recipe on the stovetop with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
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00:00 Intro
00:33 Prepare the Vegetables
02:10 Prepare the Beef
03:25 Saute the Beef
04:17 Cook the Vegetables
04:32 Add the Aromatics
04:56 Deglaze the Pan
05:19 Make the Stew Liquid
06:21 Finish Cooking in the Oven
07:54 Garnish and Serve
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✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
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Wholesome and Nourishing: Sauteed Brussel Sprouts and Oven-Roasted Salmon | Carb-less dinner ideas
Experience the perfect balance of health and taste with this Buttery Brussels Sprouts and Oven-Roasted Salmon dish. Sautéed to perfection, the tender and buttery Brussels sprouts are packed with essential nutrients like fiber, vitamins C and K, and antioxidants. Paired with oven-roasted salmon, renowned for its omega-3 fatty acids and protein, this recipe offers a well-rounded and satisfying meal.
The natural flavors of the Brussels sprouts are enhanced by gentle sautéing, creating a delightful nutty and caramelized taste. The salmon, seasoned with a medley of herbs and spices, becomes irresistibly tender and flaky in the oven.
Best of all, this recipe is low in carbs, making it a great option for those following a keto lifestyle. Treat your taste buds to this nutritious and mouthwatering dish that will leave you feeling satisfied and nourished. Enjoy the delectable flavors of health!
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Braised Leek Fettuccine I VEG HACKS
Leeks love slow cooking, and you'll love this recipe.
Braising means to cook in a liquid or stock, which is exactly what is done here with leeks which are the star of this pasta dish. They go soft, sweet and unctuous and are just calling to be tossed through pasta. A few herbs, a dash of wine and Parmesan is all else needed in this easy dinner recipe.
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
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