Beef Brisket Video


Monday, August 4, 2008

Beef Brisket Braised in White Wine

Try this great beef brisket recipe. Beef brisket is slowly braised with vegetables, wine, and spices for a classic dish. Don't skip the juniper berries. They lend a lot of flavor....mmm


* 1 tablespoon oil
* 2 pounds beef brisket
* Salt and freshly ground pepper to taste
* 1/2 cup dry white wine
* 1 medium onion, diced
* 4 garlic cloves, minced
* 2 medium tomatoes, coarsely chopped
* 4 carrots, peeled
* 4 medium parsnips, peeled
* 1/2 cup chicken stock
* 1/4 cup water
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 bay leaf
* 12 juniper berries, crushed (optional - see Notes)

Heat oven to 225 degrees F.

Heat oil in large Dutch oven over medium high heat. Season brisket with salt and pepper and then sear (cook over high heat to brown the exterior) on both sides in pan. Remove brisket, turn heat to high and add white wine. With a wooden spoon, scrape bottom of pan and reduce wine for 1 minute. Add onion and cook over medium heat for 5 minutes. Add garlic and cook for 1 minute.
Return brisket to pan with tomatoes, carrots, parsnips, chicken stock, water, thyme, rosemary, bay leaf, and juniper berries. Bring to a simmer.

Cover, place in oven and cook for about 2-1/2 to 3 hours, or until meat is tender (about 145 degrees internal temperature). Discard bay leaf.Remove brisket and slice against the grain into thin slices. Arrange on plates with carrots and parsnips, adding broth to each serving. This great beef brisket recipe is ready for a great feasts. Nice one !


Beef Brisket with Sunchokes

Try this amazing beef brisket recipe. Sunchokes, along with carrots, mushrooms, and onions, make a flavorful bed for beef brisket in the crockpot. The vegetables soak up the juices of the beef. The sunchokes, also known as Jerusalem artichokes, taste much like new potatoes when cooked in this manner, but are much healthier and tastier for you.


* 1 pound sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
* 1 pound white mushrooms, cleaned and halved
* 4 carrots, peeled and cut into 2-inch pieces
* 1 medium onion, sliced thin
* 1 (4 to 5 pounds) beef brisket
* Kosher salt and freshly ground pepper
* 1 teaspoon dried oregano flakes, crushed
* 1 envelope dry onion soup mix

Place sunchokes, mushrooms, and carrots in the bottom of a large oval crockpot. Spread onions on top.Season brisket on both sides with salt and pepper. Place on top of the vegetables, fat-side up. Sprinkle fat side of brisket with crushed oregano, then dry onion soup mix.Cover crockpot and set on Low for 8 hours.When done, remove brisket to a platter, cover with foil, and let rest for 15 to 20 minutes before slicing against the grain. Serve with the vegetables and pot juices, accompanied by a green salad for a full meal...The beef brisket recipe is ready...nice taste. Great for parties !