Best 5 Beef Brisket Braised With Dried Fruit Yams And Carrots Recipes

BRISKET WITH CARROTS AND ONIONS

Steps:

• 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.

BEEF BRISKET BRAISED WITH DRIED FRUIT, YAMS AND CARROTS

Steps:

• Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.
• Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.
• Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325°F oven and bake until brisket is heated through, about 30 minutes.)

BRAISED BRISKET

Steps:

• Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
• Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
• Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
• Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
• Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
• Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

BRAISED BRISKET WITH CARROTS, GARLIC, AND PARSNIPS

Steps:

• Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
• Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
• Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
• Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
• Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.

BRISKET BRAISED WITH DRIED FRUIT

Steps:

• Pat brisket dry.
• Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.
• Transfer it to a plate and season.
• In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine.
• Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender.
• Let apricots, apples, raisins and currants plump in 1 ½ cups hot water for 1 hour and drain fruit, reserving water.
• In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat.
• Add reserved water to brisket and whisk in browned flour.
• Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender.
• Let cool, uncovered, for 30 minutes.
• Slice brisket very thin across grain and serve with fruit and sauce.
• It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.