Best 9 Beef Brisket With Celery And Onion Recipes

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

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.

OVEN-BRAISED BEEF BRISKET WITH VEGETABLES

Steps:

• Preheat oven to 325 F.
• Sprinkle the beef brisket with the coarsely ground pepper and 1/2 teaspoon of salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown the other side and then set the skillet aside.
• Place the beef brisket in shallow 3- to 4-quart baking dish or Dutch oven. Arrange the carrots, celery, onion, tomato, and parsley sprigs around the meat.
• In a 1-cup liquid measuring cup or small bowl, mix the flour with 1/4 teaspoon salt and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.
• Pour skillet juices over the brisket and vegetables. Cover tightly and bake for 2 hours.
• Add the quartered potatoes to the brisket and sprinkle with the remaining 1/4 teaspoon salt. Cover and bake for 30 minutes longer or until potatoes and brisket are fork-tender. You Might Also Like Oven Braised Corned Beef With Beer Slow Cooker Autumn Pot Roast Country Pot Roast With Sour Cream Gravy

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

BEEF BRISKET WITH CELERY AND ONION

Steps:

• In a large skillet, brown the brisket on all sides in oil; transfer to a slow cooker.
• In the same skillet, saute celery and onion for 1 minute.
• Gradually add broth, tomato sauce and water; stir to loosen the browned bits from pan.
• Add sugar, soup mix and vinegar; bring to a boil.
• Pour over brisket.
• Cover and cook on low for 7-8 hours or until meat is tender.
• Let stand for 5 minutes before slicing.
• Skim fat from cooking juices.
• Serve meat in buns with cooking juices.

SKILLET BEEF AND CELERY

Steps:

• In a large skillet, heat 2 tablespoons of oil over medium heat. Slowly cook and stir onions and celery until golden brown; remove from heat and set aside.
• In the same skillet, heat the remaining 2 tablespoons of oil. Place beef slices in the skillet and heat until well browned. Stir in salt, pepper, soy sauce and water.
• Cover and simmer for 30 to 40 minutes. Return the onion and celery mixture to the skillet and simmer for another 10 minutes.
• In a small bowl, combine the water and cornstarch. Pour the mixture into skillet. Stirring constantly, heat until thickened.

BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350°F with rack in lower third.
• Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
• Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.

BEEF BRISKET WITH CHERRY-MERLOT SAUCE AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 325.
• Season brisket all over with the salt and pepper.
• In a large roasting pan with a tight-fitting lid or a dutch oven, warm the olive oil over medium-high heat.
• Add the brisket and brown well on all sides.
• Transfer to a plate.
• Add the onion and carrot to the pan and saute until golden, about 6 minutes.
• Add the garlic and saute about 2 minutes more.
• Add the tomatoes and juices, 1 cup of the wine and the bay leaf, mix well and bring to a boil.
• Return brisket to the pan, cover and place in the oven.
• Cook, basting occasionally, for about 3 hours, or until the brisket is fork-tender.
• Remove from the oven and allow to cool in the juices.
• Transfer the brisket to a deep platter and cover with aluminum foil.
• Refrigerate until cold, up to overnight.
• Let the pan juices cool, then pass through a sieve or food mill into a bowl.
• Discard the solids and refrigerate until ready to use.
• Just before serving, preheat the oven to 350.
• Slice the brisket thinly and arrange on an oven-proof serving platter.
• Cover with aluminum foil and warm in the oven for 15 minutes.
• Meanwhile, cook the onions: Warm the olive oil in a large fry pan and add the sliced onions.
• Saute, stirring often, until golden brown and sweet.
• Season with salt and pepper and set aside.
• While onions are sauteing, pour the remaining cup of wine into a saucepan over high heat.
• Add 1/4 cup of the dried cherries and bring to a boil.
• Boil until wine is reduced by half and then stir in reserved brisket juices.
• Bring to a boil and season with salt and pepper.
• To serve, remove the brisket from the oven.
• Pour the sauce over the meat and then top with the caramelized onions.
• Sprinkle with the remaining dried cherries and serve immediately.

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.