Best 4 Brisket With Carrots And Onions Recipes

**Indulge in Culinary Delights: A Journey Through Brisket Recipes with Accompaniments**

Are you ready to embark on a tantalizing culinary adventure with brisket as the star? Get set to discover a collection of remarkable recipes that showcase the irresistible flavors and textures of this versatile cut. From classic slow-cooked brisket to unique variations, each recipe is carefully crafted to tantalize your taste buds.

**1. Classic Slow-Cooked Brisket: The Epitome of Comfort Food**

This classic recipe is a symphony of flavors, where tender brisket is lovingly slow-cooked until it melts in your mouth. Simmered in a rich broth infused with aromatic vegetables and herbs, this dish exudes an enticing aroma that fills the kitchen. Serve it alongside creamy mashed potatoes and crisp green beans for a comforting and hearty meal.

**2. Brisket with Carrots and Onions: A Rustic Medley of Sweet and Savory**

This rustic recipe combines the sweetness of carrots and the savory notes of onions to create a delightful accompaniment to tender brisket. Roasted to perfection, the vegetables caramelize and develop a delightful flavor that complements the richness of the meat. Enjoy this delectable dish with a side of crusty bread to soak up the flavorful juices.

**3. Brisket Tacos: A Fusion of Mexican and American Flavors**

These flavorful tacos feature tender brisket slow-cooked to perfection and shredded, then nestled in warm tortillas. Topped with a zesty salsa, creamy avocado, and a sprinkle of cilantro, these tacos are a delightful fusion of Mexican and American flavors. Serve them with your favorite taco toppings for a fun and satisfying meal.

**4. Brisket Pho: A Vietnamese Culinary Masterpiece**

This Vietnamese noodle soup is a symphony of flavors and textures. Tender brisket is simmered in a fragrant broth infused with aromatic spices, creating a rich and savory base. Combined with silky rice noodles, fresh herbs, and a squeeze of lime, this pho is a true culinary masterpiece.

**5. Brisket Sliders: Perfect for Game Day or Parties**

These slider-sized sandwiches are a hit at any gathering. Featuring tender brisket piled high on slider buns and topped with your favorite toppings, these sliders are a crowd-pleaser. Serve them with a side of coleslaw or potato salad for a complete meal.

**6. Brisket and Barley Soup: A Hearty and Nourishing Dish**

This hearty and nourishing soup is perfect for chilly evenings. Slow-cooked brisket, tender barley, and an array of vegetables simmer together in a rich broth, creating a comforting and flavorful dish. Serve it with a side of crusty bread for a satisfying and wholesome meal.

Let's cook with our recipes!

BRISKET WITH CARROTS AND ONIONS

Brisket With Carrots and Onions image

Make and share this Brisket With Carrots and Onions recipe from Food.com.

Provided by Charlotte J

Categories Onions

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

6 -7 lbs beef brisket
2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 lb carrot, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh bay leaves or 6 dried bay leaves
1 (46 ounce) can tomato juice

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.

Nutrition Facts : Calories 926.2, Fat 72.6, SaturatedFat 29.2, Cholesterol 198.7, Sodium 1989.2, Carbohydrate 18.4, Fiber 3.5, Sugar 10.3, Protein 48.5

VERY BEST BRISKET

Very Best Brisket image

Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!

Provided by Debbie Paskow Taveira

Categories Main Dish Recipes Roast Recipes

Time 2h45m

Yield 14

Number Of Ingredients 8

Ingredients

4 onions, sliced
1 pound small new potatoes
1 (16 ounce) package baby carrots
7 pounds beef brisket
1 cup beef broth
1 packet dry onion soup mix
1 cup ketchup
10 fluid ounces ginger ale

Steps:

Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
Simmer the brisket until tender, about 2 1/2 hours.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 22.4 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 563.7 mg, Sugar 10.4 g

GRANDMA'S BRISKET

Grandma's Brisket image

My grandmother used to make this every year for get-togethers. Who would've known that it was this easy?

Provided by JodyVTPT

Categories Main Dish Recipes Roast Recipes

Time 3h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 (3 pound) beef brisket
1 cup ketchup
1 (1 ounce) package dry onion soup mix
1 (12 fluid ounce) can or bottle ginger ale
3 carrots, cut into 1 inch pieces
1 small onion, sliced

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 22 g, Cholesterol 92.1 mg, Fat 31.2 g, Fiber 1.5 g, Protein 24.4 g, SaturatedFat 12.2 g, Sodium 946.3 mg, Sugar 16.3 g

BEEF BRISKET WITH PEARL ONIONS AND BABY CARROTS

Beef Brisket with Pearl Onions and Baby Carrots image

Categories Beef Onion Vegetable Braise Passover Brisket Carrot Red Wine Winter Potluck Bon Appétit

Yield Serves 8

Number Of Ingredients 12

Ingredients

1 5-pound flat-cut beef brisket, fat trimmed
3 tablespoons olive oil
7 cups finely chopped onions
1 cup finely chopped carrot
1 cup finely chopped celery
2 tablespoons chopped garlic
2 750-ml bottles dry red wine
8 large fresh thyme sprigs plus1 tablespoon chopped fresh thyme
2 bay leaves
8 cups chicken stock or canned low-salt chicken broth
1 pound baby carrots, peeled
12 ounces pearl onions, blanched, peeled

Steps:

Preheat oven to 450°F. Sprinkle brisket with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Brown brisket, about 5 minutes per side. Transfer to large roasting pan. Add chopped onions, chopped carrot, celery and garlic to pot; sauté until golden, about 10 minutes. Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes. Add stock to pot; bring to boil. Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.
Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3 1/2 hours.
Transfer meat to platter. Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3 1/2 cups. Season with salt and pepper. Thinly slice meat across grain. (Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; rewarm in 350°F oven about 40 minutes. Rewarm sauce.)
Heat 1 tablespoon oil in large skillet over medium heat. Add baby carrots, pearl onions and 1 tablespoon thyme; sauté until golden, about 5 minutes. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper.
Serve meat with sauce and vegetables.

Tips:

Use a well-marbled brisket for the best flavor and tenderness.
Trim off excess fat from the brisket, leaving about 1/4 inch of fat on the surface.
Season the brisket generously with salt and pepper before cooking.
Sear the brisket in a hot pan or Dutch oven to brown the outside and seal in the juices.
Add carrots and onions to the pan or Dutch oven along with some beef broth or water.
Cover the pan or Dutch oven and braise the brisket in the oven for several hours, or until it is fall-apart tender.
Let the brisket rest for at least 30 minutes before slicing and serving.

Conclusion:

Braised brisket with carrots and onions is a classic comfort food dish that is perfect for a special occasion or a weeknight meal. The brisket is slow-cooked until it is fall-apart tender and the carrots and onions add a delicious sweetness to the dish. This recipe is easy to follow and can be tailored to your own taste preferences.