Beef brisket recipe. Beef loin cooking recipes
Ingredients
Piece beef brisket weighing 2.7 kg;
Two carrots;
Several stalks of celery;
Three onions;
Garlic – head;
Mashed tomatoes – 800 g;
Brown sugar – 60 g;
A glass of chicken broth;
Red wine vinegar – 2 tbsp. l.;
Olive oil and salt.
Cooking method
1. Preheat the oven to 90 degrees. We clean the brisket from films, rinse and rub with vegetable oil and salt.
2. Place the frying pan on the fire, pour in the oil, add the meat and fry it on both sides. Transfer the brisket to the pan. Place the vegetables in a frying pan and simmer until soft, then place them on the meat.
3. In a separate bowl, mix the grated tomatoes, wine vinegar and broth, add sugar and pour into the mold. Cover the dish with foil, folded in half and bake for eight hours. Grind the liquid and vegetables that were stewed with the meat into a puree in a blender. Cut the finished brisket into slices, place on a plate and pour over the sauce.
Description
Beef brisket is meat that is cut from the front part of the beef carcass, the upper rib cage. It may be sold with or without bones (ribs and brisket). After separating from the bones, you get a small meaty-fat roll - most often it is cut into pieces.
The structure of the brisket is layered, with many connective fibers and fatty tissue. The meat is dense, tough and requires good skill in cooking. But effort and patience will be rewarded, because nothing tastes better than well-cooked brisket.
Species
- front piece;
- average;
- core;
- rear.
Compound
Brisket is a good source of protein and all vital substances for humans.
It contains B vitamins, choline, vitamin E, PP, A and a whole complex of minerals, including:
- phosphorus;
- magnesium;
- potassium;
- copper;
- sulfur;
- molybdenum;
- chromium;
- cobalt;
- and the well-known ones - calcium, sodium, iron.
Benefit
The benefits of brisket are clear to everyone, because it allows you to introduce an additional set of microelements into your everyday diet. In addition, its use increases hemoglobin, strengthens the heart muscle, gives strength, and also makes the table more nutritious and high in calories. It has a good effect both on the state of the body as a whole and on the functioning of each organ separately.
Harm
If you are obese, you should monitor the amount of calories you consume - do not use brisket fat for food.
How to cook and serve
Brisket is good for soups, especially the front part. The broth from it is very rich, rich and tasty, this is helped by the fat and the cooking method.
The core part is better suited for stewing; this piece will also be good for roasting. You can marinate using spices that are rubbed into the meat - this will allow you to get a beautiful crust on the surface of the brisket when baking. It is also good to keep the brisket in the marinade for several days.
If you need to cook in the oven, it is better to cut off all the fat.
Cut the brisket across the grain - this will give the meat unforgettable softness. By using these little secrets you will have excellent brisket dishes.
How to choose
Storage
It is advisable to consume and cook in fresh. For long-term storage, smoking, salting, and freezing are used.
Calorie content 224.6kcal
Energy value of the product (Ratio of proteins, fats, carbohydrates):
Proteins: 17g. (68 kcal)
Fat: 17.4g. (156.6 kcal)
Carbohydrates: 0g. (0 kcal)
Energy ratio (b|w|y):
30%
| 69%
| 0%
Product proportions. How many grams?
1 piece contains 2500 g.
Recipes with beef brisket
Recipe 1. Baked beef brisket
Ingredients
2 kilogram piece of beef brisket;
Large onions – 2 pcs.;
Rosemary - a bunch;
One and a half kilograms of potatoes;
500 g carrots;
Medium rutabaga;
Olive oil and butter;
Mustard – 10 g;
Flour – 140 g.
Blackcurrant jam - Art. spoon;
Red wine vinegar – 50 ml;
Cooking method
1. Place a cauldron over high heat and pour in olive oil. Meanwhile, wash the brisket and remove excess moisture using napkins. Rub the brisket with pepper and salt. Lightly brown in the pan, remove from heat and remove the meat.
2. Peel the onion, chop it into half rings and place it on the bottom of the pan. Place the meat on top, brush it with mustard and sprinkle with rosemary leaves (leave a little). Cover the brisket with damp baking paper. Cover the pan tightly with foil folded in half. Place the brisket in an oven preheated to 170 degrees for four hours. After two hours we check, if necessary, add a little water.
3. Boil the potatoes in salted water until half cooked. Transfer it to the mold, add a little olive oil, salt, pepper and sprinkle with the remaining rosemary. Mix everything well and put the oven down an hour and a half before the brisket is ready.
4. Peel the rutabaga and carrots, cut into large pieces and boil for 20 minutes. Drain the water, add butter and knead.
5. Take the potatoes and meat out of the oven and lay them out. Place the meat pan on the fire, pour flour into it, add vinegar, jam and two cups of boiling water and boil slightly.
6. Cut the meat, or separate it into fibers, put it on the vegetables and pour the sauce over it. Ready dish decorate with greenery.
Species
Conventionally, brisket can be divided into four types. Depending on the part, we can distinguish:
- front piece;
- average;
- core;
- rear.
The front piece is boneless, but very fatty.
It makes a good broth, so soups and all kinds of dressings and gravies come out very tasty. Basically, the fat in cooked meat is removed.
The sternum is located in the core of the brisket; there is also a layer of fat here. The kernel meat can be stewed, but it is better to lightly boil it in advance. This way it will be more juicy and tender. This piece can be salted or wrapped in a roll.
The middle part of the brisket is the leanest part, but still has bones. Suitable for roasts and also for first courses.
Since the meat of this part of beef is quite tough, it is best to stew and boil it. You can bake only at a low temperature and for a very long time so that the meat becomes soft.
How to choose
Important! Always ask where the meat came from, whether there are documents for it, how the cattle were raised: today many businessmen raise meat using “chemicals,” adding growth hormones and antibiotics to the feed. . Like any meat, brisket should be fresh, not have a bad smell, have a healthy color, and be elastic
The surface should not be dry or stretched, and there should be no stains on it. The fat should be white without a rancid or bitter odor. High-quality meat has a “marbled” surface.
Like any meat, brisket should be fresh, not have a bad smell, have a healthy color, and be elastic. The surface should not be dry or stretched, and there should be no stains on it. The fat should be white without a rancid or bitter odor. High-quality meat has a “marbled” surface.
Beef brisket in recipes
Beef brisket: composition, calorie content and nutritional value per 100 g
General information
Water 59.07 g
Energy value 277 kcal
Energy 1158 kJ
Proteins 17.94 g
Fat 22.18 g
Inorganic substances 0.81 g
Minerals
Calcium, Ca 16 mg
Iron, Fe 1.59 mg
Magnesium, Mg 18 mg
Phosphorus, P 165 mg
Potassium, K 276 mg
Sodium, Na 59 mg
Zinc, Zn 4.32 mg
Copper, Cu 0.077 mg
Manganese, Mn 0.011 mg
Selenium, Se 19.4 µg
Vitamins
Thiamine 0.065 mg
Riboflavin 0.13 mg
Nicotinic acid 4.041 mg
Pantothenic acid 0.516 mg
Vitamin B-6 0.425 mg
Folate, 10 mcg total
Folic acid, food grade 10 mcg
Folic acid, DFE 10 mcg
Choline, total 74.9 mg
Betaine 11 mg
Vitamin B-12 1.54 mcg
Vitamin E (alpha tocopherol) 0.44 mg
Vitamin K (phylloquinone) 1.7 mcg
Lipids
Fatty acids, saturated 8.951 g
10:0 0.071 g
12:0 0.048 g
14:0 0.701 g
16:0 5.389 g
18:0 2.742 g
Fatty acids, monounsaturated 9.498 g
16:1 undifferentiated 1.082 g
18:1 undifferentiated 8.385 g
20:1 0.032 g
Fatty acids, polyunsaturated 0.844 g
18:2 undifferentiated 0.543 g
18:3 undifferentiated 0.265 g
20:4 undifferentiated 0.036 g
Cholesterol 92 mg
Amino acids
Tryptophan 0.127 g
Threonine 0.769 g
Isoleucine 0.876 g
Leucine 1.531 g
Lysine 1.627 g
Methionine 0.501 g
Cystine 0.248 g
Phenylalanine 0.76 g
Tyrosine 0.613 g
Valine 0.955 g
Arginine 1.245 g
Histidine 0.614 g
Alanine 1.17 g
Aspartic acid 1.753 g
Glutamic acid 2.89 g
Glycine 1.172 g
Proline 0.918 g
Serine 0.758 g
Hydroxyproline 0.202 g
Delicious dish with leeks
For this dish you need to take the following ingredients:
- two pieces of meat;
- a tablespoon of mustard;
- a quarter cup of soy sauce;
- black and red pepper - to taste;
- marjoram – a few pinches;
- two tablespoons vegetable oil;
- one leek;
- dried garlic - four pinches.
Thanks to the variety of ingredients, the dish turns out to be aromatic and interesting in taste.
The specificity of this recipe is that the meat is first marinated, then grilled, and only then sent to the oven. First, make cuts in the meat. Prepare the marinade by mixing the oil, soy sauce, spices. Place the pieces of loin in the marinade for five hours, preferably overnight.
Then the finished pieces are lightly squeezed and fried in a dry grill pan until a crust forms. The leek, or rather its white part, is cut coarsely. Transfer the beef loin to a baking dish and place the onion on top. Cover everything with foil. Cook in the oven at 180 degrees for about an hour.
Beef loin is a tasty and interesting dish. It is prepared with vegetables, with various spices, and some people love the combination of meat and apples.
Loin with apples, spicy taste
To cook beef loin in the oven, you need to take:
- 800 grams of loin;
- four apples;
- black pepper;
- salt;
- a tablespoon of honey.
First, the meat is washed and then excess fat is removed. You shouldn't get rid of it completely. The fat side of the meat is coated with honey, and the rest with salt and pepper. Leave the beef loin for forty minutes. Then the apples are washed. One is cut into thin slices, the rest are not touched yet.
Cuts are made in the meat, not reaching the bone. Then apple slices are inserted into them. Place in the oven to cook. The meat takes an hour and a half to cook. If upper part starts to burn, then cover it with foil, making sure that it does not touch the pieces. Twenty minutes before the meat is ready, place apples cut into quarters on a baking sheet. Serve everything together.
Cooking methods
To ensure that the brisket is cooked deliciously, you should familiarize yourself with some features.
- If you need to cook first courses, you need to choose a part of the brisket that does not contain bones. The front part contains a large amount of fat, due to which the broth will be rich.
- If the meat is purchased for stewing, a brisket kernel will do.
- To create a roast, you should purchase the middle part.
Beef brisket is good in any form. Stewed, fried, smoked or boiled beef will have a rich taste and aroma that will please any gourmet.
Many housewives cook beef brisket in a slow cooker. Before doing this, rinse the meat thoroughly under running water, cut into portions and place in a special container. Cooking is carried out in the “Frying” mode. Beef pieces should be cooked on both sides. To enhance taste qualities You can add vegetables to the slow cooker. After frying, the dish is prepared in the “Stew” mode.
Grilled brisket is often found on tables. Before cooking, the meat is thoroughly washed under the tap and the marinade is prepared. The beef treated with marinade is infused in the refrigerator for a day, after which it can be placed on the grill. Frying is done over an open fire until fully cooked.
Fried brisket is tougher, so you still have to braise it.
Oven-baked meat is often used during holidays. The brisket is pre-processed well: washed, all fat and tendons are removed, and dried. Meat is served cold or hot.
Baked beef brisket in foil preparation details
Oven baking is a versatile way to prepare delicious brisket. Thanks to the moderate temperature and indirect exposure to fire, the meat does not burn, but is evenly cooked. And the meat juice is not lost. Patience is required as getting the brisket tender is a lengthy process. Depending on the recipe, the meat is baked for 3 hours over low heat. Texans, for whom baked barbecue beef brisket is perhaps the main dish, devote 6 to 12 hours to the baking process.
However, there are many available tools that speed up this process. For example, foil. Thanks to it, every drop of meat juice will remain in the brisket, no matter how long it is baked. If the beef brisket is packed tightly in foil, the meat juices and melted fat will not go anywhere. There will be liquid in the meat and next to it. It can be used to make sauce.
Thin veins of connective tissue will melt during baking and give the dish juiciness. For the same purpose, the meat is fried before putting it in the oven. This must be done quickly and over high heat. This way the brisket will be “sealed” and the juice will not leak out.
There are several options for how to bake beef brisket. This can be done with vegetables by adding broth to the meat. Or stuff the beef with lard and wrap it in bacon. The meat will be very juicy, even if it cooks for several hours. 
Our advice: marinating meat significantly reduces cooking time. Under the influence of an acidic environment, meat becomes softer and acquires a special taste and aroma. It all depends on the ingredients you use. You need to keep the meat in the marinade for at least 12 hours in the refrigerator. After this, take it out and let it warm to room temperature. Excess moisture on the meat is removed with a paper towel, then rubbed with olive oil and placed in the oven or in a frying pan. Read here for beef marinade recipes.
Marinating has its adherents, and there are also those who would prefer to experience the “pure” taste of meat. Both cooking methods are correct. If you cook the brisket without the marinade, it will take a little longer. The meat is rubbed with salt, pepper, even very hot pepper, and olive oil. The cut is wrapped in foil and baked for 4-6 hours, depending on the size of the brisket, until the muscle fibers are completely softened.
Some people believe that it is not worth salting meat before baking - it will lose its juice. To some extent this is true. However, the meat will not leak too much juice. Whereas salt will reveal the unique richness of pure meat taste. Rubbing the brisket with salt is a good and proven way to bake meat deliciously.
We figured out how to deliciously cook brisket in foil. The main thing is to pack the meat well, preferably in two layers of foil, and cook it in the oven at a temperature of 150-160 degrees, sparing no time.
Beef brisket recipes cooked in the oven
Brisket brisket is a universal cut. Depending on the part of the brisket and the age of the animal, you can play with the taste properties of the meat. For real gourmets, it is interesting to cook meat in different ways. And for this, different cuts are used.
The front of the brisket is the fattest. Before baking, trim off excess fat. The core of the brisket is more tender because it has fewer veins. This is a particularly valuable part of the cut. It makes delicious rolls and corned beef. We described the corned beef recipe in detail here. The middle section of the brisket is versatile. She's leaner. It is used to prepare stews and broths.
To cook delicious dishes For brisket, choose a cut that is dark red in color and streaked with white or yellowish color, but not yellow. Meat with yellow streaks comes from an old animal, so the dish will be tough no matter how long you bake it. It is advisable to choose and buy marbled meat. This can be done on the T-Bone website.
Beef brisket makes delicious pastrami. The main thing in its preparation is the marinade. First, the meat is soaked in salt water, then spices are added and kept in the marinade for 5 to 10 days. Afterwards, bake at low temperature until cooked. You can find the pastrami recipe here.
Two tips from T-Bone Academy: A win-win option is to use wine for baking. It brings out the main flavor of the meat without overpowering it. If the part chosen for baking is too lean and there is a suspicion that it will become dry, it can be stuffed with lard. When baked, it will melt, releasing its juice. 
Brisket Texas style is a classic barbecue meat. It may seem that it will not be possible to prepare such a dish from brisket at home. However, this recipe has long been adapted for the oven. Although, of course, there will be no smoky aroma. But the taste of the original dish is created by spices, chili powder, dry mustard, and sauce. First, the meat is baked uncovered for about an hour, and then baked in foil for another 3 hours. Add barbecue sauce to the beef for piquancy. Find out more about temperature conditions when roasting meat here. Brisket dishes with vegetables - good combination worthy festive table. The meat is baked with potatoes, carrots, corn, onions, bell peppers and eggplants. Such dishes can be prepared in two ways. Vegetables are added to the meat later so that all ingredients cook at the same time. Or the meat is placed in a mold on a vegetable bed and baked all together until cooked. In this case, a glass of broth or wine will not hurt. Brisket with potatoes is hearty dish, which is often served at the holiday table. Potatoes are baked whole. If the tubers are large, they are cut in half. Baked beef brisket with potatoes will have a very appetizing aroma and taste if baked in pots. In this case, use as a cover thin dough, and the meat is cut into cubes. For these purposes, the core of the brisket or the middle part is quite suitable. Recipes meat dishes in pots we described here.
And, of course, the authentic taste of baked beef will be created in which the meat will be baked. It is prepared from simple ingredients, including Worcestershire sauce. Baked beef brisket with bacon and BBQ sauce will be especially festive. Try making this dish using a brisket kernel. Temperature should be low. Otherwise, even in foil, the bacon may burn. You can buy beef brisket with good marbling in our online T-Bone meat store. There you will also find suitable sauce for barbecue meat.
When preparing brisket dishes in the oven, you can safely use your culinary imagination. Combine meat with your favorite spices and vegetables in signature dishes. Although beef brisket is a budget cut, it makes excellent dishes for special occasions. It is good both on its own and as a base for a complex dish.
Recipe 5. Beef brisket stewed in wine
Ingredients
Two and a half kilograms of beef brisket;
Three onions;
Six cloves of garlic;
230 g bacon;
750 ml dry red wine;
Head of cabbage;
Bay leaf, ground black pepper, salt, spices.
Cooking method
1. Clean the brisket from films, rinse, remove excess moisture by dabbing with napkins, and cut in half. Mix salt with spices and rub the meat with this mixture. In a dry frying pan, fry the brisket on all sides.
2. Place the onion cut into rings on the bottom of the cauldron, the brisket on top, and pour wine over everything. Place on very low heat and cook for five hours.
3. Melt the bacon in a frying pan, add finely chopped onion and garlic, fry, stirring constantly, for five minutes. Add shredded cabbage, salt and pepper, reduce heat and simmer until tender.
4. Cut the brisket into thin slices and serve with a side dish of stewed cabbage.
Useful properties
The benefits of beef brisket are: chemical composition. It contains vitamins E, PP, group B and choline. A rich mineral complex, for example, it contains sulfur, potassium, phosphorus and many other micro- and macroelements. When consumed in small quantities, meat has a positive effect on the functioning of the entire body.
The beneficial properties of beef brisket, as well as various dishes made from it, have a beneficial effect on the central nervous system, helping to reduce nervous excitability.
Also, eating meat products helps stimulate metabolic processes, strengthen bone and muscle tissue, and normalize the functioning of the heart and blood vessels. In addition, beef brisket has a positive effect on the functioning of the stomach and intestines.
According to many nutritionists, meat products can be included in the diet. It is also recommended to eat beef brisket during pregnancy, since the meat contains vitamin B9, which is necessary for the full development of the fetus.
Beef brisket, unlike chicken or pork brisket, takes longer to cook.
You can cook beef brisket in different ways, but it turns out especially tasty if you bake it in the oven. Oven-stewed meat is perfect for dinner or a holiday table. Properly cooked beef brisket has a delicate flavor and simply melts in your mouth.
A kilogram piece of beef brisket is baked for 3 to 5 hours at low temperature. In this case, the meat will turn out tasty, juicy and tender.
Before cooking, the meat is freed from films and excess fat, washed and dried with a napkin. The brisket is then marinated or rubbed with spices and left for a while.
You can stew beef brisket with vegetables and mushrooms.
If you take onions and garlic baked with brisket, add the juice from the meat and grind it all in a blender, you will get delicious sauce, which can be used to drizzle over the brisket.
Recipe 1. Baked beef brisket
Ingredients
2 kilogram piece of beef brisket;
Large onions – 2 pcs.;
Rosemary - a bunch;
One and a half kilograms of potatoes;
500 g carrots;
Medium rutabaga;
Olive oil and butter;
Mustard – 10 g;
Flour – 140 g.
Blackcurrant jam - Art. spoon;
Red wine vinegar – 50 ml;
Cooking method
1. Place a cauldron over high heat and pour in olive oil. Meanwhile, wash the brisket and remove excess moisture using napkins. Rub the brisket with pepper and salt. Lightly brown in the pan, remove from heat and remove the meat.
2. Peel the onion, chop it into half rings and place it on the bottom of the pan. Place the meat on top, brush it with mustard and sprinkle with rosemary leaves (leave a little). Cover the brisket with damp baking paper. Cover the pan tightly with foil folded in half. Place the brisket in an oven preheated to 170 degrees for four hours. After two hours we check, if necessary, add a little water.
3. Boil the potatoes in salted water until half cooked. Transfer it to the mold, add a little olive oil, salt, pepper and sprinkle with the remaining rosemary. Mix everything well and put the oven down an hour and a half before the brisket is ready.
4. Peel the rutabaga and carrots, cut into large pieces and boil for 20 minutes. Drain the water, add butter and knead.
5. Take the potatoes and meat out of the oven and lay them out. Place the meat pan on the fire, pour flour into it, add vinegar, jam and two cups of boiling water and boil slightly.
6. Cut the meat, or separate it into fibers, put it on the vegetables and pour the sauce over it. Decorate the finished dish with herbs.
Recipe 2. Braised beef brisket with onions
Ingredients
A kilogram of beef brisket;
Onions – 8-10 pcs.;
Carrots – 6 pcs.;
Head of garlic;
Vegetable oil and tomato paste – 60 g each;
Salt and flour - 20 g each;
Ground black pepper – 20 g.
Cooking method
1. Wash the brisket and pat dry with napkins. Rub the meat with pepper and salt on all sides. Lightly sprinkle with flour.
2. Place the cauldron on the fire, heat the oil and fry the brisket in it on both sides until a crispy crust forms. Place the meat on a plate.
3. Peel the onion and chop it into half rings. Fry the prepared onion in the same cauldron until golden brown. Remove the dish from the heat, place the brisket on the onion, coat it with tomato paste. Peel the garlic and carrots and cut into large pieces. Arrange vegetables around the brisket. Cover the dish with foil and place in the oven, preheated to 180 degrees for an hour and a half.
4. Remove the brisket and cut into plates two centimeters thick. Place the sliced meat in the cauldron at an angle, cover again with foil and place in the oven for another hour. Place the finished brisket on a plate, pour onion sauce and garnish with herbs.
Recipe 3. Baked beef brisket with sauce
Ingredients
One kilo piece of beef brisket;
Onions and carrots – 4 pcs.;
Garlic – three cloves;
Dry red wine and corn oil - 3 tbsp each. l.;
Pepper, salt and flour.
Sauce:
Grated tomatoes – 0.5 kg;
Carrots and onions – 1 pc.;
Two cloves of garlic;
Corn oil - a tablespoon;
Oregano and marjoram - a pinch each;
Salt, pepper.
Cooking method
1. Prepare the sauce. Peel the carrots, onions and garlic and chop them into rings. Pour oil into a saucepan, put it on the fire and fry the onion in it until soft, add carrots and garlic, simmer for another 10 minutes. Pour boiling water over the washed tomatoes, peel them and rub through a sieve. Pour the resulting tomato into the saucepan, wait until it boils, add marjoram and oregano, add salt and cook over low heat for 15 minutes. stirring regularly. Remove from heat.
2. Wash the meat and remove excess moisture using a napkin. Rub pepper on all sides and lightly roll in flour. Place the goose pan on the fire and fry the meat in oil until golden brown for about 10 minutes.
3. Take out the brisket, put onion rings in the goose pan and fry until soft. Place the meat on the fried onion. Grind the prepared sauce with a blender into a homogeneous mass and coat the surface of the brisket.
4. Place garlic and carrots around the meat. Salt and cover the dish tightly with foil. Place in an oven preheated to 170 degrees for an hour and a half. Then we take out the brisket, cut it into slices and put it back into the casserole dish at an angle. Pour over the wine, cover with foil again and bake for another hour and a half. Place the finished brisket on a plate and pour over the sauce in which it was cooked.
Recipe 4. Country style beef brisket
Ingredients
A kilogram of beef brisket;
Large onion, medium carrot, zucchini and eggplant;
Half each red and yellow sweet pepper;
Three potatoes;
A piece of chili pepper;
700 ml vegetable broth.
Sauce
300 ml tomato juice;
Two teaspoons of tomato paste;
A teaspoon of dry basil;
½ tsp. dry tarragon;
A few cloves of garlic;
Salt, ground black pepper, sugar;
Olive oil and butter.
Cooking method
1. Cut the onion into half rings. Grate the carrots on a large segment of a grater. Fry the vegetables in a frying pan until golden brown. Place in a deep baking dish.
2. Cut the meat into portions and fry until golden brown. Place the fried meat on the onion and carrots. Pour in boiling broth, cover with a lid and place in the oven preheated to 180 degrees. Simmer for about an hour and a half.
3. Cut the remaining vegetables into cubes, finely chop the chili pepper and fry.
4. Heat olive oil and butter in a saucepan, pour in tomato juice and add tomato paste. Bring to a boil, reduce heat and heat for a few more minutes. Salt, add sugar, seasonings, pepper, finely chopped garlic, and keep on fire for a couple more minutes. Cover with a lid and remove from heat.
5. After an hour and a half, add fried vegetables to the meat, pour in the sauce and simmer for another half hour. Place the finished brisket on a plate and decorate with herbs.
Recipe 5. Beef brisket stewed in wine
Ingredients
Two and a half kilograms of beef brisket;
Three onions;
Six cloves of garlic;
230 g bacon;
750 ml dry red wine;
Head of cabbage;
Bay leaf, ground black pepper, salt, spices.
Cooking method
1. Clean the brisket from films, rinse, remove excess moisture by dabbing with napkins, and cut in half. Mix salt with spices and rub the meat with this mixture. In a dry frying pan, fry the brisket on all sides.
2. Place the onion cut into rings on the bottom of the cauldron, the brisket on top, and pour wine over everything. Place on very low heat and cook for five hours.
3. Melt the bacon in a frying pan, add finely chopped onion and garlic, fry, stirring constantly, for five minutes. Add shredded cabbage, salt and pepper, reduce heat and simmer until tender.
4. Cut the brisket into thin slices and serve with a side dish of stewed cabbage.
Recipe 6. Braised beef brisket in sweet and sour sauce
Ingredients
A piece of beef brisket weighing 2.7 kg;
Two carrots;
Several stalks of celery;
Three onions;
Garlic – head;
Mashed tomatoes – 800 g;
Brown sugar – 60 g;
A glass of chicken broth;
Red wine vinegar – 2 tbsp. l.;
Olive oil and salt.
Cooking method
1. Preheat the oven to 90 degrees. We clean the brisket from films, rinse and rub with vegetable oil and salt.
2. Place the frying pan on the fire, pour in the oil, add the meat and fry it on both sides. Transfer the brisket to the pan. Place the vegetables in a frying pan and simmer until soft, then place them on the meat.
3. In a separate bowl, mix the grated tomatoes, wine vinegar and broth, add sugar and pour into the mold. Cover the dish with foil, folded in half and bake for eight hours. Grind the liquid and vegetables that were stewed with the meat into a puree in a blender. Cut the finished brisket into slices, place on a plate and pour over the sauce.
Recipe 7. Beef brisket “Festive”
Ingredients
A piece of beef brisket weighing 2.5 kg;
Five slices of white stale bread;
Four pieces of raw and boiled eggs;
400 g chicken or beef mince;
100 g bacon;
Two onions;
Half a liter of milk;
5 tbsp. l. semolina;
A bunch of fresh dill;
Grated nutmeg and fresh ginger, paprika, dried thyme and Greek fenugreek - 1 tsp each;
A sprig of fresh thyme and salt.
Cooking method
1. Wash a piece of beef brisket, dry it and use a knife to make a “pocket” for the filling. We sew up the incision on both sides, leaving a hole so that a tablespoon can fit freely. Place the prepared meat in the refrigerator.
2. Peel the onion, finely chop it into cubes and fry it in butter. Soak the bread in milk. Boil four eggs. Add squeezed bread, semolina, fried onions, diced eggs, raw yolks, nutmeg, ginger and fenugreek to the minced meat. Salt and beat the whites. Mix finely chopped dill and egg whites with the minced meat.
3. Take the brisket out of the refrigerator and stuff it loosely so that the meat does not burst during baking. Sew up the hole. Place the beef on a baking sheet lined with foil. Sprinkle with thyme and ground red pepper. Cut the bacon into thin slices and place it on the meat. Wrap in double folded foil.
4. Place the baking sheet with beef in an oven preheated to 120 degrees for 7 hours. Cut the chilled brisket into thick slices, place on a plate and decorate with herbs.
For soft, tender brisket that will melt in your mouth, bake it in the oven on low for at least 5 hours. It is advisable to wrap the brisket several times in foil before baking.
by the materials zhenskoe-mnenie.ru
2015-10-30T09:21:57+00:00 admin main courses meat dishes, main courses, useful tipsBeef brisket - basic cooking principles Beef brisket, unlike chicken or pork, requires more time to cook. You can cook beef brisket in different ways, but it is especially tasty if you bake it in the oven. Oven-stewed meat is perfect for dinner or a holiday table. Properly cooked beef brisket has...
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Sometimes you want to surprise your loved one by making your evening together unforgettable. A romantic dinner is ideal for this. It is important to remember that dishes for him should be simple, tasty and quick to prepare. IN...
The oblong meat part of a beef carcass is from the sternum, slightly flattened in shape, without ribs, and is called brisket. Due to the excessive rigidity of this part, its popularity among housewives has been somewhat reduced.
The brisket itself is also divided into three types: the one taken from the front, from the core, from the middle or middle part. In the first there are no bones at all, in the third there may be small fragments of them, in the second there is a sternum. The first two also have layers of fat, while the third remains mostly lean.
Beef brisket is most often found in recipes with these five products:
The calorie content of beef brisket is 224.6 kcal, BJU: 17, 17.4 and 0, respectively. The mineral and vitamin composition is as follows: PP, K, B, choline, phosphorus, potassium, sulfur.
It is best to use beef brisket for recipes involving baking or stewing - it is not very suitable for frying (unless it is marinated first). It is also a good idea to cook this part and add it to soups (those containing fats). Stew or goulash with plenty of sauce turns out very tasty. The lean part of the brisket makes good baked dishes.
When asked if there was lamb, the seller chuckled nervously and smiled. Then he fell silent. Apparently I couldn’t decide whether I was making fun of him or whether I just have a good memory and I remember what this same lamb looks like. Actually, this is some kind of conspiracy. They always say that they will bring her soon, but they don’t bring her. It was too late to go to the market, so I had to buy beef.
It was brisket or what else, I can’t say with certainty. If anyone wants to investigate, they can look here. But because on the price tag it was proudly written in capital letters “Breast”, then we will cook brisket. With potatoes and bell peppers.
Cut the meat into portions, along the ribs. Dry it with a napkin. Let's heat up the vegetable oil or melt the fat, if of course you have something to melt from.
Using a slotted spoon, lower several pieces of meat into the heated oil. Fry them so that a crust forms on all sides. It is better to divide the meat into several portions, then it will fry faster.
Place the fried meat on a plate. Now it is “sealed” and all the juice will remain inside.
Wait until the oil warms up and fry bell peppers. Entirely. Turning them from side to side.
Place the prepared peppers, as well as the meat, on a plate. Let's put it aside for now.
While the meat and peppers are frying, cut the onion into rings or half rings, as you prefer. Heat the oil again and start frying the onions. First on high heat, then reduce it.
Stir the onion periodically so that it does not burn. When it turns golden, add cumin, sweet pepper and dried tomatoes. Return the meat to the cauldron and mix it with the onions. Put a hot pepper and a head of garlic, peeled and rooted.
Add boiling water to the pot until it just covers the meat. Cover with a lid and simmer over low heat for about 40 minutes. Meanwhile, peel the potatoes. Leave small tubers whole, and cut large ones in half.
After 40 minutes, open the lid. The main thing is not to get scalded. Add salt and mix well. Let's try. The broth should be a little saltier than you would like. If dried tomatoes have given a lot of acid, add a little granulated sugar.
Place potatoes on meat. Now, pay attention! Let's take the flatbread out of the freezer! What, you don’t have any flatbread in the freezer? And no callous one either? Then feel free to skip this stage, but know that you will lose a lot.
Cover the potatoes with a tortilla. When everything is ready, the flatbread will taste in no way inferior to meat. Trust me - it's very tasty, and next time be sure to stock up on flatbread.
Place the peppers on the flatbread. Salt them a little and rub a pinch of cumin with your fingers. On top, you can put greens, cilantro and parsley, whole sprigs.
Cover the pot with a lid and cook for another 40 minutes if the tortilla is frozen. If the cake is stale or there is none, then 30 minutes. It's time to heat up the dish in which we will serve it on the table. And a plate for flatbread.
Open the cauldron and place the flatbread on a plate. Straight with peppers. While you lay out everything else, let someone cut it.
Place the potatoes on a heated dish. Carefully catch the pepper and garlic. Place the meat on the potatoes and pour in the broth. Put pepper and garlic on top and quickly bring it to the table.
Garlic and hot pepper, if you cut pieces from it, can be squeezed onto the meat. Well, some bread juice wouldn't hurt. Don't forget about the flatbread if there is any left.
From the 25th of the Israeli month of Kislev (December 6, 2015) to the 2nd (or 3rd) of the Israeli month of Tevet (December 14, 2015), Jews around the world celebrate Hanukkah. The Candle Festival symbolizes the victory of the forces of light over the forces of darkness. It lasts 8 days, during which candles are lit every day, adding one more, and certain dishes are prepared. The holiday has its own culinary traditions, and even if you don’t celebrate it, this is a great reason to add to your collection of recipes.
Traditional holiday foods include hash browns latkes, sufganiya donuts, kugel and beef brisket. And if in our country beef breast is mainly boiled, then local traditions prescribe cooking the meat in the oven at low temperature - this way the beef turns out very soft and tender. It's no surprise that this is the same technique many cooking gurus use to cook beef brisket. We looked at a selection of recipes from several chefs and found 8 ideas on how to cook delicious beef brisket.
Gail Simmons Brisket Recipe
Ingredients for 8 servings:
One 2.5 kg. brisket
3.5 tbsp. vegetable oil
2 medium onions, halved and thinly sliced
4 cloves garlic, minced
4 carrots, cut crosswise into 2.5 cm thick slices.
2 medium parsnips, cut in half lengthwise and then crosswise into 2.5cm thick slices.
2 celery stalks, cut into 2.5 cm thick slices.
1/2 cup prepared white horseradish
2 cups dry red wine
2 bay leaves
3 cups meat broth
4 medium Yukon Gold potatoes, peeled and cut into 3cm thick slices.
Kosher salt and freshly ground pepper
Preparation:
Preheat the oven to 160°C. Season the brisket generously with salt and pepper. Heat 3 tablespoons vegetable oil in a large enameled cast iron pan. Add brisket and cook over moderately high heat, turning, until browned, about 12 minutes. Using tongs, transfer brisket to baking sheet, fat side up.
Drain all but 3 tablespoons of fat from pan. Add onion and half the garlic. Cook over moderate heat until the onion is soft, about 3 minutes. Add carrots, parsnips and celery. Cook over moderate heat until lightly browned, about 6 minutes. In a small bowl, combine 1/4 cup horseradish with remaining garlic and 1/2 tablespoon vegetable oil. Brush the fatted side of the brisket with the resulting paste.
Pour red wine into the pan. Bring to a boil and cook over high heat, deglazing the pan, 1 minute. Push the vegetables to one side of the pan and add the bay leaf. Place brisket, greased side up, in center of pan. Add beef broth and bring to a boil over medium heat. Cover the pan and place in the oven. Bake for 1 hour.
Arrange the potatoes around the brisket, cover and bake for about 2 hours until the meat is very tender. Increase oven temperature to 175°C. Uncover and bake for about 30 minutes more until the brisket is browned on top and the sauce has thickened.
Transfer the brisket to a board and leave for 30 minutes. Remove bay leaf. Using a slotted spoon, transfer the vegetables to a plate and cover with foil. Drain the liquid from the brisket into a glass, let stand, skim off excess fat. Pour the liquid into a gravy boat. Add 1/4 cup horseradish to the sauce, season with salt and pepper and stir. Thinly slice the brisket and place on a plate with vegetables. Serve with sauce.
Frank Falcinelli's brisket recipe
Ingredients for 6 servings:
1.2 kg. brisket, trim fat to 6 mm.
2 cups dry red wine
1 cup red wine vinegar
4 juniper berries, crushed
2 tsp white pepper
2 carrots, finely chopped
1 stalk of celery, finely chopped
2 cloves garlic, thinly sliced
4 large onions, thinly sliced
1/4 cup canola oil
2 sour apples, finely chopped
1/2 cup raisins
1 bay leaf
1 tsp chopped thyme
3/4 cup chicken broth
Salt and freshly ground pepper
Preparation:
Place the brisket in a large resealable plastic bag. Add red wine, vinegar, juniper berries, white pepper, carrots, celery, garlic and 1 chopped onion. Release the air. Seal the bag and refrigerate overnight or up to 2 days.
Preheat oven to 135°C. Strain the marinade and discard all solid ingredients. Dry the brisket. Heat oil in a large enameled cast iron pan. Season brisket with salt and pepper and cook over moderate heat until browned, 8 to 10 minutes. Transfer brisket to a large plate. Add the remaining onions and apples to the pan and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
Return brisket to pan. Add raisins, bay leaf, thyme and strained marinade. Season with salt and pepper and bring to a boil. Cover and simmer in the oven for about 3 hours until the meat is very tender; After 1.5 hours, turn the brisket over.
Transfer brisket to a plate, cover and keep warm. Strain the brisket liquid from the pan into a heatproof cup, discarding any solids. Wipe the pan and add liquid and chicken broth. Cook over medium-high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket. Serve with sauce.
Andrew Zimmern's brisket recipe
Ingredients for 10-12 servings:
2 tbsp. dried thyme
2 tbsp. sweet paprika
2 tbsp. dried sage
1 tbsp. freshly ground pepper
1 tbsp. finely ground sea salt
One brisket weighing 4.5 kg.
1/4 cup grape seed oil
8 medium onions, chopped
2 cups meat broth
1 cup aged wine vinegar
1 cup tomato paste
10 cloves garlic, peeled
1 tsp black pepper
1 bay leaf
3 fennel bulbs, cored and cut into small wedges
Preparation:
In a bowl, combine thyme with paprika, sage, ground pepper and 1 tablespoon sea salt. Rub the mixture over the brisket and let stand at room temperature for 1 hour.
Preheat oven to 150°C. Heat oil in a large ovenproof saucepan set over 2 burners. Add brisket and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer brisket to baking sheet.
Add the onion and a generous pinch of salt to the pan. Cook over moderate heat, stirring, until the onion is softened and well browned, about 20 minutes. Add beef broth, vinegar, tomato paste, garlic, pepper and bay leaf and bring to a boil. Return the brisket to the pan and scatter the fennel around it.
Cover the brisket with foil and bake for about 6.5 hours, until the texture is very tender. Transfer the brisket to a board, cover with foil and let rest for 20 minutes. Skim the fat from the brisket liquid and remove the bay leaf. Slice the brisket and place on a plate. Serve with sauce and vegetables.
Brisket according to the recipe of Jean-Georges Vongerichten
Ingredients for 6 servings:
2 tbsp. olive oil
11 medium onions, 7 chopped, 4 coarsely chopped
2 Thai chilies, chopped
5 large carrots, coarsely chopped
1 bunch celery, coarsely chopped
One 2.3 kg brisket, leaving a thin layer of fat
2 liters chicken broth
1/2 tsp. soy sauce
Salt, freshly ground pepper
Preparation:
Heat olive oil in a large frying pan. Add chopped onion and Thai chili, season with salt. Cook over low heat, stirring, until the onion is very soft, about 25 minutes. Increase heat to medium-low and cook, stirring, until onion is lightly browned, about 10 minutes.
Preheat the oven to 160°C. Arrange the carrots, celery and coarsely chopped onion in the pan in an even layer. Season them with salt and pepper. Season the brisket with salt and pepper and place it on top of the vegetables, fat side up. Spread the onion and chilli jam on top of the brisket. Pour hot broth into the pan. Cover and simmer brisket for about 4 1/2 hours, basting every 30 minutes, or until very tender.
Let the brisket rest in the pan for 30 minutes, then transfer to a cutting board. Strain the juices from the pan, skim off the fat. Add soy sauce, season with pepper and bring the liquid to a boil. Thinly slice the brisket and serve with the sauce.
Russ Pillar's brisket recipe
Ingredients for 8 servings:
1/3 cup brown sugar
2 tbsp. kosher salt
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp sweet paprika
1 tsp coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. cocoa powder
1/2 tsp. ground coriander
1/2 tsp. ground white pepper
One brisket weighing 2.3 kg.
3 tbsp. vegetable oil
4 large onions, cut into small slices
900 gr. carrots, cut diagonally into small slices
2 cups Coca-Cola
One 800 gr. can of crushed tomatoes
1/4 cup ketchup
Preparation:
Mix in a bowl brown sugar, salt, garlic powder, cayenne pepper, paprika, black pepper, cinnamon, cocoa, coriander and white pepper. Rub the mixture over the brisket, place in a baking dish and cover with foil. Refrigerate overnight.
Preheat oven to 175°C. Heat oil in a large enameled cast iron pan. Add brisket, fat side down. Grill over moderately high heat for 6 minutes on each side. Transfer to a plate.
Reduce heat to medium; add onion. Stir well, cover and cook, stirring, until tender, about 15 minutes. Add carrots, cover and cook, stirring, until carrots begin to soften, 5 minutes. Transfer to a plate.
Add Coca-Cola, tomatoes and ketchup to the pan and stir. Add the brisket and any juices that have accumulated. Place onions and carrots around the meat. If necessary, add water to submerge the brisket halfway in the liquid. Cover with a lid and simmer in the oven for 2.5 hours.
Transfer brisket to a cutting board, cover with foil and let rest for 30 minutes. Raise the oven temperature to 220°C. Slice the meat across the grain, return to the pan and pour over the sauce. Place the pan in the oven and cook the meat without a lid for 1 hour. Turn the pan every 20 minutes; if necessary, add water so that the meat is half covered with water. Remove brisket from oven and let rest for 15 minutes. Transfer the meat to a platter, add vegetables and sauce and serve.
Brisket recipe by Bruce Eidels
Ingredients for 12 servings:
2 tsp chopped thyme
1 tsp chopped oregano
1 tbsp. sweet paprika
One brisket weighs 2.7 kg.
1/2 cup dried porcini mushrooms
1 cup hot water
3 tbsp. olive oil
2 cups dry vermouth or white wine
1 cup chicken broth
2 cups chopped canned Italian tomatoes
3 bay leaves
4 medium onions, thinly sliced
3 tbsp. chopped garlic
Kosher salt
Freshly ground pepper
Preparation:
In a small bowl, mix 2 teaspoons salt and 1 teaspoon pepper with the thyme, oregano, and paprika. Rub the seasonings over the brisket.
Place porcini mushrooms in a medium heatproof bowl and pour over them hot water. Soak for about 20 minutes until soft. Remove the mushrooms, wash and chop coarsely. Set the mushroom liquid aside.
Preheat oven to 175°C. Heat oil in a large enameled cast iron pan. Add brisket, fat side down, and cook over moderately high heat until well browned, about 8 minutes per side. Transfer the brisket to a platter and drain excess fat from the pan. Add vermouth and chicken stock, followed by the mushroom water. Deglaze the bottom of the pan. Add tomatoes, mushrooms and bay leaf.
Return the brisket to the pan, fat side up. Place onion and garlic on top of the meat. Bring the liquid to a boil. Cover with a lid and cook in the oven for 1 hour. Remove lid and cook for 30 minutes. Remove the onion from the brisket and cook the meat for about 30 minutes. Place some of the onion over the meat, cover and simmer for about 2 hours or until the meat is very tender.
Transfer the brisket to a board and cover loosely with foil. Simmer the sauce for a few minutes, then season with salt and pepper. Remove bay leaf. Slice the brisket and place on a heated plate. Add sauce and onions to meat and serve.
Brisket according to Kay Chon's recipe
Ingredients for 10 servings:
For meat:
3 tbsp. olive oil
12 cloves garlic, minced
1/3 cup chopped oregano
1 tbsp. kosher salt
2 tbsp. coarsely ground black pepper
1 tbsp. juniper berries, chopped
One brisket weighs 2.7 kg.
2 liters chicken broth
2 liters of water
For the sauce:
3 tbsp. fresh lemon juice
3 cloves garlic, finely chopped
1/2 cup chopped oregano
1/2 cup + 3 tbsp. olive oil
Kosher salt
Freshly ground pepper
Preparation:
In a large enameled cast iron saucepan, combine olive oil, garlic, oregano, salt, pepper and juniper berries. Place the brisket in the pan, fat side up, and rub with the mixture. Cover and refrigerate overnight.
Add broth and water to the pan; the brisket should be completely submerged. Bring to a boil. Cover, reduce heat to medium-low, and simmer for about 3 1/2 hours until meat is very tender; After 1.5 hours, turn the meat over. Place brisket, fat side up, on a rack set in a baking sheet and cover loosely with foil. Skim fat from meat liquid; simmer until reduced to 2 cups, about 30 minutes.
In a food processor, combine lemon juice, garlic, 1/4 cup oregano and oil. Season with salt and pepper. Pour into a bowl. Add the remaining oregano.
Preheat the oven to 230°C. Place the brisket on the top rack of the oven and bake for 15 minutes until crispy on top. Transfer to a cutting board and let stand for 15 minutes. Thinly slice the brisket and pour over the boiled sauce. Serve with lemon juice and oregano sauce.
Marcia Kiesel's brisket recipe
Ingredients for 4 servings:
3 tbsp. vegetable oil
1.2 kg. brisket
2 tbsp. + 1 tsp. hot barbecue spices
1 large onion, coarsely chopped
4 large cloves garlic, thinly sliced
3 cups chicken broth
One 800 gr. can of canned whole tomatoes, chopped
1.5 cups black-eyed beans or 300 gr. vegetables to taste
Salt
Preparation:
Heat 2 tablespoons oil in a large skillet. Sprinkle brisket with 1 tablespoon plus 1 teaspoon seasoning. Add brisket to skillet and cook over medium-high heat until well browned, about 5 minutes per side. Transfer brisket to slow cooker.
Add the remaining 1 tablespoon oil to the pan. Add onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the remaining 1 tablespoon spice mixture and cook, stirring, until fragrant, about 3 minutes. Add broth and tomatoes and their juice. Bring to a boil over high heat, deglazing the pan. Pour mixture into slow cooker. Cover and cook on high for 1 hour. Reduce temperature to low and cook for 1 hour.
Add black-eyed beans or vegetables, cover and simmer on low for 3 1/2 hours until brisket is tender. Place meat on a cutting board. Cover loosely with foil and let rest for 15 minutes. Season the sauce with salt. Cut the brisket into small slices and return to the slow cooker. Turn it off and let the brisket sit in the sauce for at least 15 minutes or up to 1 hour before serving.
