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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 712083" data-attributes="member: 1246"><p><strong>Sunday Night Brisket </strong></p><p></p><p>4½ hours | 1 hour prep</p><p></p><p>SERVES 8</p><ul> <li data-xf-list-type="ul">1 (4-5 lb) first-cut <span style="color: #000000">beef brisket</span></li> <li data-xf-list-type="ul"><span style="color: #000000">Salt</span></li> <li data-xf-list-type="ul"><span style="color: #000000">Fresh ground black pepper</span></li> <li data-xf-list-type="ul">2 tablespoons <span style="color: #000000">olive oil</span></li> <li data-xf-list-type="ul">4 <span style="color: #000000">leeks</span>, white and light green parts only, cleaned and thinly sliced</li> <li data-xf-list-type="ul">4 <span style="color: #000000">carrots</span>, peeled and sliced</li> <li data-xf-list-type="ul">16 <span style="color: #000000">garlic cloves</span>, peeled</li> <li data-xf-list-type="ul">1 cup <span style="color: #000000">dry red wine</span></li> <li data-xf-list-type="ul">1 tablespoon <span style="color: #000000">tomato paste</span></li> <li data-xf-list-type="ul">1 tablespoon finely chopped <span style="color: #000000">fresh thyme</span> (or 1 t. Dried)</li> <li data-xf-list-type="ul">2 tablespoons finely chopped <span style="color: #000000">fresh parsley</span>, for garnish</li> </ul> <ol> <li data-xf-list-type="ol">Preheat oven to 325°.</li> <li data-xf-list-type="ol">Dry brisket well; season with salt and pepper on both sides.</li> <li data-xf-list-type="ol">In a large, heavy roasting pan that will fit the brisket and vegetables, heat the oil over medium-high heat.</li> <li data-xf-list-type="ol">Brown the brisket for about 4 minutes per side, or until nicely browned (this will assure the sauce has a rich color and flavor).</li> <li data-xf-list-type="ol">Sprinkle the leeks, carrots, and garlic over; add the wine, tomato paste, and thyme and stir around the meat to combine.</li> <li data-xf-list-type="ol">Bring to a boil; season with salt and pepper.</li> <li data-xf-list-type="ol">Cover and braise in the oven for 2 1/2 to 3 1/2 hours, or until fork tender.</li> <li data-xf-list-type="ol">Transfer the meat to a carving platter and slice against the grain.</li> <li data-xf-list-type="ol">Place the meat in overlapping slices in a deep serving dish.</li> <li data-xf-list-type="ol">Place the pan over med-high heat and cook the sauce to reduce for 3-5 minutes, or until slightly thickened.</li> <li data-xf-list-type="ol">Taste and adjust seasonings; pour the sauce over the meat; garnish with parsley and serve.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 712083, member: 1246"] [B]Sunday Night Brisket [/B] 4½ hours | 1 hour prep SERVES 8 [LIST] [*]1 (4-5 lb) first-cut [COLOR=#000000]beef brisket[/COLOR] [*][COLOR=#000000]Salt[/COLOR] [*][COLOR=#000000]Fresh ground black pepper[/COLOR] [*]2 tablespoons [COLOR=#000000]olive oil[/COLOR] [*]4 [COLOR=#000000]leeks[/COLOR], white and light green parts only, cleaned and thinly sliced [*]4 [COLOR=#000000]carrots[/COLOR], peeled and sliced [*]16 [COLOR=#000000]garlic cloves[/COLOR], peeled [*]1 cup [COLOR=#000000]dry red wine[/COLOR] [*]1 tablespoon [COLOR=#000000]tomato paste[/COLOR] [*]1 tablespoon finely chopped [COLOR=#000000]fresh thyme[/COLOR] (or 1 t. Dried) [*]2 tablespoons finely chopped [COLOR=#000000]fresh parsley[/COLOR], for garnish [/LIST] [LIST=1] [*]Preheat oven to 325°. [*]Dry brisket well; season with salt and pepper on both sides. [*]In a large, heavy roasting pan that will fit the brisket and vegetables, heat the oil over medium-high heat. [*]Brown the brisket for about 4 minutes per side, or until nicely browned (this will assure the sauce has a rich color and flavor). [*]Sprinkle the leeks, carrots, and garlic over; add the wine, tomato paste, and thyme and stir around the meat to combine. [*]Bring to a boil; season with salt and pepper. [*]Cover and braise in the oven for 2 1/2 to 3 1/2 hours, or until fork tender. [*]Transfer the meat to a carving platter and slice against the grain. [*]Place the meat in overlapping slices in a deep serving dish. [*]Place the pan over med-high heat and cook the sauce to reduce for 3-5 minutes, or until slightly thickened. [*]Taste and adjust seasonings; pour the sauce over the meat; garnish with parsley and serve. [/LIST] [/QUOTE]
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