Beef Brisket - Basic Cooking Principles
Beef brisket, unlike chicken or pork, requires more time to cook.
Cooking beef bacon can be in different ways, but especially delicious, it turns out, if you bake it in the oven. Stewed in the oven meat is perfect for dinner or holiday table. Properly cooked beef brisket has a delicate flavor, and just melts in your mouth.
A kilogram of beef brisket is baked for 3 to 5 hours at a low temperature. In this case, the meat will be tasty, juicy and tender.
Before cooking, the meat is freed from films and excess fat, washed and dried with a napkin. Then the brisket is marinated or rubbed with spices, and left for some time.
Stew the 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 with a blender, you get a delicious sauce that can be poured over the brisket.
Recipe 1. Baked beef brisket
Ingredients
• 2 kg piece of beef brisket;
• large onions - 2 pcs .;
• rosemary - bunch;
• one and a half kilograms of potatoes;
• 500 g carrots;
• average rutabaga;
• olive and cream oil;
• mustard - 10 g;
• flour - 140 g.
• black currant jam - Art. spoon;
• red wine vinegar - 50 ml;
Method of preparation
1. Put a cauldron on a strong fire and pour olive oil. Meanwhile, wash the brisket, and remove excess moisture with napkins. Breast rubbed with pepper and salt. Lightly browned in a saucepan, remove from heat and take out the meat.
2. Peel the onions, chop into half rings and lay them on the bottom of the pan. Put the meat on top, grease it with mustard and sprinkle with rosemary leaves (leave a little). Cover the bacon with moist baking paper. Cover the pot tightly with folded foil. We send the bacon in the oven heated to 170 degrees for four hours. Two hours later, check if there is a need, pour in some water. 3. Boil potatoes in salted water until half cooked. Shift it into the form, add a little olive oil, salt, pepper and sprinkle with rosemary remaining. Mix everything well and set down the oven for an hour and a half before the breast is cooked.
4. Swede and carrot clean, cut into large pieces and boil for 20 minutes. Drain the water, put the butter and knead.
5. We get the potatoes and meat from the oven and spread. Put the meat from the pan on the fire, pour flour into it, add vinegar, jam and two glasses of boiling water and lightly boil it.
6. Cut the meat, or disassemble the fiber, spread on vegetables and pour the sauce. The finished dish is decorated with greenery.
Recipe 2. Braised beef brisket with onions
Ingredients
• a kilo of beef brisket;
• onions - 8-10;
• carrot - 6 pcs .;
• garlic head;
• vegetable oil and tomato paste - 60 g each;
• salt and flour - 20 g;
• ground black pepper - 20 g.
Method of preparation
1. Wash the brisket and dip it with napkins. Grate the meat with pepper and salt from all sides. Lightly sprinkle with flour.
2. We put the cauldron on the fire, heat the oil and fry the brisket in it on both sides until a crisp crust. Put the meat on the dish.
3. Peel the onion and chop into half rings. Fry the prepared onion in the same cauldron until golden brown. Remove the dishes from the heat, lay bacon on the onion, and coat it with tomato paste. Peel garlic and carrots, cut into large pieces. Vegetables spread out around the brisket. Cover the dishes with foil and send them to the oven, preheated to 180 degrees for one and a half hours.
4. Remove the brisket and cut into plates two centimeters thick. Put the sliced meat in a cauldron at an angle, cover again with foil and send to the oven for another hour. Put the finished brisket on a dish, pour onion sauce and garnish with greens.
Recipe 3. Baked beef brisket in sauce
Ingredients
• a kilogram of beef brisket;
• onions and carrots - 4 pcs .;
• garlic - three slices;
• dry red wine and corn oil - 3 tbsp. l .;
• pepper, salt and flour.
Sauce:
• grated tomatoes - 0.5 kg;
• carrot and onion - 1 pc .;
• two cloves of garlic;
• corn oil - a tablespoon;
• oregano and marjoram - on a pinch;
• salt pepper.
Method of preparation
1. Cooking the sauce. Carrots, onions and garlic clean and chop rings. Pour butter into a skillet, send to the fire and fry the onion in it until soft, add carrots and garlic, simmer another 10 minutes. Wash the washed tomatoes with boiling water, peel and rub through a sieve. Pour the obtained tomato into a saucepan, wait until it boils, add marjoram and oregano, salt and cook on low heat for 15 minutes. stirring regularly. Remove from heat.
2. My meat, with a napkin, remove excess moisture. Rub on all sides with pepper and lightly roll in flour. Put the roaster on the fire and fry the meat in golden oil until golden brown for about 10 minutes.
3. Remove the brisket, and put onion rings in the roaster and fry until soft. We spread meat on the fried onions. Grilled sauce blender into a homogeneous mass, and coat the surface of the brisket.
4. Garlic, and carrots are laid around the meat. We salt and close the dishes tightly with foil. We set to bake in the oven warmed to 170 degrees for an hour and a half. Then take out the brisket, cut into slices and put it back into the roaster at an angle. We pour the wine, again we cover with foil and send to bake for another hour and a half. Put the finished brisket on the dish and pour over the sauce in which it was cooked.
Recipe 4. Country-style brisket
Ingredients
• a kilo of beef brisket;
• large onion, medium carrot, zucchini and eggplant;
• half sweet red and yellow pepper; • three potatoes;
• chili pepper slice;
• 700 ml vegetable broth.
Sauce
• 300 ml of tomato juice;
• two teaspoons of tomato paste;
• a teaspoon of dry basil;
• 1/2 tsp. dry tarragon;
• a few cloves of garlic;
• salt, ground black pepper, sugar;
• olive and butter.
Method of preparation
1. Cut the onion into half rings. We rub a carrot on a large segment of the grater. Fry the vegetables in a pan until golden brown. We spread in a deep form for roasting.
2. Cut the meat into portions and fry until golden brown. We spread roasted meat on the onions with carrots. Fill with boiling broth, cover with a lid and set in an oven heated to 180 degrees. Simmer for about an hour and a half.
3. Cut the rest of the vegetables into cubes, finely chop the chilli and fry.
4. In a skillet, heat the olive and butter, pour in tomato juice and add tomato paste. Bring to a boil, reduce the heat and warm up for a few more minutes. Salt, add sugar, seasonings, pepper, finely chopped garlic, and keep on fire for a couple of minutes. Cover and remove from heat.
5. After an hour and a half, add roasted vegetables to the meat, pour in the sauce and simmer for another half hour. Put the finished brisket on the dish and decorate with greens.
Recipe 5. Beef brisket stewed in wine
Ingredients
• two and a half kilograms of brisket beef;
• three onions;
• six cloves of garlic;
• 230 g bacon;
• 750 ml of dry red wine;
• cabbage forks;
• bay leaf, ground black pepper, salt, spices.
Method of preparation
1. Clean the bacon from the films, rinse, remove excess moisture by wetting with napkins, and cut in half. Mix salt with spices and rub meat with this mixture. In a dry skillet, fry the brisket on all sides.
2. At the bottom of the cauldron, put the onion sliced into rings, on top - the brisket, and fill all with wine. Put on a very low heat and cook for five hours. 3. Melt the bacon in the pan, add the finely chopped onion and garlic, fry, stirring constantly, for five minutes. Add shredded cabbage, salt, pepper, reduce heat and simmer until tender.
4. Slice 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 celery stalks;
• three onions;
• garlic - head;
• grated tomatoes - 800 g;
• brown sugar - 60 g;
• a glass of chicken broth;
• red wine vinegar - 2 tbsp. l .;
• olive oil and salt.
Method of preparation
1. Preheat oven to 90 degrees. Brisket cleanse films, rinsed and rubbed with vegetable oil and salt.
2. Put the pan on the fire, pour the butter, put the meat and fry it on both sides. Shift bacon in the form. Put vegetables into the pan and simmer until soft, then lay them on the meat.
3. In a separate container, mix ground tomatoes, wine vinegar and broth, add sugar and pour into the form. Cover dishes with foil folded in half and bake for eight hours. Liquid and vegetables that were braised with meat grind in a blender. Cut the bacon into slices, put it on a dish and pour over the sauce.
Recipe 7. Beef brisket “Holiday”
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 ground beef;
• 100 g of bacon;
• two bulbs;
• half a liter of milk;
• 5 Art. 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.
Method of preparation
1. We wash a piece of beef brisket, dry it and make a pocket for the filling with a knife. Sew the seam from both sides, leaving a hole to freely enter a tablespoon. Prepared meat is sent to the refrigerator. 2. Peel the onions, finely chop into cubes and fry it in butter. Bread soaked in milk. Boil four eggs. Add minced bread, semolina, fried onions, diced eggs, raw yolks, nutmeg, ginger and fenugreek to the mince. Squirrels salt and whisk. Finely chopped dill and squirrels mixed with minced meat.
3. Get the bacon out of the fridge and stuff it loosely so that the meat does not burst during baking. Sew a hole. Place the beef on a baking tray laid with foil. Sprinkle with thyme and red pepper. Bacon cut into thin slices, and lay on the meat. Wrapped in half folded foil.
4. We send the baking tray with beef for 7 hours to the oven heated to 120 degrees. Chilled brisket cut into thick slices, put on a dish and garnish with greens.
Beef Brisket - Tricks and Tips from Professionals
To get a soft, tender brisket that will melt in your mouth, bake it in the oven at a low temperature for at least 5 hours. It is advisable to wrap the brisket with foil several times before baking.
