Best Berry Nice Brisket Recipes

POT-ROASTED BEEF BRISKET

Pot-roasted beef brisket image

Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy

Provided by Good Food team

Time 3h35m

Number Of Ingredients 14

Ingredients

1-1¼kg/2¼-2¾ lb boned and rolled beef brisket
5 tbsp vegetable oil
large knob of butter
2 large onions, halved and sliced
2-3 celery sticks, finely chopped
2 carrots, sliced
200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced
500-550ml bottle brown ale or stout
a few fresh thyme sprigs
2 bay leaves
1-2 tsp light muscovado sugar
500g parsnips, cut into wedges
1 tbsp Dijon mustard
chopped fresh parsley or thyme to serve

Steps:

Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

Nutrition Facts : Calories 575 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.53 milligram of sodium

BERRY NICE BRISKET

Berry Nice Brisket image

Cranberry juice and cranberry sauce make this brisket tender and tasty.-Carol Hunihan, Alamosa, Colorado

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (14 ounces) whole-berry cranberry sauce
1 cup cranberry juice
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 large onion, thinly sliced
1 fresh beef brisket (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and rosemary. Pour into a large roasting pan. Top with onion slices., Season the brisket with salt and pepper. Place fat side up in the pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting occasionally. , Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve with onion and pan juices.

Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 298mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges