Best Braised Beef Brisket Recipes

BRAISED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
• Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
• Roast in the preheated oven until meat is tender, about 6 hours.

TEXAS BBQ BRAISED BEEF BRISKET

Steps:

• For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
• Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
• For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
• Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
• Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.

BRAISED BEEF BRISKET

Steps:

• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
• Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350°F with rack in lower third.
• Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
• Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.

RED WINE BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
• Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND DRIED APRICOTS

Steps:

• 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
• 2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
• 3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
• 4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
• 5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
• 6. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS

Steps:

• Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
• Preheat the oven to 350°F.
• Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
• Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
• In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
• When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
• To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.

ONION-BRAISED BEEF BRISKET - AMERICA'S TEST KITCHEN RECIPE - (3.8/5)

Steps:

• 1. Adjust oven rack to tower-mlddle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper. 2. Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on secend side without weight until well browned, about 7 minutes longer. Transfer brisket to platter. 3. Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken. 4. Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for deaeness). Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 1 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes. 5. Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight. 6. About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/ 4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately. To Make and Serve the Brisket on the Same Day If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.

RED-WINE BRAISED BEEF BRISKET W. HORSERADISH SAUCE (SARA MOULTON

Steps:

• If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
• Fill a small saucepan with water, and bring to a boil over high heat.
• Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
• Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
• Combine the flour, salt, and pepper in a large shallow dish or large platter.
• Coat the brisket on all sides with the seasoned flour and shake off any excess.
• Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
• Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
• Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
• Add the onions and the peeled garlic.
• Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
• Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
• Stir in the tomato paste and add the bay leaves and thyme.
• Increase the heat to high and bring to a boil.
• Cook rapidly, stirring often, until almost all the liquid has evaporated.
• At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
• If not using a slow cooker, pour in the chicken stock and bring back to a boil.
• Reduce the heat to medium and add the brisket.
• Cover tightly with a piece of foil, then cover the pot with the lid.
• Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
• To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
• Stir well to blend and season with salt and pepper.
• You should have about 1 cup -- keep refrigerated until ready to serve.
• Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
• Let rest for 15 minutes.
• Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
• Remove and discard the bay leaves.
• Thinly slice the brisket on an angle, cutting against the grain.
• Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
• Serve warm and enjoy the complements!

ONE-POT BEEF BRISKET & BRAISED CELERY

Steps:

• If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
• Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you've marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables - don't worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
• Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge - the fat will solidify and can be lifted off the sauce before it's reheated.

ONION-BRAISED BEEF BRISKET(ATK)

Steps:

• Adjust oven rack to lower-middle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper.
• Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes longer. Transfer brisket to platter.
• Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken.
• Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for doneness) Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 3 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes.
• Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight.
• About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately.
• To Make and Serve the Brisket on the Same Day: If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.

COFFEE-CHILE BRAISED BEEF BRISKET TACOS

Steps:

• Combine spices (chipotle powder, cinnamon, salt and pepper) with the ground coffee. Rub spice/coffee mixture on beef brisket, set aside. Add onion, lime juice, wine, vinegar and tomato sauce to crock pot. Set spice rubbed brisket on top of onion and liquids. Cover and cook on low for 8-10 hours

GUINNESS BEEF BRISKET WITH GUINNESS MUSHROOM ONION GRAVY AND BROWN SUGAR BRAISED CARROTS

Steps:

• 1. Salt and pepper Brisket and brown on all sides in 2 tablespoons Olive Oil
• 2. Place in crock pot, add onion and garlic powder and the can of Guinness set on low for at least 8 hours
• 3. When done remove Brisket from crock pot and let rest on a plate saving the liquid in the pot for gravy.
• 4. While meat is resting in a saute pan med high heat melt 2 of the tablespoons of butter and brown sugar add baby carrots and turn to low, cover and simmer for 20 minutes. Making sure to move around so carrots don't get browned.
• 5. In another large saute pan heat the other two tablespoons olive oil and saute' Onion mushrooms and garlic. When tender add 2 tablespoons of butter and 2 tablespoon flour in pan to make a roux. cook for several minutes and add 2 cups of the reserved liquid from the crock pot. Cook until thickened. Salt and Pepper to taste. Serve on top of sliced brisket.
• 6. Cut brisket in half and slice the half for meal and serve with mushroom gravy. Reserve the other half of Brisket for Round 2 meal (Tex Mex black bean and brisket) to be posted in seperate recipie

CHILE-BRAISED BEEF BRISKET

Steps:

• Preheat the oven to 350°F.
• In a small skillet over a medium heat, toast the star anise and fennel seed. Move the pan across the heat, letting the spices gently roll inside. Do that for about 3 to 4 minutes or until you begin to smell the toasting spices. Transfer into a spice mill or a coffee grinder. Add 5 of the chiles and grind until finely ground. Season the brisket with salt and pepper, rub with the spice blend, cover, and refrigerate while continuing with the recipe.
• Put the remaining 7 chiles in a bowl and cover with the boiling water. Set aside and let soak until the chiles have softened, about 30 minutes. When soft, reserve the chiles and 1 cup of the reconstituting water. Discard the rest of the water. In a blender, liquefy the chiles, the 1 cup reserved soaking water, and the sherry vinegar. Set aside.
• In a large Dutch oven, heat the olive oil over high heat and sear the brisket in the hot oil on all sides until well browned, about 5 minutes per side. Remove the brisket from the pan and set aside. Add the onions to the pan and sauté until they become translucent, about 3 minutes. Stir in the tomatoes, stock, and chile mixture and bring to a boil. Remove the pan from the heat, add the brisket, cover, and braise in the oven until fork tender, 3 1/2 to 4 hours, skimming occasionally to remove excess fat.
• When done, slice and serve hot with the braising liquid alongside.
• To Drink
• The hot climate of southern Oregon produces one of my very favorite Spanish varietals, Tempranillo, which loves meat braised with tomatoes, ground chiles, and spices. The black-fruit flavors of this grape and the tannins stand up well to the braised beef. Two Oregon wineries, Abacela and Dominio IV, produce fine examples of this grape varietal. A companion choice would be a French Rhône wine from Chapoutier: Châteauneuf-du-Pape, Saint Joseph, or Crozes-Hermitage. These wines have spice, smoke, and lingering tannins that speak to all the flavors of the brisket. -K.P.

BEEF BRISKET BRAISED WITH DRIED FRUIT, YAMS AND CARROTS

Steps:

• Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.
• Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.
• Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325°F oven and bake until brisket is heated through, about 30 minutes.)

WINE-BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
• Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
• Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
• Place the brisket back into the roasting pan and cover pan with foil.
• Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND D

Steps:

• Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
• Preheat the oven to 350°F Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
• Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
• In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
• When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
• To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.
• Wolfgang's Easy Tips:.
• • If you can't find a 5-pound brisket at your supermarket, cook 2 smaller pieces.
• • While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat. The results should be so tender that you can pull the meat apart with a fork.
• • To prepare the pearl onions, bring a saucepan of water to a boil. Add the pearl onions and blanch them for 30 seconds. Drain and immediately immerse them in a bowl of ice and water. Cut the very ends off at the stem ends, peel the onions, and leave them whole.
• • For neater slices, you could let the brisket cool before cutting it across the grain. Reheat the slices in the sauce. That makes brisket an ideal dish to prepare ahead. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving.

LANSDOWNE BRAISED BEEF BRISKET WITH HORSERADISH SAUCE & PICKLED ONIONS

Steps:

• Preheat oven to 325F - Weigh Lamb and calculate final cooking at 12 min/Lb for Medium-Rare, and 15 min/Lb for Medium. - Place a lidded large roasting pan over 2 burners at high heat for 2 min - Add 3 tbsp olive oil and wait a minute - Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown - 8 minutes/side - Once both sides are browned, remove brisket, reduce heat to med-high - Add remaining olive oil & vegetables to pan & cook until caramelized, 8 - 10 min - Stir often with a wooden spoon, scrape up crusty bits - Turn-off heat, add balsamic vinegar & then Crispin Lansdowne - Turn heat back up to medium-high and reduce liquids by about a quarter. - Add beef stock & bring to boil over high heat - Return brisket to pan, settling it so veggies surround meat - Stock should come to the top of the brisket. Add more stock if necessary - Cover pan tightly & Braise in oven for 4 hrs -If fork slides in easily, brisket is done. If meat resists, cook another 15 minutes. Do not let it dry out - Turn up heat to 400F - Transfer brisket to a baking sheet, and return to oven until top is crispy - about 20 minutes - Strain braising juices into a saucepan and skim the fat. - Let meat rest 10 minutes after it comes out of the oven - Place on a cutting board and slice thinly, against the grain - Serve with mashed potatoes. - Plate meat, spoon braising juices over meat, add dollop of horseradish cream. - Top with pickled onions

BRAISED BRISKET OF BEEF

Steps:

• Place beef in resealable food-storage plastic bag or 3-quart casserole, cutting beef in half if necessary to fit. In medium bowl, stir vinegar, chili sauce, brown sugar, basil and salt until well blended. Pour over beef; turn to coat. Seal bag or cover casserole; refrigerate, turning beef once, at least 8 hours but no longer than 24 hours to marinate.
• Heat oven to 325°F. Place beef and marinade in 4-quart Dutch oven or 3-quart casserole. Place onions over top; cover. Roast 2 hours, brushing beef twice with marinade.
• Remove cover; roast 1 hour longer, brushing beef frequently with marinade, until beef is tender. Cover and let stand 10 minutes.
• To serve, cut beef across grain into thin slices; arrange on serving platter. With slotted spoon, place onions over beef. Sprinkle with parsley. Discard cooking liquid.