Best Brisket And Potatoes Recipes

SWEET-AND-SOUR BRISKET WITH SHALLOTS AND NEW POTATOES

Steps:

• Preheat oven to 300°F. Puree first 4 ingredients in blender until smooth. Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; reserve. Add chicken broth to onions; bring to boil, scraping up browned bits. Pour onion mixture into large bowl. Add 2 tablespoons oil to same pot. Sprinkle brisket on all sides with salt and pepper. Add to pot and brown well, about 5 minutes per side. Turn brisket fat side up. Return onion mixture to pot. Add tomato puree and orange juice mixture. Bring to boil, stirring to blend sauce.
• Cover pot; bake brisket 2 hours. Add shallots and potatoes. Cover; bake 1 hour. Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer. Let rest 30 minutes. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.)
• Scrape sauce off brisket. Transfer brisket to work surface; slice thinly across grain, trimming any fat, if desired. Overlap hot slices on platter or cold slices in 13x9x2-inch glass baking dish. Surround with shallots and potatoes. Rewarm sauce. Spoon some sauce over. Rewarm brisket, if necessary, in 350°F oven until heated through. Serve, passing remaining sauce separately.

COFFEE-BRAISED BRISKET WITH POTATOES AND CARROTS

Steps:

• In the bottom of a 5-6 quart slow-cooker, combine the onion, potatoes and carrots. Season the beef with salt and pepper (both sides) and place on top of vegetables.
• In a bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on LOW until the beef and vegetables are tender, about 7-8 hours.
• Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.

BRISKET AND POTATOES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Sauté onions until browned.
• Add peppers until soft.
• Add mushrooms.
• Combine onion soup mix, wine, and ketchup.
• In foil lined pan, place 1/3 of the sauteed peppers.
• Place meat seasoned with the pepper, garlic powder, and paprika.
• Pour wine mixture on top.
• Arrange potatoes around sides.
• Add remaining peppers.
• Wrap airtight in foil and bake at 325 degrees Fahrenheit for 3 to 4 hours.

BRAISED BEEF BRISKET (ZINFANDEL) WITH ONIONS AND POTATOES RECIPE

Steps:

• Preheat oven to 325°. Combine first 3 ingredients, stirring with a whisk. Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray. Add beef to pan; cook for 8 minutes, browning on all sides. Remove beef from pan; cover and set aside. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion, sugar, and 1 teaspoon thyme to pan. Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots, and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven. Bake at 325° for 1 3/4 hours. While beef mixture cooks, place potatoes in a large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and red pepper; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray. Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender. Remove beef from oven; cover and keep warm. Increase oven temperature to 425°. Place potatoes on middle rack in oven; bake at 425° for 15 minutes or until crisp and edges are browned. Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley

COFFEE-BRAISED BRISKET WITH POTATOES AND CARROTS

Steps:

• In botton of slow cooker, combine the onion, potatoes and carrots. Season the beef with 1 tsp salt and 1/2 tsp. pepper and place on top of the vegetables. In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 7-8 hours. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley.

ZINFANDEL-BRAISED BEEF BRISKET WITH ONIONS AND POTATOES

Steps:

• Preheat oven to 325°.
• In a bowl, combine the first 3 ingredients; stir with a whisk.
• Heat a large Dutch oven over medium-high heat.
• Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper (or to taste); coat pan with cooking spray.
• Add beef to pan; cook 8 minutes, browning on all sides.
• Remove beef to a platter; cover and set aside.
• Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, onion, sugar, and 1 teaspoon thyme to pan.
• Stir/saute 20 minutes or until onions are tender and golden brown.
• Add in garlic, carrots, and celery; stir/saute 5 minutes.
• Place beef on top of onion mixture; pour wine mixture over beef; cover and put in oven.
• Bake for 1 hour and 45 minutes.
• While the beef is cooking; put potatoes in a large mixing bowl; add in 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and cayenne; toss to coat.
• Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray.
• Remove beef from oven; turn beef over.
• Place potatoes on lower rack in oven.
• Cover beef and return to oven; bake for 45 minutes or until beef is tender.
• Remove beef from oven; cover and keep warm.
• Increase oven temp to 425°; place potatoes on middle oven rack; bake for 15 minutes or until crisp and edges are browned.
• Remove beef from pan; cut across grain into thin slices.
• Serve with onion mixture and potatoes.
• Sprinkle with parsley.