November 20th, 2021 09:34:00 am
Our input today is a Holiday Brisket Recipe, but it is actually 2 recipes in one. Pick your method of cooking and your savory ingredients and make a delicious brisket for the Holidays, Entertaining, or any day!
There are so many different ways to prepare brisket. I often use one recipe that involves cranberries and Portobello mushrooms, because it gives a holiday festive flair. There is another one that is more like a cocktail, involving green olives and vermouth and I think this one is for a couples dinner on a brisk fall evening. And then there is the one involving dried fruits that is just overall delicious for any night of the week that the family is sitting down to dinner.
Whether you serve your brisket with the cooking “sauce” over the top, or just plain with potatoes and a vegetable, either way it’s a favorite for most families. Hands down, your titanium cookware can make this a very easy meal to prepare and clean up. And you can choose if you want to put it into your Titanium Roast Pot and cook it entirely stovetop using the lid, or you can put it into the oven (with or without the lid) and bake it. In roughly 3 hours, either method will produce a lovely main entre. Maybe if it’s a busy time in your kitchen and you need the oven for pies and other things, doing it stovetop using the lid is the perfect solution. It’s always nice to have options, and to free up your oven for dishes that require traditional “baking.”
Sauce or No Sauce? Delicious options!
Oven or no oven? Easy options!
Trim fat from beef. Sprinkle beef with salt and peppercorns. In large Titanium Roasting pot, brown brisket on both sides, no need to add oil but you can if you want. Remove beef to a plate. Add onions to roast pot. Cook and stir until tender. Add brisket back to your roast pot—fat side up. Add whatever liquids and seasonings you’re going to cook it in (see options below). Bring to boiling; reduce heat. Spoon some of the liquid mixture over brisket. Simmer on stovetop on very very low heat, covered, for 3 hours, or until brisket is tender. This method tends to be much faster than the traditional oven method below, so keep an eye on it.
Preheat oven to 325°F. Generously season both sides of beef with salt and peppercorns. In large Titanium Roasting pot, brown brisket on both sides, no need to add oil but you can if you want. Remove beef to a plate. In the same pot, you can reduce the wine, or cook the onions or whichever base and liquid you’ll be using. Add brisket back to your roast pot—fat side up. Add whatever liquids and seasonings you’re going to cook it in (see options below). Add the Titanium Roast Pot lid and put it into the oven. Bake for 4 hours, occasionally opening and spooning the liquid over the meat.
With either method, upon the final hour, you can add potatoes and carrots and let them cook and finish with the beef, in the Roast Pot, with lid on. It is very important that once the meat is tender and to temperature, that you remove it from the Roast Pot to a cutting board and tent it with aluminum foil. It must rest for at least 30 minutes. Then slice it against the grain. Now you can put it all back into the Roast Pot to warm until it is time to serve. On a buffet, this makes it super easy for people to grab a pre-sliced piece with tongs, and then spoon some of the warm “sauce” from the pot it rests in.
Following are some suggested “ingredients” for your sauce or cooking liquid.
• 1 ¾ cups dry red wine
• 5 - 6 pound beef brisket, trimmed of fat if desired
• Salt and ground black pepper
• 4 onions, coarsely chopped (2 cups)
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh parsley
• 1 - 2 quart lower-sodium beef broth
• 6 medium carrots, peeled and cut into 1-inch chunks (3 cups)
• 12 ounces tiny new potatoes, halved or quartered (2 cups)
• 1 cup dried prunes
• 1 cup dried apricots
Stir onions into wine in pot. Top onions with brisket. Add bay leaves, thyme, and parsley to pot. Pour enough broth over brisket to nearly cover. Cover with lid. Bake for 2 hours. Add carrots, potatoes, prunes, and apricots to pot. Cover and bake for 2 hours more or until meat is tender.
Remove brisket, fruit, and vegetables; cover with foil and set aside. Skim fat from cooking liquid; discard fat. Bring cooking liquid in pot to boiling; reduce heat and boil gently, uncovered, for 20 to 30 minutes or until reduced by half. Season to taste with salt and pepper. Slice brisket against the grain and serve with vegetables, fruit, and sauce.
A splash of vodka and vermouth plus green olives gives this pepper-crusted beef recipe its cocktail flavors.
• 1 3-4 pound beef brisket
• 1 tablespoon mixed peppercorns, coarsely crushed
• 1 tablespoon cooking oil
• 2 medium onions, sliced
• 1 28 ounce can crushed tomatoes
• 1 cup lower-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fines herbs, crushed
• ½ cup whipping cream
• 2 tablespoons dry vermouth (optional)
• 1 tablespoon vodka (optional)
• ½ cup pimiento-stuffed green olives, sliced
While the brisket is resting… Skim fat from sauce in skillet. Stir in cream, vermouth, and vodka. Bring just to boiling. Remove from heat. Slice brisket; top with olives. Serve with sauce.
We hope you enjoy these options in Holiday Brisket Recipe for your next gathering. See all of our sizes here. You can do a roast in our roast pot, but also in our sauce and casserole. See sizes here.
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