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braised beef or brisket

post #1 of 10
Thread Starter 
need a simple and inexpensive dish for xmas potluck at my house. Thinking about a braised beef in crockpot someone mentioned or a beef brisket. I figure slow cooking in oven is easy. Please share a recipe or ideas. thanks
vale
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vale
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post #2 of 10
Nothing better than braised brisket in the crock. Make a bad of vegggies on the bottom. Carrots, celery, onions, what ever you like. put the brisket into the crock Add a couple cups of a good red wine, top off until just covered with good old fashioned dihydrogen monoxide. Turn on and braise low and slow for 8 -10 hours. Sit back and enjoy the rest of the bottle of wine. ;)
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #3 of 10
I think topping off with water sounds tastier;)

Couple of bay leaves and a bouquet garni added would be good too. A fulsome dollop of tomato paste adds some more body to the sauce.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #4 of 10
Dihydrogen monoxide = H2O = water.;) Yes that sounds like a fine addition.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #5 of 10
I thought I recently posted a response in another thread about this, but couldn't find it. Shucks. So I'll outline one possible option. In truth I normally smoke briskets from raw, but I have used this method in the past .
Take a brisket, as large as will fit in your biggest covered roasting pan. I usually use 10 - 12 pound packer cuts. Rinse it off, trim any really excess fat if you desire. I find it comes off easier after it has been cooked. Plop the brisket in the pan. You may need to trim and rearrange a corner or two to get it all in.

Slice a large onion fairly thickly, place on the brisket. Quarter about half a pound of mushrooms, scatter about the brisket. Slice up a chili or two, stick those in. I most often use jalapenos, but milder anaheim, pasilla, etc. will do. Or hotter, depending on your taste. Keep in mind that the hot stuff in the chiles will end up mostly in the rendered fat, so using more than you think is sufficient may work out for you. A can of chipotles in adobo sauce is a nice touch, as well as tomatillos. Also a head of garlic loosely broken into cloves. Yes, a head, not just a clove.

If you'd prefer to leave out the flavor of the chiles, use a few ribs of celery and a couple of carrots instead. They can be cut into 2 - 3 inch pieces. By the time this is done it really won't matter.

Pour about a cup of your favorite bbq sauce over it, cover it up, and stick the roasting pan into an oven set for as low as it will go, most likely in the 175 - 200 degree range.

Remove 10 - 12 hours later. You'll have one very tender chunk of beef and a roasting pan full of rendered fat, very tasty juice and some extremely soft vegetables. There are a number of ways to deal with it all. If the beef isn't completely falling apart, you can do slices of pot roast. You can chop up the meat and make bbq beef sandwiches. Or remove as much fat as you can from the cooking liquid, reserving a tablespoon or two. Fish out the veggies, puree in a blender, dump them back in. Shred the beef and put it back in the pan. Sweat a chopped onion and a diced chili or three in the reserved beef fat, put that in the pan. Add cumin, chile powder, maybe oregano, maybe a can of crushed tomatoes, simmer the mix for a while and get a beefy chili. Or add some diced, boiled potato cubes, a few handfuls of dried cherries and some thyme and sage for an interesting beef stew.

Quite a few choices. I'm sure I've typed in this procedure before, I imagine never exactly the same way twice. Experiment a bit. Play with your food.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 10
You can also use chuck which cooks up more tender than brisket. This is one of our favorite dishes:

Braised Beef with orzo
- a large chuck
- 1 large onion diced
- 2 cloves garlic minced
- 1 stick celery diced
- 1 bay leaf
- 1 tbsp tomato paste
- 1 large can crushed tomato
- 1 cup red wine
- olive oil

1. Dry the meat well with a paper towel and season liberally with salt/pepper. It can remain whole or in chunks.
2. In a dutch oven sear the meat in a little olive oil on all sides.
3. Remove the meat and set aside.
4. In the dutch oven throw in the onion, garlic, celery, and bay leaf and sweat until transluscent.
5. Add the tomato paste and toast it through.
6. Add the wine and let the alcohol dissipate, then add the tomato. Season the sauce and then add the meat back in. Make sure there is enough liquid to cover most of the meat. If not add a little water.
7. Place in a 325F oven for 2-3 hours or until the meat is very tender. (Or you can do this in your crockpot).
8. Remove the meat and set aside, leaving the juices still in the dutch oven. Place over medium heat and add 3 cups of uncooked orzo. Stir through and toast like you're making a risotto.
9. Add 1.5 cups of water (or as needed) and allow the orzo to cook through. You will not be straining the pasta so add water only as you need to.

When the pasta is ready serve it with chunks of meat and plenty of grated parmesan. Don't forget to remove the bay leaf!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 10
I also say go a good piece of boneless arm chuck cheaper and more flavour then most cuts,because requires a bit more cooking time. Follow recipe in above post as it looks good only I add thyme to it. This is classic pot roast but being christmas and with the guest and all give it a fancy name like "Beef A La Mode " :chef:which it classically is.
CHEFED
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CHEFED
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post #8 of 10
I add thyme to it sometimes too, and often a couple of cloves give it richness too. Oftetimes DH wants the addition of whole peppercorns because he likes to chew on them but that's optional. As far as beef goes nothing beats the flavor of a good chuck, not even a prime rib thank you very much.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 10
Cut slits in the meat and stuff garlic and scallion in them, S&P, then braise in some good beef stock.
post #10 of 10
very Delicious Barbecue Brisket on the grill.
there is a video for that, too.
I think the long hair guy chef is funny when he is on the video....
Barbecue Brisket - BeTheCook - Food & Cooking Recipes


Ingredients

  • 1 tbsp Kosher salt
  • 1 tbsp Ground black pepper
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Onion Powder
  • 1 tbsp Paprika
  • 3 Cloves garlic - minced
  • 3 tbsp Worcestershire sauce
  • ¼ cups (60ml) Brown sugar
  • 1 tsp Cumin
  • a little tobasco
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