Wednesday, March 3, 2010

Braised Beef Brisket with Sweet Onions

This is one of the first recipes I tried two weeks ago.  It's from the January/February 2010 issue of Cooking with Paula Deen,  Which is one of my favorite magazines.  Definitely one to subscribe to, I mean, seriously, it's Paula Deen.   Now people tell me I'm a good cook, but I'm actually just a good recipe follower.  A good cook can take a bunch of ingredients, mix them together or, modify a recipe with them and have great success.  I follow recipes to the tee. That really isn't all that hard.  So here is the braised beef brisket.  It's quite a large flat piece of meat so you will need a good sized dutch oven that is oven safe.  I had to cut my brisket into 2 pieces and layer them in my pot but it all worked out fine. This is one you can prepare ahead and then stick in the oven for 3 hours before dinner and not worry with it. (of course, I had to do this on a weekend).  The aromas of the fresh rosemary, onions and red wine simmering together are to die for.  Your family will think you slaved!  Be sure and save some slices for the following recipe: Beef and Grilled Cheese Sandwiches w/ Horseradish Mayonnaise-YUM!  Also from Cooking with Paula Deen January/February 2010 issue.

Braised Beef with Sweet Onions

1 (3-1/2 pound) trimmed beef brisket
1 tsp. salt
1 tsp. ground black pepper
3 TBSP olive oil
6 large sweet onions, thinly sliced
2 c dry red wine
1 (28 oz) can diced tomatoes
2 TBSP chopped fresh rosemary
2 bay leaves
2 TBSP all purpose flour

   Preheat oven to 325 degrees.
   Sprinkle brisket evenly with salt and pepper.  In a large Dutch oven, heat the olive oil over medium high-heat.  Add brisket, and cook for 2 minutes on each side or until browned.  Remove brisket and set aside.  Add onions to Dutch oven and cook for 10 to 15 minutes, stirring frequently,  until onions are tender and caramel colored.  Stir in wine, diced tomatoes, rosemary and bay leaves.  Return brisket to Dutch oven, cover and bake for 3 hours or until meat is very tender.
   Remove and discard bay leaves.  Remove brisket from  cooking liquid; set aside and keep warm.  Remove 1/2 cup tomato mixture from Dutch oven and whisk in flour until smooth.  Add flour mixture to Dutch oven.  Bring to a boil over medium-high heat, stirring frequently for 2 to 3 minutes or until tomato mixture is thickened.
    Cut brisket across the grain into thin slices, and serve with tomato mixture.
   Makes 8 to 12 servings.

(Cover and refrigerate 8 brisket slices for the following recipe.  Makes a great, quick Sunday lunch!)

Beef and Grilled  Cheese Sandwiches 
w/ Horseradish Mayonnaise

1/2 c mayonnaise
1 TBSP Dijon mustard
2 tsp prepared horseradish
8 slices sourdough bread
2 c arugula 
8 slices beef brisket
8 slices provolone cheese
1/4 c butter, softened and divided

Preheat griddle or non-stick skillet to medium-low heat.
   In a small bowl, combine mayo mustard, and horseradish.  Spread mixture evenly over 1 side of each bread slice.  Top half of prepared bread slices evenly with arugula, beef and cheese.  Top each with remaining bread slices, mayonnaise side down.
  Spread tops of bread evenly with 2 TBSP butter.  Grill sandwiches, butter side down, on preheated griddle.  Spread remaining butter on tops of sandwiches.  Cook sandwiches 4 to 5 minutes per side or until golden brown.  Serve immediately.  Makes 4 servings.


Beef and Grilled  Cheese Sandwiches 
w/ Horseradish Mayonnaise

No comments:

Post a Comment