Best 4 Super Fast Braised Brisket Recipes
Craving tender, melt-in-your-mouth brisket without spending hours in the kitchen or slaving over a hot stove? Look no further! This article will guide you through the art of creating a super fast braised brisket that delivers big on flavor without sacrificing time. Say goodbye to long cooking sessions and hello to perfectly braised brisket in no time, all while keeping your taste buds satisfied. So, grab your apron, preheat your oven, and get ready to taste the magic of lightning-fast brisket bliss.
Check out the recipes below so you can choose the best recipe for yourself!
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
SUPER FAST BRAISED BRISKET
Make and share this Super Fast Braised Brisket recipe from Food.com.
Provided by Chef Rangel
Categories Meat
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large pot with a cover to medium-high heat.
- Oil, salt, and pepper brisket, sear all sides until browned. Reduce heat to very low.
- In a bowl, mix together barbecue sauce and water, add to brisket as well as onions and garlic.
- Cover and simmer for 1½-2 hours. Cut against the grain when serving.
Nutrition Facts : Calories 745, Fat 61, SaturatedFat 24.4, Cholesterol 165.6, Sodium 486.1, Carbohydrate 6.8, Fiber 0.7, Sugar 2, Protein 39.4
SUPER FAST BRAISED BRISKET
Steps:
- Heat a large pot with a cover to medium-high heat. Oil, salt, and pepper brisket, sear all sides until browned. Reduce heat to very low. In a bowl, mix together barbecue sauce and water, add to brisket as well as onions and garlic. Cover and simmer for 1½-2 hours. Cut against the grain when serving.
BEER-BRAISED BRISKET POT ROAST
Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
- Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium
Tips:
- Choose the right cut of meat: Brisket is a tough cut of meat, so it's important to choose one that is well-marbled. This will help the meat to stay moist and flavorful during the cooking process.
- Sear the brisket before braising: Searing the brisket before braising will help to develop a rich, flavorful crust. This will also help to keep the meat moist and juicy.
- Use a flavorful braising liquid: The braising liquid is what will give the brisket its flavor, so it's important to use a flavorful liquid. A good option is to use a combination of beef broth, red wine, and vegetables.
- Cook the brisket on low heat for a long time: Brisket is a tough cut of meat, so it needs to be cooked on low heat for a long time in order to become tender. The general rule is to cook the brisket for at least 2 hours per pound.
- Let the brisket rest before serving: Once the brisket is cooked, let it rest for at least 15 minutes before slicing and serving. This will help the meat to redistribute its juices and become even more tender.
Conclusion:
Braised brisket is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can make sure that your brisket turns out perfectly every time. So next time you're looking for a hearty and satisfying meal, give this recipe a try!
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