BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI
Steps:
- Place the brisket in a large, shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well. Cover, and refrigerate overnight. Take the brisket out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the meat with 2 tablespoons salt.
- Preheat the oven to 325°F.
- Heat a large, heavy-bottomed sauté pan over high heat for 2 minutes. Add the olive oil, and wait for 1 minute. Place the brisket in the pan (reserving the garlic and chiles). Sear the meat on both sides, about 8 minutes per side, until it's deep golden brown. You will need to sear a portion of the meat at a time, because the entire brisket probably won't fit in the pan. To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared. Once both sides are well browned, transfer the brisket to a large roasting pan that has a tight-fitting lid, or a Dutch oven.
- Return the brisket searing pan to the stove over medium-high heat, and add the onion, carrot, and celery. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook for 6 to 8 minutes, until the vegetables just begin to caramelize, then add the reserved garlic and chiles, and cook for a few more minutes.
- Turn off the heat (so that the liquids won't evaporate immediately), and add the balsamic vinegar, then the wine. Turn the heat back up to medium-high, and reduce the wine by a quarter. Add the beef stock, and bring the stock to a boil over high heat. Pour the hot stock over the meat, scraping any vegetables that have fallen on the brisket back into the liquid. The stock mixture should almost cover the brisket. Cover the pan tightly with aluminum foil and a tight-fitting lid. Braise in the oven for 5 to 6 hours.
- To check for doneness, carefully remove the lid and foil, watching out for the hot steam. Test the meat by inserting a paring knife into it; if the knife slides in easily, then the brisket is done.
- Let the brisket cool in its juices for 30 minutes. Carefully transfer it to a baking sheet, and chill completely.
- Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid. Skim the fat from the braising juices, and chill.
- When you are ready to serve, preheat the oven to 400°F.
- Cut the cold brisket against the grain into 1/4-inch-thick slices. Lay the slices in two large roasting pans (or equivalent). Heat the braising juices, and pour some over the meat, just to cover. Cook for about 20 minutes, until the meat is hot and caramelized and crispy on top.
- Place the slow-roasted Romano beans at the center of six large dinner plates, and arrange the brisket on top. Drizzle some of the braising juices over the meat. Dollop a generous tablespoon of the black olive aïoli over the meat, and pass the rest at the table.
MONGOLIAN BEEF SANDWICHES WITH BLACK BEAN AIOLI
Steps:
- Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, and black pepper. Let stand at least 4 hours refrigerated. Drain beef. In a hot wok, coat with oil and stir-fry onions and serranos. Add beef slices and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and Black Bean Aioli. Suggested drink: Singha Beer
- Saute garlic, beans, and ginger until soft. Deglaze with vinegar and reduce by 80 percent. Let cool completely. In a food processor, add mixture with yolks. With the machine running, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in the refrigerator.
SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA
There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
- Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
- Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
- Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
- Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.
SLOW-COOKER BEEF BRISKET
With bold ingredients, this is very flavorful! Moist, tender and versatile, this is a great cut of meat to enjoy! VIDEO https://www.youtube.com/watch?v=FIs220i1SyY
Provided by CLUBFOODY
Categories Easy
Time 6h10m
Yield 4 lbs.
Number Of Ingredients 15
Steps:
- Place dried peppers in a bowl and fill with boiling water to cover. Soak 30 minutes. Meanwhile, cover bottom of the slow cooker with chopped onions, set aside.
- In a large saucepan over medium-high heat, add oil. Season brisket generously on all sides with salt and pepper, and when oil is hot, place meat in the pan; quickly sear it on all sides, about 1 ½ minutes per side. Transfer brisket to the slow cooker on top of the onions; set aside.
- In the jar of a blender, add peppers, garlic, chipotle purée, lime juice, chipotle chili pepper, ground cumin, oregano and brown sugar. Process for 30 seconds before slowly pouring in ½ cup beef broth; blend until smooth, scraping the sides of the jar if needed.
- Pour sauce over brisket and spread to cover it. Pour the remaining beef broth around, close the lid and set the timer for 6 hours on High or 9 hours on Low. When time is up, serve immediately or proceed with your recipe.
Nutrition Facts : Calories 881, Fat 47.5, SaturatedFat 13.7, Cholesterol 281.2, Sodium 657.5, Carbohydrate 13.7, Fiber 2.2, Sugar 6.8, Protein 95.6
SLOW-ROASTED ROMANO BEANS
Provided by Suzanne Goin
Categories Bean Onion Side Roast Legume Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges. Slice the garlic cloves lengthwise into three or four thick slices each.
- Toss all the ingredients in a large bowl with 2 tablespoons salt and some freshly ground black pepper. Transfer the beans to a baking sheet. Roast in the oven for 40 minutes, stirring every 10 minutes or so, until the beans are completely wilted, shrunken, and concentrated in flavor, with a little caramelization around the edges. (You may need to stir more often toward the end, to keep the beans from browning too quickly.)
SENSATIONAL SLOW COOKED BEEF BRISKET
Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.
Provided by Cajun Girl
Categories Main Dish Recipes Roast Recipes
Time 6h5m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
- Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
- Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
- Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
- Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
- Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g
BLACK OLIVE AïOLI
Provided by Suzanne Goin
Categories Condiment/Spread Sauce Olive Quick & Easy
Yield Makes 1 1/4 cups
Number Of Ingredients 8
Steps:
- Place the egg yolk in a stainless-steel bowl. Begin whisking in the grape-seed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow, steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
- Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Add half the olives, and pound to a paste. Roughly chop the remaining olives. Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.
People also searched
More about "beef brisket with slow roasted romano beans and black olive aïoli food"
SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | RECIPETIN EATS
From recipetineats.com
BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND …
From eatyourbooks.com
SLOW ROASTED BEEF BRISKET RECIPE (SUPER TENDER!) - CHEF …
From chefsavvy.com
10 BEST ROMANO BEANS RECIPES - YUMMLY
From yummly.com
SLOW ROASTED BEEF BRISKET - RED MOUNTAIN WEIGHT LOSS
From redmountainweightloss.com
SLOW-ROASTED BEEF BRISKET IN THE OVEN - SOUTHERN PLATE
From southernplate.com
BEEF BRISKET RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
BEEF BRISKET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK …
From pinterest.ca
OVEN BRISKET RECIPE EPICURIOUS - BESTO BLOG
From bestonlinecollegesdegrees.com
SLOW-COOKER BEEF BRISKET RECIPE | MYRECIPES
From myrecipes.com
SLOW COOKER BRISKET RECIPES EPICURIOUS | DEPORECIPE.CO
From deporecipe.co
SLOW ROASTED ROMANO BEANS- WIKIFOODHUB
From wikifoodhub.com
37 BRISKET IDEAS | BRISKET, BRISKET RECIPES, BEEF RECIPES
From pinterest.ca
BEEF BRISKET RECIPES | ALLRECIPES
From allrecipes.com
SLOW ROASTED BEEF BRISKET - GOOD EGGS KITCHEN | GOOD EGGS
From goodeggs.com
OVEN BRISKET RECIPE EPICURIOUS | BRYONT BLOG
From bryont.net
SLOW-BRAISED BEEF BRISKET | DINNER RECIPES | GOODTO
From goodto.com
10 BEST ROMANO BEANS RECIPES - YUMMLY
From yummly.co.uk
BEEF BRISKET - BEEF RECIPES | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
SLOW ROASTED BRISKET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW ROASTED BRISKET, BUTTER BEANS AND SAGE - FOOD.WORPLENET.COM
From food.worplenet.com
BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI ...
From in.pinterest.com
15 BEEF BRISKET RECIPES YOU'LL LOVE | FOOD & WINE
From foodandwine.com
SLOW-ROAST BEEF BRISKET - WAITROSE & PARTNERS | FOOD
From waitrose.com
SLOW COOKED OVEN BAKED BEEF BRISKET - BAKE IT WITH LOVE
From bakeitwithlove.com
RECIPES/BEEF-BRISKET-WITH-SLOW-ROASTED-ROMANO-BEANS …
From github.com
BEEF BRISKET SLOW COOKER - CLOVER MEADOWS BEEF
From clovermeadowsbeef.com
SLOW ROASTED BEEF BRISKET - THE NEFF KITCHEN
From theneffkitchen.com.au
SLOW ROASTED ROMANO BEANS BEST RECIPES
From findrecipes.info
BEEF BRISKET | SLOW COOKING RECIPES | SBS FOOD
From sbs.com.au
SLOW AND LOW BEEF BRISKET | CIAO ITALIA
From ciaoitalia.com
BEEF BRISKET WITH SLOW ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI
From wikifoodhub.com
BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI
From librerecipes.herokuapp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love