3 simple briskets - Newsday

3 simple briskets

Onion-smothered brisket. Onion-smothered brisket. Photo Credit: Marge Perry

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Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. ...

You can reduce about a third of the overall fat and saturated fat in the brisket recipes below by using the flat half (also called the first cut) instead of the point half (aka front or nose cut).

ONION-SMOTHERED BEER-BRAISED BRISKET

1 (3-pound) brisket

1 teaspoon salt

1/4 teaspoon black pepper

1 (12-ounce) bottle beer

2 tablespoons light soy sauce

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1 teaspoon dried thyme

8 cups sliced onion

1. Season brisket on both sides with salt and pepper. Heat large heavy Dutch oven over medium high; add the brisket and brown well on each side, about 10 minutes total.

2. Remove brisket, pour beer and soy in pan and stir bits stuck on bottom. Add thyme and onion and cook 6 to 7 minutes, until onion is somewhat softened and reduced in volume. Place brisket back in pan on top of onions. Reduce heat to gentle simmer. Cook 3 hours, or until very tender.

3. Remove meat from pan and allow to rest 10 minutes before cutting across grain into thin strips. Serve with some onions and pan juices spooned over the meat. Makes 8 servings.

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Nutritional analysis for each serving: 406 calories, 33 g protein, 12 g carbohydrates, 2 g fiber, 23 g fat, 9 g saturated fat, 524 mg sodium

 

JEWISH GRANDMA BRISKET

1 teaspoon salt

1/4 teaspoon black pepper

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1 (3-pound) brisket

1 cup chopped onion

1 cup chopped celery

1 teaspoon paprika

1 teaspoon oregano

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1 (14.5-ounce) can crushed tomato

1. Sprinkle salt and pepper over both sides of the meat.

2. Heat large heavy Dutch oven over medium high. Add meat and cook until well browned on the underside, about 10 minutes total. Turn and cook another 5 minutes. Remove from pan and add onions and celery, stirring occasionally, for about 4 minutes until slightly softened.

3. While vegetables are cooking, sprinkle both top and bottom of meat with paprika and oregano. Place on top of the vegetables in the pan and add 1/2 cup of water. Cover and gently simmer over low heat for 2 hours. Add the crushed tomato and cook another 1 hour.

4. Remove meat from pan and let it rest 10 minutes before cutting across grain into thin slices. Return slices to pan and simmer in the sauce for another 30 minutes. Makes 8 servings.

Nutritional analysis for each serving: 369 calories, 33 g protein, 6 g carbohydrates, 2 g fiber, 23 g fat, 9 g saturated fat, 446 mg sodium

 

WINE-BRAISED BRISKET

1 (3-pound) brisket

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups chopped onion

1 cup chopped carrot

1 cup chopped celery

1/2 teaspoon rosemary

2 tablespoons tomato paste

1/2 cup lower-sodium chicken broth

2 cups hearty red wine

1. Season brisket on both sides with salt and pepper. Heat a large heavy Dutch oven over medium high; add the brisket and brown well on both sides, about 10 minutes total. Remove from pan.

2. Add onion, carrot, celery and rosemary and cook, stirring occasionally, until slightly softened, about 4 minutes. Stir the tomato paste into the chicken broth; add that mixture and the red wine to the pan. Cover and gently simmer for 3 hours.

3. To serve, remove brisket from pan, allow to rest 10 minutes; cut across the grain in thin strips. Place back in the sauce to serve. Makes 8 servings.

Nutritional analysis for each serving: 411 calories, 33 g protein, 11 g carbohydrates, 2 g fiber, 23 g fat, 9 g saturated fat, 320 mg sodium

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