Laura'S Shabbat Braised Brisket Of Beef Recipe

Name: Laura'S Shabbat Braised Brisket Of Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs beef, brisket. 1st cut; 1/2 cup flour; coarse salt; fresh ground black pepper; vegetable oil, as needed; 2 large garlic cloves, minced; 2 -3 tablespoons cider vinegar; 2 -3 tablespoons dark brown sugar; 16 ounces tomato sauce (Rao's brand is very good); 2 -3 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 6 ounces chili sauce; 3/4 - 1 cup water, boiling; 2 bay leaves; 1/2 - 3/4 teaspoon dried thyme, crushed; 2 -3 onions, Bermuda variety is nice and so is Spanish, cut into 1/2 inch slices; carrot (optional); potato, red bliss (optional)

Servings: persons

4 -5 lbs beef, brisket. 1st cut
1/2 cup flour
coarse salt
fresh ground black pepper
vegetable oil, as needed
2 large garlic cloves, minced
2 -3 tablespoons cider vinegar
2 -3 tablespoons dark brown sugar
16 ounces tomato sauce (Rao's brand is very good)
2 -3 tablespoons ketchup
1 tablespoon Worcestershire sauce
6 ounces chili sauce
3/4 - 1 cup water, boiling
2 bay leaves
1/2 - 3/4 teaspoon dried thyme, crushed
2 -3 onions, Bermuda variety is nice and so is Spanish, cut into 1/2 inch slices
carrot (optional)
potato, red bliss (optional)

1
Preheat oven to 350 degrees F.
2
Wipe the brisket with damp paper toweling.
3
Combine flour, salt and pepper and dredge the meat in the seasoned flour.
4
Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and lid).
5
Brown the meat, starting fat side down, on both sides to seal in the juices.
6
Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions.
7
Bring to a slow boil, basting the meat until the ingredients are blended.
8
Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed.
9
Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender.
10
Adjust the seasonings.
11
Let meat stand for 1/2 an hour at room temperature before slicing against the grain.

850

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 -5 lbs beef, brisket. 1st cut, 1/2 cup flour, coarse salt, fresh ground black pepper, and more.

Yes, Laura'S Shabbat Braised Brisket Of Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Laura'S Shabbat Braised Brisket Of Beef

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