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November 2018

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CaramelizedOnion and WineBraised Brisket Recipe

CaramelizedOnion and WineBraised Brisket recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print CaramelizedOnion and WineBraised Brisket recipe  PDF



BRISKET 4 cups canned low salt chicken broth
1 bottle dry white wine (750 ml)
1/2 cup brandy
1/3 cup vegetable oil
2 pounds meaty beef neck bones
3 1/2 pounds onions thinly sliced
4 large celery stalks sliced
1 1/2 teaspoons whole allspice
6 garlic cloves chopped
2 teaspoons dried thyme
4 1/2 pounds flat cut brisket up to 5
3/4 cup chopped canned tomatoes
1 tablespoon tomato paste
VEGETABLES 2 1/2 pounds mi ed baby vegetables see
8 red boiling onions
ASSEMBLY 1/4 cup margarine
1/4 cup honey
1 teaspoon dried thyme
10 ounces cherry tomatoes
4 ounces asparagus tips or sugar snap peas

mi ed baby vegetables (such as zucchini, crookneck and pattypan squashes, tur nips, carrots and new potatoes)
Boil first 3 ingredients in pot until reduced to 4 cups, about 25 minutes.
Preheat oven to 325 F. Heat oil in large Dutch oven over high heat. Add bones saute until well browned, turning occasionally, about 12 minutes. Transfer bo nes to bowl. Add onions, celery and allspice to Dutch oven. Season with salt cook until onions are golden, stirring often, about 25 minutes. Continue cook ing until onions are deep dark brown, scraping bottom of Dutch oven and stirrin g often, about 15 minutes more. Add garlic and thyme saute 5 minutes. Transf er onion mi ture to large roasting pan. Add 1 cup broth mi ture to Dutch oven. Bring to boil, scraping up browned bits transfer to roasting pan.
Season brisket generously with salt and pepper. Add to Dutch oven and brown ov er high heat, about 5 minutes per side. Place brisket, fat side up, on onion m i ture in roasting pan surround with bones. Add remaining broth mi ture and t omatoes to Dutch oven bring to boil, scraping up browned bits. Pour mi ture o ver brisket.
Cover roasting pan tightly with heavy duty foil and place in oven. Bake until brisket is tender, about 3 hours 45 minutes. Remove foil. Cool brisket 2 hour s. Refrigerate uncovered 3 hours. Cover brisket tightly and keep chilled 1 da y or up to 3 days.
Scrape fat from top of pan juices discard fat. Transfer brisket to cutting bo ard, scraping gelled juices off brisket back into roasting pan. Bring contents of roasting pan to simmer. Discard bones. Pour contents of roasting pan into coarse strainer set over large bowl. Press on solids to release as much liqui d as possible. Puree solids in processor, using on/off turns. Mi enough pure e into juices in bowl to form thick sauce. Add tomato paste and whisk to blend . Pour sauce into medium saucepan and simmer until heated through. Season wit h salt and pepper.
Slice brisket thinly across grain at slight diagonal angle. Arrange slices in glass baking dish. Drizzle 1/2 cup sauce over cover with foil.
Bring large pot of salted water to boil. Add all squashes, turnips and carrots and cook until crisp tender, about 6 minutes. Using slotted spoon, transfer t o large bowl. Add potatoes to boiling water and cook until just tender, about 12 minutes. Using slotted spoon, transfer potatoes to same bowl. Add onions t o boiling water and cook until almost tender, about 4 minutes. Drain and cool slightly. Peel onions add to same bowl.
Preheat oven to 350 F. Bake brisket until heated through, about 30 minutes.
Meanwhile, boil margarine, honey and thyme in heavy large skillet over high hea t until syrup is reduced to 1/3 cup, stirring often, about 5 minutes. Add cook ed vegetables, tomatoes and asparagus toss until heated, about 5 minutes. Sea son with salt and pepper.
Arrange brisket on platter. Bring remaining sauce to simmer. Arrange vegetabl es around brisket. Serve, passing remaining sauce separately.
8 To 10 Servings
MC formatted by Barb at Possum Kingdom using MC Buster and amp SNT

Notes: Be sure to start the brisket at least a day before you plan on serving it although it can be made up to three days ahead.
Converted by MC_Buster.

CaramelizedOnion and WineBraised Brisket recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
575 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print CaramelizedOnion and WineBraised Brisket recipe  PDF   Asparagus recipes RSS   New

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