Chinese Beef Stew with Potatoes

 Chinese Beef Stew with Potatoes 

Beef Brisket Ingredients

• 1 (3 lbs / 1.3 kg) beef chuck roast , cut into 1.5” (3 cm) chunks
• 1/4 cup Shaoxing wine (or dry sherry)
• 6 dried chili peppers
• 1 thumb ginger , sliced
• 3 green onions , halved crosswise
• 4 bay leaves
• 1 star anise
• 1 cinnamon stick
• 1 tablespoon sugar
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup light soy sauce 
• 1 tablespoon dark soy sauce
• 1/2 teaspoon salt
• 3 carrots , cut into 2-inch pieces
• 2 medium waxy potatoes , cut into 4

Beef Brisket Instructions

Place the beef in a 4-quart (3.78-liter) dutch oven and add 4 cups of cold tap water so the water just covers the beef. Heat the pot over medium-high heat until it reaches a gentle boil. Stir occasionally to prevent the beef from sticking to the bottom of the pot. Turn to medium heat. Let it boil gently for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it until the broth is clear.

Add the Shaoxing wine, chili peppers, ginger, green onion, bay leaves, star anise, cinnamon stick, sugar, and ground black pepper. Turn to medium-low heat. Let simmer, covered, for 40 minutes.

Add the light soy sauce, dark soy sauce, and salt. Stir to mix well. Continue simmering uncovered for 1 hour to 1 hour 30 minutes, until the beef turns tender but not to the point of falling apart.

Add the carrots and potatoes. Simmer uncovered for another 30 minutes or so, until the veggies get tender.

Serve hot as a main over steamed rice or boiled noodles. Cool. Enjoy the Chinese Beef Stew with Potatoes !!

British Slow Cooked Brisket Casserole

British Slow Cooked Brisket Casserole

Beef Brisket Ingredients

• 4 tbsp vegetable oil
• 1.5 k boned, rolled brisket
• 4 large carrots (washed, peeled and cut into chunks)
• 2 large yellow onions (peeled and cut into 8 wedges)
• 2 sticks celery (washed and cut into chunks)
• 3/4 cup/175 mL decent red wine
• 2 tbsp plain / all purpose flour
• 4 garlic cloves (peeled)
• 1 liter dark beef stock
• 2 bay leaves
• Small handful chopped, flat leaf parsley leaves
• 2 oz./55 g sliced white mushrooms

Beef Brisket Instruction

Preheat the oven to 325 F/160 C/3 Gas.

Place a large ovenproof casserole over medium heat. Add the oil and heat to hot but not burning. Sear the brisket in the hot oil turning until all the sides have been sealed and are lightly browned. Remove the brisket and keep to one side.

Add the carrots, onions, and celery to a casserole dish and stir, cook for 2 to 3 minutes. Turn the heat up to high and once hot, add the red wine. Stirring constantly, cook until the wine is all but reduced to a glaze. Lower the heat, sprinkle over the flour and stir. Cook for 2 minutes.

Lightly crush the garlic with the back of a knife and add to the casserole dish. Add the brisket, beef stock, and bay leaves. Bring to the boil stirring constantly. Once boiling cover with a lid and put into the preheated oven. Cook for 15 minutes then reduce to 275 F/135 C/Gas 1. Cook for 3.5 to 4 hours or until the brisket is cooked right through and tender. Check from time to time to make sure the gravy isn't drying up. Lower the temperature and add a little boiling water if it is reducing too quickly.

Take the casserole dish from the oven, put the brisket on a carving board and cover with foil to keep warm. Add the parsley and the mushrooms to the casserole dish. Raise the heat and bring the gravy to the boil, reduce to a simmer and cook for 5 minutes. Taste for and adjust the seasoning with salt and freshly ground black pepper.

Slice the brisket into chunky slices, it will break up a little but don't worry too much, that's the nature of brisket. Serve with creamy mashed potatoes and fresh seasonal vegetables. Cool. Enjoy the British Slow Cooked Brisket Casserole !!!

Slow-Cooked Brisket and Onions

Slow-Cooked Brisket and Onions

Beef Brisket Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds yellow or red onions (about 2 large onions), sliced into half moons
• 3 1/2 pounds beef brisket 
• Coarse kosher salt and freshly ground black pepper
• 6 cloves garlic, minced
• 2 cups beef broth 
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce (or tamari, if gluten-free)

Beef Brisket Method

Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up.

Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow-cooker insert.

Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on WARM. (If your slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of foil. Warm in the oven for 1 hour or until warmed through . Cool. Enjoy the Beef Brisket !

Easy Beef Brisket

Easy Beef Brisket

 Beef Brisket Ingredients

• 3 to 4 lbs of a brisket cut of beef
• 3/4 cup barbeque sauce
• 1/4 cup soy sauce
• 1 cup of water

 Beef Brisket Method

1 Preheat oven to 300ºF.

2 In a bowl, mix together the barbeque sauce, soy sauce, and water.

3a Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.

3b Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour into the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 275°F.

4 Remove from oven and let rest in the foil for 30 minutes before serving.

The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface).

Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. Cool.  Enjoy the Beef Brisket !

Texas Oven-Roasted Beef Brisket

Texas Oven-Roasted Beef Brisket

Beef Brisket Ingredients

• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 4 pounds beef brisket, trimmed
• 1 1/2 cups beef stock

Beef Brisket Directions

Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan. Enjoy the Beef Brisket  !