ISO roast/brisket recipe WITHOUT tomato

Mrs Bissli

Sat, Sep 13 2014, 8:24 pm

My standard brisket recipe does not use tomato.
I use fresh (ie unpickled) flat (ie unrolled) brisket. Cut in half if the meat is on large side.
Slice/chop 2 large onions.
Drench meat with mix of paprika, salt, pepper and flour.
Heat 1tbsp oil in a large skillet, and brown on both sides.
Move the meat to a large oven-proof casserole or dutch oven.
Sautee the onions in the same skillet till soft and started to brown.
Lay some of the onions under the meat, some inbetween, and some on top.
Glaze the skillet with 3/4cup dry red wine and 3tbsp soysauce (or 1 tbsp. onion soup mix)
and pour over the casserole. Double seal with foil, bake at 180C for 20min then lower the
temp to 130C and bake for 4-5hours depending on the size of the meat.
Once cooled, slice meat. Blend onion and liquid in the casserole to make gravy. Thicken with
flour if needed.

mochacoffee

Sat, Sep 13 2014, 9:07 pm

I posted this on a different thread, I'll post it here too

This recipe is on the fattening side but is absolutely delicious. I never have leftovers.

It works for larger pieces of meat such as top of the rib, french roast, brisket, etc.

On the bottom of a pan put a layer of onions.

Mix to make a spread:
Olive oil (I use about half a cup-3/4 cup)
garlic powder
onion powder
paprika
onion soup mix
crushed garlic

(Sorry I don't have exact measurements, I just eye everything. About 2 heaping spoonfuls each, I like a garlic taste so I put more crushed garlic...)

Put the meat down on the onions. Spread the olive oil spread over the meat. Pour/drizzle bbq sauce over the spread. Pour ginger ale (diet or regular) on the bottom of the pan to come up to the meat. Cover the pan.

If you have a large piece of meat cook on 350 for 2 hours and lower the flame to 250 for another half hour.

If it's a medium/small piece of meat cook on 350 for 1 1/2 hours and lower the flame to 250 for another half hour.

The ginger ale, and lowering the temperature makes the meat very soft.

ettilou

Sat, Sep 13 2014, 9:12 pm

This is the simplest but most delicious recipe...... Slice onions ( a lot) on bottom of pan. Put roast on top. I slice fresh garlic and lay all over the top. I know some recipes call for making small slices in the raw meat and putting the slivers of garlic in. Whatever works for you, but generously cover with the garlic. I add salt over the meat and into the onion skiing with freshly ground pepper to taste. I add some of my chicken soup and water then cover and bake.

MiracleMama

Sat, Sep 13 2014, 10:38 pm

I just lay my brisket or meat over lots of sliced onions, coat meat in a puree of fresh garlic and ginger (but powdered will work) and brown in the oven. When browned I pour either wine or a beer over, cover tightly and bake until tender.

Iymnok

Sun, Sep 14 2014, 2:36 am

Brown the brisket, add enough dry red wine (I use the cheapest) and water to cover at least halfway, 1t salt. Cover and cook in a very low flame for at least an hour a pound. Flip it a couple times, refill liquid as needed.

I once left it overnight, it was so tender and juicy.

Remove the meat, cool, make the juices into gravy, add fried onions if you want. Add water wine or salt to get the consistency and flavor you want.
Thinly slice the cool meat, reheat it in the gravy with gravy between each slice. Use a wide pan to ensure it's all covered.
Keep it on a low heat.

Rutabaga

Sun, Sep 14 2014, 2:58 am

From Jamie Geller's Quick and Kosher cookbook:

Sweet and Pungent Asian Roast

1 5-lb roast
1/4 cup soy sauce
1/4 cup sesame oil
1/4 cup teriyaki sauce
1/4 cup honey
1/4 cup Szechuan style duck sauce (hot and spicy)
2 Tblsp ume plum vinegar
1/4 cup prepared crushed garlic
1/4 cup dried parsley flakes

Preheat oven to 325 F. Lightly grease roasting pan.

In a bowl, mix soy sauce, oils, teriyaki sauce, honey, duck sauce, plum vinegar, garlic and parsley flakes. Pour over roast.

Cover pan with foil, sealing at edges but tenting the foil so it doesn't touch the roast.

Bake at 325 for 2-2.5 hours until very tender.

Modifications:
I decrease the oil slightly.
I don't like spicy foods, so I use garlic duck sauce instead of Szechuan.

This roast goes very well with the following side dish:

Asian Rice Stir-fry

1 package Near East sesame ginger rice mix
1 small onion
1/4 cup red pepper, chopped
1/4 cup BBQ sauce
2 Tblsp hoisin sauce
1 Tblsp peanut butter
Red pepper flakes, to taste
Optional: broccoli florets, canned baby corn, chopped peanuts for garnish

Prepare rice according to package directions.

Sauté onion and pepper. Add other ingredients and mix well. Cook for 2-3 min. Add rice and mix again.

Heyaaa

Sun, Sep 14 2014, 4:33 am

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

It's from allrecipes for a steak marinade but I use it for my roast and it's delicious. It's a lot of ingredients but you prob have it all already in your pantry.