Archive for Wednesday, April 30, 2003

Jayni to make beef brisket

April 30, 2003


Join "Jayni's Kitchen" this week for "Beef Brisket Dinner."

Host Jayni Carey will prepare the recipe below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Beef Brisket Braised in Red Wine with Mushrooms


3 to 4 pound beef brisket
garlic salt
salt and black pepper
1/2 cup shallot, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1 tablespoon olive oil
1/2 cup diced canned tomatoes
1 cup dry red wine
8 ounces small button mushrooms, rinsed

Trim excess fat from the brisket, leaving a thin layer on the fat side. Sprinkle with garlic salt, salt and pepper. Place the brisket in a large baking dish or roasting pan.

Combine the chopped shallot, carrot and celery in a bowl. Add the olive oil and toss to coat. Spoon the vegetable mixture over and around the brisket. Place the brisket, uncovered, in a 350 degree oven for 1 hour.

After 1 hour, add the chopped tomatoes and red wine to the pan. Cover tightly with a lid or aluminum foil. Return the brisket to the oven and continue cooking for 15 minutes; then reduce the heat to 300 degrees and cook the brisket for 1 hour. Add the mushrooms and baste the brisket with the pan juices. Cover and return to the oven for 1 hour more, or until the brisket is very tender.

Remove the brisket from the pan and cover with aluminum foil. Using a slotted spoon, remove the mushrooms from the pan and reserve. Place a wire-mesh strainer over a wide bowl. Pour the braising liquid and vegetables into the strainer. Separate the fat from the braising liquid and discard. Using the back of a large spoon or a rubber spatula, press the vegetables through the strainer and stir into the braising liquid. (The vegetables may also be pureed in a blender or food processor.) Pour the braising liquid into a sauce pan, add the cooked mushrooms and simmer over medium-low heat for 3 to 5 minutes to reduce and thicken slightly.

To serve, slice the brisket across the grain into thin slices. Top with the pan juices and mushrooms. Serves 6 to 8.

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