BRISKET WITH TOMATO SAUCE RECIPES

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BRISKET WITH CHUNKY TOMATO SAUCE RECIPE: HOW TO MAKE IT



Brisket with Chunky Tomato Sauce Recipe: How to Make It image

When Linda Blaska of Atlanta, Georgia treats dinner guests to this impressive brisket, they agree it's the best beef they've ever tasted. A savory tomato sauce adds the finishing touch.

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 45 minutes

Prep Time 15 minutes

Cook Time 03 hours 30 minutes

Yield 12 servings.

Number Of Ingredients 13

1 fresh beef brisket (4-1/2 pounds)
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 tablespoon olive oil
3 large onions, chopped
2 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs with leaves, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 bay leaf
1 pound carrots, cut into 1/2-inch slices

Steps:

  • Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.

Nutrition Facts : Calories 281 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 331mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat

BRISKET WITH CHUNKY TOMATO SAUCE RECIPE - FOOD.COM



Brisket With Chunky Tomato Sauce Recipe - Food.com image

Make and share this Brisket With Chunky Tomato Sauce recipe from Food.com.

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

Yield 12 serving(s)

Number Of Ingredients 13

1 (4 1/2 lb) fresh beef brisket
1 teaspoon salt
1/4-1/2 teaspoon pepper
1 tablespoon olive oil
3 large onions, chopped
2 garlic cloves, minced
1 cup dry red wine or 1 cup beef broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 celery ribs, with leaves chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 bay leaf
1 lb carrot, cut into 1/2 inch slices

Steps:

  • Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm.
  • In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary, and bay leaf.
  • cover and bake at 325°F for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.
  • Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain.
  • In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325°F for 30 minutes or until heated through. Serve sauce over beef.

Nutrition Facts : Calories 599.6, FatContent 46.5, SaturatedFatContent 18.4, CholesterolContent 124.2, SodiumContent 410.6, CarbohydrateContent 10.6, FiberContent 2.2, SugarContent 4.8, ProteinContent 29.9

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