This dish has a lot of juice that can be scooped onto our yogurt mashed potatoes. This information comes from Daily Food, November 2008, 4 hours and 15 minutes, 15 minutes, 8 total time, preparation, and quantity. Ingredients include 3 pounds of beef brisket, trimmed fat to 1/4 inch layer, coarse salt and pepper, 3 tablespoons of all-purpose flour, 1 can (14.5 ounces) of reduced-sodium chicken broth, 1 cup of dry red wine, such as Cabernet Sauvignon, 1 bay leaf, 2 tablespoons of unsulfured molasses, 1 bag (12 ounces) of cranberries, 1 bag (1 pound) of frozen pearl onions. The route includes preheating the oven to 350 degrees, seasoning the brisket with salt and pepper, heating a Dutch oven or heavy pot of medium height, adding the brisket, fat side down, cooking until brown, 8 to 10 minutes, rotating once, transferring the brisket to a plate (reserve the pot). Adding flour to the pot and stirring for 30 seconds. Adding broth, wine, bay leaf, molasses, half of the cranberries, and 2 cups of water; boil. Returning the brisket to the pot, covering it, and transferring it to the oven; bake for 3 hours. Adding onions; covering the pot and returning it to the oven. Cooking for another 30 minutes. Stirring the remaining cranberries; returning the pot to the oven. Chef, expose, until the brisket is fork-tender, and then another 30 minutes. Discarding the bay leaf before serving. Cooks note: Be sure to buy fresh brisket (not corned beef).
27.04.2023 @ 09:06
This dish has a lot of juice that can be scooped onto our yogurt mashed potatoes. This information comes from Daily Food, November 2008, 4 hours and 15 minutes, 15 minutes, 8 total time, preparation, and quantity. Ingredients include 3 pounds of beef brisket, trimmed fat to 1/4 inch layer, coarse salt and pepper, 3 tablespoons of all-purpose flour, 1 can (14.5 ounces) of reduced-sodium chicken broth, 1 cup of dry red wine, such as Cabernet Sauvignon, 1 bay leaf, 2 tablespoons of unsulfured molasses, 1 bag (12 ounces) of cranberries, 1 bag (1 pound) of frozen pearl onions. The route includes preheating the oven to 350 degrees, seasoning the brisket with salt and pepper, heating a Dutch oven or heavy pot of medium height, adding the brisket, fat side down, cooking until brown, 8 to 10 minutes, rotating once, transferring the brisket to a plate (reserve the pot). Adding flour to the pot and stirring for 30 seconds. Adding broth, wine, bay leaf, molasses, half of the cranberries, and 2 cups of water; boil. Returning the brisket to the pot, covering it, and transferring it to the oven; bake for 3 hours. Adding onions; covering the pot and returning it to the oven. Cooking for another 30 minutes. Stirring the remaining cranberries; returning the pot to the oven. Chef, expose, until the brisket is fork-tender, and then another 30 minutes. Discarding the bay leaf before serving. Cooks note: Be sure to buy fresh brisket (not corned beef).