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VIDEO: Brisket Cooked Two Ways
There's more than one way to cook a beef brisket, so Yankee food editor Annie B. Copps showed us two on the Today show.
First is the Classic Beef Brisket, with pearl onions and carrots, that's cooked in the oven, and second is Asian Spiced Stovetop Brisket. Both, she said, are delicious.
Serve brisket for Passover, holidays, and any time you want a tender beef dinner. It's the perfect comfort food. Recipes below.
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RECIPES
Reader Comments
Comment from Heather Atwell on April 8, 2009
I cannot wait to try the Asian spiced stovetop brisket. It looks so delicious.
Comment from Ulysses Agpaoa on April 9, 2009
Two great recipes that will be part of family meal. Thank you.
Comment from Marlene Joslin on April 11, 2009
I make brisket every year for Passover and the guests rave about it. My recipe is a little easier as it requires no browning. Put a flat cut piece of brisket in a roasting pan with the fat side on top. Dust liberally with salt and pepper and garlic if desired. Slice about 8 onions and cover the meat with them. Cover your roasting pan and place in a preheated 325 degree oven for about 3 hours. Check on it occasionally to make sure there is liquid in the pan from the softening onions. If the water dries up, add some more. Remove the meat from the pan and add peeled potatoes to the meat juices, turning the heat up to 375 degrees and roating uncovered for another 40 minutes. Refrigerate overnight and slice meat against the grain. Reheat it with the onions and plenty of liquid in the pan.
Comment from Dick Tyler on April 14, 2009
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