Recipes from The James Ranch
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Braised Brisket with Mushrooms, Carrots, and Thyme
A Warm Winter Recipe For When You are Tired of Turkey.
Serves twelve
- 2 Tbs. sweet paprika
- Kosher salt and freshly ground black pepper
- 8-1/2 to 9 lb. beef brisket (whole brisket), untrimmed of fat
This recipe can be cut in half and a half a brisket used. - 5 Tbs. vegetable oil
- 6 large yellow onions, diced (about 12 cups)
- 3 to 4 cloves garlic, thinly sliced
- 1 15-oz. can tomato purée
- 1 cup dry red wine
- 4 large sprigs fresh thyme
- 8 large carrots, cut into 2-inch pieces
- 10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).
Position a rack in the center of the oven and heat the oven to 350°F.
Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions (it's okay if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.
Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for 2-1/2 hours.
Add the carrots and mushrooms and continue to braise, covered, until the meat is fork-tender, about 1 hour more.
Transfer the meat to a cutting board and trim the fat. With a slotted spoon, move the vegetables to a serving bowl.
Skim the excess fat from the pan juices, strain 2 cups of the juices, and bring to a boil in a small saucepan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful.
Season to taste with salt and pepper.
Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket, vegetables, and juices separately. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.
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Pumpkin Raisin Rolls
- ¾ cup pumpkin or winter squash puree
- 1/3 cup orange juice
- 3 Tlb butter
- 3 cup flour
- 2 tsp orange peel
- 3 Tbs. sugar or honey
- 1 egg
- 1 ½ tsp pumpkin pie spice
- ¾ salt
- 1 pkg or scant Tbs. yeast
- ¾ cup raisins
Put all the ingredients but the raisins into the bread machine, wait until most of the ingredients have mixed before putting in the raisins. After the first rising, form the dough into balls and let rise one more time (about 30 min.).
Alternately, mix wet ingredients and then stir in dry ingredients, knead with your hands, let rise for 45 min.- 1hr, until doubled, then form into balls and let rise again.
Brush rolls with milk and sprinkle with seeds before you bake
- 1 Tb. Milk
- 1 tsp poppy seed
Bake 375 for 12-15 mins.
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