A Comprehensive Guide To Every Cut Of Beef - Page 28
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A Comprehensive Guide To Every Cut Of Beef

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Braised Brisket 28/30

© Getty Images

Braised Brisket

Another delicious and oft-overlooked way to cook brisket is braising. Because of the cut size, it's the perfection option for when you need to feed a crowd. The meat comes out moist and juicy, and you can use any combination of vegetables, herbs and spices in the braising liquid, which yields a rich, flavorful gravy at the end. 


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Chef Tips and Tricks

You're watching: VIDEO: Tasty Beef Tomato Pockets
VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!