Aunt Pats Beef Brisket Food

BBQ BEEF BRISKET

Steps:

• Allow the brisket to come to room temperature for 30 minutes.
• Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
• Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
• Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
• Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

AUNT ROMADENE'S BEEF BRISKET

Steps:

• Mix the last four ingredients and pour over the brisket in a baking pan.
• Cover with foil and bake at 300 degrees F for 3-4 hours.

AUNT LINDA'S BRISKET

Steps:

• Preheat oven to 350 degrees F.
• Mix the brown sugar, vinegar, soup mix, chili sauce and white wine in a saucepan and bring to a boil.
• Simmer for a couple of minutes.
• Place a large piece of foil in the bottom on a large casserole so that the brisket could be covered with some tenting by the foil.
• Put the brisket on top of the foil in the casserole pan.
• Pour the sauce over the meat and and seal the foil over the brisket close but with a little bit of a tent on top.
• Cook for 3-4 hours until tender.
• Slice meat thinly, against the grain.

AUNT BOBBY'S BRISKET

Steps:

• Marinate the brisket overnight by putting it in a large ziplock bag and pouring the liquid smoke over the top and add the garlic salt.
• The next morning you take the brisket and juices, put into a roaster, cover and cook 5 MINUTES on 400 degrees F., reduce oven temp to 250 degrees F, cook 5-6 hours. Cool. Slice against the grain and put into a crockpot to warm. Serve with BBQ sauce if desired.

AUNT SADIE'S BRISKET

Steps:

• Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a litle salt, pepper, garlic powder and lots of Hungarian paprika.
• Place brisket on top of onions.
• Place other half of onions and allspice on top of the brisket.
• Cover tight and roast in a 300 degree oven for 3 hours.
• Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve as is au jus, with onions (as I do).
• This is best made in advance. Note: I refrigerate the juices and get rid of the fat that rises to the top. Before serving I pour it over the sliced brisket and reheat in the oven until heated through.

SCOTT'S BEEF BRISKET

Steps:

• Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

BRISKET WITH APRICOT NECTAR

Steps:

• Season meat and put in a heavy Dutch oven, uncovered and broil 10 minutes per side until browned. Remove from oven.
• Add the onion soup mix and nectar and cover and put back in oven at 300 degrees F. for about 2 1/2 to 3 hours, according to tenderness desired.
• Remove and allow to cool.
• Slice meat and reheat slowly.

AUNT PAT'S BEEF BRISKET

Steps:

• In a large pot boil brisket until fork tender, approx 4 hours. (Do not discard liquids as they make an excellent beef broth for use in other recipes.)
• Remove meat from pot and cool to touch. Carefully scrape away any visible fat from the outside of the roast.
• Meanwhile, make brisket sauce by combining sauce ingredients in a saucepan. Heat and stir until combined and slightly thickened.
• Thinly slice beef (an electric knife works well) and place in a foil lined, shallow baking pan. Pour sauce over meat and bake 45 minutes at 350 degrees.