TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
BBQ BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 32
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!
OVEN-BARBECUED BEEF BRISKET
This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.
Provided by Christin Mahrlig
Categories Main Course
Time 5h20m
Number Of Ingredients 18
Steps:
- Make the rub. Mix all ingredients well in a small bowl and set aside.
- Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it's best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
- Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
- Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
- Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
- Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.
Nutrition Facts : Calories 613 kcal, ServingSize 1 serving
OVEN BBQ BEEF BRISKET RECIPE
This slow roasted BBQ Beef Brisket recipe is made in the oven or slow cooker for the most tender and juicy meat ever, with a sweet & smoky barbecue sauce! I'm sharing all my best tips for how to cook brisket for a crowd, since this is a great choice for large dinner parties. It's so good, no one will care the meat wasn't smoked for hours!
Provided by Amy Nash
Categories Dinner
Time 5h10m
Number Of Ingredients 9
Steps:
- The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is thick, but leave at least a 1/4" layer. Moisten the brisket with all of the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
- The next day, preheat the oven to 250°F. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 5-6 hours (plan on approximately 1 hour per pound of meat).
- Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350°F, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Remove from the oven and let the meat rest for 15 minutes, then slice into finger-width strips against the grain or chop and serve.
Nutrition Facts : Calories 868 kcal, Carbohydrate 69 g, Protein 79 g, SaturatedFat 10 g, Cholesterol 234 mg, Sodium 3299 mg, Sugar 60 g, Fat 28 g, Fiber 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
EASY TEXAS BBQ BRISKET
Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. -Audra Rorick, Blanca, Colorado
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.
Nutrition Facts : Calories 456 calories, Fat 14g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1283mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 66g protein.
BAKED CORNED BEEF BRISKET
OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843
Provided by Chicagoland Chef du
Categories St. Patrick's Day
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
- NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
- Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry.
- Get out your 9 x 13 baking dish.
- Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
- Place the corned beef on the foil, in a baking dish, fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up & around the corned beef, do not close up the foil.
- Bake, unwrapped, for 2 hours.
- After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
- Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
- Allow the meat to rest before slicing. Cut against the grain.
- I prefer to use an electric knife to get nice thin slices.
- Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
- Enjoy!
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
SLOW-COOKED BARBECUED BEEF BRISKET
"I enjoy fixing a sit-down meal for my husband and myself every evening, so this entree is often on the menu," writes Anita Keppinger from Philomath, Oregon. "It's fairly inexpensive and takes little effort to prepare. The tender beef tastes wonderful."
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 810mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 29g protein.
BBQ BEEF BRISKET
Provided by Tim Byres
Categories Beef Marinate Fourth of July Father's Day Backyard BBQ Dinner Meat Summer Smoker Grill/Barbecue Party Simmer Advance Prep Required Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 13
Steps:
- Pat the brisket dry with a towel to remove any moisture. Generously rub the brisket with 1 cup of the BBQ Beef Coffee Cure , massaging all the spice into the meat; repeat with the remaining cure. The cure will soak up the liquid from the beef and form a crust. Place the meat on a large plate, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours.
- Prepare a smoker for hot smoking. The standard cooking time for brisket is 1 hour per pound, smoked fat side up, under dry, indirect heat at a steady temperature of 225°F. Place the brisket on the center rack of the smoker and smoke for 12 hours. This is slow cooking at its easiest-there's no need to check the meat at intervals.
- After 12 hours, use a meat thermometer to check for an internal temperature of 185°F in the thickest side of the brisket. Once that temperature is reached, open the door of the smoker and let the meat rest for 30 minutes. This resting period allows the juices to settle. The internal temperature will continue to rise to 190°F.
- While the meat rests, make the tomato and molasses barbecue sauce: Combine the ketchup, tomatoes, tomato paste, vinegar, mustard, granulated garlic, salt, pepper, and brown sugar with 1 1/3 cups water in a large stockpot over medium heat. Simmer for 20 minutes, stirring, until the sauce thickens slightly. Whisk in the molasses last (it will burn if added too early) and blend with an immersion blender until smooth. Season to taste.
- Transfer the rested brisket to a cutting board, slice, and chop. The fully rested meat will have a distinct crust and will be tender and juicy inside. There should be a pink smoke ring beneath the crust.
TEXAS BBQ BRAISED BEEF BRISKET
Provided by Food Network Kitchen
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
- Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
- For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
- Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
- Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
BARBECUED BRISKET
For a mouthwatering main dish to star in a summer meal, this brisket can't be beat. Baked slowly, the meat gets nice and tender and picks up the sweet and tangy flavor of the barbecue sauce.-Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- Place brisket in a large Dutch oven. Add 1/2 cup water. Cover and bake at 325° for 2 hours. , Meanwhile, in a small saucepan, saute onion and garlic in oil until tender. Add the ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally. , Add Liquid Smoke; mix well. Drain drippings from Dutch oven. Pour sauce over meat. Cover and bake 1 hour longer or until meat is tender.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 536mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
BAKED BARBECUED BEEF BRISKET
This tasty brisket conveniently bakes for hours, allowing you lots of time to prepare the rest of the meal. Leftovers make delicious sandwiches.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Combine the garlic powder, onion salt and celery salt; rub over brisket. Place in a shallow bowl; sprinkle with liquid smoke if desired. Turn to coat; cover and refrigerate overnight. , For sauce, in a large saucepan, combine 2 cups water, ketchup, onion, 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery seed, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Cool; cover and refrigerate., Place the brisket in a Dutch oven; add remaining water and Worcestershire sauce to pan. Cover tightly. Bake at 325° for 1-1/2 hours; drain. , Baste with sauce. Bake, uncovered, until meat is tender, 1-2 hours longer. Let stand for 20 minutes; thinly slice across the grain.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 625mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
BARBECUED TEXAS BEEF BRISKET
Make and share this Barbecued Texas Beef Brisket recipe from Food.com.
Provided by jeniwan
Categories Meat
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
- Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
- Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender.
- Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.)
- Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.
Nutrition Facts : Calories 933.8, Fat 76.1, SaturatedFat 29.1, Cholesterol 193.2, Sodium 2134.1, Carbohydrate 12.2, Fiber 3.1, Sugar 4.9, Protein 46.4
BARBECUE BEEF BRISKET
Many years ago, I found this recipe in a local ladies recipe booklet called, "Cornsilk." I have often used it to take to friends and family so they can reheat it and serve when needed. It freezes well, too. I try to use a brisket but does well with a boneless beef roast or bottom round roast. Serve with hamburger buns.
Provided by M. Joan
Categories Lunch/Snacks
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper.
- Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
- Mix remaining ingredients together except for the lemon.
- Cut off excess fat on roast and slice meat thinly. Cut across the grain.
- Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
- Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
- Remove lemon slices before serving.
- This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.
Nutrition Facts : Calories 532.2, Fat 40.3, SaturatedFat 16.2, Cholesterol 110.4, Sodium 637.1, Carbohydrate 15.7, Fiber 1.5, Sugar 11.9, Protein 26.6
OVEN BARBECUED BEEF BRISKET
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.
BBQ BEEF BRISKET
Time 6h15m
Yield 32
Number Of Ingredients 6
Steps:
- 1. Trim the fat from the brisket, taking care not to remove too much (since it seals in nutrients during cooking). 2. In a bowl, mix the broth, soy sauce and Worcestershire sauce. (If you have a marinade injector, inject half the mixture into the meat in a grid-like pattern. If not, place the meat and mixture in a deep baking dish and marinate for 12-24 hours.) Pat meat dry. Add spices and rub generously into meat to fully incorporate. 3. Place your brisket in a Presto BBQ-the ideal accessory to transform your traditional BBQ into a powerful smoker. To keep your BBQ brisket moist and stop meat juices from burning and leaving a bitter taste, I recommend pouring your remaining marinade, beef broth or beer into the aluminum pan. Preheat your BBQ to 175 °C (300 °F), fill your chip tray with wood chips and wait for it to start smoking. Once it begins smoking, place your Presto BBQ (containing the brisket) on the BBQ and close the lid. Let smoke for 2-3 hours, adding wood chips as needed. Once the meat reaches an internal temperature of 70 °C (160 °F), cover the Presto BBQ pan with its aluminum lid and shut your BBQ again. Continue cooking to 90 °C (195 °F). Remember: the cooking thermometer should slide into the meat like butter! 4. Once cooked through, let the meat stand in a dish or foil for about 1 hour. The meat will continue cooking slightly as the collagen melts away, making your brisket even more tender and juicy. 5. Finely slice it against the grain. Chef's Secret: • Cook it fat side down! The fat will protect your cut from excessive heat during cooking, producing much better results. • You can remove the excess surface fat from your brisket, but not too much as it acts as cooking grease. Removing this fat provides better contact between the meat and spices. Also, spice-covered fat melts off and will collect at the bottom of the BBQ instead of flavouring the meat. • Make sure you have enough charcoal or propane! It can take up to 12 hours to cook a whole brisket, so it would be a shame to run out of fuel before it's perfectly cooked. • You can cook it between 105 °C (225 °F) and 160 °C (325 °F). A lower temperature means the meat will trap more moisture and take longer to cook. • Brush spicy BBQ sauce on meat after letting it rest to take it up a notch! • Injecting the meat lets you marinate it immediately, otherwise you need to marinate it for at least 24 hours.
BARBECUED BEEF BRISKET
A very simple, tender and tasty barbecued beef dish. It is really tender when I cook it in my Pampered Chef deep dish covered baker. Prep time does not include marinating time.
Provided by cookin mimi
Categories Meat
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix last four ingredients together and pour over the beef brisket.
- Marinate several hours or overnight. Cover completely with foil or use covered baking dish.
- Bake at 350 degrees for 4 hours.
- Cool, slice and enjoy.
Nutrition Facts : Calories 746.6, Fat 60.8, SaturatedFat 24.3, Cholesterol 165.6, Sodium 567, Carbohydrate 8.1, Fiber 0.4, Sugar 4.7, Protein 39.3
BARBECUED BEEF BRISKET
This is a SUCCULENT, super-moist and flavorful way to make beef. I believe this would be easily adaptable for a crockpot! ENJOY!
Provided by WJKing
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350.
- Place brisket in Dutch oven; add all remaining brisket ingredients.
- Cover; bake for 3-3 1/2 hours or until brisket is fork tender.
- Meanwhile, in a 2 quart saucepan, stir together all the barbecue sauce ingredients.
- Cook over medium heat, stirring occasionally.
- until sauce is heated through (8-10 minutes).
- Remove brisket to cutting board; reserve pan juices!
- Stir in one cup reserved pan juices into barbecue sauce.
- Slice brisket thinly; spoon barbecue sauce over sliced brisket.
Nutrition Facts : Calories 689.5, Fat 46.3, SaturatedFat 18.3, Cholesterol 124.7, Sodium 1782.8, Carbohydrate 35.2, Fiber 4, Sugar 26.1, Protein 33.1
More about "baked barbecued beef brisket food"
BBQ BRISKET IN OVEN - BEST BEEF BRISKET RECIPE - VIDEO
From thecookierookie.com
Ratings 39Calories 320 per servingCategory Main Course
- Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.
SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (378)Total Time 10 hrs 15 minsCategory MainsCalories 476 per serving
- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
- Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
BARBECUED BEEF BRISKET RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 2 hrsCategory Lunch
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few minutes until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 minutes. Use a hand blender or food processor to whiz it to a smooth puree.
- Heat the oven to 150C. Make the rub by mixing all the ingredients with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tray, mix the barbecue sauce with two cups of water. Add the brisket to the tray, cover tightly with baking paper and then foil, then cook for four to five hours until the meat is really tender when you push a fork into it. The beef can be cooked the night before – just leave it to cool in the tin covered with foil.
- To finish the beef, fire up a barbecue and wait until the coals have settled – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it. Cook for about 20 minutes, turning the meat carefully with tongs, until lightly charred all over and heated through. Lift on to a board and serve sliced with the remaining barbecue sauce on the side.
OVEN BAKED BARBECUE BEEF BRISKET - THE FRESH COOKY
From thefreshcooky.com
4.7/5 (6)Total Time 13 hrs 10 minsCuisine American BarbecueCalories 879 per serving
- Starting the night before, line a baking sheet with heavy duty aluminum foil, enough to wrap and make a "pouch" around the brisket, lay your brisket in the middle of the foil.
- In a small bowl mix together your spices to make a rub, sprinkle evenly over meat and rub into both sides of the meat. Pour the Worcestershire sauce and liquid smoke evenly over the meat, lifting the meat as it drips to the sides so that you get this good stuff under the meat as well as on top.
- Roll down the foil to create a pocket and place foil wrapped meat on plate or pan in fridge to marinate overnight.
- Allow brisket to come to room temperature for 30-60 minutes before baking. Pour on 1/2 cup of real orange juice and re-seal the foil.
BARBECUED BEEF BRISKET | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 12Calories 222 per servingCategory Barbecue,Mains
- To prepare rub, combine chili powder, cumin, paprika, 2 tbsp salt, pepper, sugar, brown sugar and cayenne pepper. Spread rub all over beef. Place beef in an extra-large heavy zip-lock plastic bag. Seal bag and place on a tray. Refrigerate for 8 hours.
- Preheat natural gas barbecue on medium-high heat for 10 - 15 minutes. Remove beef from bag. Sprinkle with additional salt. Sear beef on both sides, about 5 - 7 minutes per side.
- Meanwhile, place a rack in a roasting pan or foil roasting pan and pour in 1/2 inch of water. Transfer beef to rack in pan. Cover pan with foil.
- Turn barbecue control down to low heat or a setting that maintains a temperature of about 300°F. Place pan on barbecue grid. With lid down, roast beef, rotating pan every 30 minutes and adding additional water as needed to maintain 1/2 inch in pan, until tender, about 3 1/2 - 4 hours. Let stand for 5 minutes before slicing.
KANSAS CITY OVEN BAKED BBQ BEEF BRISKET | 101 COOKING FOR TWO
From 101cookingfortwo.com
4.5/5 (32)Total Time 4 hrs 35 minsCategory Main CourseCalories 176 per serving
- Pat dry the brisket. Place in pan fat side up. Cover top of meat with a generous amount of liquid smoke 3-4 tablespoons.
- Place in oven until "fork-tender" and at least 190° (200° to 205° preferred.) Usually about 1 hour per pound. If you don't "get" fork-tender, just use the internal temperature. It may take over 6-8 hours if frozen or large. NEVER COOK BY TIME ALONE, you must check the temperature.
TOP 3 BARBECUE BRISKET RECIPES - THE SPRUCE EATS
BARBECUED BEEF BRISKET RECIPE BY RECIPES ACROSS AMERICA ...
From thedailymeal.com
3/5 (52)Total Time 2 hrs 30 minsServings 6Calories 769 per serving
BAKED BARBECUED BEEF BRISKET RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Cuisine JewishCategory DinnerServings 12Total Time 3 hrs
BAKED BARBECUED BEEF BRISKET RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Cuisine JewishCategory DinnerServings 12Total Time 3 hrs
15 BEEF BRISKET RECIPES YOU'LL LOVE - FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
BRISKET RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
BARBECUED BEEF BRISKET | CSR SUGAR
From csrsugar.com.au
BEST BEEF BRISKET RECIPES - OLIVEMAGAZINE
From olivemagazine.com
BARBECUED BEEF BRISKET - KEMMY RECIPES
From kemmyrecipes.net
BBQ BEEF BRISKET RECIPE | KITCHEN INFINITY RECIPES ...
From kitcheninfinity.com
OVEN BAKED BARBECUED BEEF BRISKET - ALL INFORMATION ABOUT ...
From therecipes.info
BAKED BARBECUED BRISKET- TFRECIPES
From tfrecipes.com
MISSION BBQ BEEF BRISKET RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BBQ BEEF BRISKET RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BAKED BARBECUED BEEF BRISKET RECIPES
From tfrecipes.com
OVEN BAKED BARBECUED BEEF BRISKET RECIPES
From tfrecipes.com
OVEN BAKED BEEF BRISKET WITH BBQ SAUCE - RECIPETIN EATS
From recipetineats.com
OVEN COOKED BEEF BRISKET - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEEF BRISKET VS PULLED PORK - ALL INFORMATION ABOUT ...
From therecipes.info
BEEF BRISKET RECIPES
From tfrecipes.com
BARBECUED BEEF BRISKET - SAVEUR: AUTHENTIC RECIPES, FOOD ...
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love