BARBECUE-BRAISED BRISKET SANDWICHES
Provided by Food Network Kitchen
Time 4h15m
Number Of Ingredients 12
Steps:
- Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
- Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
- Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
- Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.
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.
BARBECUE-BRAISED BOURBON BEEF WITH MUSTARD GLAZE
Steps:
- For the beef: 2 tsp. chopped fresh thyme 2 tsp. chopped fresh rosemary 2 tsp. sweet Hungarian paprika 1 tsp. dry mustard (preferably Coleman's) Kosher salt and freshly ground black pepper 1 4-lb. boneless beef chuck roast For the braising liquid: 2 to 2-1/2 cups lower-salt chicken broth 1/2 cup bourbon 1 Tbs. coarse-grain Dijon mustard 2 tsp. unsulphured molasses 2 large yellow onions, halved and thinly sliced (about 4 cups) 4 medium cloves garlic, peeled For the glaze: 2 Tbs. smooth Dijon mustard 2 tsp. chopped fresh rosemary
BOURBON BEEF WITH MUSTARD GLAZE
I found this recipe on the Fine Cooking website. The original directions were written for cooking the roast in a Dutch oven on a barbecue grill. I am not at all good with the grill, so I cooked mine in the oven. Preparation time does not include chilling time.
Provided by Pinay0618
Categories Roast Beef
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325.
- In a small bowl, combine the thyme, rosemary, paprika, dry mustard, and 2 teaspoons each salt and pepper. Sprinkle the spice blend all over the roast. Cover and refrigerate for at least 2 hours but preferably overnight.
- Heat 2 Tablespoons oil over medium-high heat in a Dutch oven with a tight-fitting oven-proof lid. Brown roast well on all sides. In a medium bowl, whisk together broth, bourbon, Dijon mustard and molasses. Pour over roast. Add onions and garlic and cover.
- Place covered Dutch oven in the preheated oven and cook 2 1/2 to 3 hours or until roast is fork-tender.
- Take Dutch oven out of oven and increase heat to 425. Remove roast from Dutch oven and place on a rack in a roasting pan. In food processor or blender, combine about 1/4 cup of the onion mixture in the Dutch oven with 2 tablespoons Dijon mustard and 2 teaspoons chopped fresh rosemary; process until smooth. Brush top and sides of roast with about 2/3 of mustard mixture. Place roast back in oven until glaze begins to brown. Flip roast over, top with remaining mustard mixture, and return to oven to brown again.
Nutrition Facts : Calories 427.7, Fat 18, SaturatedFat 6.8, Cholesterol 149.7, Sodium 437.2, Carbohydrate 7, Fiber 1.2, Sugar 2.8, Protein 50.1
BBQ BEEF WITH SOY MUSTARD GLAZE
This is a simple, delicious sauce to put on your barbecued steaks (or swordfish). It's so easy to throw together that you can prepare it at the last minute - and your steaks will taste as though they came from a first-rate restaurant.Though this recipe contains soy and ginger, it does not have the "Asian" flavor you might expect.
Provided by A Ramsey Donkey
Categories Very Low Carbs
Time 17m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper, and rosemary in a blender; cover and whirl until smooth.
- Put steaks on oiled grill, brush with sauce.
- Grill (or broil) 4 minutes; turn over and brush with remaining sauce mixture.
- Cook 4 minutes longer (for medium rare), or to desired doneness.
Nutrition Facts : Calories 189.8, Fat 5.9, SaturatedFat 2.2, Cholesterol 79, Sodium 731.8, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 30.9
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