MELT IN YOUR MOUTH OVEN COOKED BRISKET
A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman
Provided by Mila Furman
Categories brisket
Time 8h10m
Number Of Ingredients 10
Steps:
- Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
- Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
- If you have time let stand in refrigerator for 24 hours.
- Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
- Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
- Place in refrigerator over night to cool.
- Remove fat and cut against the grain NOT with the grain.
- Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
DAD'S BEST BRISKET
Make and share this Dad's Best Brisket recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
- Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
- Fold sides of foil over to seal; refrigerate overnight.
- 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
- Reseal and cook in a slow oven at 300 degrees for 5 hours.
- Uncover and Pour barbecue sauce over brisket.
- Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
Nutrition Facts : Calories 558.3, Fat 21.1, SaturatedFat 7.3, Cholesterol 175.8, Sodium 988, Carbohydrate 28.8, Fiber 0.4, Sugar 20.1, Protein 58.7
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
THE BEST BEEF BRISKET
This recipe was given to me by my mother in law. It is by far the best brisket/sauce that I have ever tried!
Provided by Juli9251
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat on briskett.
- Soak brisket for 30 minutes in water.
- Drain.
- Sprinkle meat with kosher salt and let sit 30 minutes.
- Rinse meat well.
- Braise meat in olive oil until brown, approximately 8 minutes per side.
- Reduce heat and add onions.
- Brown.
- Add garlic.
- Remove meat.
- Add all ingredients for sauce.
- Stir well.
- Put meat back in pan and simmer covered for approximately 3 hours.
- Remove meat and reduce sauce.
THE BEST BEEF BRISKET YOU WILL EVER EAT
Let me ask you a few questions: Do you like beef brisket? Do you have a bit of time on your hands? We start with a dry rub the night before, and then fourteen hours on the grill, smoker or oven (I really recommend the grill), and you will have some awesome, melt-in-your-mouth beef brisket. In addition, I'm going to show...
Provided by Andy Anderson !
Categories Beef
Time 2h
Number Of Ingredients 5
Steps:
- 1. Trim the fat cap on the brisket down to about 1/4-inch.
- 2. Chef's Note: What's a Fat Cap? Untrimmed beef brisket, is referred to as a full packer brisket, and is made of at least two muscles. The flatter leaner portion is defined as the flat. Whereas the thicker more marbled portion is referred to as the point or the deckle. One side of the brisket is covered in a layer of fat called the fat cap.
- 3. Using a nice sharp knife cut a crosshatch pattern into the fat cap.
- 4. Rub about a tablespoon of kosher salt into the cuts in the fat cap.
- 5. Chef's Note: My dry rub does not include any salt; however, most commercial dry rubs do. So, if you are not using my rub, skip this step. I choose to add the salt separately for two reasons: One, it allows me to control the amount of salt. Two, by applying the salt separately, it gives the salt first crack at the beef.
- 6. Apply a generous portion of the dry rub, and rub it into the cuts.
- 7. Chef's Tip: The rub should look like sand on wet skin: Evenly distributed, but not clumped.
- 8. Wrap tightly in foil, and allow to rest in the refrigerator overnight. This gives the ingredients a chance to know each other.
- 9. In the morning (real early) remove the brisket from the fridge, and allow it to sit on your counter for about an hour. This will take the chill off the beef before placing it in the heat source.
- 10. Gas Grill: You don't want the brisket to be over a direct flame, so I usually turn off two of the three burners on the grill, and just heat the box with one burner. I'll then place the brisket over the unlit burners.
- 11. Electric Smoker: All electric smokers have their own set of instructions. Follow them, and keep the temp to 225f (107c).
- 12. Oven: Set the temp, and place the brisket in a baking tray, fitted with a wire rack. This will allow the rendered fat to drip into the bottom of the tray.
- 13. Chef's Tip: If you're using a charcoal or gas grill, and you want some of that smokey taste, simply soak some apple wood, or similar wood chips in water overnight. Then wrap in some aluminum foil, poke some hole in the foil and place over the hot portion of the grill. The chips will smoke and infuse the meat with their flavor.
- 14. Chef's Note: Fat cap up or down? Now that's a question that can start a bar fight, double quick. I've cooked briskets both ways; however, for this method, let's not argue and keep the fat cap up.
- 15. Chef's Note: You have two things to keep track of: The temperature of the box, and the temperature of the brisket. If you're using an electric smoker or an oven, the automatic settings should take care of the box temperature. If you're using a gas or charcoal grill, you'll need to keep a steady eye (both eyes when possible), on the temp. It will vary up and down, but try to keep it between 220f/230f (104c/110c).
- 16. For the first three hours, leave the brisket alone, and just make sure the temperature stays pretty much steady.
- 17. In the fourth hour begin taking the temperature of the brisket with a digital probe. We're looking for a temp of 150f (66c).
- 18. Chef's Note: The dreaded STALL: When the brisket hits about 150f (66c) moisture rises to the surface of the beef and cools it by the process of evaporation. What happens is that the temperature doesn't rise for hours, and this confuses a lot of novice cooks, who will panic, and begin trying to compensate by raising the temperature in the box. WRONG THING TO DO.
- 19. By the time the brisket's internal temperature hits 150f (66c), it should look something like this.
- 20. Chef's Tip: The Texas Crutch: When the brisket hits that magic number of 150f (66c), remove from the box, and tightly wrap in a double-layer of foil, along with a half a cup of liquid (beer, wine, broth), and then place back into the box.
- 21. Chef's Note: The Texas Crutch prevents the cooling of the brisket by evaporation, and speeds up the process quite a bit.
- 22. Watch the temperature of the brisket over the next few hours (about four hours), and when the temperature hits 200f/205f (93c/96c), remove from the heat.
- 23. Chef's Note: The final step: A faux Cambro.
- 24. Leave the brisket tightly wrapped, and place in an insulated box (like a Colman cooler), or you could leave it in an oven (wrapped) at about 175f (80c). For an hour or so (no more than 4 hours). The faux cambro, or holding helps tenderize the brisket by allowing carryover cooking which helps melt tough connective tissue.
- 25. Chef's Note: Using the faux cambro, or holding method allows you to remove the brisket from the box, and "hold" it until your guests are ready to eat.
- 26. Chef's Tip: When you're checking the internal temperature of the brisket after it's been wrapped in foil, choose a point near the top to insert the probe, and use that same hole each time you check. Putting the hole high up prevents the juices from leaking out, and maintains the integrity of the wrap throughout the cooking process.
- 27. When the guests are ready, remove from the cambro, unwrap, and cut nice thick slabs, always against the grain.
- 28. Chef's Tip: Serve with coleslaw, potatoes, or whatever sides you want. Plus you can use the accumulated juices from the foil wrap as an au jus. Enjoy.
- 29. Keep the faith, and keep cooking.
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
More about "best ever brisket food"
OUR 27 BEST BRISKET RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
- Brisket with Pomegranate-Walnut Sauce and Pistachio Gremolata. Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket.
- Corned Beef with Crispy Roasted Potatoes and Cabbage. This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.
- Grilled Brisket with Scallion-Peanut Salsa. It may seem like blasphemy to toss brisket onto a hot grill; but this method for thinly sliced, marinated meat results in flavorful, juicy steak strips for everyone.
- Instant-Pot Korean Chile-Braised Brisket and Kimchi Coleslaw. Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.
- Mamaleh's Brisket. The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.
THE BEST BRISKET EVER | MRFOOD.COM
From mrfood.com
4/5 (13)Estimated Reading Time 40 secsCategory Beef
TOP 3 BARBECUE BRISKET RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE BEST EASY SMOKED BRISKET RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
BEST EVER BEEF BRISKET - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
SLOW COOKER BRISKET (+ HOMEMADE BBQ SAUCE)
From carlsbadcravings.com
SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | RECIPETIN EATS
From recipetineats.com
OVEN BAKED BEEF BRISKET RECIPE — THE MOM 100
From themom100.com
BEST SMOKED BRISKET RECIPE - SOUTHERN LIVING
From southernliving.com
HOW TO COOK A BRISKET TO TENDER PERFECTION EVERY TIME
From today.com
HOW TO COOK BRISKET FOR THE FIRST TIME | BON APPéTIT
From bonappetit.com
AUTHENTIC TEXAS STYLE SMOKED BRISKET RECIPE - AMAZINGRIBS.COM
From amazingribs.com
BEST BEEF BRISKET RECIPE - HOW TO COOK TENDER BRISKET IN THE OVEN …
From food52.com
THE BEST SMOKED BRISKET RECIPE – THE BEARDED BUTCHERS
SNOOP DOGG REVEALS THE BEST DISH THAT MARTHA STEWART MADE FOR …
From insider.com
BEST FOODS TO BUY AT COSTCO, ACCORDING TO A RESTAURANT CRITIC
From insider.com
TEXAS BARBECUE IS THE BEST IT HAS EVER BEEN. HERE’S WHY.
From nytimes.com
BEST BEEF BRISKET RECIPE - HOW TO COOK BEEF BRISKET - DELISH
From delish.com
THE MOST SEARCHED FOODS TO BBQ IN THE US: FROM MEATS TO VEGGIES …
From usatoday.com
THE NINJA CREAMI IS BACK IN STOCK, JUST IN TIME FOR AMAZON PRIME DAY
From usatoday.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