Beths Brisket Food

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BRAISED BEEF BRISKET



Braised Beef Brisket image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time P1DT7h10m

Yield 12 servings

Number Of Ingredients 7

2 cans beef consomme
1 1/2 cups soy sauce
1/2 cup fresh lemon juice
2 tablespoons liquid smoke
5 cloves garlic, chopped
10 pounds beef brisket
Prepared barbecue sauce, for serving, optional

Steps:

  • Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
  • When ready to cook, preheat the oven to 300 degrees F.
  • Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
  • You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
  • Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.

BETH'S BRISKET



Beth's Brisket image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h30m

Yield 12 servings

Number Of Ingredients 10

One 6- to 8-pound beef brisket, trimmed
One 10-ounce box mushrooms, sliced
5 large carrots, peeled and sliced
2 stalks celery, sliced
2 onions, sliced
1 cup ketchup
1 cup packed brown sugar
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce

Steps:

  • Preheat the oven to 300 degrees F.
  • Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours.
  • Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.
  • To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.

BETH'S SWEET AND SOUR BRISKET



Beth's Sweet and Sour Brisket image

This is my friend's recipe. She got it from her friend Nina who got it from a kosher cookbook she received when she got married.

Provided by Oolala

Categories     Roast Beef

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

6 lbs beef brisket
2 onions, sliced
1 garlic clove, minced
3/4 cup brown sugar
1/2 cup white vinegar
1 cup ketchup
1 cup kosher wine
1 tablespoon salt

Steps:

  • Place brisket in heavy heated Dutch oven.
  • Brown meat on all sides over medium heat.
  • Add onions and garlic. Brown, about 15 minutes. Add remaining ingredients. Cover pot and simmer about 3 hours until meat is tender.
  • You can heat it in the oven if the meat is too large for the pot.
  • This is best made ahead and you can freeze and reheat it.
  • Slice meat against the grain.

Nutrition Facts : Calories 1208.3, Fat 90.4, SaturatedFat 36.4, Cholesterol 248.3, Sodium 1435.1, Carbohydrate 31.4, Fiber 0.5, Sugar 28.1, Protein 58.5

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