Brisket Marinade Food

BRISKET MARINADE

Steps:

• Mix all ingredients together.
• Put in Ziploc bag with brisket.
• Marinate overnight, turning once.
• Lift brisket out of the marinade and cook as you like.

BEEF BRISKET MARINADE

Steps:

• Mix all ingredients.
• Marinate brisket 8-24 hours( I like to use an oven roasting bag).
• Slow roast 4- 5 hours at 250 degrees.
• Allow the brisket to rest before slicing thinly across the grain.

BRAISED BEEF BRISKET

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.

TONY'S SMOKED BEEF BRISKET

Steps:

• In a bowl combine all the dry ingredients and blend well.
• Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4 cup of the rub (see Cook's Note). Let the brisket marinate overnight in the refrigerator.
• Preheat your grill to 250 degrees F using charcoal and hickory.
• Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
• Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

BRISKET MARINADE

Steps:

• In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.

BEEF BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
• Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
• Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
• Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

ROBERT'S BRISKET RUB

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

MARINATED BEEF BRISKET

Steps:

• Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

MARINATED BEEF BRISKET

Steps:

• Whisk first 8 ingredients together in medium bowl. Place brisket in glass baking dish or other nonreactive container. Pour liquid over meat and turn meat to coat. Cover meat and refrigerate 12 hours or over night. You can marinate this up to 24 hours in refrigerator if desired.
• Preheat oven to 350°F.
• Place marinated meat in roasting pan. Reserve marinade. Roast meat, uncovered, for 1 hour.
• Reduce oven temperature to 300°F Pour reserved marinade over meat. Cover tightly and roast undisturbed for 3 hours.
• Let brisket stand 15 minutes before slicing thinly against grain. Serve with juice from the roasting pan. This is even better is roasted the day before serving. Slice meat and return it to pan juices. Store covered in refrigerator. Heat in 300°F oven until heated through, about 40 minutes.

MARINATED BEEF BRISKET

Steps:

• Carefully slit just one end of the Cryovac bag, and remove the brisket, saving the bag.
• Rinse off the brisket, trim off any surface that looks like age, but leave on as much of the fat as possible, rinse again, and set aside.
• Rinse out bag, and set aside.
• You will be using it to marinate the meat if you don't have any giant food-safe bags.
• Alternately, you can use a roasting bag, such as the ones made by Reynolds.
• Do not use a garbage bag.
• They are not food-safe!
• Combine all of the liquid ingredients in a small bowl, except for the olive oil, and stir to combine.
• Add all of the dry ingredients, and stir to dissolve whatever is likely to dissolve.
• Start with the minimal amounts of spices, and work your way upward, stirring and tasting as you go.
• The marinade should be quite spicy!
• Whisk the olive oil into the marinade.
• Return the brisket to the Cryovac bag, and add the marinade, letting it drizzle down the sides of the meat.
• Squeeze out as much air as possible, and staple the end shut; the easiest way to do this is to fill the sink with water and let the water help do the squeezing.
• Massage the marinade into the meat, seal the Cryovac bag into a garbage bag to contain leaks, and it WILL leak!
• Place in the refrigerator, and marinate in refrigerator for at least 2 days, preferably longer, up to 5 days, massaging and turning over 2-3 times a day.
• Fold together the edge of 2 large pieces of heavy-duty foil to make a single piece large enough to enclose meat.
• Place the meat and marinade on the foil, seal it in, folding up all edges to seal.
• Alternately, place meat and the marinade in a large roasting bag, squeeze out air, and close the bag (I thought of this after the fact, of course!).
• Place meat on a rack in a roasting pan, fat side up so it will self baste, and roast in a 250-275 degree F for about 4-5 hours, until it reaches an internal temperature of about 130 degrees F on an instant-read thermometer.
• Carefully cut open the bag to expose meat, being careful not to burn yourself with the hot juices.
• Poke a couple hole in the bottom to let juices drain into the pan, and pull out bag or foil from under the meat, letting meat rest on the roasting rack.
• Return to oven, and continue roasting until internal temperature of meat reaches 150 degrees F, about another 1 hour or less.
• The meat will be pretty well done, but it will still be juicy due to the slow cooking.
• Remove roasting pan from oven, and allow brisket to rest at least 15 minutes before cutting.
• Trim off and discard all external fat before carving across the grain.
• Strain and degrease the pan drippings to use for jus or gravy.
• The drippings will be WAY TOO SALTY and SPICY to use as-is, so dilute to taste with low-sodium canned chicken broth and water before using or freezing.
• I ended up needing 2 cans of chicken broth and 4 cups of water to dilute 4 cups of drippings, and the jus was still very tasty!

FAVORITE MARINATED BRISKET

Steps:

• Mix the first 5 ingredients; rub over brisket. Mix water, chili sauce, soy sauce and syrup; pour 2-1/2 cups into a bowl or shallow dish. Add brisket and turn to coat. Cover and refrigerate at least 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Place onions in an ovenproof Dutch oven. Drain beef, discarding marinade in bowl. Place brisket over onions; arrange potatoes around meat. Pour remaining marinade over the top., Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove brisket and potatoes to a serving plate. Skim fat from cooking juices. Cut diagonally across the grain into thin slices. Serve meat and potatoes with cooking juices. Freeze option: Using a slotted spoon, remove vegetables to a bowl to cool. Transfer whole brisket and cooking juices to a greased 13x9-in. dish; cool completely. Add vegetables. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat brisket and vegetables, covered, until a thermometer inserted in center reads 165°, about 1 hour. Thinly slice meat across the grain. Serve meat and potatoes with cooking juices.

OKLAHOMA BRISKET

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil.
• Roast the brisket for 3 hours in the preheated oven. Don't peek.
• Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
• When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
• Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary.
• Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.

BEER BRISKET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
• Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

MARINATED BRISKET OF BEEF FOR CORNED BEEF

Steps:

• Put large boneless beef roast or brisket in nonmetallic container.
• Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices.
• Pour mixture over meat and refrigerate for 2 days.
• Discard marinade liquid.
• Other meat can be used in place of beef.