BRISKET
This is my mom's recipe for brisket. It's really flavorful and so tender--the overnight time to marinate it is worth it!
Provided by strawberryjane
Categories Meat
Time P1DT6h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients and cover both sides of meat.
- Wrap in foil and seal.
- Marinate overnight in refrigerator.
- Bake in 300°F oven for 5 hours, or at 275°F for 6 hours.
- May cover with barbecue sauce during last hour, leaving uncovered.
Nutrition Facts : Calories 360.8, Fat 16.9, SaturatedFat 5.9, Cholesterol 140.6, Sodium 591.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.3, Protein 47.7
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
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
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.
POT ROAST BEEF BRISKET
Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 5-6
Number Of Ingredients 20
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8-10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
- Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours.
- Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.
- Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1-2 hours.
- To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.
- Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.
- Cook the latkes for 6-8 minutes on each side until golden-brown and cooked through. Don't be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.
- Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10-15 minutes, or until hot and crisp.
- Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.
SMOKED BRISKET RECIPE - TRAEGER GRILLS®
Learn how to smoke an amazing beef brisket with this simple and easy recipe. Give your meat the smoke treatment it deserves on a wood pellet grill.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 8
Steps:
- When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.
- Season the brisket on all sides with the rub.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.
- Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.
- Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.
14 SAVORY SIDES FOR BRISKET (COOKOUT MENU)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dinner the whole family will love!
Nutrition Facts :
AUTHENTIC TEXAS-STYLE SMOKED BBQ BRISKET
If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect "how to" recipe to help you get it done to perfection.
Provided by Kris Coppieters
Categories Dinner Main Course
Number Of Ingredients 5
Steps:
- Trim. Trim off most of the fat cap but leave about 1/4" (6.3 mm). Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.
- Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.
- Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce (28 g) of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" (2.5 cm) apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
- Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.
- Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.
- Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark.
- Wrap (optional). The meat's internal temperature will move steadily upward to somewhere around 150 to 170°F (55 to 77°C), and then it will enter the stall. Once in the stall, the temp will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F! When the meat hits the stall and temp stops rising, take it off and wrap it tightly in a double layer of heavy-duty foil. We have learned that the more airspace around the meat, the more juice leaks out of the meat. Crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F (107°C). This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall. If you wrap the meat at 150°F (65°C), it will power right through the stall and cut your cooking time significantly.
- Burnt ends (optional). Burnt ends are amazingly flavorful bite-size crispy meat cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried, Calvin Trillin wrote the following about Arthur Bryant's restaurant in Kansas City "The main course at Bryant's, as far as I'm concerned, is something that is given away for free -- the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town -- all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs seven dollars and tastes like a medium-rare sponge -- a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free."
- Temp it. When the meat temp hits 195°F (95°C), start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. If it goes wubba wubba and wiggles like jelly, it is done. This usually happens somewhere between 195 and 205°F (90 and 96°C), usually at around 203°F (95°C).
- Cheating. Here's my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2" to 3/4" (12 to 19 mm) cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup (60 ml) of your favorite BBQ sauce and 1/4 cup (60 ml) of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn. When they're done, keep them warm in the faux cambro with the flat.
- Faux Cambro. Cambros are insulated boxes used to keep food warm for extended periods of time. To create a home made version, get a plastic beer cooler, line it with a towel, blanket, or crumpled newspaper, and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids put the meat in a large pan first. Leave the thermometer probe in the meat. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F (65°C) to slice it. If you have a tight cooler, it should hold the meat well above a safe serving temp of 140°F (60°C) for several hours. Click here for our cooler reviews.
- Slice (How do I slice brisket?). Don't slice until the last possible minute. Brisket dries out very very quickly once it is cut. If you wish, you can firm up the crust a bit by unwrapping the meat and putting it over a hot grill or under a broiler for a few minutes on each side. Watch it closely so it doesn't burn. Sauce should not be needed if the brisket is juicy, but if you want sauce, just don't use a sweet one. Heat up my Texas Barbecue Mop Sauce or heat up the jus in the foil and bring it to the table. Beware: Taste the jus first. It might be salty. You can dilute it warm water or unsalted beef broth. Important: Turn the meat fat side up so the juices will run onto the meat as you slice.
- Slicing is a bit of a challenge because there are two muscles (the point and the flat) and the grain flows in different directions. In this photo you can see the grain in the meat. The point muscle sits on top of the flat muscle. The point is thin on one end (A) and thick on the other (B). The thickness of the slab varies significantly, from 1" (2 cm) at the left and right edge to 4" (10 cm) or more at the crown of the point.Here are three methods for carving. (I) the easy method, (II) the Sorkin method, and (III) the competition method.
- (I) The easy methodLop off about 1" (2 cm) from the thick end and about 2" (5 cm) from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and slice across the grain. You can also slice against the grain of the point. Offer your guests "lean" or "fatty." Most will choose the lean, which will leave the better, fattier, point cut for you (turn it into burnt ends!).
- (II) The Sorkin slicing methodI learned this method from Barry Sorkin of Chicago's Smoque BBQ. He makes my favorite brisket in the world. In the photos below, Sorkin demonstrates how he slices a whole packer brisket.
- Start by removing the drier thin part of the flat, and set it aside for chopping, not slicing.
- Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. In the photo above, he is within one or two slices from hitting the point. These center cut slices are the ones that most competitors use because they produce a visually pleasing presentation of nearly identical slabs of meat.
- Sorkin then goes into the layer of fat between the point and flat at the thick butt end, and he removes much of the fat. It can be 1/2" thick or more in there, and that makes the slices inedible.
- The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half.
- Here, the section on the right is a butt end with one cut edge. The left section, from the center the brisket, has two cut edges.
- Slice the center section as shown, from the outer edge in.
- Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end.
- Sorkin then fans the slices on a bun. Notice the line separating flat and point.
- Thin parts of the flat are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. These bits can also be splashed with sauce and served on a bun.
- (III) Competition brisket slicing methodSome competitors prefer this method of slicing. Run a knife between the flat and the point and separate the two muscles. Trim off excess fat. Slice each muscle separately across the grain about 1/4" (6.3 mm) thick. The meat should hold together, not fall apart or crumble. It should only pull apart with a gentle tug. If the first slice falls apart, cut thicker slices. Here is a picture of a competition brisket entry by Kansas City Barbecue Society (KCBS) President Emeritus Candy Weaver. Notice the nice even slices of flat with the smoke ring on top surrounded by chunks of burnt ends. Learn more about how to cook competition brisket here.
- Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. If you wish, drizzle some Texas Barbecue Mop Sauce mixed with some of the drippings from the Texas crutch on top of the meat. Taste the drippings first because they can be salty (if so, you can dilute them with water or unsalted beef broth). Here's one of my faves: At Joe's KC in Kansas City the serve a sandwich called the "Z-Man". It's thin sliced brisket with a sweet KC sauce topped with melted provolone cheese, a couple of thick crunchy onion rings, more sauce, all on a toasted kaiser roll, and slaw on the side. You want pickle chips on it, go ahead.
Nutrition Facts : Calories 705 kcal, Protein 95 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 281 mg, Sodium 1591 mg, ServingSize 1 serving
OVEN ROASTED BEEF BRISKET
Make dinnertime more memorable with the best oven roasted beef brisket. This main dish is a delightful treat to warm up with during the week.
Provided by Meghan Yager
Categories Beef
Time 14h40m
Number Of Ingredients 11
Steps:
- Place beef in a large rectangular dish or bowl.
- Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.
- In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.
- Cover and refrigerate for 12-24 hours.
- Preheat oven to 325˚F.
- Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.
- Transfer to a large rectangular baking pan.
- In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.
- Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.
- Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.
Nutrition Facts : ServingSize 1 dinner portion, Calories 622 calories, Sugar 1 g, Sodium 932.9 mg, Fat 47.7 g, SaturatedFat 19.1 g, TransFat 0 g, Carbohydrate 3.3 g, Fiber 0.3 g, Protein 42 g, Cholesterol 161 mg
BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
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.
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- In a large bowl, combine all the ingredients. Add the meat and toss to coat. Set the meat on the onions and pour in the remaining marinade. Season with pepper. Cover and refrigerate for at least 4 hours or preferably overnight.
SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | RECIPETIN EATS
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- 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)
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- In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
- Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.
- Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
- Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.
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- Chinese Brisket and Turnip Stew. Share on Pinterest. Ginger, garlic, scallions, and chu hou paste (made with soybeans, sesame, and garlic) transform this cut of meat into something new, at least for those not accustomed to Chinese-style brisket.
- Spice and Herb Oven-Braised Brisket. Hungarian paprika lends a smoky-sweet essence to this slow-cooked brisket, also flavored with garlic, caramelized onions, tomatoes, brown sugar, rosemary, and bay leaf.
- Easy Slow Cooker BBQ Beef Brisket. This fork-tender meat is meant to be shredded and piled high between bread slices and savored by hand. It’s a classic barbecue dish that you make in your Crock Pot over the course of 10 hours or longer, and it may not be quite the same as a smoked BBQ brisket, but no one will complain.
- Pitmaster-Style BBQ Brisket. Share on Pinterest. Shutterstock. If you do want to put in the time and effort to achieve smoked BBQ perfection, make your brisket like the professionals with our tutorial from pitmaster (even if he’s reluctant to accept that title) Burt Bakman.
- Grandma Irma’s “California” Brisket. Share on Pinterest. OK, we’re including one bubbe-inspired recipe. Irma Zigas passed along the recipe she taught her grandson Caleb, in which “California” means quick-cooking with prepackaged spices.
- Brisket Fried Rice. Share on Pinterest. Johnny Miller. This one is perfect for the next day, or the day after when you simply cannot force down another bite of brisket as it is.
- Oven Smoked Pastrami. While we’re at it, how about a recipe for brisket’s tangy cousin, pastrami? This one involves time and planning as you’ll want to coat the brisket in a rub or mixture of spices, sugar, and salt and leave it to cure in the refrigerator for a week.
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.
- Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill. Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.
- My Mother's Brisket. The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables. Get This Recipe.
- Pappardelle with Slow-Cooked Brisket. Toss meltingly tender brisket with wide pappardelle noodles and pecorino cheese for a totally transformed, easy dinner.
- Braised Brisket With Hot Sauce and Mixed Chiles. How can you look at this and not crave brisket tacos? Get This Recipe.
- Brisket. This sweet and savory version is perfection itself, melting in your mouth. It's very important to buy a "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.
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12 BRISKET RECIPES TO COOK LOW AND SLOW | GOURMET TRAVELLER
From gourmettraveller.com.au
Estimated Reading Time 40 secs
BRISKET (JEWISH DISH) - WIKIPEDIA
From en.wikipedia.org
Created by Ashkenazi JewsAlternative names Jewish brisket, beef brisket, Shabbat brisketType Jewish cuisinePlace of origin Europe
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From gordonramsayrestaurants.com
Servings 10Total Time 10 hrsCategory Beef
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From newbieto.com
Reviews 424Estimated Reading Time 3 minsServings 16Total Time 16 mins
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From ownthegrill.com
Author Jimmy Watts
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From greatist.com
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From en.wikipedia.org
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From eatthismuch.com
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From today.com
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