HOLIDAY BRISKET IN BARBECUE SAUCE
Hear a chorus of cheers when you put this Holiday Brisket in Barbecue Sauce on the table. Make this holiday brisket on special occasions for rave reviews.
Provided by My Food and Family
Categories Beef
Time 4h10m
Yield Makes 20 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place meat in roasting pan.
- Mix next 4 ingredients in large bowl until blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.
- Bake 3-1/2 to 4 hours or until done (160°F). Let stand, covered, 10 min. before slicing. Serve with meat drippings.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 420 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 17 g, Protein 18 g
TANGY TOMATO BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 7h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 275 degrees F.
- Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
- Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
- Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.
WHOLE BRISKET WITH TOMATO GRAVY
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
- Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
- Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
- Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.
Nutrition Facts : @context http, Calories 1191, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 92 grams, Fiber 5 grams, Protein 71 grams, SaturatedFat 35 grams, Sodium 998 milligrams, Sugar 7 grams
SPICY BEEF BRISKET
My family fell in love with this brisket the first time I tried the recipe. The no-fuss preparation and long cooking time make it perfect to have simmering away while you take care of party preparations and other courses. -Mary Neihouse, Fort Smith, Arkansas
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.
Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CATAHOULA BRISKET IN SPICY BEER & TOMATO SAUCE
Make and share this Catahoula Brisket in Spicy Beer & Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Meat
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees.
- Spice mix: Combine all ingredients; blend well.
- You will not need all of the mix.
- Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like).
- Season brisket with 3 tablespoons spice mix.
- Season flour with 4 tablespoons spice mix.
- Dust meat with seasoned flour.
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add meat; sear on both sides.
- Remove to a platter.
- Add remaining 2 tablespoons oil to pan.
- When hot, add onions, carrots, jalapeno and garlic.
- Cook, stirring occasionally, until onions are caramelized.
- Add Roma tomatoes; cook until they break down.
- Add canned tomatoes and chipotles.
- Season with salt and pepper.
- Cook to a stewlike consistency.
- Add beer and stock.
- Return meat to pot, cover loosely with foil; place in oven.
- Roast for 3 to 3 1/2 hours, until tender.
- Remove brisket; set aside.
- Reduce sauce until slightly thickened, then strain out solids.
- Transfer solids to a blender; liquefy with a small amount of sauce.
- Mix blended solids back into sauce.
- Add vinegar and lime juice.
- Adjust seasoning.
- Let meat rest for 10 minutes before slicing.
- When ready to serve, slice thinly and briefly reheat in sauce.
SPICY BEEF BRISKET
A mildly spicy broth makes this beef brisket recipe so good! Slice and serve with hot egg noodles.
Provided by JENN_BEAN
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 4
Number Of Ingredients 13
Steps:
- Trim the brisket of most of the visible fat, and place in a slow cooker. Pour in beef broth, white wine and olive oil. Season with seasoning salt, allspice, peppercorns, garlic, onion flakes, red pepper flakes and the bay leaf. Cover, and cook on Low for 3 to 4 hours or until the roast is fork tender.
- Remove the roast to a serving platter. Stir together the cornstarch and cold water; mix into the juices in the slow cooker. Set to High, and cook for just a few minutes until thickened. Remove bay leaf, and serve as a gravy over the roast.
Nutrition Facts : Calories 510 calories, Carbohydrate 12 g, Cholesterol 93.3 mg, Fat 38.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 13.4 g, Sodium 767.2 mg, Sugar 1.7 g
BRISKET WITH CHUNKY TOMATO SAUCE
Make and share this Brisket With Chunky Tomato Sauce recipe from Food.com.
Provided by Scarlett516
Categories Roast Beef
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm.
- In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary, and bay leaf.
- cover and bake at 325°F for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.
- Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain.
- In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325°F for 30 minutes or until heated through. Serve sauce over beef.
Nutrition Facts : Calories 599.6, Fat 46.5, SaturatedFat 18.4, Cholesterol 124.2, Sodium 410.6, Carbohydrate 10.6, Fiber 2.2, Sugar 4.8, Protein 29.9
BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE
Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans.
Provided by Claudia
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
- Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
- Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
Nutrition Facts : Calories 808.7 calories, Carbohydrate 12.9 g, Cholesterol 163.5 mg, Fat 65.4 g, Fiber 5.9 g, Protein 39.6 g, SaturatedFat 24.6 g, Sodium 1592.7 mg, Sugar 4.6 g
BRISKET WITH CHUNKY TOMATO SAUCE
When Linda Blaska of Atlanta, Georgia treats dinner guests to this impressive brisket, they agree it's the best beef they've ever tasted. A savory tomato sauce adds the finishing touch.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf., Cover and bake at 325° for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight., Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through. Serve sauce over beef.
Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges
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