Cowboys Brisket Food
COWBOY'S BRISKET
Make and share this Cowboy's Brisket recipe from Food.com.
Provided by SusieQusie
Categories Meat
Time 4h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic.
- Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar.
- Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.
- When ready to cook, preheat the oven to 350 degrees F.
- Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket.
- Remove the brisket from the marinade and discard the onion and vinegar.
- Dry with paper towels.
- Brown the meat well on all sides.
- Remove brisket to a platter.
- In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned.
- Pour in 1/2 cup coffee.
- Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits.
- Spread the onions and liquid from the skillet in a shallow baking dish.
- Place the brisket on the onions.
- Season with salt and freshly ground pepper to taste.
- Pour in the remaining coffee and water.
- Cover tightly with foil and place in oven for 1/2 hour.
- Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender.
- Slice the brisket thinly against the grain.
- Skim the fat from the pan liquid.
- Return the meat slices to the pan.
- Serve at once or refrigerate for later use.
COWBOY BEANS - TEXAS STYLE
SOURCE : Derrick Riches, Your Guide to Barbecues & Grilling, About.com In Texas, beans mean pinto beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want smoky flavor for these barbecue beans.
Provided by Chef Shadows
Categories Beans
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash beans and pour into large saucepan or dutch oven.
- Add all other ingredients except the salt.
- Bring to a boil while stirring.
- Reduce heat and allow to simmer for two hours, covered.
- Stir occasionally, bringing up the beans from the bottom.
- Add salt after 1 hour.
- Beans are done when soft but still hold their shape.
- Note: If doubling this recipe, do not increase the amount of chili powder.
Nutrition Facts : Calories 483.7, Fat 7.3, SaturatedFat 2.2, Cholesterol 47, Sodium 896.3, Carbohydrate 71.2, Fiber 14.5, Sugar 16.2, Protein 33.5
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- Place a trivet or foil collar in the bottom of a 6-quart or larger electric pressure cooker or Instant Pot.
- In a small bowl, combine salt, pepper, garlic powder, and paprika. Rub mixture over brisket and place fat side up on the trivet in the pressure cooker.
- In a medium bowl, combine brown sugar, vinegar, 1 cup water, the ketchup, and liquid smoke, if desired; pour over brisket. Lay onion slices on top of meat.
- Securely lock lid; set pressure cooker to cook 50 to 55 minutes. Perform a natural release. Be careful when opening the top as the steam will be hot. Place brisket on a cutting board to rest for 10 minutes.
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Cowboy Brisket. Preheat oven to 350°F. With a thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a dish, spread crushed garlic and 1 sliced onion over the meat, and pour on the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.
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