THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
SLOW-COOKED BRISKET WITH CAROLINA BBQ SAUCE
South Carolina BBQ sauce has a mustard-vinegar base that adds a big zing to my slow-braised brisket.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 300 degrees F.
- For the brisket: Add the olive oil to a large Dutch oven over medium-high heat. Sprinkle the brisket with Miss Brown's House Seasoning. Sear the brisket fat-side down until a deep golden crust forms, 5 to 7 minutes. Flip and sear other side until deep golden brown, another 5 minutes. Remove to a sheet tray.
- Add the onions and bay leaves and season with salt and pepper. Stir until coated in fat. Add the beer and bring to a boil. Put the brisket on top of the onions, cover and place in the oven for 3 hours.
- For the BBQ sauce: While the brisket cooks, add the vinegar, brown sugar, brown mustard, whole-grain mustard, yellow mustard, onion, garlic, bourbon and cayenne to a medium saucepan over medium-high heat. Bring to a boil and cook until the onion becomes slightly translucent, about 5 minutes. Remove from the heat, add to a blender (or use an immersion blender) and puree until smooth, being careful of hot steam. Pour back into the pan and simmer over medium-low until slightly thickened and reduced by 1/4, about 30 minutes.
- At the 3-hour mark, pour 1 cup of the BBQ sauce over the brisket, return to the oven and cook until the sauce has melted into the brisket, 30 minutes more. Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.
- Remove the brisket from the pot and slice against the grain. Discard the bay leaves. Serve with sliced white bread and all those slow-braised beer onions. Don't forget about the extra BBQ sauce for dipping. Store any extra sauce in an airtight container in the refrigerator for up to 2 weeks.
- Stir together the onion powder, paprika, garlic powder, salt and pepper in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.
DUTCH OVEN STYLE BARBECUED BRISKET
Make and share this Dutch Oven Style Barbecued Brisket recipe from Food.com.
Provided by Old Magic1 Barfield
Categories Meat
Time 3h45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine wine, cider, honey, mustard, Habanero pepper sauce, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in a large Dutch oven or heavy roasting pan.
- Add brisket,cover tightly,and place in the oven set to 350F; cook for about 1 hour.
- Remove brisket from the cooking liquid, cover and set aside.
- Pour the liquid into a medium pan and cook over medium heat until reduced to a glaze, just thick enough to coat back of spoon.
- Using covered grill, light about 12 charcoal briquettes and add small piece of water soaked mesquite, pecan, hickory, or other woods.
- Be sure to place charcoal and wood to one side of grill.
- Arrange brisket on grill, fat side up, so that it is not directly over burning wood.
- Paint it with some glaze.
- Place cover on grill and smoke brisket for about 1 1/2 hours, turning meat and coating with glaze every 15 minutes.
- Add charcoal or wood, small pieces at a time, if fire seems to get too cold.
- Remove from grill, thinly slice meat against grain and serve.
- Offer any remaining glaze on side.
Nutrition Facts : Calories 1633, Fat 121.1, SaturatedFat 48.5, Cholesterol 331.1, Sodium 1877.1, Carbohydrate 38.6, Fiber 1.4, Sugar 33.6, Protein 80.3
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
FORTY CLOVE DUTCH OVEN BRISKET
Make and share this Forty Clove Dutch Oven Brisket recipe from Food.com.
Provided by Sharon123
Categories Roast Beef
Time 3h20m
Yield 8-10
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.
- Heat a large skillet(that can be placed in oven)or Dutch oven with a lid over medium-high heat on stove top. Add olive oil to coat the bottom of the pan. Sear both sides of brisket fat-side down first, until golden brown. Remove to a sheet pan.
- Add garlic cloves and onion rings to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and sweet onions are limp and lightly colored.
- Add red wine and deglaze the pan by scraping up the browned bits from the bottom of the pan. Add beef stock, tomato paste, bay leaves, basil and oregano. Bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.
- Bake for 1 hour at 325 degrees F. Reduce heat to 300 degrees and bake an additional 1 1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover with foil to rest for 10 minutes.
- Remove half of of garlic cloves and most of onions to a bowl. Skim off excess oil from the pan gravy and discard. Blend pan gravy and remaining garlic until smooth in a food processor. You can add a little cornstarch slurry(cornstarch whisked with a little water) to thicken gravy, by bringing it back to the stove and returning to a boil. Return reserved whole garlic cloves and onions to the gravy.
- Slice brisket diagonally across the grain. Serve with pan gravy. Enjoy!
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DUTCH OVEN BARBECUE BEEF BRISKET - SMALL TOWN WOMAN
From smalltownwoman.com
5/5 (12)Total Time 4 hrs 25 minsCategory DinnerCalories 528 per serving
- Add sesame oil and 1 tablespoon olive oil to heavy stock pot or dutch oven over medium heat, Add brisket and brown on both sides.
- Remove brisket from pot, cover, plate and keep warm. Add 1 tablespoon olive oil to pot over medium heat. Cook onions until starting to brown on the edges; approximately 15 minutes. Add garlic and cook 1 additional minute. Add chicken broth and scrap to deglaze pan. Add barbecue sauce, Worcestershire sauce, soy sauce, brown sugar and tomatoes. Return brisket to pot. Cover and place in oven. If your stockpot does not have an over proof lid cover with aluminum foil and seal down edges around the pot.
- Cook until fork tender; approximately 4 hours. Slice against the grain if it does not fall apart while trying to slice. Serve warm with extra sauce.
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- Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly.
- Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
- Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice.
- Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, 1 1/2 to 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away.
- It is ready to serve with its juices, but, in fact, it's even better the second day. It also freezes well.
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