Elaines Brisket Food
ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ
This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!
Provided by ENGLISHNWOODS2
Categories Everyday Cooking
Time 8h30m
Yield 24
Number Of Ingredients 11
Steps:
- Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
- Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
- Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 10.7 g, Cholesterol 60.2 mg, Fat 13.7 g, Fiber 0.1 g, Protein 16.3 g, SaturatedFat 5.4 g, Sodium 594.5 mg, Sugar 9.3 g
ELAINE'S BRISKET
Steps:
- Put in a roaster pan with lid and sear on high heat using oven with 450 degree heat. Turn after about 15 minutes. Now pour ingredients in with brisket and cover pan with lid or foil. Pour ginger ale halfway up pot. (Don't cover meat completely.) Cook at 350℉ (180℃). for 2½ hours covered.
Nutrition Facts :
ELAINE'S BRISKET
This is an absolutely fabulous brisket recipe I got from a cooking site on Prodigy many years ago. The resulting sauce has a wonderful barbeque-like flavor, and it's my personal favorite brisket recipe. I have prepared this not only as directed, but in the hotter months, when I haven't wanted to keep the oven on for hours, I've baked it in an electric covered frying pan right on my counter. The results are a bit different; the sauce does come out a lot thicker and darker. But it is still great, and a wonderful way to get a long-cooking comfort food meal when you don't want to heat up the kitchen, or just don't have an oven available. Great for those dorm room meals! I used a 350 setting for the same 2 1/2 hours. Just watch carefully so it doesn't burn, reduce the heat if necessary, and stir the sauce a bit more than you would if using the oven.
Provided by Charmed
Categories Meat
Time 2h53m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450; you'll also need a roasting pan with a lid large enough to hold the brisket easily with a little space (but not too much) around it.
- Aluminum foil can be used to cover the pan if necessary.
- Put the meat in the roasting pan, and sear uncovered for 15 minutes.
- While the meat is searing, combine the cranberry sauce, onion soup mix and ketchup in a bowl; mix well.
- Remove the pan from the oven and lower the heat to 350.
- Pour the cranberry sauce mixture over the brisket, then pour enough ginger ale into the pan so it will cover the meat about half way up (you don't want it completely covered).
- Bake, covered, for 2 1/2 hours, occasionally spooning some of the sauce over the meat if desired.
- Slice the brisket on the diagonal, against the grain.
- You can return the slices to the sauce to reheat, if desired.
- NOTE: The amount of ginger ale you need will depend on the size of the brisket and your pan, but I've found usually 1-2 cans (1 1/2 to 3 cups) usually will do it.
Nutrition Facts : Calories 784.7, Fat 60.5, SaturatedFat 24.3, Cholesterol 165.7, Sodium 528.6, Carbohydrate 19.3, Fiber 0.6, Sugar 17.4, Protein 38.9
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