Flavorful Beef Brisket Food

20 BEEF BRISKETS NOBODY CAN RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a brisket recipe in 30 minutes or less!

FLAVORFUL BEEF BRISKET

Steps:

• In a Dutch oven, brown beef in oil on both sides over medium-high heat; drain. Top with onion, salt and pepper. Add water; cover and bake at 325° for 2-1/2 hours or until tender. , Remove beef. Cool for 5 minutes; cover and refrigerate overnight. , Discard onion and cooking liquid. Slice meat 1/4 in. thick across the grain; place in a roasting pan. Drizzle with barbecue sauce. Cover and bake at 325° for 30-45 minutes or until heated through.

BRISKET

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.

JULIA CHILD'S SMOTHERED BEEF BRISKET

Steps:

• In a small bowl, mash the salt and thyme into the puréed garlic with the flat side of a large kitchen knife.
• Beat the oil and pepper into the garlic mixture and spread this mixture over both sides of the brisket.
• Toss the vegetables in a large bowl with a little salt and thyme.
• Spread half of the vegetable mixture in the bottom of a roasting pan.
• Place beef, fat side up, on top of the vegetables.
• Cover with the remaining vegetables.
• Cover the pan tightly with foil.
• (This dish may be prepared to this point in advance and refrigerated.).
• When ready to cook, cook--basting with pan juices every 1/2 hour--in a 300° oven 3-4 hours until a fork goes into the meat easily; by the end of cooking, the meat will have shrunk.
• **** If you are not serving the meat until the next day, transfer the meat with its vegetables to a smaller pot; degrease the juices and pour them over the brisket and chill, uncovered, until cooled; then cover and keep in the refrigerator up to 2 days. To reheat, put this dish in a 350° oven for 20 minutes, basting 2-3 times with its juices. ****.
• Remove the beef with its vegetable topping to a cutting board.
• Pour the juices into a saucepan, degrease, and rapidly boil down almost to a syrup.
• If you wish, you can thicken the juice into a sauce with 1-1/2 Tbs cornstarch blended with 2 Tbs of either wine or stock.
• Carve the meat across the grain into thin slanting slices.
• Accompany each serving of meat with 1-2 spoonfuls sauce and vegetables.