GRANDPA BOB'S BRISKET
Make and share this Grandpa Bob's Brisket recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 18h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Rub brisket with barbecue rub and place in oven cooking bag.
- In small bowl, combine onion soup mix, onion, barbecue sauce, 1 cup water, Worcestershire sauce, and soy sauce. Add mixture to oven bag with brisket. Seal, and refrigerate overnight or at least 8 hours.
- Preheat oven to 250 degrees.
- Place brisket in oven bag, fat side up, in a roasting pan. Bake until tender, 8-10 hours.
- Remove brisket from sauce, reserving sauce. Slice brisket across grain. Strain sauce, reserving liquid and discarding solids. Skim fat from sauce and serve with meat.
Nutrition Facts : Calories 430.3, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 1898.1, Carbohydrate 17.5, Fiber 1, Sugar 7.6, Protein 49.1
"BOB'S" BEEF BRISKET
If there ever was a "melt in your mouth brisket," this is it! A gentleman named Bob, gave me this recipe several years ago along with his Roasted Garlic soup. To die for! Tender, flavorful and worth the next day delight.
Provided by kitelady
Categories Meat
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- The Day Before Serving.
- On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
- Pour the beer, chilli sauce and soup mix over the browned brisket.
- Top with the ketchup.
- Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
- Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
- Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
- When cooked, remove brisket from the gravy, cover and refrigerate overnight.
- Pour gravy into a seperate container, cover and refrigerate as well.
- The Next Day:.
- 3-5 hours before serving, skim the fat from the top of the gravy.
- Slice the brisket against the grain. The thickness of the slices is your choise.
- Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
- Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
- Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
- The meat will absorb some of the gravy and be extra moist and juicy.
- Remove brisket (and veggys) from the gravy to a serving platter.
- Serve gravy separately.
- Serve with horseadish as a condiment.
- Sit back and enjoy the raves!
Nutrition Facts : Calories 1399.4, Fat 106.1, SaturatedFat 42.5, Cholesterol 290.2, Sodium 2196.2, Carbohydrate 27.3, Fiber 5.6, Sugar 12.4, Protein 70.6
SOMEONE'S GRANDMA'S BRISKET
From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight.
Provided by Oolala
Categories Roast Beef
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put the oil, coke, wine, honey, ketchup, mustard, onion and paprika in a food processor or blender and "chop" mixture.
- Pour over the brisket.
- Marinate overnight if you have time.
- Cook in a roasting pan with the liquid, at 350 degrees F., loosely covered, until fork tender (approximately 4 hours).
- When brisket is cool, slice meat against the grain, and return to the pan with the gravy.
- Reheat when ready to serve.
- To make the gravy thicker, you can pour the pan juices into a saucepan.
- Add 1 tablespoons flour and let cook until half the liquid is reduced.
- Pour over sliced meat and serve.
Nutrition Facts : Calories 851.8, Fat 71.2, SaturatedFat 25.7, Cholesterol 165.6, Sodium 213.3, Carbohydrate 10.2, Fiber 0.2, Sugar 9.3, Protein 38.7
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