HOLIDAY BRISKET IN BARBECUE SAUCE
Hear a chorus of cheers when you put this Holiday Brisket in Barbecue Sauce on the table. Make this holiday brisket on special occasions for rave reviews.
Provided by My Food and Family
Categories Beef
Time 4h10m
Yield Makes 20 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place meat in roasting pan.
- Mix next 4 ingredients in large bowl until blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.
- Bake 3-1/2 to 4 hours or until done (160°F). Let stand, covered, 10 min. before slicing. Serve with meat drippings.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 420 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 17 g, Protein 18 g
BRISKET WITH BBQ SAUCE
After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.
Provided by Cathy G.
Categories 100+ Everyday Cooking Recipes
Time 14h10m
Yield 10
Number Of Ingredients 13
Steps:
- Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
- Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
- In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
- Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 9.3 g, Cholesterol 132.5 mg, Fat 42.3 g, Fiber 0.2 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1612.5 mg, Sugar 7.8 g
HOLIDAY BRISKET
A savory, aromatic, slowly cooked brisket with tomatoes, onions, garlic, brown sugar, and a touch of vinegar. Kosher for Passover, Rosh Hashanah, Hanukkah.
Provided by Tori Avey
Categories Main Course
Time 7h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and salt. Heat a large skillet over a medium flame on the stovetop. Drizzle 2 tbsp of olive oil into the pan. Brown the brisket on both sides-it will take 4-5 minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half.
- While brisket is browning, pour canned tomatoes, garlic, brown sugar, apple cider vinegar, and 1 ½ cups broth into a blender or food processor. Add 2 tsp of salt (or 1 tsp if using a salted kosher cut of brisket) and ¼ tsp of black pepper. Pulse till garlic is chopped small and all ingredients are combined.
- Remove the browned brisket from the skillet.
- Drizzle 2 tbsp more olive oil in the pan and add the sliced onions. Saute them over medium high for a few minutes until they begin to soften and shrink in size.
- Add the carrot and celery slices. Sauté for another 5-6 minutes until the onions are soft and browning and the vegetables are fragrant.
- Pour the vegetables out of the skillet and onto a plate, reserve. Add 1/2 cup beef stock or chicken stock into the skillet and let it heat up. Use a spatula to gently scrape up any brown bits and pan juices that are clinging to the skillet. Turn off heat.
- Pour half of the tomato mixture into a large roasting pan.
- Place brisket on top of the tomato sauce, fat cap facing up.
- Pour the sauteed vegetables across the top of the brisket, along with the broth and brown bits.
- Pour the remaining tomato sauce over the top of the vegetables and brisket.
- Cover the roasting pan tightly with a layer of parchment paper followed by a layer of foil. The parchment forms a protective layer between the meat and sauce (which is acidic) and the foil.
- Place brisket in the oven. Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat like grass fed may take longer-test for doneness). Brisket is ready when it flakes tenderly when pierced with a fork. You can let it cook even longer for a soft, shredded texture if that's what you prefer. When fully cooked, the brisket will have shrunk in size.I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says "Make Ahead Directions." If you are not making ahead, continue reading.
- Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce till hot (not boiling).Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve topped with hot tomato sauce and softened veggies.
- Make Ahead Directions: Open the foil to vent and let the brisket slowly return to room temperature. Switch the brisket and sauce to a ceramic or glass dish (metal from the roasting pan can react with the acid in the sauce, which can cause an off taste if left to sit). Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket if you prefer.
- 1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees F. The fat in the sauce will have risen to the top, turned white, and solidified. Use a spoon to scoop the fat bits out of the sauce and discard.
- Take the brisket out of the dish and brush any excess sauce back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold-first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.
- Return the sliced meat to the dish and spoon sauce over it, making sure to spoon a little sauce between each slice. Cover the dish with a layer of parchment paper, then with foil, and place it in the oven.
- Let the brisket roast for 45-60 minutes until heated through. You can cook the brisket even longer to let it become more tender, if you wish. Serve with hot sauce and softened veggies. If you prefer, you can use a slow cooker to reheat. Set the slow cooker to high heat and cook until heated through, about 1 hour.
Nutrition Facts : Calories 414 kcal, Carbohydrate 19 g, Protein 40 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 356 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
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
SMOKED BBQ BRISKET
Provided by Bobby Flay
Categories main-dish
Time 5h10m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
- Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
- Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
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
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
More about "holiday brisket in barbecue sauce food"
HOLIDAY BRISKET IN BARBECUE SAUCE - MARKET BASKET
From marketbasketfoods.com
Category DinnerEstimated Reading Time 30 secs
HOLIDAY BRISKET IN BARBECUE SAUCE - RECIPE GOLDMINE …
From recipegoldmine.com
BEST SMOKED BRISKET RECIPE | SOUTHERN LIVING
From southernliving.com
HOLIDAY BRISKET RECIPE | JEWISH BRISKET - THE SPICE HOUSE
From thespicehouse.com
WHAT TO SERVE WITH BRISKET: 14 ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
COOKING BRISKET FLAT - THERESCIPES.INFO
From therecipes.info
HOLIDAY BRISKET IN BARBECUE SAUCE - BBQ RECIPES
From fooddiez.com
REVIEW: I MADE INA GARTEN'S FAVORITE HOLIDAY BRISKET RECIPE
From insider.com
HOLIDAY BRISKET IN BARBECUE SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
OVEN BAKED BEEF BRISKET WITH BBQ SAUCE - RECIPETIN EATS
From recipetineats.com
BARBECUE BRISKET | RECIPE - KOSHER.COM
From kosher.com
TEXAS-STYLE BBQ BRISKET AND PERFECT BRISKET BBQ SAUCE ...
From theheritagecook.com
22 BEST BRISKET SIDE DISHES - WHAT TO SERVE WITH BEEF ...
From thekitchn.com
BBQ BEEF BRISKET - NEWBIETO COOKING
From newbieto.com
BRISKET RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
TRAEGER SMOKED BRISKET
From staysnatched.com
15 BEEF BRISKET RECIPES YOU'LL LOVE | FOOD & WINE
From foodandwine.com
HOLIDAY BRISKET IN BARBECUE SAUCE RECIPE | SAY MMM
From saymmm.com
HOLIDAY BEEF BRISKET WITH ONIONS RECIPE - FOOD & WINE
From foodandwine.com
10 BEST BRISKET RECIPES - YUMMLY
From yummly.com
COOK'S COUNTRY BBQ BRISKET - THERESCIPES.INFO
From therecipes.info
SLOW COOKER BEEF BRISKET WITH BBQ SAUCE | RECIPETIN EATS
From recipetineats.com
HOMEMADE BBQ SAUCE RECIPE (BRISKET ... - THE COOKIE ROOKIE®
From thecookierookie.com
20 BEEF BRISKET RECIPES NOBODY CAN RESIST - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST JEWISH BRISKET OVEN RECIPES | YUMMLY
From yummly.com
BBQ BRISKET RECIPE - SOUTHERN LIVING
From southernliving.com
AFTER TWO YEARS OF SEDERS ON ZOOM, IT’S TIME TO SERVE ...
From thecjn.ca
THE JEWISH BRISKET RECIPE EVERYONE SHOULD LEARN HOW TO MAKE
From tasteofhome.com
MAKE-AHEAD HOLIDAY BEEF BRISKET - STONEGABLE
From stonegableblog.com
TRADITIONAL PASSOVER BRISKET RECIPES? – CHICAGOJEWISHNEWS.COM
From chicagojewishnews.com
LEFTOVER PASSOVER BRISKET RECIPES? – CHICAGOJEWISHNEWS.COM
From chicagojewishnews.com
JEWISH BRISKET FOR THE HOLIDAYS | JEWISH BRISKET RECIPE ...
From themom100.com
FAMOUS DAVE'S BBQ BRISKET - THERESCIPES.INFO
From therecipes.info
RECIPES FOR HOLIDAY BRISKET IN BARBECUE SAUCE WITH GROCERY ...
From saymmm.com
BRISKET RECIPES - SERIOUS EATS
From seriouseats.com
BRISKET RECIPES: 7 WAYS TO MAKE IT BETTER THAN BUBBE'S
From greatist.com
TOP 10 BARBECUE BRISKET SAUCE RECIPES - THE SPRUCE EATS
From thespruceeats.com
BRISKET BBQ SAUCE | BRISKET & BARBECUE SAUCE - JAMIE GELLER
From jamiegeller.com
BARBECUE SAUCE FOR BRISKET - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BRISKET BARBECUE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SMOKED HOLIDAY BRISKET RECIPE - ALL THINGS BARBECUE
From atbbq.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love