OVEN BRISKET
A never fail way to bake a brisket that is always moist and tender! Please note that this must be marinated overnight and then baked for 7 hours the next day.
Provided by Junebug
Categories Meat
Time 7h10m
Yield 1 Brisket
Number Of Ingredients 7
Steps:
- Trim fat from brisket.
- Sprinkle meat liberally with all the salts.
- Line a baking pan with enough foil to seal over the meat.
- Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
- Seal the foil and refrigerate overnight.
- The next day drain the meat and sprinkle with worcestershire sauce.
- Cover with the foil.
- Bake 6 hours in a 250 degree oven.
- Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
- Enjoy!
Nutrition Facts : Calories 1217.2, Fat 86.4, SaturatedFat 33.1, Cholesterol 219, Sodium 3248.2, Carbohydrate 48, Fiber 4.5, Sugar 14.7, Protein 57.6
JEWISH-STYLE BRAISED BEEF BRISKET
This is a classic "Jewish" style brisket. I had something similar and searched the internet for it and found this. Here is the website that I got it from. https://www.seriouseats.com/recipes/2016/04/jewish-braised-brisket-recipe.html. The only change I made is that I'm omitting ketchup and tomatoes.
Provided by Oliver1010
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F Season brisket all over with salt and pepper.
- Set a large stainless steel roasting pan over 2 burners set to medium-high heat.
- Add oil, and heat until shimmering.
- Add brisket and brown on both sides, about 6 minutes per side.
- Transfer brisket to a work surface.
- Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt.
- Add wine and bring to a simmer while scraping up browned bits from bottom of pan.
- Return brisket to roasting pan, nestling it among vegetables.
- Add thyme and bay leaves to roasting pan and cover well with foil.
- Cook at 300 on middle rack until fork-tender, 3 to 4 hours.
- Transfer brisket to a work surface and let rest 30 minutes.
- Skim fat from surface of braising liquid and season liquid with salt and pepper.
- Discard thyme sprigs and bay leaves.
- Slice brisket thinly against the grain.
- Transfer back to braising liquid, making sure to submerge slices well.
- Cover and let stand for 30 minutes in a warm place. Serve.
- Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.
Nutrition Facts : Calories 659.7, Fat 28.8, SaturatedFat 9.3, Cholesterol 210.9, Sodium 627.4, Carbohydrate 18.6, Fiber 4.1, Sugar 8.2, Protein 72.7
JEWISH GRANDMA'S BEST BEEF BRISKET
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g
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