SPICY BEEF BRISKET
This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SPICY BEEF BRISKET
My family fell in love with this brisket the first time I tried the recipe. The no-fuss preparation and long cooking time make it perfect to have simmering away while you take care of party preparations and other courses. -Mary Neihouse, Fort Smith, Arkansas
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.
Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
MAXINE'S SPICY BEEF BRISKET
Categories Beef
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees. 2. Season the meat with salt and pepper and brown in a heavy-bottomed fry pan. Transfer to a large Dutch oven or pyrex roasting dish. 3. Combine all the sauce ingredients in a large bowl and pour the sauce over (and under) the browned meat in the roasting pan. Roast for at least 3 hours, covered with foil. Baste halfway through the baking time. 4. Cool slightly before slicing. Or, if making ahead, slice and wrap in plastic, and then foil, and freeze or refrigerate (store sauce separately). Reheat in a 325-degree oven with sauce liberally spoon over the sliced meat.
BEEF BRISKET WITH SPICY MUSTARD SAUCE
Make and share this Beef Brisket With Spicy Mustard Sauce recipe from Food.com.
Provided by ratherbeswimmin
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Remove excess fat from brisket; place in a non aluminum baking pan.
- Combine the next 8 ingredients in a bowl; pour over brisket.
- Cover and marinate 4-5 hours or overnight, turning once.
- Remove brisket from refrigerator 1 hour before roasting.
- Preheat oven to 350°F.
- Roast in marinade, covered, for 2 hours, basting several times.
- Place onion rings on top of brisket and baste again.
- Roast, covered, until meat is tender, about 1 hour longer.
- Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
- Stir in remaining ingredients and mix well.
- Cover and chill; serve at room temperature.
- Remove brisket from pan and let stand 10 minutes before carving.
- Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.
Nutrition Facts : Calories 998.5, Fat 82.7, SaturatedFat 32.6, Cholesterol 220.9, Sodium 913.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4.2, Protein 53.4
THE BEEFIEST, JUICIEST BRISKET WHAT AM! THE SMOKYOKIE METHOD
This is actually more of a cooking method than a recipe. If all steps are followed, you will not have any problem with any of the assertions in the name. You will get melt in your mouth brisket that is so juicy that it won't hardly accept any BBQ sauce, but the flavor will be so good that you probably won't want any. If you want burnt ends, you can certainly make them, but it's doubtful that you will want to. You will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large H.D. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (We prefer hickory or mesquite), your favorite BBQ rub.
Provided by Smoky Okie
Categories Meat
Time 10h40m
Yield 30 serving(s)
Number Of Ingredients 2
Steps:
- Select the best brisket by wiggling the brisket back and forth@ the middle of the point end. This will tell you how fatty the point cut is, and how much fat layer there is between the point and flat cut. The easier it wiggles, the better. Buy the cheapest grade you can get. We want as little marbling as possible. Be sure you have a whole "packer trim" brisket, and not a flat cut or point cut. 12-13# is optimum for this application.
- 1-2 days before, rub brisket well with rub, and wrap tightly with H.D. plastic wrap, place in pan and refrigerate, or place in ice chest.
- The day of the cook, start early by moving the brisket out of the fridge and packing it with black pepper.
- Prepare your fire for the smoker, and, on a separate grill, prepare a VERY hot fire for searing the brisket.
- When smoker is up to temp(250*-275*) sear brisket thoroughly on all sides and ends as well. We're talking so black that it looks like it's ruined, but don't worry, it's not. While it's OK to pierce the meat with a fork 2 this point, it's preferable not to. You may need help turning it w/ tongs.
- Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours.
- Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.
- Flip brisket back to fat side up, and cover with foil.
- Continue to smoke until internal temperature of 200* is obtained. There will come a point where the temp won't go up no matter what you do. This is normal. Resist the temptation to kick up the temp in your smoker. Time remaining to achieve 200* should be 5-9 hours. The reason for such a large variable is that smoker temps are not precise, and amount of "open time" will vary from cook to cook.
- When 200* is obtained, remove from smoker, and allow to cool until it is safe to handle, then carefully lift brisket out and remove to a cutting board, and tent w/ foil. A long spatula, or some other long support will be helpful, because it will probably try to break up on you. Run pan juices through a grease separator, and freeze smoky grease in ice cube trays for baked bean seasoning (folks that've never had beans that way will be in awe). Reserve pan juice to serve over brisket.
- Once cooled enough, separate the point from the flat. There will be a fairly easy to follow fat layer separating the two. Just gently slide a knife through the fat and lift and pull the point away as you cut. If you accidentally cut into the meat, it's no tragedy, just back up a little, and go at it again.
- Once separated, slice the point cross grain, trimming off excess fat as you go. You will likely find several slices that are too fatty to serve, or maybe some of the outer shell that's too dry to serve. Reserve this meat, chop it fine, freeze, and save for baked bean seasoning.
- If you look at the flat, you will see that the grain of the meat changes direction about in the middle of the cut. Cut the flat in half at this point, and slice cross grain in 1/2#-3/4# slices.
- Reheat the pan juices. There should be adequate juices to saturate the brisket. If not, supplement with store bought au jus.
- Place sliced brisket in pan or dish with slices in the same shape as they were before slicing, and pour juices over the top.
- Serve open faced on white bread with a little extra au jus over the top.
- You should not need knives. In fact, our motto is "You Don't Need Teef To Eat Our Beef.
- I know this is somewhat long and wordy, and may seem a little over simplified to the experienced pit meister, but we've tried to put it in a form that all can benefit from. Good tender, juicy smokey, brisket is to good a thing to only be enjoyed by a few, and is very hard to come by at BBQ joints.
Nutrition Facts : Calories 301.5, Fat 13.9, SaturatedFat 4.9, Cholesterol 117.2, Sodium 197.7, Carbohydrate 2.1, Sugar 1.5, Protein 39.2
SPICY SMOKED BEEF BRISKET
Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.
Provided by Patty Meisenholder
Categories Roasts
Time 6h
Yield 10
Number Of Ingredients 16
Steps:
- Bring brisket to room temperature early in the morning, about 1 hour.
- Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
- Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
- Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
- Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
- Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
- Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 16.4 g, Cholesterol 45.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 1.9 g, Sodium 3608.8 mg, Sugar 9.3 g
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