Melt In Your Mouth Brisket Of Beef Food

MELT IN YOUR MOUTH BRISKET OF BEEF

Steps:

• Combine flour, salt and pepper and coat all sides of beef.
• Heat about 1/4" of oil in dutch oven or large pot and brown all sides of meat.
• Add water, onion and all spices.
• Cover and simmer for 2 hours and then turn over.
• Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.

MELT IN YOUR MOUTH OVEN COOKED BRISKET

Steps:

• Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
• Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
• If you have time let stand in refrigerator for 24 hours.
• Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
• Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
• Place in refrigerator over night to cool.
• Remove fat and cut against the grain NOT with the grain.
• Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.

CLASSIC BEEF BRISKET

Steps:

• Mix together brown sugar, chili powder, paprika, cocoa powder, minced onion, garlic powder, salt and pepper; rub all sides of the brisket.
• Refrigerate brisket overnight or for several hours.
• Preheat oven to 350 degrees F. Bake brisket (fat side up) uncovered in a deep cast iron casserole or large foil pan for 1 hour.
• Reduce heat to 300 degrees; add beef broth and cover. Cook for 2-4 more hours or until the meat falls apart.
• Let meat rest for 10 minutes before cutting or serving.

MELT IN YOUR MOUTH MARINADE

Steps:

• In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.

MELT IN YOUR MOUTH ROAST BEEF

Steps:

• Put garlic through press and rub into all sides of roast.
• Dredge meat in flour and brown on all sides in oil in frying pan.
• Do not let it scorch.
• Transfer meat to roasting pan and add the rest of ingredients.
• Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
• (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.
• Strain stock, pressing as much liquid as possible from vegetables.
• Pour stock into saucepan and bring to a boil.
• Stir in mixture of flour and water and cook until thickened.