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
OVEN BAKED BEEF BRISKET
Can you make a Texas Style brisket in the oven? Try this recipe and see for yourself!
Provided by Katie Workman
Categories Main Course
Time 5h55m
Number Of Ingredients 22
Steps:
- If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap or place in in a sealable container and refrigerate overnight, or for at least 8 hours.
- Preheat the oven to 300°F. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. Bake for 3 hours.
- Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.
- Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan (if using foil, cover the pan tightly, using towels to protect your hands from the hot pan). Reserve the rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
- Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like. If you want a smother sauce you can strain out the solids, or puree it with a blender.
Nutrition Facts : Calories 416.23 kcal, Carbohydrate 10.58 g, Protein 48.78 g, Fat 18.71 g, SaturatedFat 7.16 g, Cholesterol 140.61 mg, Sodium 1076.92 mg, Fiber 1.1 g, Sugar 6.5 g, ServingSize 1 serving
OVEN ROASTED BEEF BRISKET
Make dinnertime more memorable with the best oven roasted beef brisket. This main dish is a delightful treat to warm up with during the week.
Provided by Meghan Yager
Categories Beef
Time 14h40m
Number Of Ingredients 11
Steps:
- Place beef in a large rectangular dish or bowl.
- Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.
- In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.
- Cover and refrigerate for 12-24 hours.
- Preheat oven to 325˚F.
- Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.
- Transfer to a large rectangular baking pan.
- In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.
- Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.
- Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.
Nutrition Facts : ServingSize 1 dinner portion, Calories 622 calories, Sugar 1 g, Sodium 932.9 mg, Fat 47.7 g, SaturatedFat 19.1 g, TransFat 0 g, Carbohydrate 3.3 g, Fiber 0.3 g, Protein 42 g, Cholesterol 161 mg
POT-ROASTED BEEF BRISKET
Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy
Provided by Good Food team
Categories Dinner, Main course
Time 3h35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
- Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
- An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
- Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
- To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
Nutrition Facts : Calories 575 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.53 milligram of sodium
OVEN-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.
OVEN SMOKED BRISKET
Oven smoked brisket may use liquid smoke, but has all the flavor of a Texas BBQ. Right from your oven or Crockpot. You're gonna love this one, Y'all.
Provided by Jerry
Categories Main
Time 8h10m
Number Of Ingredients 5
Steps:
- Heat oven to 220 degrees.
- Rinse Brisket and pat dry.
- Mix remaining ingredients in a medium bowl. Allow to sit 5 minutes.
- Lay brisket fat side down on a baking sheet covered with a large piece of aluminum foil. Brush liberally with oven smoke marinade. flip brisket and brush the fat side with the rest of the marinade.
- Wrap tightly in foil and bake at 220 degrees for 8-9 hours.
- Share and enjoy!
Nutrition Facts : Calories 676 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 241 milligrams cholesterol, Fat 42 grams fat, Fiber 0 grams fiber, Protein 66 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 190 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
EASY BEEF BRISKET RECIPE
This oven-roasted beef brisket takes just 15 minutes to prepare, but cooks for hours for a perfectly tender piece of meat.
Provided by Cheryl Najafi
Categories dinner
Time 5h45m
Number Of Ingredients 11
Steps:
- Place rack in the lower ⅓ of the oven then preheat to 275 degrees. Trim brisket of excess fat, but make sure to leave at least a ¼" layer of fat on the fatty side for flavor-the fatty layer on top essentially 'bastes' the meat as it is cooking. Trim lean side of as much silver skin as possible. Place brisket, fat side up, into a roasting pan that allows 1"-2" of space all the way around the meat then set aside.
- To make the dry rub, mix chili powder, salt, paprika, garlic powder, onion powder, brown sugar, pepper, mustard powder and thyme leaves in a small bowl then stir until uniformly combined. Spread entire bowl of dry rub over brisket, coating the top, bottom and sides then return brisket to pan, fatty side up, before cooking.
- Place brisket in oven, uncovered for 1½ hours. Remove from oven then pour the can of beef broth into the bottom of pan. You should have ¼"-½" of liquid in the bottom of the pan. Cover tightly with 2 layers of foil then return to oven for 3-4 hours-when the meat is nice and tender.
- Remove from oven then transfer meat to cutting board. Let it cool for 8-10 minutes before slicing against the grain into thin slices. Pour cooking liquid into a bowl then let the fat collect on top. Skim the oil from the cooking liquid then serve the juice alongside the meat if desired. Enjoy!
Nutrition Facts : Calories 448 kcal, Carbohydrate 2 g, Protein 32 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 117 mg, Sodium 774 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g, ServingSize 1 serving
BAKED CORNED BEEF BRISKET
OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843
Provided by Chicagoland Chef du
Categories St. Patrick's Day
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
- NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
- Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
- Rinse corned beef brisket well with cold water. Pat dry.
- Get out your 9 x 13 baking dish.
- Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
- Place the corned beef on the foil, in a baking dish, fat side up.
- Sprinkle with seasoning mix and pat into the brisket.
- Bring the foil up & around the corned beef, do not close up the foil.
- Bake, unwrapped, for 2 hours.
- After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
- Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
- Allow the meat to rest before slicing. Cut against the grain.
- I prefer to use an electric knife to get nice thin slices.
- Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
- Enjoy!
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
MELT IN YOUR MOUTH OVEN COOKED BRISKET
A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman
Provided by Mila Furman
Categories brisket
Time 8h10m
Number Of Ingredients 10
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.
SLOW ROASTED BEEF BRISKET
Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.
Provided by Kelley Simmons
Categories Main Course
Time 3h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
- Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
- Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.Add garlic and cook for one minute.
- Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
- Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
- Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.
- Serve with some of the pan drippings if desired!
Nutrition Facts : Calories 434 kcal, Carbohydrate 8 g, Protein 49 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 569 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
OVEN BBQ BEEF BRISKET RECIPE
This slow roasted BBQ Beef Brisket recipe is made in the oven or slow cooker for the most tender and juicy meat ever, with a sweet & smoky barbecue sauce! I'm sharing all my best tips for how to cook brisket for a crowd, since this is a great choice for large dinner parties. It's so good, no one will care the meat wasn't smoked for hours!
Provided by Amy Nash
Categories Dinner
Time 5h10m
Number Of Ingredients 9
Steps:
- The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is thick, but leave at least a 1/4" layer. Moisten the brisket with all of the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
- The next day, preheat the oven to 250°F. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 5-6 hours (plan on approximately 1 hour per pound of meat).
- Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350°F, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Remove from the oven and let the meat rest for 15 minutes, then slice into finger-width strips against the grain or chop and serve.
Nutrition Facts : Calories 868 kcal, Carbohydrate 69 g, Protein 79 g, SaturatedFat 10 g, Cholesterol 234 mg, Sodium 3299 mg, Sugar 60 g, Fat 28 g, Fiber 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
OVEN-BARBECUED BEEF BRISKET
This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.
Provided by Christin Mahrlig
Categories Main Course
Time 5h20m
Number Of Ingredients 18
Steps:
- Make the rub. Mix all ingredients well in a small bowl and set aside.
- Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it's best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
- Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
- Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
- Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
- Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.
Nutrition Facts : Calories 613 kcal, ServingSize 1 serving
TEXAS OVEN-ROASTED BEEF BRISKET
the tastiest brisket ever..this is a Food Network recipe by Tom Perini, I use a pot roast rather than a brisket...much tastier.
Provided by JoJoStar
Categories Roast Beef
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- preheat the oven to 350 degrees F.
- Make a dry rub by combining all dry ingredients.
- season the raw brisket on all sides with the rub.
- place in a roasting pan and roast uncovered for 1 hour.
- add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
- lower oven to 300 degrees F, cover pan tightly and continue to cook until fork tender, about 3 hours.
- trim the fat and slice meat thinly across the grain. top with juice from the pan.
OVEN BAKED BEEF BRISKET WITH BALSAMIC SAUCE
This beef brisket in the oven is so tender, juicy and delicious, cooked for several hours at low temperature in the oven with an amazing balsamic sauce.
Provided by lyuba
Categories Main Course
Time 20h
Number Of Ingredients 16
Steps:
- Use two long sheets of aluminum foil to place them in the bottom of a roasting pan side by side but overlapping. Make sure the roasting pan fits the brisket nicely, not too bit and not too small.
- Take brisket flat out of the package, lay it in the roasting pan fat cap up and pat it dry with a paper towel.
- Season it with salt all over and pat it in evenly. Wrap brisket in a couple of layers of foil, covering it tight.
- Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator an hour before cooking it, unwrap and let it get to room temperature.
- Slice all onions thinly, peel and chop garlic, shave and mince ginger, and measure the rest of ingredients.
- Preheat a Dutch oven or another pot over medium heat and add some oil. Add onions and cook until completely softened.
- Make a little well in the middle of onions and add garlic to the center. Let is saute until fragrant and mix it in.
- Sprinkle flour all over the onions and stir to coat them completely.
- Start pouring in balsamic vinegar and red wine vinegar while stirring slowly but constantly. Pour in beef stock while still stirring.
- Add bay leaves, sugar, garlic powder, onion powder, ginger, salt, and pepper. Keep stirring slowly and the sauce comes to simmer and thickens.
- Let the sauce cook for a few minutes.
- Carefully transfer the sauce into a food processor or a blender and blend until smooth. (Depending on a food processor or a blender, you may need to wait until the sauce is cooled a little if it doesn't have a vapor cover or a flap for the steam to escape.)
- Preheat the oven to 300°.
- Spread some sauce under the brisket and pour the rest of the sauce over it. Close the foil around the brisket to create a pocket. If the foil sheets don't cover it completely, you may need to cover with another sheet of foil on top and tuck it under.
- Place in the oven and cook for about 6 hours. (Estimate your cooking time based on the weight of your brisket. It will take about an hour per pound.)
- Open the foil and cook for another 45-60 minutes uncovered.
- Take the roasting pan out of the oven and take the brisket out of the pan and onto a cutting board. NOTE: be careful, the brisket will be tender. So use large spatulas or tongs as needed.Loosely tent it with a sheet of foil and let the brisket rest for about 15-20 minutes before slicing.
- While brisket is resting, finish the sauce.
- Pour all of the leftover sauce from the roasting pan into a sauce pot. Bring it to simmer over medium-low heat and simmer for about ten minutes.
- Use a sharp knife to slice across the grain when ready.
Nutrition Facts : Calories 561 kcal, Carbohydrate 25 g, Protein 59 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 169 mg, Sodium 2462 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
POT ROAST BEEF BRISKET
Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 5-6
Number Of Ingredients 20
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8-10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
- Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours.
- Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.
- Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1-2 hours.
- To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.
- Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.
- Cook the latkes for 6-8 minutes on each side until golden-brown and cooked through. Don't be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.
- Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10-15 minutes, or until hot and crisp.
- Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.
SLOW-ROAST BEEF BRISKET
By Gill Meller "Brisket is a wonderful cut of beef with a deep, rounded flavour. It responds really well to slow cooking, becoming so very tender. I like to roast it gently for several hours in a heavy casserole dish or cast-iron pot. This helps the meat stay lovely and moist, and creates fantastic juices to serve with it at the end."
Time 4h25m
Yield 8
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 140˚C, gas mark 1. Heat the oil or dripping in a wide, heavy-based, flameproof, lidded casserole dish until it's nice and hot. Season the brisket, then carefully put in the pan. Fry the meat in the fat, turning occasionally, for 4-5 minutes, until it becomes a deep golden colour. 2. Tuck the garlic cloves, onion wedges, thyme and bay leaves around the meat, then add the wine and 250ml water. Put a lid on the pan and pop it in the oven. Cook for 4 hours, turning the meat once or twice during this time (try not to break up the onions too much). 3. Remove the beef from the oven and carefully lift it onto a large, warm platter to rest. Arrange the onions and garlic around the meat. Meanwhile, skim off any excess fat from the juices in the casserole dish, then set over a medium heat. Add the red wine vinegar. Bring to a low simmer and cook for a minute or so. Carve the meat into thick slices, then spoon the sauce over it, scatter with the parsley and bring to the table. I love to serve this with rich, buttery, soft polenta but it is equally delicious served with mash.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2,104kJ 505kcals Fat 32g Saturated Fat 12g Carbohydrate 6.4g Sugars 4.1g Protein 46g Salt 0.3g Fibre 1.1g Click here for more information about health and nutrition
OVEN-BRAISED BEEF BRISKET WITH VEGETABLES
Steps:
- Preheat oven to 325 F.
- Sprinkle the beef brisket with the coarsely ground pepper and 1/2 teaspoon of salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown the other side and then set the skillet aside.
- Place the beef brisket in shallow 3- to 4-quart baking dish or Dutch oven. Arrange the carrots, celery, onion, tomato, and parsley sprigs around the meat.
- In a 1-cup liquid measuring cup or small bowl, mix the flour with 1/4 teaspoon salt and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.
- Pour skillet juices over the brisket and vegetables. Cover tightly and bake for 2 hours.
- Add the quartered potatoes to the brisket and sprinkle with the remaining 1/4 teaspoon salt. Cover and bake for 30 minutes longer or until potatoes and brisket are fork-tender. You Might Also Like Oven Braised Corned Beef With Beer Slow Cooker Autumn Pot Roast Country Pot Roast With Sour Cream Gravy
Nutrition Facts : Calories 612 kcal, Carbohydrate 19 g, Cholesterol 192 mg, Fiber 3 g, Protein 55 g, SaturatedFat 13 g, Sodium 329 mg, Sugar 4 g, Fat 34 g, ServingSize 8 to 10 Servings, UnsaturatedFat 0 g
20 BEEF BRISKETS NOBODY CAN RESIST
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TEXAS OVEN-ROASTED BEEF BRISKET
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
DRY RUB OVEN BAKED BRISKET
You're going to love how easy my dry rub oven-baked brisket is to prepare. And your friends and family are going to love how delicious that fork-tender brisket is!
Provided by Chef Dennis Littley
Categories Main Course sandwich
Number Of Ingredients 10
Steps:
- Mix dry rub ingredients. (This recipe for dry rub will cover a 5 lb brisket.)
- Remove the brisket from the package and trim away any silver skin or excess fat.
- Coat the entire brisket with the dry rub and massage the dry rub into the meat. Make sure to coat the sides of the brisket.
- Wrap the dry-rubbed brisket tightly with non-stick Reynolds foil and refrigerate overnight. Completely wrap it as a package in one direction then go across the other direction sealing the foil.*A minimum of 3 hours is needed for the dry rub to penetrate the brisket.
- Take the brisket out of the refrigerator an hour before cooking it, allow the brisket to get to room temperature before cooking.
- Preheat the oven to 275° F
- Insert an oven-safe meat thermometer into the thickest part of the brisket
- Slow Roast in the oven until the internal temperature reaches 175 degrees F. Remove the brisket from the oven and carefully cut the foil open to expose the brisket and continue roasting until the internal temperature reaches 195-205 degrees F.*Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
- Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.
- Remove the brisket from the oven and place it on a cutting board. Tent the brisket with a sheet of foil, and let it rest for 3 hours so the juices redistribute evenly throughout the brisket.
- When cutting the brisket make sure to go against the grain. Slice the brisket in pencil width slices. *See Notes
Nutrition Facts : Calories 482 kcal, Carbohydrate 10 g, Protein 59 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 176 mg, Sodium 1973 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
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- If you purchased a whole brisket, you may want to make sure that it fits in your roasting pan or baking dish. It's also a good idea to make sure that the brisket is uniformly thick for even cooking. Because of that, I like to cut off the tip part and save it for other purposes, for example making hamburgers. If you have just the flat muscle of the brisket, the meat will be the same thickness across the entire piece so all you have to make sure is that it fits.
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