BRAISED BEEF BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT7h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- When ready to cook, preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
- You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
- Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.
BRAISED BRISKET AND VEGETABLES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 5h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
- Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
- Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.
CAJUN BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16h20m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
- When ready to cook, preheat the oven to 275 degrees F.
- Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
- Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
SPICY BBQ BRISKET
Steps:
- Preheat the oven to 300 ̊. Set a rack in a large roasting pan and add enough water to come just below the rack. Place the pan over two burners on the stovetop and bring the water to a simmer over low heat.
- Meanwhile, for the brisket: Combine the brown sugar, chile powder, garlic powder, paprika, salt, mustard powder and cayenne in a small bowl.
- Trim most of the fat from the brisket, leaving about a 1/2-inch-thick layer. Rub the spice mixture all over the brisket. Turn off the heat under the roasting pan. Set the brisket fat-side up on the rack and cover the pan tightly with foil. Place the pan in the oven and bake until the brisket is very tender and the meat can be easily flaked with a fork but is not falling apart, 3 1/2 to 4 hours.
- Meanwhile, for the mop: Combine the apple juice, cider vinegar, brown sugar, vegetable oil, Worcestershire sauce, salt and a few grinds of pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced to 1 cup, about 7 minutes. Remove from the heat and let cool.
- When the brisket is finished roasting, preheat a grill to medium. Grill the brisket, brushing with the mop and turning occasionally, until the fat is crispy and the brisket is charred in spots, about 20 minutes. Remove from the grill and let rest 10 minutes.
- Thinly slice the brisket against the grain and brush with the remaining mop. Butter the buns, then toast on the grill, about 1 minute. Serve the brisket with the buns, BBQ sauce, coleslaw and pickles.
PIONEER WOMAN'S BEEF BRISKET
This is a delicious fork tender way to cook brisket and the "au ju" is so good. I serve with her Fluffy New Potatoes (which I have posted to food.com) with the au ju spooned over them, Ree's The Bread (which I've posted as well) and my own Orange Ginger Glazed Carrots, also posted here. . Cooking time does not include 24 - 48 hours marinading time. You can see the entire recipe with picture directions here: http://thepioneerwoman.com/cooking/2007/06/brisket_baby
Provided by Sooz Cooks
Categories Meat
Time 7h15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine first five ingredients in large roasting pan (a disposable is just fine because as Ree says: "For Brisket, I sometimes like to use these heavy, disposable aluminum numbers. Makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party"). Place brisket in the marinade, fat side up (Ree says: "I usually scoop up some of the marinade and pour it over the top").
- Cover tightly with foil. Marinate in refrigerator for 24-48 hours.
- When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound. After your approximate cooking time, open the oven door and peel back the foil. Stick two forks into the meat and make sure it's fork-tender/falling apart, which means you can pull it apart to some degree. It may still be tough in the middle. If it is, just cover it and stick it back in for another hour.
- When fork-tender, transfer whole brisket to a cutting board. With a long, serrated knife, begin cutting away the slab of fat. It should be very easy to remove. If you get a little meat with it, don't panic. There's plenty where that came from.
- Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred. The sauce is really tasty and it'll keep it really moist. If you serve potatoes with it, go ahead and spoon some jus over them, too.
- You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
- Brisket is great with mashed potatoes, with the juice spooned over the top. It's also great on a sandwich with melted cheese.
Nutrition Facts : Calories 939.7, Fat 75.4, SaturatedFat 30.3, Cholesterol 207, Sodium 1891, Carbohydrate 8.9, Fiber 0.6, Sugar 0.9, Protein 53.8
PIONEER WOMAN'S BRISKET RECIPE
Pioneer Woman's brisket recipe is a wonderful place to start if you have never made brisket before. It comes out perfectly tender with a beefy and savory flavor.
Provided by Emily Hill
Categories Main Dishes
Time 55m
Number Of Ingredients 6
Steps:
- Combine the beef consomme with the lemon juice, soy sauce, garlic, and liquid smoke in a large roasting pan.
- Place the brisket in the roasting pan with the fat side facing up and wrap it tightly in foil.
- Refrigerate the brisket for 24 to 48 hours.
- When ready to cook, place the roasting pan in a 300 F oven.
- The brisket will take approximately 40 minutes to cook per pound.
- Once fork-tender, place the whole brisket on a cutting board.
- Using a knife, slice the meat against the grain and place each piece back into the braising liquid.
- Place the brisket slices on a serving platter and pour some of the cooking juices on top.
- You may use barbecue sauce if you like.
Nutrition Facts : Calories 1677 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 601 milligrams cholesterol, Fat 105 grams fat, Fiber 1 grams fiber, Protein 169 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 3027 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 49 grams unsaturated fat
BRISKET RUB
Provided by Robert Irvine : Food Network
Categories condiment
Time 15m
Yield About 8 cups
Number Of Ingredients 16
Steps:
- Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container.
- Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.
SLOW COOKER BRISKET
Steps:
- In a small bowl, combine the soup mix, sugar, salt, and pepper. Sprinkle the mixture over both sides of the brisket and rub it into the meat.
- Place the meat, fat cap side down, into a 6 to 8-quart slow cooker. Place the thyme sprigs, garlic, and bay leaves on top of brisket. Add the carrots, potatoes, celery, and onion over top.
- In a liquid measuring cup, whisk together the stock, Worchestershire sauce and cornstarch until the cornstarch is fully dissolved. Pour the liquid into the slow cooker. Cover and cook on high for 5-6 hours, or low for 8 hours until the brisket is tender to slice, but not falling apart.
- Remove the brisket from the slow cooker and transfer to a cutting board, fat cap side up. Remove and discard the thyme sprigs and bay leaves. Thinly slice the brisket against the grain. Serve alongside the vegetables, drizzled all over with the gravy from the slow cooker.
ROASTED BRISKET SLIDERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h25m
Yield 24 sliders
Number Of Ingredients 14
Steps:
- Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
- In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
- Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
- Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
- Serve with the rolls, slaw, peppers, relish, pickles and spinach.
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