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
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
EASY BEEF BRISKET
Make and share this Easy Beef Brisket recipe from Food.com.
Provided by johnvac52
Categories Meat
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Put brisket fat side up in roasting pan.
- Mix together cola, chili sauce and soup mix and pour over brisket.
- bake at 325 for 3-4 hours (30 minutes per pound).
- After roasting, defat brisket by cutting away with a sharp knife.
- Slice against the grain.
SUPER EASY BEEF BRISKET
Make and share this Super Easy Beef Brisket recipe from Food.com.
Provided by Hippie2MARS
Categories Meat
Time 5h5m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Top a cookie sheet with a long length of heavy duty foil.
- Place brisket fat side down in the middle of the foil.
- Sprinkle brisket with soup mix, then top with BBQ sauce.
- Fold aluminum foil over brisket and fold closed, then seal ends tightly.
- Bake in 275 degree oven for five hours.
- There is no need to baste, turn or check on the brisket.
- Remove from oven and allow meat to rest for 15 minutes before serving.
Nutrition Facts : Calories 1098.4, Fat 91.1, SaturatedFat 36.5, Cholesterol 248.6, Sodium 830.9, Carbohydrate 6.7, Fiber 0.7, Sugar 2.1, Protein 58.5
EASY BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
- Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
- Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
- Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
- Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
- Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.
TENDER BEEF BRISKET
A touch of sugar mellows the flavorful sauce that's drizzled over this brisket. The original recipe came to me from a friend. I revised it for the slow cooker. -Sondra Morrow, Mesa, Arizona.
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender., Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.
Nutrition Facts : Calories 253 calories, Fat 7g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 464mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
OH SO TENDER BRISKET
Brisket - tender, tasty and oh so easy!
Provided by BREVEAL
Categories Main Dish Recipes Roast Recipes
Time 6h15m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
- Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.2 g, Cholesterol 79.9 mg, Fat 33.7 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 11.5 g, Sodium 405.5 mg, Sugar 0.2 g
CHUCKWAGONCOOKIE'S EASY BEEF BRISKET
Easy grill and oven cooking for a juicy, delicious brisket! And a great sauce! You can't rush this one, plan on at least six to eight hours.
Provided by ChuckWagonCookie
Categories Meat
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
- The next morning, take brisket out, preheat oven to 275 degrees.
- Prepare your grill for indirect heat cooking.
- Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
- Let the brisket cook on indirect heat for three hours.
- Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
- Place in oven, and forget about it for 5 hours.
- Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
- Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
- Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
- Slice brisket against the grain and drizzle sauce on top.
- Goes great with cole slaw!
Nutrition Facts : Calories 119.5, Fat 0.3, SaturatedFat 0.1, Sodium 3574.3, Carbohydrate 25.9, Fiber 0.7, Sugar 21.5, Protein 0.7
EASY, SUPER-DELICIOUS, 16-HOUR, SMOKY BRISKET
This is a recipe I got from a cousin after having it at a family gathering this summer. Yes, it really cooks for 16 hours! It was brought to the gathering frozen, then thawed and heated in the micro. Some ate it plain, others made wraps with flour tortillas, sour cream, lettuce, purple onion and cheese, etc. I even made a "gravy sandwich" by just soaking some bread in the juices. Really, really great! I haven't made it myself yet, but next time I need a big meat course for a group I'm going to make this for sure! YUM! Number of servings will vary depending on how served, adults vs kids, etc, but it will make 15-20 wraps easily.
Provided by nanpie
Categories Meat
Time 16h10m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 200(yes, 200).
- Rub garlic pepper into meat on all sides.
- Place meat in foil-lined roasting pan.
- Pour in chicken broth and liquid smoke.
- Close and seal foil over top of meat like an envelope.
- Cook at 200 for 16 hours.
Nutrition Facts : Calories 570.6, Fat 48.3, SaturatedFat 19.4, Cholesterol 132.4, Sodium 205.2, Carbohydrate 0.1, Sugar 0.1, Protein 31.3
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EASY & JUICY BEEF BRISKET RECIPE - EASY AND DELISH
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Ratings 8Calories 496 per servingCategory Main Course
- SLOW COOKER METHOD: Spray the bowl of slow cooker with no-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil.
- Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the slow cooker bowl. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later.
- Cover brisket with lid and cook on low setting for 8 hours, or on high for 4 hours. When brisket is tender, place onto a cookie sheet, lined with aluminum foil.
- Baste brisket with meat juices from the slow cooker and then with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges.
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