TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
TANGY BARBECUE SAUCE
My mother-in-law created this recipe, and we just can't get enough of her delectable sauce! I always keep a little out of the basting dish prior to using it on the grill so we have some to serve at the table. It tastes terrific on any grilled meat. -Mary Kaye Rackowitz, Marysville, Washington
Provided by Taste of Home
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
NEVER FAIL TEXAS BBQ BRISKET
Make and share this Never Fail Texas BBQ Brisket recipe from Food.com.
Provided by msintrepid
Categories Meat
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- You are going to need a large pit BBQ with a cover to completely cook outside- or you can finish this off in the oven.
- Completely cover the brisket with the steak seasoning- don't be stingy- and pat in well or"rub" as we do here in Texas.
- Seasoning layer should be thick.
- Place brisket over coals located on one end of pit or in BBQ and sear all sides of brisket, watching for flame ups, for 2 hours.
- Use heavy duty foil and completely wrap brisket, placing in a pan that brisket fits comfortably Move pan to the side of the pit without the coals- or to your oven, set at 325 degrees- and let cook for 3 hours, replacing coals to keep temp in your pit at about 325-350 degrees.
- Remove pan and let brisket set for 15-20 minutes before slicing.
- Be sure that you slice against the grain of the brisket or it will be tough.
- There will be lots of wonderful au jus in the foil, be sure to pass that with your brisket and serve with pintos, cornbread and slaw.
Nutrition Facts :
TANGY TOMATO BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 7h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 275 degrees F.
- Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
- Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
- Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.
TANGY TEXAS BBQ BRISKET
Make and share this Tangy Texas BBQ Brisket recipe from Food.com.
Provided by Dawn399
Categories One Dish Meal
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients, garlic salt through liquid smoke.
- Rub brisket in spice mixture and put in a greased baking dish.
- Cover dish and refrigerate overnight.
- Preheat oven to 275 degrees.
- Bring brisket to room temperature and pour 1/3 cup of Worcestershire sauce over brisket.
- Wrap in foil and cook about 4 hours at 275 degrees.
- Pour Barbeque sauce over brisket and cook for 1 more hour.
TANGY BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
TEXAS BBQ BRAISED BEEF BRISKET
Provided by Food Network Kitchen
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
- Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
- For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
- Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
- Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.
TANGY BAR-B-QUE SAUCE
This recipe is excellent for bar-b-que chicken. Place on chicken just before ready and always have sauce for dipping. It has been a family recipe for over 40 years - everyone loves it.
Provided by Darlene
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 64
Number Of Ingredients 11
Steps:
- In a large skillet, melt the butter or margarine over medium heat. Stir in the onion and garlic powder. Saute until onions are soft. Stir in the tomato sauce, ketchup, water, Worcestershire sauce, brown sugar and Season to taste with salt, pepper and hot pepper sauce. Reduce heat to low and simmer, uncovered, for 10 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.6 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 233 mg, Sugar 3.9 g
TEXAS STYLE BBQ BRISKET(VEGAN)
This come directly from Vegan Food Mama and looks so delicious I had to post it here for safekeeping. Making it asap! Yield is a guess.
Provided by Sharon123
Categories Grains
Time 50m
Yield 6-8
Number Of Ingredients 6
Steps:
- Mix the sauce well. Slice the seitan loaf 1/8 to 1/4 inch thick slices.
- Spread some sauce about the shape of the seitan loaf on a sheet of aluminum foil large enough to fold over and enclose the seitan.
- Spread open each slice and slather on the sauce. Close it back up and spread more sauce over the top. Fold the edge of the foil over several times and seal the ends well. Wrap it twice so you don't have a sauce blowout.
- Cook it on the barbecue pit until the sauce inside is almost entirely absorbed and highly thickened. If you want a nice line of char on the bottom, don't turn it over halfway through. It's tough to say how much time because grill and fire pit temps vary wildly. The position on the grill over the heat matters as well. Last time I made it, it was on about 30 minutes but needed 45 to get the char, just to give you an idea. It was delicious anyway.
Nutrition Facts : Calories 181.6, Fat 1, SaturatedFat 0.1, Cholesterol 0.6, Sodium 1051.4, Carbohydrate 41.8, Fiber 1.3, Sugar 28, Protein 1.1
TANGY BEEF BRISKET
We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 12-14 servings (6 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.
Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1033mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 40g protein.
EASY TEXAS BBQ BRISKET
Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. -Audra Rorick, Blanca, Colorado
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.
Nutrition Facts : Calories 456 calories, Fat 14g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1283mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 66g protein.
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