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
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
TENDER BRISKET
The brisket will fall apart and is great for sandwiches for school lunches. My kids loved them. (So did I) LR
Provided by LR Beckwith
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Line a baking pan with aluminum foil leaving enough overlap to close over top of brisket.
- Trim excess fat from brisket and sprinkle liberally with Lawry's season salt and black pepper, both sides and ends.
- (Brisket can be browned in cast iron skillet in olive oil if you wish) Shake Zesty Italian and pour half the bottle into the foil lined baking pan.
- Add brisket to pan.
- Sprinkle contents of Lipton Instant Onion Soup envelope around pan.
- Add 12 ounces of Budweiser beer.
- Slice open two large onions and add to pan.
- Add a bay leaf or two to pan.
- Pour remainder of Zesty Italian Dressing over brisket.
- Close foil tightly and Bake at 325°F for 2 1/2 to 5 hours.
- Open foil, turn brisket.
- Close foil tightly and bake 2 more hours.
- Take brisket from oven.
- It will fall apart.
- It makes the most delicious sandwiches.
- Potatoes, carrots and onions can also be added during final hour of cooking.
- The pan drippings make a wonderful sauce.
- It can be thickened with flour, starch or arrowroot.
- Don't forget to remove the Bay Leaf.
BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
SLOW-COOKED TENDER BEEF BRISKET
Brisket can be difficult to cook, but this recipe always turns out great. I live in the country and have a 60-mile commute to work each day, so I use the slow cooker often. It's a great way to get a good meal on the table for my family after a long day. -Jenni Arnold, Woodbury, Tennessee
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cut brisket into thirds; place in a 5-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Thinly slice meat across the grain. If desired, thicken cooking liquid.
Nutrition Facts : Calories 277 calories, Fat 8g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 540mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
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
CORNED BEEF - TENDER AND DELICIOUS
Over the years, I developed this corned beef recipe for sandwiches. If I'm making it for a party, I make 3-4 briskets because it's always the first thing to go. Don't be afraid of the amount of garlic--no one has ever complained that it's too garlicky. It can also be used to make the traditional corned beef & cabbage meal by removing the beef once it's fully cooked and adding cabbage, carrots, potatoes, etc. to the cooking liquid--only adds about 30 more minutes to the cooking time.
Provided by Suze K
Categories One Dish Meal
Time 6h10m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Remove briskets from wrapping and place in large pot or crockpot. Rinse if you don't like the brine coating.
- Add contents of 1 spice packet (discard 2nd spice packet or reserve for other use), the beer, peppercorns and bay leaves.
- Break garlic head apart and peel each clove. Add entire head to the pot.
- Add enough water to cover the meat by 1 inch. NOTE: the briskets will float, so I put a heavy heat-resistant plate or bowl on top to keep them submerged.
- STOVETOP: Turn heat to high and bring contents to a boil. Turn heat to a low simmer; cover and cook for 6 hours or more.
- CROCKPOT: Set on high cover; cook for 8-10 hours.
- When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.
- If using for sandwiches, tightly wrap each brisket in plastic and refrigerate for 1-2 hours before slicing. If you want to shred the meat, there is no need to refrigerate--just cut in thick slices and shred each slice.
- If serving as corned beef & cabbage, once meat is removed, transfer cooking liquid to large pot (if using crockpot), bring cooking liquid to boil and add vegetables. Cover and cook 30 minutes.
Nutrition Facts : Calories 481.4, Fat 34.4, SaturatedFat 11.5, Cholesterol 177.7, Sodium 2058.9, Carbohydrate 3.8, Fiber 0.1, Protein 33.4
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