Tender Brisket Food
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
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.
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
LOW AND SLOW TEXAS OVEN BRISKET
For years R. B. could not stop falling for the latest food magazine pitch for perfectly smoked, tender beef brisket. Finally, after a twelve-hour ordeal of tending the fire and at least six episodes of wrapping and unwrapping and mopping, Min led him from the patio and into the kitchen and showed him around. Since that breakthrough, brisket is what's for dinner much more often. Whether you're cooking indoors or out, the brisket's best friend is heavy-duty aluminum foil to trap moist heat and smoke. R. B.'s reformed oven method for brisket is to wrap it once, tuck it in a warm oven, and go to bed. Who needs melatonin with the aroma of a brisket wafting through the house in the wee hours? Be prepared to wake up ravenous.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- HEAT the oven to 250°F.
- SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
- SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
- REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.
MELT IN YOUR MOUTH BEEF BRISKET
This recipe produces the most wonderful tasting tender brisket with lots of flavor! Prep time is marinating time. Plan ahead, this brisket needs to marinate in the fridge overnight.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time P1DT5h
Yield 1 brisket
Number Of Ingredients 9
Steps:
- In a large roaster, season brisket with salt and pepper.
- Cover bottom of roasting pan with sliced onions.
- Lay brisket on top of onions in roaster.
- In a bowl, mix the prepared BBQ sauce with minced garlic.
- In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
- Cover with foil; refrigerate for 24 hours.
- Remove from fridge.
- In a bowl, mix together wine, ketchup, brown sugar and soup.
- Pour over brisket; mix slightly to combine with BBQ sauce.
- Cover tightly with foil.
- Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
- Remove from oven; let stand 20 minutes before slicing.
- Slice thinly against the grain; serve with remaining sauce.
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HOW TO MAKE BRISKET TENDER – 10 WAYS TO TENDERIZE …
From meatsmokinghq.com
- Wrap Your Brisket In Foil or Butcher Paper. Wrapping your brisket plays in important role in the smoking process. It will help tenderize the meat, and it will trap moisture inside.
- Inject Your Brisket With Marinade. Injecting your brisket is a great way to tenderize the meat. By injecting a needle into the brisket and pumping it with marinade is one of the few ways to get moisture and salt into the center of the brisket.
- Keep The Temperature Low. The best way to tenderize your brisket is to keep the temperature nice and low. If you cook the meat too fast, or if the temperature exceeds 275°F, then don’t expect a tender, juicy brisket.
- Spritz The Brisket To Slow Down The Cook. The key to smoking a tender brisket is to keep the meat at a low temperature for a long period. Spritzing or mopping the meat will slow down the cook.
- Buy Higher Quality Beef Grade. The beef grade plays an enormous role in the finished product. You can do everything else right, from the spritzing to the wrapping or the injecting, but it won’t matter if you buy the wrong brisket in the store.
- Use a Quality Meat Thermometer. A good meat thermometer will be your best friend whilst smoking brisket. This is the only way you are going to know what is going on inside your brisket.
- Learn To Test For Tenderness. You often hear pitmasters refer to meat being “probe tender”. During the final stages of the cook, a perfectly tender brisket should feel like a stick of butter.
- Hold Your Brisket in a Cooler. Once you have removed your brisket from the smoker, you can hold it at a serving temperature for several hours. Keep the brisket in its foil or paper wrapping, and then place it in a dry cooler where it will stay hot for about 4 hours even longer.
- Slice Against the Grain. Never slice brisket with the grain, always slice against the grain. This will ensure that your brisket is not chewy but nice and tender.
- Rest Your Brisket. One of the biggest mistakes you could make is to slice your brisket too soon. Allow at least 1 hour to rest your brisket after you’ve removed it from the smoker.
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Alex Guarnaschelli shares a super-helpful tip for making a moist, fall-off-the-bone brisket: If the meat looks dry or begins to overly brown while …
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Place the smoked brisket into the cooler and and fold the foil down onto and around the brisket. Place another piece of foil over the top of the brisket to cover it. Place thick towels into the cooler to fill in any remaining space and close the lid. Let the brisket rest in this configuration for about 2 hours.
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