TEXAS CHILI BRISKET
Big flavor is what this Texas Chili Brisket is all about! But there's no need to make a big fuss-it's a super-easy recipe.
Provided by My Food and Family
Categories Beef
Time 4h40m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Place meat on double layer of heavy-duty foil. Mix dry seasonings; rub onto meat. Fold foil to make packet. Refrigerate 1 hour.
- Heat grill for indirect cooking: Light one side of grill, leaving other side unlit. Close lid; heat grill to 325ºF. Open foil packet; pour half the barbecue sauce over meat. Reseal packet. Place on grate over unlit area; cover. Grill meat 3 hours, turning after 1-1/2 hours and monitoring for consistent grill temperature.
- Open packet. Pour meat drippings into bowl; reserve for later use. Discard foil. Return meat to grill over unlit area; grill 20 to 30 min. or until done.
- Cut meat across the grain into thin slices; place on platter. Pour reserved drippings over meat. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
TEXAS BEEF BRISKET CHILI
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.
Provided by Bruce Aidells
Categories Soup/Stew Beer Pepper Tomato Bake Roast Super Bowl Kid-Friendly High Fiber Back to School Dinner Brisket Butternut Squash Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- For chili:
- Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
- Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
- Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
- Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
BARBECUED TEXAS BEEF BRISKET
Make and share this Barbecued Texas Beef Brisket recipe from Food.com.
Provided by jeniwan
Categories Meat
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
- Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
- Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender.
- Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.)
- Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.
Nutrition Facts : Calories 933.8, Fat 76.1, SaturatedFat 29.1, Cholesterol 193.2, Sodium 2134.1, Carbohydrate 12.2, Fiber 3.1, Sugar 4.9, Protein 46.4
TEXAS BEEF BRISKET CHILI
This is a great recipe on the cover of Bon Appetit, October 2008. The family had requested this after seeing the magazine lying around. I used 1 tsp ancho powder for each pepper used. Plus instead of brisket, I purchased sirlion steak at a cheaper price on sale. Replaced the squash with potatoes, as my family would prefer potaoes. Also used a regular pale beer. Make one day ahead so the flavours have time to meld. Served with toasted garlic parm cheese bread.
Provided by Kit..ty Of Canada
Categories One Dish Meal
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For chili:.
- Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
- Preheat oven to 350°F Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
- Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
- Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
- Garnishes:.
- Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
Nutrition Facts : Calories 1119.3, Fat 86.5, SaturatedFat 33.7, Cholesterol 221.4, Sodium 1149.7, Carbohydrate 27.9, Fiber 6.1, Sugar 4.8, Protein 54.5
TEXAS-STYLE BEEF BRISKET
A friend had success with this recipe, so I tried it. When my husband told me how much he loved it, I knew I'd be making it often.—Vivian Warner, Elkhart, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 47g protein.
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TEXAS BRISKET CHILI RECIPE - URBAN COWGIRL
From urbancowgirllife.com
4.6/5 (82)Total Time 4 hrs 30 minsCategory Main DishesCalories 1436 per serving
- For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes. Reserve the brisket point for another meal.
- In a large stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
- Increase the heat to medium-high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will ensure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
TEXAS BRISKET CHILI (NO BEANS) RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Reviews 4Category DinnerCuisine AmericanTotal Time 2 hrs 15 mins
- Add in garlic, chili powder, paprika, cumin, salt, pepper, crushed tomatoes, beef broth, and cooked brisket and stir well.
TEXAS-STYLE BEEF BRISKET CHILI RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine SouthwesternCategory EntreeServings 4Total Time 3 hrs 30 mins
- Lay out dried chiles on a baking sheet and roast at 325°F for 8-10 minutes until chiles are fragrant. Add to a bowl and cover chiles with hot water. Let sit for 30 minutes.
- Drain chiles (reserve the soaking water) and cut off stems. Remove seeds and roughly chop the chiles. Add to a blender with the cumin, salt, and pepper. Pour in about 1/2 cup of the reserved soaking water and blend until the mixture is in a smooth paste. You might need to add a bit more water if it is too thick.
- Place a large Dutch oven over medium-high heat. Add 3 tablespoons vegetable oil and brown beef in 2 batches until it's browned on all sides, 8-10 minutes per batch. Remove beef and set aside.
TEXAS-STYLE CHILI WITH BRISKET RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Total Time 2 hrs 45 minsServings 10Calories 347 per serving
- Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.
- Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer. Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.
SLOW COOKED BRISKET CHILI RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 19Category SoupCuisine American, SouthernTotal Time 10 hrs 45 mins
- Season the brisket generously on all sides with salt and pepper. Next, add the olive oil to a very large sauté pan on high heat and brown the brisket on all sides.
- Once the brisket is caramelized, add it to a slow cooker along with stout beer, can of chopped tomatoes and salt and pepper, and cook on high heat for 8 hours.
- After the brisket has cooked for 4 hours, add 1 tablespoon of olive oil to a very large pot on medium-high heat. Next, add in the onions and garlic and caramelize. Once the onions and garlic are brown, add in the peppers and cook for 10 minutes on high heat.
- Add in the beans, tomatoes, and seasonings (except the chocolate) and stew on low heat until the brisket is finished cooking.
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TEXAS BRISKET CHILI - FLAVCITY WITH BOBBY PARRISH
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3.6/5 (17)Estimated Reading Time 1 minServings 10
- Soak the ancho chiles in hot water until softened, then transfer to a blender with 1 cup of the soaking liquid and add the next 7 ingredients. Blend until thick but still a little runny, add more water if the mixture is too thick.
- Pre-heat a large stock pot or dutch oven over medium heat and add a splash of EVOO. Cook the onions and bacon with a pinch of S&P until the bacon has rendered most its fat and the onions are soft and translucent. Use a slotted spoon and transfer mixture to a bowl. Season the brisket with an aggressive amount of S&P, and sear over medium high heat until brown on all sides. Add the bacon, onion, and ancho chile mixture back to the pot with the, beer, tomatoes, tomatillios, poblanos and season to taste with S&P. Bring the chili to a Simmer and cover for 2 hours, take lid off a simmer another 1 hour. Stir in 2 Tbsp of honey and season to taste with S&P. Serve with your garnish of choice.
- To reduce cooking time to 40 minutes using a pressure cooker: Follow all the steps above, bring to a simmer, close the pressure cooker , and set the level of pressure according to the manufactures guide. Cook for 40 minutes, relieve the pressure, and serve.
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From dinnerthendessert.com
5/5 (3)Total Time 1 hr 15 minsCategory DinnerCalories 481 per serving
- Add in kidney beans, pinto beans, brisket, bacon, beer, tomato sauce, ketchup, chili powder, cumin and Worcestershire sauce.
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4.9/5 (20)Calories 651 per servingCategory Main Dish
- Place a large dutch oven on your stove and pre-heat to medium heat. Cook the bacon until crispy. Remove the bacon, chop, and reserve for later.
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- Cut dried chilis in half lengthwise; remove stems and seeds. Place the dried chiles in a large heatproof bowl. Pour very hot water over the chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged.
- Peel garlic cloves and place cloves in blender. Add all the soaked chiles, plus the adobo sauce from the can of chilis, along with a cup of the soaking liquid. Puree until smooth.
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