TEXAS OVEN-ROASTED BEEF BRISKET
I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust. -Audria Ausbern, Tahoka, Texas
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil., Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.
Nutrition Facts : Calories 264 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 478mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
TEXAS OVEN-ROASTED BEEF BRISKET
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.
OVEN BAKED BEEF BRISKET
Can you make a Texas Style brisket in the oven? Try this recipe and see for yourself!
Provided by Katie Workman
Categories Main Course
Time 5h55m
Number Of Ingredients 22
Steps:
- If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap or place in in a sealable container and refrigerate overnight, or for at least 8 hours.
- Preheat the oven to 300°F. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. Bake for 3 hours.
- Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.
- Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan (if using foil, cover the pan tightly, using towels to protect your hands from the hot pan). Reserve the rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
- Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like. If you want a smother sauce you can strain out the solids, or puree it with a blender.
Nutrition Facts : Calories 416.23 kcal, Carbohydrate 10.58 g, Protein 48.78 g, Fat 18.71 g, SaturatedFat 7.16 g, Cholesterol 140.61 mg, Sodium 1076.92 mg, Fiber 1.1 g, Sugar 6.5 g, ServingSize 1 serving
TEXAS BRISKET
This is a really easy BBQ brisket recipe that I got from Texas. There are only 3 ingredients besides the brisket, and it turns out really tender. Better with a brisket that is not too closely trimmed.
Provided by CHINASMOM2000
Categories Main Dish Recipes Roast Recipes
Time 7h15m
Yield 6
Number Of Ingredients 4
Steps:
- Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Let the roast stand at room temperature while the oven preheats to take off some of the chill.
- Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F (95 degrees C). Remove brisket from the oven, and slice across the grain. Return to the roasting pan, and serve with sauce.
Nutrition Facts : Calories 877 calories, Carbohydrate 9.7 g, Cholesterol 163.5 mg, Fat 75.3 g, Fiber 0.9 g, Protein 38.8 g, SaturatedFat 26.2 g, Sodium 933.3 mg, Sugar 2.3 g
AUTHENTIC TEXAS-STYLE SMOKED BBQ BRISKET
If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect "how to" recipe to help you get it done to perfection.
Provided by Kris Coppieters
Categories Dinner Main Course
Number Of Ingredients 5
Steps:
- Trim. Trim off most of the fat cap but leave about 1/4" (6.3 mm). Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.
- Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.
- Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce (28 g) of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" (2.5 cm) apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
- Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.
- Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.
- Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark.
- Wrap (optional). The meat's internal temperature will move steadily upward to somewhere around 150 to 170°F (55 to 77°C), and then it will enter the stall. Once in the stall, the temp will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F! When the meat hits the stall and temp stops rising, take it off and wrap it tightly in a double layer of heavy-duty foil. We have learned that the more airspace around the meat, the more juice leaks out of the meat. Crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F (107°C). This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall. If you wrap the meat at 150°F (65°C), it will power right through the stall and cut your cooking time significantly.
- Burnt ends (optional). Burnt ends are amazingly flavorful bite-size crispy meat cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried, Calvin Trillin wrote the following about Arthur Bryant's restaurant in Kansas City "The main course at Bryant's, as far as I'm concerned, is something that is given away for free -- the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town -- all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs seven dollars and tastes like a medium-rare sponge -- a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free."
- Temp it. When the meat temp hits 195°F (95°C), start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. If it goes wubba wubba and wiggles like jelly, it is done. This usually happens somewhere between 195 and 205°F (90 and 96°C), usually at around 203°F (95°C).
- Cheating. Here's my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2" to 3/4" (12 to 19 mm) cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup (60 ml) of your favorite BBQ sauce and 1/4 cup (60 ml) of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn. When they're done, keep them warm in the faux cambro with the flat.
- Faux Cambro. Cambros are insulated boxes used to keep food warm for extended periods of time. To create a home made version, get a plastic beer cooler, line it with a towel, blanket, or crumpled newspaper, and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids put the meat in a large pan first. Leave the thermometer probe in the meat. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F (65°C) to slice it. If you have a tight cooler, it should hold the meat well above a safe serving temp of 140°F (60°C) for several hours. Click here for our cooler reviews.
- Slice (How do I slice brisket?). Don't slice until the last possible minute. Brisket dries out very very quickly once it is cut. If you wish, you can firm up the crust a bit by unwrapping the meat and putting it over a hot grill or under a broiler for a few minutes on each side. Watch it closely so it doesn't burn. Sauce should not be needed if the brisket is juicy, but if you want sauce, just don't use a sweet one. Heat up my Texas Barbecue Mop Sauce or heat up the jus in the foil and bring it to the table. Beware: Taste the jus first. It might be salty. You can dilute it warm water or unsalted beef broth. Important: Turn the meat fat side up so the juices will run onto the meat as you slice.
- Slicing is a bit of a challenge because there are two muscles (the point and the flat) and the grain flows in different directions. In this photo you can see the grain in the meat. The point muscle sits on top of the flat muscle. The point is thin on one end (A) and thick on the other (B). The thickness of the slab varies significantly, from 1" (2 cm) at the left and right edge to 4" (10 cm) or more at the crown of the point.Here are three methods for carving. (I) the easy method, (II) the Sorkin method, and (III) the competition method.
- (I) The easy methodLop off about 1" (2 cm) from the thick end and about 2" (5 cm) from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and slice across the grain. You can also slice against the grain of the point. Offer your guests "lean" or "fatty." Most will choose the lean, which will leave the better, fattier, point cut for you (turn it into burnt ends!).
- (II) The Sorkin slicing methodI learned this method from Barry Sorkin of Chicago's Smoque BBQ. He makes my favorite brisket in the world. In the photos below, Sorkin demonstrates how he slices a whole packer brisket.
- Start by removing the drier thin part of the flat, and set it aside for chopping, not slicing.
- Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. In the photo above, he is within one or two slices from hitting the point. These center cut slices are the ones that most competitors use because they produce a visually pleasing presentation of nearly identical slabs of meat.
- Sorkin then goes into the layer of fat between the point and flat at the thick butt end, and he removes much of the fat. It can be 1/2" thick or more in there, and that makes the slices inedible.
- The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half.
- Here, the section on the right is a butt end with one cut edge. The left section, from the center the brisket, has two cut edges.
- Slice the center section as shown, from the outer edge in.
- Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end.
- Sorkin then fans the slices on a bun. Notice the line separating flat and point.
- Thin parts of the flat are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. These bits can also be splashed with sauce and served on a bun.
- (III) Competition brisket slicing methodSome competitors prefer this method of slicing. Run a knife between the flat and the point and separate the two muscles. Trim off excess fat. Slice each muscle separately across the grain about 1/4" (6.3 mm) thick. The meat should hold together, not fall apart or crumble. It should only pull apart with a gentle tug. If the first slice falls apart, cut thicker slices. Here is a picture of a competition brisket entry by Kansas City Barbecue Society (KCBS) President Emeritus Candy Weaver. Notice the nice even slices of flat with the smoke ring on top surrounded by chunks of burnt ends. Learn more about how to cook competition brisket here.
- Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. If you wish, drizzle some Texas Barbecue Mop Sauce mixed with some of the drippings from the Texas crutch on top of the meat. Taste the drippings first because they can be salty (if so, you can dilute them with water or unsalted beef broth). Here's one of my faves: At Joe's KC in Kansas City the serve a sandwich called the "Z-Man". It's thin sliced brisket with a sweet KC sauce topped with melted provolone cheese, a couple of thick crunchy onion rings, more sauce, all on a toasted kaiser roll, and slaw on the side. You want pickle chips on it, go ahead.
Nutrition Facts : Calories 705 kcal, Protein 95 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 281 mg, Sodium 1591 mg, ServingSize 1 serving
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
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 OVEN-ROASTED BEEF BRISKET
the tastiest brisket ever..this is a Food Network recipe by Tom Perini, I use a pot roast rather than a brisket...much tastier.
Provided by JoJoStar
Categories Roast Beef
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- preheat the oven to 350 degrees F.
- Make a dry rub by combining all dry ingredients.
- season the raw brisket on all 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 to cook until fork tender, about 3 hours.
- trim the fat and slice meat thinly across the grain. top with juice from the pan.
HOLLY'S TEXAS BRISKET
Season your next beef brisket roast with this flavorful spice rub. Slow roasting makes a tender and juicy brisket. This is not a quick fix recipe. It takes time and planning to make this a success. Follow the directions and make sure that the brisket is sealed tightly so that juices do not evaporate. It is well worth the time and trouble. You won't be sorry, it is awesome!
Provided by Holly Williamson
Categories Main Dish Recipes Roast Recipes
Time 12h30m
Yield 28
Number Of Ingredients 8
Steps:
- Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.
- Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
- Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
- Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
- Preheat oven to 270 degrees F (132 degrees C).
- Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.
Nutrition Facts : Calories 391 calories, Carbohydrate 1.9 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 0.3 g, Protein 23.5 g, SaturatedFat 12.3 g, Sodium 316 mg, Sugar 1.1 g
TEXAS STYLE BRISKET RECIPE
There are many different recipes and methods for Texas brisket but the following is a tantalizingly delicious recipe you will want to repeat once you try it.
Provided by cavetools
Categories Main Course
Number Of Ingredients 3
Steps:
- It's finally time to put Texas in your brisket. This is a simple process:
- Mix ¼ cup Kosher salt and ¼ cup of the coarse black pepper in a shaker. Coat the entire outside of the brisket.
- Be generous! Let the seasoned brisket rest while your pit is brought to temperature.
- The slow-cooked Texas brisket is going to take several hours.
- Be prepared to maintain an even temperature of 250 degrees.
- Some of the modern smokers have digital thermostats and digital temperature controls.
- It is always best to use a good old-fashioned meat thermometer to ensure you know exactly what the temperature of the meat is at all times.
- When you are sure your temperature is stabilized, place the brisket, fat side up, on the grate and close the lid.
- The traditional Texas Style Smoked Brisket uses post oak, however, Pecan or other wood also works fine.
- Simply add a little wood to the fire periodically to keep the smoker at a steady 250 degrees.
- No need to open the lid! Have a cooler of cold drinks by your side and be prepared to wait about 5 hours.
- In approximately 5 hours at 250 degrees, the outside of the brisket will begin to turn dark.
- This is perfect. It's time for the wrap.
- Tear 2 large strips of butcher paper and lay them across a table on top of one another.
- Remove the brisket from the grill, and place the meat in the middle of the top strip.
- Wrap tightly. Flip the brisket and repeat the process with the second strip, tucking the sides in tightly.
- Remember which is the top fatty side.
- Place the brisket back on the grill, fat side up!
- By now, your mouth should be watering, and your stomach growling, but you still have a little more work to do.
- Temperature monitoring is important to stick a probe into the thickest part of the brisket, right through the paper, but don't go too deep.
- The probe should be in the middle of the meat.
- Monitor closely for another 3 to 4 hours, and when the temperature rises to 200 degrees, your smoked brisket is done!
- The meat should be tender and juicy and there should be no resistance when you stick it with the probe.
- While you might want to pull the plates out right away and present yourself with the title of "Pit Master", there is one more important step in this process.
- You need to place the brisket in a dry cooler, close the lid, and let it rest for at least 2 hours before slicing.
- The resting process stops the brisket from cooking further and allows it to reabsorb the moisture which gives it its juiciness. Don't skip the 2-hour wait!
- To slice the brisket like a pit master, first, locate the point and flat and separate into two pieces.
- Slice the flat into ¼ inch pieces. Next, split the point down the middle, against the grain.
- You can cut the point into slices and cube the outer edges which may have some burnt ends.
- Now, you are finally ready to enjoy your Smoked Texas Style Brisket. Serve and be ready for all the compliments on your first smoked brisket achievement!
Nutrition Facts : ServingSize 85 g, Calories 250 kcal
TEXAS BRISKET ROAST
The simplest things in life are the best; and this recipe is very simple. The trick is the long cooking time at low temperature. You can't speed this up by cooking at a higher temperature. Must cook hot for the first hour, though, so the meat heats through. Makes for a great meal any time of the year. Serve with summer squash casserole, mashed potatoes and biscuits or corn bread (jalepeno corn bread?).
Provided by Cattleships
Categories Meat
Time 6h2m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 400 Degrees.
- Spread out two (2) two and one half ft lengths of wide aluminum foil and cross them (like a plus sign) inside of a roasting pan with long ends hanging out.
- Shake out half of the dry onion soup mix and garlic onto the foil and lay brisket on top inside the pan.
- Shake out the rest of the dry onion soup mix and garlic on top of the Brisket.
- Close brisket up in foil so that it is completely encased and nothing will seep out.
- Put in oven and cook at 400 degrees for 1 hour, then turn down to 250 degrees and let cook for 5 hours.
- When done, open up foil, set aside roast, and pour drippings into 2 quart sauce pan.
- Add Golden Mushroom soup and red cooking wine to drippings and stir over medium heat to desired temperature: this gravy is to die for.
TEXAS STYLE SLOW-ROASTED OVEN BRISKET
A delicious, simple recipe for Texas-style brisket slow roasted in the oven.
Provided by Paige Murray
Categories Main
Number Of Ingredients 2
Steps:
- Preheat oven to 225.
- Place brisket, fat side up if cooking with fat on, in a roasting pan.
- Pour Claude's Marinade over the brisket.
- Cover tightly with a lid or tin foil.
- Roast in the oven for about 2 hours per pound or until brisket is the tenderness you desire. Cut across the grain or I like mine to pull apart with a fork.
Nutrition Facts :
More about "texas brisket roast food"
TEXAS OVEN-ROASTED BEEF BRISKET - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (1)Total Time 4 hrs 15 minsCategory DinnerCalories 302 per serving
- Combine chili powder, Kosher salt, garlic powder, onion powder, pepper, sugar, mustard powder and the crushed bay leaf in a small mixing bowl.
MY OVEN-BAKED BRISKET - HOMESICK TEXAN
From homesicktexan.com
4.9/5 (19)Estimated Reading Time 8 minsServings 8
- Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature.
- In a large roasting pan, add the slivered onions, soy sauce, Worcestershire sauce, 1/4 cup of the liquid smoke, black coffee, apple cider vinegar, and half the sliced jalapeños.
- Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket.
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BRISKET POT ROAST WITH TEXAS-STYLE DRY RUB - SCHNUCKS
From nourish.schnucks.com
Servings 4Total Time 5 hrs 30 minsCategory BeefCalories 560 per serving
- Preheat oven to 250 degrees. In a small bowl whisk together vinegar, 1 teaspoon brown sugar and 1 teaspoon salt. Add onions and vinegar mixture to a jar. Cover and refrigerate.
- Pour broth and 1 cup water into bottom of a large ovenproof pot. Combine all remaining seasonings and rub over entire brisket. Add potatoes and carrots to pot and lay brisket on top, fat-side up. Cook until internal temperature reaches 175 degrees, 4-5 hours.
- Slice half of roast against the grain and serve with vegetables, jus from pan and pickled onions. Cover and refrigerate remaining beef for later in the week.
TEXAS STYLE OVEN-ROASTED BEEF BRISKET – MY KITCHEN LITTLE
From mykitchenlittle.com
Servings 6Estimated Reading Time 5 mins
- Place the brisket in a roasting pan, fatty side facing up. Combine the spices in a bowl, from the salt to the cocoa powder. Cover the brisket on both sides with the mixture. (I do a much thicker crust/coating on the top side). Roast for one hour, uncovered.
- After an hour, pour enough of the beef stock into the pan to reach a depth of about ½ inch. Cover the pan tightly with foil and put back in the oven to roast for 3.5 more hours. It will be fine after three hours, but that extra 30 minutes really seals the deal.
- Allow the meat to rest for 15 minutes before slicing or chopping, and serve with lots of the pan juices and drippings poured all over (liquid gold). Serve simply with bread or buns and the BBQ sauce, or with a whole mess of fixins. Enjoy.
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5/5 (66)Calories 316 per servingCategory Dinner
- Preheat the oven to 250 degrees F. Pour 3 cups water into the bottom of a large roasting pan with a rack and add the liquid smoke.
- In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
- Slow roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
- Take the brisket out of the oven and allow it to rest for 30 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.
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