Aunt Romadenes Beef Brisket Recipes

BRAISED BEEF BRISKET

Steps:

• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
• Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.

EASY BAKED BEEF BRISKET

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.

GRANDMA ETHEL'S BRISKET WITH TZIMMES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.

JOAN ROMBAUER'S BEEF BRISKET WITH SPICY BARBECUE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Place the briskets in a large roasting pan. Add enough beef broth to cover briskets by a minimum of 1 inch. Cover the roasting pan and cook 3 to 4 hours until fork inserts easily into meat.
• During the last hour of cooking reduce the oven temperature to 325 degrees F. You will notice that the beef broth has been reduced and the top of the brisket is visible. Pour the "Spicy Barbecue Sauce" on the top and continue baking until done. Check the brisket approximately every 20 minutes. Serve briskets with pan juices over mashed potatoes.
• Combine ingredients and add to beef brisket during the last hour of cooking.

AUNT LINDA'S BRISKET

Steps:

• Preheat oven to 350 degrees F.
• Mix the brown sugar, vinegar, soup mix, chili sauce and white wine in a saucepan and bring to a boil.
• Simmer for a couple of minutes.
• Place a large piece of foil in the bottom on a large casserole so that the brisket could be covered with some tenting by the foil.
• Put the brisket on top of the foil in the casserole pan.
• Pour the sauce over the meat and and seal the foil over the brisket close but with a little bit of a tent on top.
• Cook for 3-4 hours until tender.
• Slice meat thinly, against the grain.

WINE-BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
• Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
• Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
• Place the brisket back into the roasting pan and cover pan with foil.
• Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

AUNT ROMADENE'S BEEF BRISKET

Steps:

• Mix the last four ingredients and pour over the brisket in a baking pan.
• Cover with foil and bake at 300 degrees F for 3-4 hours.