Brisket For A Beginner Recipes

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SIMPLY THE EASIEST BEEF BRISKET



Simply the Easiest Beef Brisket image

Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.

Provided by PMARRIE

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 6

1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
¾ cup packed brown sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
  • Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g

EASY BEEF BRISKET



Easy Beef Brisket image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 12

One 3- to 3 1/2-pound trimmed beef brisket
2 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
3 tablespoons canola oil
3 large yellow onions, thinly sliced (about 8 cups)
1 cup cola
2 1/2 cups beef stock
4 dried whole star anise
2 sprigs fresh rosemary
1 dried bay leaf
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh thyme, chopped

Steps:

  • Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
  • Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
  • Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
  • Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
  • Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
  • Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.

BRISKET FOR A BEGINNER



Brisket for a Beginner image

This is our favorite Rosh Hashana main dish. The smell of this dish cooking is incredible and the meat will fall apart.

Provided by Carrie Richman

Categories     Meat

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 -4 lbs chuck roast or 3 -4 lbs beef brisket
1 large white onion, chopped
1 cup ketchup
1 envelope dry onion soup mix
1/2 cup water

Steps:

  • Line roasting pan with aluminum foil and coat with cooking spray.
  • Place beef in pan.
  • Mix all ingredients together and pour over beef.
  • Cover with aluminum foil and bake for 2 1/2 to 3 hours at 350 degrees.

BRISKET FOR A BUNCH



Brisket for a Bunch image

This makes tender slices of beef in a delicious jus. To make it easy to cut very thin slices, chill the brisket before slicing and reheat in the juices. -Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 7h20m

Yield 12 servings.

Number Of Ingredients 11

1 fresh beef brisket (2-1/2 pounds), cut in half
1 tablespoon canola oil
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup beef broth
1/2 cup tomato sauce
1/4 cup water
1/4 cup sugar
2 tablespoons onion soup mix
1 tablespoon cider vinegar
12 garlic bread slices or split hamburger buns

Steps:

  • In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket. , Cover and cook on low until meat is tender, 7-8 hours. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve with bread or buns and cooking juices.

Nutrition Facts : Calories 279 calories, Fat 7g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 458mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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Top Asked Questions

How do you cook a brisket?
From the smoker to the slow cooker (and everything in between!), here are our most delicious ways to cook this tender cut of meat. In his 5-star brisket recipe, Tyler Florence takes the time to sear the brisket and brown the vegetables before adding a few aromatics and throwing everything into the oven for a few hours.
What is the best beef brisket meat for cooking?
Brisket meat makes great pot roast (or stewed beef in the UK) and of course, Texas-Style barbecue. But it also makes good corned beef brisket and pastrami. To make the best beef brisket recipe buy the highest grade you can find. Pick a slab that is USDA Choice, USDA Prime, or Certified Angus Beef.
What is the best way to season a brisket for smoking?
The traditional, Texas way to season a brisket is to rub it with brown sugar, onion powder, garlic powder, salt, and black pepper. Many smoked brisket recipes also include paprika or chipotle seasoning for a spicy kick. We are going to preheat our Traeger 885 smoker to a temperature of 225 degrees F.
What ingredients do you need to make a brisket?
It requires only four ingredients: beef, salt, pepper and wood smoke. There’s no need for a competition-grade smoker; you can make excellent brisket in a common kettle grill or Weber Smokey Mountain, or a ceramic cooker like a Big Green Egg. True, it takes time and practice, and you may find yourself tending the fire when you’d rather be sleeping.

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