Brisket For A Crowd Recipes

20 BEEF BRISKETS NOBODY CAN RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a brisket recipe in 30 minutes or less!

CLASSIC BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
• Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
• After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
• Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
• Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
• Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
• Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
• Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

BEST BEEF BRISKET

Steps:

• Mix seasonings and Worcestershire sauce together and rub into meat.
• Wrap tightly in heavy-duty aluminum foil.
• (I use a reynolds large foil bag) Place in baking pan.
• Cook 7 to 8 hours at 275 degrees F.
• Remove from oven, and remove from foil.
• Reserve broth for sauce.
• Trim fat, slice and put brisket back in pan.
• Mix together ingredients for Sauce.
• Pour over brisket slices and bake 300 degrees F.
• for 1 hour.
• I usually roast meat the day before, refrigerate then fat very easy to remove from broth and brisket.

BRISKET FOR A CROWD

Steps:

• Preparation Time: 10 minutesSlow Cooker Cooking Time: 8 to 9 hours on lowLast-Minute Cooking Time: about 10 minutes on stovetop (optional)1. Cut meat in half if needed to fit in skillet and slow cooker. In a large skillet over medium-high heat, brown both sides of brisket in oil. Place meat in a slow cooker. Discard drippings.2. Sprinkle onion soup mix over meat. Top with celery and onion. In a small bowl, mix chili sauce and water pour over vegetables. Pour beer around meat.3. Cover and cook on low for 8 to 9 hours or until meat is fork tender.4. If time allows, cool meat in liquid, about 1 hour.5. Skim off fat from cooking liquid. Remove meat and thinly slice diagonally across the grain. Use cold for sandwiches. Or, place meat in a large saucepan, cover with cooking liquid and reheat over low heat for 10 to 30 minutes (depending on amount of meat). Serve with gravy if desired.6. To make gravy: In a medium saucepan over medium heat, melt butter. Add flour. Cook and stir for 1 minute. Add 2 cups cooking liquid. Stirring, bring to a boil and boil until thickened. Taste gravy for seasoning and add salt and pepper if needed. For a thinner gravy, add more liquid. Serve with meat.Serve with boiled potatoes.

TEXAS BBQ BRISKET FOR A CROWD

Steps:

• Heat grill to medium heat.
• Place meat on double layer heavy-duty foil. Pour half the barbecue sauce over meat. Sprinkle with chile powder. Wrap meat in foil.
• Grill meat on indirect heat 3 hours. (See Tip).
• Remove meat from foil; pour meat drippings into bowl. Discard foil. Grill meat 20 to 30 min. or until done.
• Cut meat across the grain into thin slices; place on platter. Pour drippings over meat. Serve remaining barbecue sauce on the side

SMOKED BRISKET

Steps:

• Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.

CROWD-PLEASING BRISKET RECIPE

Steps:

• Preheat oven to 350 degrees F. Coat a large roasting pan with cooking spray. In a medium bowl, combine ketchup, mustard, and brown sugar. Remove 1 cup of sauce to a small bowl and add water to it; mix well and pour into pan Place brisket in pan and pour the remaining sauce over meat. Cover tightly with aluminum foil. Roast 3 to 3-1/2 hours or until meat is fork-tender. Remove from pan and let rest 5 minutes before carving across the grain. Serve topped with pan drippings.