BRISKET FROM SOUTHERN LIVING
Make and share this Brisket from Southern Living recipe from Food.com.
Provided by Oolala
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in olive oil over high heat for 5 minutes per side.
- Place meat in a lightly greased pan 13 X 9.
- Stir together vinegar and next 6 ingredients (everything from the vinegar through the dry onion soup packet).
- Pour over the meat.
- Add the water to the bottom of the pan.
- Bake covered at 350 degrees F. for 2 hours; basting every hour.
- Reduce oven temperature to 300 degrees F. and bake for an additional hour.
- Skim fat and serve drippings with meat. Cut against the grain of the meat.
Nutrition Facts : Calories 1609.3, Fat 137.8, SaturatedFat 50.8, Cholesterol 331.6, Sodium 1668.1, Carbohydrate 9, Fiber 1, Sugar 3.8, Protein 78
SOUTHERN-STYLE BRISKET
Provided by Food Network Kitchen
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the brisket: Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Rub on the brisket, cover and refrigerate overnight.
- Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature. Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.
- Preheat a grill to low, then prepare for indirect heat: For a gas grill, turn off the burners on one side; put the wood chips in a smoker box and position under the grate over the heated burners. For a charcoal grill, push the coals to one side; once the temperature registers 200 degrees F (you should be able to hold your hand 5 inches from the coals for 6 seconds), scatter the wood chips on top. Position a drip pan under the grate on the cooler side of the grill.
- Put the brisket fat-side up on the grill above the drip pan. Cover and grill, undisturbed, until a thermometer inserted into the thickest part registers 185 degrees F to 200 degrees F, 3 hours, 30 minutes to 5 hours. If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8 unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour. Remove the brisket from the grill, wrap in foil and let rest at least 30 minutes. Pour the drippings from the drip pan into a bowl and let cool completely.
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, 30 seconds. Add the chili powder and cook, stirring, until brick red, about 30 seconds. Stir in 1 1/2 cups water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 teaspoon black pepper. Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes. Remove from the heat and let cool slightly.
- Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce. Thinly slice the brisket against the grain. Serve with the barbecue sauce.
- Dry cast-iron pans thoroughly with paper towels after washing to keep them from rusting.
SOUTHERN LIVING MAGAZINE'S BEEF BRISKET IN BEER
Put away your knives! This beef is so tender and juicy that you won't need them. Use a 3 1/2-quart or larger slow cooker for this recipe.
Provided by Allrecipes Member
Yield 11
Number Of Ingredients 10
Steps:
- TRIM fat from brisket, and cut brisket in half. Sprinkle with 1/2 teaspoon pepper.
- PLACE onion rings in bottom of a slow cooker; top with brisket.
- STIR together chili sauce and next 3 ingredients; pour over brisket.
- COVER and cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours. Remove brisket, and set aside, reserving liquid in slow cooker.
- REMOVE1 cup reserved liquid from slow cooker; whisk in flour, and pour into slow cooker, whisking constantly. Cook, whisking constantly, 5 minutes or until thickened. Serve over brisket; sprinkle with pepper.
- GARNISH, if desired.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 10.1 g, Cholesterol 120.4 mg, Fat 43.9 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 17.6 g, Sodium 273.9 mg, Sugar 5.5 g
SOUTHERN LIVING MAGAZINE'S BEEF BRISKET IN BEER
Put away your knives! This beef is so tender and juicy that you won't need them. Use a 3 1/2-quart or larger slow cooker for this recipe.
Provided by Allrecipes Member
Yield 11
Number Of Ingredients 10
Steps:
- TRIM fat from brisket, and cut brisket in half. Sprinkle with 1/2 teaspoon pepper.
- PLACE onion rings in bottom of a slow cooker; top with brisket.
- STIR together chili sauce and next 3 ingredients; pour over brisket.
- COVER and cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours. Remove brisket, and set aside, reserving liquid in slow cooker.
- REMOVE1 cup reserved liquid from slow cooker; whisk in flour, and pour into slow cooker, whisking constantly. Cook, whisking constantly, 5 minutes or until thickened. Serve over brisket; sprinkle with pepper.
- GARNISH, if desired.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 10.1 g, Cholesterol 120.4 mg, Fat 43.9 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 17.6 g, Sodium 273.9 mg, Sugar 5.5 g
BRISKET (SOUTHERN LIVING)
Categories Beef
Number Of Ingredients 9
Steps:
- 1. Trim fat from brisket to 1/8-inch thickness 2. Combine celery salt, garlic powder and onion salt. Sprinkle and rub evenly into meat 3. Stir together BBQ sauce, ketchup, Worcestershire sauce and liquid smoke, then brush evenly onto meat 4. Wrap brisket in heavy-duty aluminum foil, place in a roasting pan, and chill 8 hours. 5. Bake at 300º for 5 hours, then let stand for 10 minutes 6. Cut brisket across the grain into thin slices
SOUTHERN BARBECUED BRISKET
Ever since a former neighbor shared this recipe with me, it has been a family favorite. Since it makes a lot, it's good for a company dinner or buffet. The meat gets nice and tender from baking slowly for several hours. -Lorraine Hodge, McLean, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat., Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through.
Nutrition Facts : Calories 279 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
OVEN BARBECUE BRISKET
This is from Southern Living's Bar-B-Que issue. If you prefer your own sauce, you'll need about 4-5 cups of it (enough to thoroughly drench the brisket).
Provided by KissKiss
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium glass bowl, stir together the first four ingredients.
- Place the brisket fat side up in a 13x9 inch baking dish lined with aluminum foil.
- Pour the sauce over the brisket and cover with another piece of foil, sealing it with the foil underneath.
- Bake at 350 degrees for 3 hours. Remove and let stand 20 minutes. To serve, slice and pour sauce over meat.
Nutrition Facts : Calories 516.2, Fat 17.1, SaturatedFat 5.9, Cholesterol 140.6, Sodium 2250.4, Carbohydrate 38.6, Fiber 3.4, Sugar 27.9, Protein 50.1
SOUTHWESTERN BEEF BRISKET
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SOUTHERN LIVING MAGAZINE'S BEEF BRISKET IN BEER
Put away your knives! This beef is so tender and juicy that you won't need them. Use a 3 1/2-quart or larger slow cooker for this recipe.
Provided by Allrecipes Member
Yield 11
Number Of Ingredients 10
Steps:
- TRIM fat from brisket, and cut brisket in half. Sprinkle with 1/2 teaspoon pepper.
- PLACE onion rings in bottom of a slow cooker; top with brisket.
- STIR together chili sauce and next 3 ingredients; pour over brisket.
- COVER and cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours. Remove brisket, and set aside, reserving liquid in slow cooker.
- REMOVE1 cup reserved liquid from slow cooker; whisk in flour, and pour into slow cooker, whisking constantly. Cook, whisking constantly, 5 minutes or until thickened. Serve over brisket; sprinkle with pepper.
- GARNISH, if desired.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 10.1 g, Cholesterol 120.4 mg, Fat 43.9 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 17.6 g, Sodium 273.9 mg, Sugar 5.5 g
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- Stir together brown sugar, chile powder, cumin, salt, garlic powder, and cayenne in a small bowl. Rub all over brisket, and chill at least 1 hour or up to overnight.
- Stir together broth, vinegar, Worcestershire sauce, and 1 cup of the ketchup in a bowl. Place brisket in a 5-quart slow cooker; pour broth mixture over brisket. Cover and cook on LOW until very tender, about 8 hours.
- Remove brisket to a cutting board; let stand 10 minutes. Skim fat from liquid in slow cooker, and discard. Stir in remaining 1/2 cup ketchup. Slice brisket against the grain; serve with sauce.
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