BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
BRISKET CHILE
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat. Add spices and cook for 1 more minute. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours. Remove from heat and add cilantro.
- Serve in soup bowls and top with sour cream and cheddar cheese for garnish.
BRAISED BEEF BRISKET
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Provided by Susan Feniger
Categories Garlic Onion Tomato Braise Father's Day Dinner Vinegar Brisket Carrot Fall Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (as part of hash)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in lower third.
- Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
- Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
OVEN-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.
BRISKET CHOLENT
This Recipe was adapted from an old cookbook, known as "Second Helpings Please!" by the Mt Sinai Chapter #1091, Montreal Women's Bina Brith.
Provided by Lord Neuf
Categories One Dish Meal
Time P1DT3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse Beans in Cold Water, If dry, Soak for 8 Hours Rub Meat with Seasonings, (Garlic, Bay Leaf, Paprika).
- In A Dutch Oven, Or OvenProof, Stovetop Pot, Sweat the onions over medium heat.
- After Onions Brown, Add Barley, Potatoes, Add water, stir slightly before adding Brisket, and covering with water.
- Simmer for 3 hours. Then Preheat Oven to 200 degrees.
- Cover Pot and place in oven for overnight.
- Serve at noon following day.
CHOLENT BRISKET
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 225 degrees. In a Dutch oven with a tight-fitting lid, over high heat, heat 1/2 cup oil. Season the brisket with salt and pepper. Brown the brisket in the oil on both sides, then transfer to a platter.
- Drain the oil from the Dutch oven. Add the remaining 1/2 cup oil and reduce the heat to medium. Add the onions and paprika and cook, stirring, until the onions are brown and soft, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the honey. Remove the Dutch oven from the heat.
- Place the brisket on the onion-garlic mixture. Surround the brisket with the potatoes, carrots, beans, lentils and barley and place the marrowbones on top. Cover with cold water by 4 inches. Stir in 1 tablespoon salt and 1 teaspoon pepper. Return the Dutch oven to the heat and bring to a boil. Skim off any scum that forms on the surface of the liquid. Cover and place it in the oven. Bake for 8 hours or overnight.
- Remove the brisket from the oven. If it seems dry, moisten it with a little water. When ready to serve, reheat, covered, in a 350-degree oven until it is hot. Transfer to a large platter and serve.
Nutrition Facts : @context http, Calories 760, UnsaturatedFat 34 grams, Carbohydrate 29 grams, Fat 55 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 880 milligrams, Sugar 5 grams, TransFat 0 grams
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