Cowboys Brisket Recipes

COWBOY'S BRISKET

Steps:

• With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic.
• Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar.
• Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.
• When ready to cook, preheat the oven to 350 degrees F.
• Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket.
• Remove the brisket from the marinade and discard the onion and vinegar.
• Dry with paper towels.
• Brown the meat well on all sides.
• Remove brisket to a platter.
• In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned.
• Pour in 1/2 cup coffee.
• Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits.
• Spread the onions and liquid from the skillet in a shallow baking dish.
• Place the brisket on the onions.
• Season with salt and freshly ground pepper to taste.
• Pour in the remaining coffee and water.
• Cover tightly with foil and place in oven for 1/2 hour.
• Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender.
• Slice the brisket thinly against the grain.
• Skim the fat from the pan liquid.
• Return the meat slices to the pan.
• Serve at once or refrigerate for later use.

CHUCK WAGON BRISKET

Steps:

• Set up grill for indirect cooking over medium heat (no direct heat source under brisket).
• Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil.
• Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour.
• Transfer brisket to cutting board and let rest 10 minutes before slicing. Thinly slice against grain and serve with mop sauce on the side.
• INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket. Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours. Remove brisket from braising liquid and place on foil lined baking sheet. Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven. Turn and mop brisket with sauce 2 more times every 15 minutes. Remove from oven and let rest 10 minutes before slicing.

HOMESTEAD COWBOY BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• At the same time, heat another large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place bacon, ground beef, onion, ketchup, and brown sugar in a slow cooker; mix well. Add baked beans, Great Northern beans, pinto beans, and pork and beans.
• Cook on Low, stirring often, about 4 hours.

COWBOY BEANS - TEXAS STYLE

Steps:

• Wash beans and pour into large saucepan or dutch oven.
• Add all other ingredients except the salt.
• Bring to a boil while stirring.
• Reduce heat and allow to simmer for two hours, covered.
• Stir occasionally, bringing up the beans from the bottom.
• Add salt after 1 hour.
• Beans are done when soft but still hold their shape.
• Note: If doubling this recipe, do not increase the amount of chili powder.