Crowd Pleasing Brisket Recipes

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BRAISED BRISKET



Braised Brisket image

This crowd-pleasing brisket is juicy, tangy and slightly sweet. It's perfect for special occasions and holidays. Our low-and-slow cooking method and flavorful braising liquid make this tough cut incredibly tender. Be sure to ask your butcher for a first-cut brisket, which is meatier than the fatty second cut.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 tablespoon whole fennel seeds
2 teaspoons ground sage
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
One 3-pound first-cut brisket, excess fat not trimmed (see Cook's Note)
1 cup beef stock or beef broth
1/3 cup balsamic vinegar
1/4 cup packed dark brown sugar
5 cloves garlic, finely grated
1/4 cup olive oil
1 large yellow onion, sliced
1 pound carrots, cut into 1 1/2-inch thick slices on the bias
One 15-ounce can diced tomatoes

Steps:

  • Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
  • Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
  • Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
  • Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
  • Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
  • Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

CROWD-PLEASING BRISKET RECIPE



Crowd-Pleasing Brisket Recipe image

Provided by Susan52

Number Of Ingredients 5

2 cups ketchup
1/2 cup prepared mustard
3/4 cup packed brown sugar
1/2 cup water
1 (4- to 4-1/2-pound) brisket of beef

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.

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