Cut It With Your Fork Beef Recipes

CUT-IT-WITH-YOUR-FORK BEEF

Steps:

• Cut meat into serving-sized pieces.
• If it's a very thick cut of meat, you may want to cut it thinner, so it will get tender more quickly.
• Place a heavy-bottomed dutch oven or deep skillet on the stove over medium heat.
• Quickly brown the meat on all sides and remove from pan.
• Saute the onions and garlic in olive oil until limp, then drain fat from pan.
• Add the remaining ingredients, stirring until well combined.
• Return the meat to the pan, bring to a boil, then lower heat, cover and simmer for about 2 hours, or until the meat is falling-apart-tender.
• Serve this with rice, noodles, or mashed potatoes to provide a nest for the sauce.
• Warning: your family may fight over the sauce!
• If so, just double the sauce ingredients next time, using the same amount of meat.

FORK-TENDER SLOW COOKER BRISKET

Steps:

• Combine onion, liquid smoke flavoring, Worcestershire sauce, garlic, chili powder, celery seed, chipotle pepper, and salt in a bowl until marinade is smooth. Place brisket in a shallow glass dish and pour marinade over brisket. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Heat oil in a large skillet over medium-high heat. Scrape onion from the brisket, reserving onion and marinade. Cook brisket in the hot oil until browned on all sides, about 10 minutes. Transfer brisket to a slow cooker on Low.
• Pour marinade with onion and vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook mixture until onion is tender and liquid is reduced by 3/4, 5 to 10 minutes.
• Mix vinegar-onion mixture, tomatoes, water, and bay leaves into slow cooker.
• Cook on Low until brisket is very tender, at least 6 hours.
• Strain liquids from slow cooker into a saucepan; bring to a boil. Whisk enough flour into liquid until desired gravy consistency is reached, about 5 minutes.
• Shred brisket with a fork and serve with gravy and tomato-onion mixture.

SENSATIONAL SLOW COOKED BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
• Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
• Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
• Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
• Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
• Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
• Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.