DOUBLE-ONION BEEF BRISKET
It's the slow cooking of this brisket that makes it so tender. It gets a wonderfully sweet-tangy flavor from chili sauce, cider vinegar and brown sugar.-Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions over low heat for 15-20 minutes or until caramelized. , Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions., Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices; serve juices with meat.
Nutrition Facts : Calories 327 calories, Fat 11g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 971mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 38g protein.
OVEN BARBECUED BEEF BRISKET II
Extremely easy recipe which is my family's favorite! Can be done in the oven or crock pot.
Provided by MARCIA ELLIS
Categories Main Dish Recipes Roast Recipes
Time 4h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a roasting pan, place brisket fat side up. In a small bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket.
- Cover, and bake in preheated oven for 3 to 4 hours. Uncover the brisket during the last hour of cooking.
Nutrition Facts : Calories 978.2 calories, Carbohydrate 21.4 g, Cholesterol 207 mg, Fat 75.4 g, Fiber 0.4 g, Protein 51 g, SaturatedFat 30.3 g, Sodium 803.6 mg, Sugar 9.9 g
OH SO TENDER BRISKET
Brisket - tender, tasty and oh so easy!
Provided by BREVEAL
Categories Main Dish Recipes Roast Recipes
Time 6h15m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
- Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.2 g, Cholesterol 79.9 mg, Fat 33.7 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 11.5 g, Sodium 405.5 mg, Sugar 0.2 g
CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
- Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
- Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
- Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
- To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
- Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams
TWICE COOKED BARBECUE BRISKET
This is a recipe by John Folse that we love to eat. It is very spicy and good. It is a tender and tasty dish. If you like Cajun flavor, you will love it too.
Provided by Damar12
Categories Weeknight
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, combine brisket with 1 tbsp salt, 1 tbsp black pepper, onions, garlic, bay leaves and crab boil.
- Add cold water to cover brisket by 6 inches.
- Bring to a rolling boil, reduce to a simmer and cook until brisket is fork tender, but not falling apart, approximately 1 1/2 to 2 hours depending on the size of meat.
- When tender, remove from stock pot and cool.
- This may be done one day in advance of grilling.
- When ready to grill, place coals on one side of the barbecue pit.
- This will leave the other side of grill to place the brisket during smoking.
- Soak an ample supply of your favorite smoke wood in water and set aside.
- In a small bowl, combine the remaining salt, chile powder, black pepper, cumin and granulated garlic.
- Blend well to create a seasoning rub.
- Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce.
- Spread the seasoning mixture evenly over each side of the brisket.
- Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side.
- When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals.
- Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour.
- Slice and serve with your favorite barbecue sauce.
Nutrition Facts : Calories 737, Fat 60.5, SaturatedFat 24.3, Cholesterol 165.6, Sodium 1617.9, Carbohydrate 6.9, Fiber 1, Sugar 1.8, Protein 39.3
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