Drunken Bbq Brisket Infused With Barbadian Rum Recipes

RUM AND COFFEE BRISKET

Steps:

• Preheat your oven to 300 degrees F. Rinse the brisket and pat dry, rub with salt and pepper. Heat 2 tbsp of olive oil in a large roasting pan over medium high heat. Place the brisket into the pan. Brown the brisket on both sides (about 5 minutes per side). If you don't have a roasting pan that will heat up on your stovetop, you can do these initial browning and sautéing steps in a large skillet, then transfer everything over to a large roasting dish before putting in the oven.
• Remove brisket from the pan. Drizzle remaining 2 tbsp olive oil in the pan and add the diced onions, diced red peppers and garlic. Sauté the vegetables for a few minutes, scraping up the brown bits on the bottom of the pan with your spatula.
• When onion is translucent, add coffee and rum and bring to a simmer. Scrape up any remaining brown bits on the bottom of the pan as the liquid heats up.
• Place brisket back into the pan, cover with peppers, onions and liquid. Pour beef broth into the pan until it goes halfway up the sides of your brisket.
• Cover roasting pan tightly with foil, tenting slightly so there is no contact between the foil and the ingredients inside, and place in the oven.Let the brisket roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat may take longer-test for doneness). Brisket is ready when it flakes and is fork tender. You can let it cook even longer for a soft, shredded texture if that's what you prefer. When fully cooked, the brisket will have shrunk in size.I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says "Make Ahead Directions." If you are not making ahead, continue reading.
• Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce until hot. Mix together 4 tsp cornstarch and 2 tbsp cold water till smooth, then stir into the sauce. bring sauce to a boil till it thickens (add more cornstarch and water mixture to thicken further, if desired-- don't add cornstarch directly to the hot sauce without first mixing a little cold water in). Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve brisket topped with warm sauce and softened veggies.

BBQ BRISKET

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

DRUNKEN BBQ BRISKET INFUSED WITH BARBADIAN RUM

Steps:

• Prepare the rub: In a bowl, combine all except brisket and mustard. Set aside. Make the brisket: Trim brisket, leaving 1/4 inch of fat. Place the brisket in a roasting pan, and rub the yellow mustard over the entire brisket. Liberally cover the mustard with the rub, massaging with your fingers. Place the rubbed brisket in the fridge for at least 4 hours. Make the mopping sauce: Combine all ingredients in a non corrosive container, and season to taste. Set aside 1 cup of sauce in refrigerator, for serving. Prepare the grill: Place a large drip pan in the center of the grill botton. Place the briquetts on side of the grill and light. Preheat to medium low. Add 1 cup of the applewood chips. Every hour, add 1 cup wood chips When the grill is ready, place the brisket, fat side up, over the drip pan away from the heat. Drape the bacon over the top of the brisket, cover, and cook 6 hours. Brush the meat with the mopping sauce on all sides every hour for the first 5 hours. Continually check internal temp of the brisket with thermometer until it reaches 190F. If it gets too brown, remove, liberally baste with mopping sauce, and completely cover and seal with foil. Return to the grill and continue cooking until done. Transfer to a cutting board and let rest 10 minutes. Unwrap and slice diagonally across grain 1/2 inch thick. Arrange slices over lapping on a warm platter, and moisten with the juices. Serve the reserved mopping sauce on the side.

SMOKED BBQ BRISKET

Steps:

• Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
• Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
• Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BARBECUED BEEF BRISKET

Steps:

• In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

OVEN BARBECUED BEEF BRISKET I

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

BARBECUE-STYLE BEEF BRISKET

Steps:

• Place flour in a large oven roasting bag; shake to coat bag. Rub brisket with Liquid Smoke if desired, celery seed and pepper; place in bag. Place in a roasting pan. Combine chili sauce and barbecue sauce; pour over brisket. Seal bag. , With a knife, cut six 1/2-in. slits in top of bag. Bake at 325° for 3-1/2 to 4 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain.

BRISKET WITH BBQ SAUCE

Steps:

• Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
• Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
• In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
• Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

OVEN BARBECUE BRISKET

Steps:

• In a medium glass bowl, stir together the first four ingredients.
• Place the brisket fat side up in a 13x9 inch baking dish lined with aluminum foil.
• Pour the sauce over the brisket and cover with another piece of foil, sealing it with the foil underneath.
• Bake at 350 degrees for 3 hours. Remove and let stand 20 minutes. To serve, slice and pour sauce over meat.

BBQ BRISKET OF BEEF

Steps:

• Unroll the brisket. Begin by dry rubbing the brisket with the spices. Do this the night before if you have time or at least two hours beforehand.
• Place the (unrolled) brisket on a bed of chopped onions and pour in a small cup of water. Cover with a lid or foil and place in the oven.
• SLOW cook the brisket for around 3.5 hours at 140ºC. Remove lid/foil and turn the oven up to around 180ºC.
• You could add potatoes at this stage.
• Cook the meat for a further half and hour then remove from the oven. Let it rest while the potatoes continue to cook until nice and crisp. Serve with sweetcorn and salad or beans and coleslaw.

'BARBECUED' BRISKET

Steps:

• Preheat oven to 300 degrees. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot. Turn off heat under pot for a minute.
• Add onion to pot and cook, stirring, over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.
• Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.
• Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, warm gently, and use as sauce.