SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
HOLIDAY BEEF BRISKET
When I was a child, my mom would make her Holiday Beef Brisket on Jewish holidays and other special occasions. Everyone gathered around the table to enjoy the tender slices of meat alongside nicely browned carrots and potatoes. Those heart-warming meals evoked camaraderie and love for our family.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place onions in a greased shallow roasting pan; top with brisket. Combine the ketchup, paprika and garlic powder; spread over brisket. Dissolve bouillon in hot water; pour into pan. Cover and bake at 325° for 1-1/2 hours. , Add the potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender., Remove brisket to a serving platter; let stand for 10 minutes. Thinly slice meat across the grain. Serve with vegetables.
Nutrition Facts : Calories 451 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 4g fiber), Protein 50g protein.
HERBED HOLIDAY BRISKET RECIPE BY TASTY
Here's what you need: fresh cranberries, fresh thyme, fresh sage, fresh rosemary, garlic cloves, olive oil, sea salt, freshly ground black pepper, beef brisket, large shallot, beef broth, soy sauce, maple syrup, balsamic vinegar, kosher salt
Provided by FoodSaver
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- Fill a 1-quart FoodSaver Vacuum Seal Bag with 1 cup (130 g) fresh cranberries, and another with 1 bunch each of fresh thyme, sage, and rosemary.
- To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag.
- Repeat with the other bag, then place in the freezer until ready to use.
- Make the seasoning rub: Open the vacuumed-sealed bags of frozen cranberries and herbs and add ½ cup of the cranberries, 2 tablespoons each of the thyme, sage, and rosemary leaves, and the garlic cloves to a food processor. Pulse for 1-2 minutes, or until everything is finely chopped. Add the olive oil and blend for 10 seconds, or until well combined.
- Make the brisket: Place the brisket on a plate and cover evenly with the seasoning rub and then place inside a 1-gallon FoodSaver Vacuum Seal Bag allowing for at least 3 inches of space between the contents and the open end of the bag.
- To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Mode button (on the left side of the lid near the Seal Button) until Moist is illuminated. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag. Place the bag in the refrigerator for at least 30 minutes, up to overnight.
- When ready to cook the brisket, preheat the oven to 325°F (160°C) and heat a large cast iron skillet over high heat until very hot.
- Cut below the seal of the brisket bag, releasing the vacuum seal and remove the brisket.
- Place the brisket, fat-side down into the cast iron pan and sear for 4-6 minutes, until a thick, golden crust forms. Repeat with the remaining sides of the brisket, then transfer to a 9 x 13-inch baking dish and set aside.
- Reduce the heat to medium and add the shallot and remaining ½ cup cranberries to the pan. Cook for 2-3 minutes, until the shallot is soft and starting to brown. Add the beef broth, soy sauce, maple syrup, balsamic vinegar and salt and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Remove the pan from the heat and pour the braising liquid over the brisket.
- Scatter 2-3 sprigs each of thyme, sage, and rosemary around the brisket and cover the baking dish tightly with foil.
- Transfer to the oven and bake until the brisket can be pierced with a fork with little to no resistance, 3-3½ hours.
- Slice the brisket against the grain into ¼-inch slices and serve with the braising liquid ladled on top.
- To save leftovers, place with the brisket in a FoodSaver zipper bag and seal according to the instructions in step 6. Store in the freezer for up to 6 months.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 14 grams, Sugar 7 grams
HOLIDAY BRISKET
Whether you use a slow cooker or your roasting pan, this will not disappoint you. My husband found the recipe in our local newspaper and we make it often. Hope you enjoy too!
Provided by Judikins
Categories Meat
Time 9h20m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Peel 6-8 cloves of garlic and slice in thirds. Pierce meat and insert them all around top and bottom.
- Season meat with pepper and paprika. (Don't add salt because there is salt in the dried soup.).
- Sear the meat by placing it fat side up on a broiler pan without the rack and broil about 5 minutes until brown. Turn and broil other side to brown.
- Meanwhile, put the onion slices in the bottom of the slow cooker pot (or in the bottom of a covered roasting pan).
- Combine the cranberry, soup mix and chile cause. Add water to the empty chile sauce bottle and add to the mixture. Mix all together and pour over the roast. Cover in the slow cooker and cook on low for 8-10 hours. (If you're cooking in a covered roasting pan, plan on 3-4 hours of cooking at 350 degrees in the oven. Either method works well.
- When done, take the meat from the pot, separating it from the gravy. Place both in the refrigerator.
- Next day, remove and discard fat from gravy. Slice the roast and place in roasting pan, covering the meat with gravy. Cover and heat in a 350 degree oven for 1 to 1 1/2 hours.
- Keep warm until serving time.
- Prep and cooking times do include overnight refrigeration.
EASY BRISKET FOR HOLIDAYS OR ANYDAY!
This has been in my family for many years. I usually double the hot sauce because I like a bit of bite. It always turns out incredible and makes delicious leftovers. In fact I often use the leftovers for Shepherd's pie. Freezes well too. It will work in the slow cooker to perfection. An all-round winner. Enjoy!
Provided by Karen in Toronto
Categories Roast Beef
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix salt, pepper and paprika together and rub on brisket, putting more on fat side. Spread sliced onions on bottom of roasting pan and toss with garlic and oil. Put brisket on top of mixture, fat side up. Let marinate over night or continue on to sauce.
- Sauce: Mix beef stock and ketchup together then stir in the rest of the ingredients. Pour over and around brisket in the roasting pan. Cover and bake at 325 degrees for about 5 hours, turning the brisket over 1/2 way through cooking. You know it is done when the center of the roast takes a gentle knife slice very easily.
- Remove from oven and let sit for 10-15 minutes covered. Remove to a cutting board. When slicing, go against the grain of the meat so that the meat does not shred. Ladle sauce with onions over slices of brisket. Enjoy!
Nutrition Facts : Calories 1131.5, Fat 83.2, SaturatedFat 32.8, Cholesterol 220.8, Sodium 2145.4, Carbohydrate 40.5, Fiber 2.1, Sugar 30.3, Protein 55.4
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