FLAVORFUL BEEF BRISKET
A memorable part of my wedding day was the supper my mom prepared. This moist fork-tender brisket is a popular entree hearty appetites appreciate.
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 16-18 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, brown beef in oil on both sides over medium-high heat; drain. Top with onion, salt and pepper. Add water; cover and bake at 325° for 2-1/2 hours or until tender. , Remove beef. Cool for 5 minutes; cover and refrigerate overnight. , Discard onion and cooking liquid. Slice meat 1/4 in. thick across the grain; place in a roasting pan. Drizzle with barbecue sauce. Cover and bake at 325° for 30-45 minutes or until heated through.
Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 273mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
20 BEEF BRISKETS NOBODY CAN RESIST
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a brisket recipe in 30 minutes or less!
Nutrition Facts :
THE ULTIMATE GOURMET BEEF BRISKET
This will be the best "Sloppy Joe" you've ever had. Make sure that you choose a beef brisket that has a good amount of marbled fat IN the beef (not the fat piece on the top....marble INSIDE the meat). Count on 10-12 hours of cooking time. This one slow cooks in the oven THEN is finished on the BBQ for the "smokey" flavor.
Provided by pesterer
Categories One Dish Meal
Time 12h30m
Yield 12 sandwiches, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F.
- Rub beef with Montreal steak spice.
- Use spoon or spatula to cover beef with a thin layer of Demi-glace.
- Place brisket FAT side UP and cover with slices of Truffle.
- Rap entire brisket in foil, two or even three times NO HOLES!
- Place brisket into a roasting pan of decent enough height to contain juices.
- Be sure the fat and Truffles are facing up in the pan.
- Cook in roasting pan in 250F oven for 10 hours. Lots of time to prep the BBQ for Hickory smoke.
- After 10 hours open the foil on the top (end to end) and tilt the brisket to get most of the juices out of the foil and into the roasting pan.RESERVE juices. Keep brisket in foil and transfer to BBQ. Use a tray to keep the brisket from falling apart or sticking. Do whatever you do to provide meat with smoke (BBQ set low with a smoker -- or an actual smoker, either is good). The key is low heat! Keep the meat covered but slightly open to promote smoke flavor. You should be able to "forget" about the meat for another 2 hours on the BBQ. If you need to tend the meat on the BBQ then its probably too hot.
- Combine 2 cups of BBQ sauce with the juices from the roasting pan (should be almost 2 cups of juice) and cook over low/med heat to simmer. Cook for 15 minutes at a good simmer -- skim as much fat as you can and keep sauce warm.
- Let Brisket sit for 20 minutes before slicing. Open foil and LIGHTLY salt the brisket. Remove as many truffle slices as you can and RESERVE. Slice ACROSS the grain of the brisket then "pull" apart meat with fingers. You can slice it all and mix in the sauce to one big bowl to combine and serve a large party easily OR slice what you need and put sauce on individual buns -- saving the rest for later use.
- Either way put around 200 grams of beef on a bun bottom and cover/smother with sauce. Add a bit of truffle and the bun top and you're ready to go. Actually, open-faced is more attractive and can be served on more occasions. Plus it shows the truffles. As a sandwich serve with corn on the cob, Potato salad or maybe "mashed" potato and a Caesar? Open-faced serve with you're favorite fancy dinner veg -- could be anything.
Nutrition Facts : Calories 1316.1, Fat 89.6, SaturatedFat 35.2, Cholesterol 231.8, Sodium 1105, Carbohydrate 57.4, Fiber 2.8, Sugar 8.4, Protein 64.5
BEST BEEF BRISKET RECIPE BY TASTY
Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.
Provided by Betsy Carter
Categories Dinner
Time 18h25m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Turn the broiler on high.
- Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
- Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
- Preheat the oven to 275˚F (135°C).
- In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
- Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
- If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
- If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
- Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
- Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
- The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
- Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
- While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
- Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
- When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams
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Reviews 2Published 2022-01-18Category Dinner
- Pot-Roasted Beef Brisket. This recipe is a great choice for people who appreciate the slow cooking requirements of brisket, but who don’t want to deal with the smoking process which some people find difficult or too time-consuming.
- One-Pot Beef Brisket & Braised Celery. An alternative to the above recipe but very similar in execution is the one-pot beef brisket and braised celery recipe, which is essentially a Tuscan braise that uses a full bodied red wine to add a rich and unique flavor that both compliments and develops the unique flavor of brisket.
- Texas Barbecue Brisket. Texans are well known for a lot of different things, but few are as delicious and well known as Texas barbecue. When creating a Texas barbecue brisket, there are several important elements that must be done correctly.
- Miso, Mushroom & Brisket Pie. If you just can’t get enough of miso, this is the pie for you, delivering unique and delicious umami flavors coupled with cheese and a thick, flaky pastry that adds structure and texture to this delicious recipe.
- Pomegranate Brisket. If you’re looking for something totally different to try, pomegranate brisket may just be the dish for you. This is a popular Jewish recipe that uses the sweet and sour notes of the pomegranate to bring unique flavor and richness which combines sensationally well with a well-cooked brisket.
- Thai Beef Curry. Thai curry has grown massively in popularity over recent years, with many people discovering the delightful spiciness and lightness of traditional Thai dishes.
- Slow-Cooker Beef Pot Roast. If you’re lucky enough to own a slow cooker, then brisket is something you absolutely have to try. As already mentioned brisket needs to be cooked low and slow, and in a slow cooker, the flavor of the meat is even richer due to the fact that the juices are contained and allowed to recirculate, creating an even more meaty flavor than traditional brisket, however it may not benefit from the smokiness of traditional cooking methods.
- Pulled Firecracker Brisket. Another way to prepare brisket is to bake it until gorgeously tender and brown, before coating it in a sweet and smoky sauce that has a hint of spice, serving with baked potatoes or even with warm bread wraps for finger licking feasting.
- Beef & Vegetable Casserole. This is an absolutely classic family favorite that can use various beef cuts braised and slow-cooked, served with rich gravy.
- Bourbon & Honey-Glazed Brisket With Soured Cream & Chive Mash. Glazing a beautifully prepared brisket is nothing new, and it’s one of the best and most popular ways to enjoy this cut of meat, but getting creative with the sauce, rub, and accompanying dishes is a great way to recreate the dish and put your own spin on it.
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