Holiday Brisket Recipe 455

HOLIDAY BEEF BRISKET

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.

HOLIDAY BEEF BRISKET

Steps:

• Put the brisket in the bottom of a slow cooker. Mix the Onion Soup Mix and the Cranberry Sauce together with just a little water. in a medium size bowl. Pour the mixture over the brisket.
• Cook for 6-8 hour on or until the beef is very tender and falling apart.
• Take the beef out of the slow cooker and shed or slice. Wrap in foil and refrigerate.
• Put the au juice in the refrigerator until the fat separates from the liquid and forms a cap. Take off the fat cap and discard and reserve the rest of the juice as a sauce in the refrigerator.
• To heat: Add a 1/4 cup of the au juice over the beef brisket and heat in the microwave. Heat the remainder of the au juice and serve it on the side.

HOLIDAY BRISKET RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Place brisket in roasting pan or Dutch oven. Sprinkle with seasoned salt and pepper. Add carrots, celery, and onions to pan. Mix tomatoes, gravy mixes, water, bay leaves, basil, and wine in a medium bowl. Pour over meat. Cover. Bake for 3 to 3 1/2 hours or until meat is tender. Discard bay leaves. Transfer meat and vegetables to serving platter. Slice meat across the grain into 1/4-inch thick slices. Skim fat from pan juices. Serve with meat and vegetables.

HOLIDAY BRISKET IN BARBECUE SAUCE

Steps:

• Heat oven to 350°F.
• Place meat in roasting pan.
• Mix next 4 ingredients in large bowl until blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.
• Bake 3-1/2 to 4 hours or until done (160°F). Let stand, covered, 10 min. before slicing. Serve with meat drippings.

JEWISH GRANDMA'S BEST BEEF BRISKET

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

GRANDMA'S BRISKET

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
• Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

HOLIDAY BRISKET

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.

SWEET AND SAVORY BRISKET

Steps:

• Place half of the brisket in a slow cooker.
• In a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat.
• Top with the remaining meat and ketchup mixture.
• Cover and cook on low for 8-10 hours or until meat is tender.
• Slice brisket; serve with cooking juices.