JANE'S BARBECUED SHORT RIBS
A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles.
Provided by Cookn Gma
Categories Main Dish Recipes Rib Recipes
Time 10h20m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
- Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.
Nutrition Facts : Calories 782.1 calories, Carbohydrate 18.8 g, Cholesterol 139.8 mg, Fat 62.8 g, Fiber 2.1 g, Protein 33.8 g, SaturatedFat 26.5 g, Sodium 1038.1 mg, Sugar 14.5 g
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
JANE'S BARBECUE BRISKET
This barbecue brisket, from Martha's banker and friend Jane Heller, gets a Southern twist with a splash of bourbon.
Provided by Martha Stewart
Categories Brisket Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Using a sharp knife, lightly score the brisket in a cross-hatch pattern. Season with salt and pepper; set aside. In a large heavy-bottomed Dutch oven, heat olive oil over medium-high heat. When oil is hot but not smoking, add brisket, and cook until well browned all over, 1 to 3 minutes per side. Remove, and set aside.
- Add onions, carrots, and the soup. Return the brisket to the pot, and add 1 cup barbecue sauce and the whiskey. Cover, and transfer to oven. Cook until brisket is very tender, 3 to 3 1/2 hours. Transfer brisket to a platter; set aside. Discard liquid and vegetables.
- Preheat a grill. Brush the brisket on one side with 1/4 cup of barbecue sauce. Place sauce side down on grill. Cook until lightly charred, about 5 minutes. Brush second side with remaining 1/4 cup sauce. Turn, and cook until lightly charred, about 5 minutes. Remove from grill. Slice brisket against the grain 1/4 inch thick. Serve on a roll, topped with more barbecue sauce and cole slaw.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
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
JANE'S BARBECUED SHORT RIBS
A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles.
Provided by Cookn Gma
Categories Ribs
Time 10h20m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
- Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.
Nutrition Facts : Calories 782.1 calories, Carbohydrate 18.8 g, Cholesterol 139.8 mg, Fat 62.8 g, Fiber 2.1 g, Protein 33.8 g, SaturatedFat 26.5 g, Sodium 1038.1 mg, Sugar 14.5 g
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