SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)
Provided by Giada De Laurentiis
Categories main-dish
Time 4h15m
Yield 4 to 6 Servings
Number Of Ingredients 17
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
- For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
- Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
- For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
- Brush 1/3 cup of the sauce over the surface of the brisket.
- Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.
BRAISED BRISKET WITH HOT SAUCE AND MIXED CHILES
How can you look at this and not crave brisket tacos?
Provided by Chris Morocco
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)
- Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.
- Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6-8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6-8 minutes. Transfer to baking sheet with brisket.
- Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3-3 1/2 hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.
- Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10-15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.
- Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.
- Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.
SPICY BEEF BRISKET
My family fell in love with this brisket the first time I tried the recipe. The no-fuss preparation and long cooking time make it perfect to have simmering away while you take care of party preparations and other courses. -Mary Neihouse, Fort Smith, Arkansas
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.
Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SPICY BEEF BRISKET
This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)
Tender and stick to your ribs meal. The Goya Sazon is in most food stores in the Mexican isle next to the powder spices in a small yellow/orange box but you can most certainly find it in Mexican specialty stores.
Provided by Chef Sarita in Aust
Categories Meat
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Season the beef stew meat with the cumin, salt and pepper. Set aside.
- In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
- Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
- Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.
JOAN ROMBAUER'S BEEF BRISKET WITH SPICY BARBECUE SAUCE
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the briskets in a large roasting pan. Add enough beef broth to cover briskets by a minimum of 1 inch. Cover the roasting pan and cook 3 to 4 hours until fork inserts easily into meat.
- During the last hour of cooking reduce the oven temperature to 325 degrees F. You will notice that the beef broth has been reduced and the top of the brisket is visible. Pour the "Spicy Barbecue Sauce" on the top and continue baking until done. Check the brisket approximately every 20 minutes. Serve briskets with pan juices over mashed potatoes.
- Combine ingredients and add to beef brisket during the last hour of cooking.
JELL-O BRAISED BEEF BRISKET WITH SPICY CHIPOTLE SAUCE
Guests will never guess what kind of dry rub you used to give this braised beef brisket its wonderful flavor!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place meat in roasting pan; sprinkle with dry gelatin mix. Surround meat with vegetables; cover tightly with foil.
- Bake 2-1/2 to 3 hours or until meat is medium doneness (160ºF). Let stand, covered, 10 min. Meanwhile, transfer vegetables to blender. Add remaining ingredients and 1 cup meat drippings from bottom of pan; blend until smooth.
- Cut meat across the grain into thin slices. Serve topped with the sour cream sauce.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.9843 g, Sugar 0 g, Protein 22 g
BRAISED BRISKET IN CHIPOTLE ONION SAUCE
Make and share this Braised Brisket in Chipotle Onion Sauce recipe from Food.com.
Provided by riffraff
Categories Meat
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Set aside shallow roasting pan just large enough to hold meat or use heavy-duty foil to make close baking space for meat and set in larger pan.
- Combine garlic with brown sugar, cumin and salt. Rub mixture over surface of meat.
- Spread half of sliced onions in pan or on foil. Place meat on top. Scatter remaining onions over meat.
- Puree chili sauce with chipotles; spoon over meat and onions. Pour ¼ cup water around meat (not on it). Cover tightly with foil.
- Bake 3 hours. Remove top piece of foil; continue baking until meat is tender, 1 to 2 hours longer. Cool, then cover and refrigerate up to 3 days.
- To reheat, remove fat from meat and onions. Reserve small cluster of onions for garnish. Transfer remaining onions and pan juices to processor or blender. Puree until smooth. Use sharp knife, preferably electric, to slice meat across grain into thin slices. Arrange slices in shallow casserole. Spoon on some sauce; arrange reserved onions on top. Reheat, covered, in 350-degree oven, for 35 minutes. Reheat remaining sauce separately.
- Serve hot, drizzling with more sauce and passing the rest.
Nutrition Facts : Calories 782.2, Fat 61.6, SaturatedFat 24.8, Cholesterol 167.8, Sodium 639.7, Carbohydrate 14.1, Fiber 1.7, Sugar 6, Protein 40.5
BEEF BRISKET WITH SPICY JALAPENO SAUCE
Kick up your beef brisket with a spicy jalapeño sauce. Our Beef Brisket with Spicy Jalapeno Sauce is tender, juicy and spicy. What more could you want?
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Heat dressing in large skillet on medium-high heat. Add meat; cook 5 min. or until evenly browned, turning occasionally. Transfer to roasting pan or 13x9-inch baking dish.
- Surround with vegetables. Add water; cover tightly with foil. Bake 2-1/2 to 3 hours or until meat is done (160ºF). Let stand, covered, 10 min.
- Meanwhile, transfer vegetables to blender; blend until smooth. Add 1 cup meat drippings from bottom of pan; blend well.
- Cut meat across the grain into thin slices. Serve topped with vegetable sauce and sour cream.
Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8763 g, Sugar 0 g, Protein 19 g
BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE
Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans.
Provided by Claudia
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
- Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
- Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
Nutrition Facts : Calories 808.7 calories, Carbohydrate 12.9 g, Cholesterol 163.5 mg, Fat 65.4 g, Fiber 5.9 g, Protein 39.6 g, SaturatedFat 24.6 g, Sodium 1592.7 mg, Sugar 4.6 g
CHILI-BRAISED BRISKET
This spiced-up pot roast will make you think of a ranch-house kitchen, where something fragrant and hearty is always in the oven. Long, slow, moist cooking (we use beer for the liquid) makes brisket extraordinarily tender. A simple, 4-ingredient spice rub adds a little sass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
- Add onion to pot and saute 5 minutes. Stir in garlic and tomato paste and saute 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro.
Nutrition Facts : Calories 554 g, Fat 25 g, Fiber 4 g, Protein 53 g, SaturatedFat 8 g
CHILE-BRAISED BEEF BRISKET
Provided by Vitaly Paley
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a small skillet over a medium heat, toast the star anise and fennel seed. Move the pan across the heat, letting the spices gently roll inside. Do that for about 3 to 4 minutes or until you begin to smell the toasting spices. Transfer into a spice mill or a coffee grinder. Add 5 of the chiles and grind until finely ground. Season the brisket with salt and pepper, rub with the spice blend, cover, and refrigerate while continuing with the recipe.
- Put the remaining 7 chiles in a bowl and cover with the boiling water. Set aside and let soak until the chiles have softened, about 30 minutes. When soft, reserve the chiles and 1 cup of the reconstituting water. Discard the rest of the water. In a blender, liquefy the chiles, the 1 cup reserved soaking water, and the sherry vinegar. Set aside.
- In a large Dutch oven, heat the olive oil over high heat and sear the brisket in the hot oil on all sides until well browned, about 5 minutes per side. Remove the brisket from the pan and set aside. Add the onions to the pan and sauté until they become translucent, about 3 minutes. Stir in the tomatoes, stock, and chile mixture and bring to a boil. Remove the pan from the heat, add the brisket, cover, and braise in the oven until fork tender, 3 1/2 to 4 hours, skimming occasionally to remove excess fat.
- When done, slice and serve hot with the braising liquid alongside.
- To Drink
- The hot climate of southern Oregon produces one of my very favorite Spanish varietals, Tempranillo, which loves meat braised with tomatoes, ground chiles, and spices. The black-fruit flavors of this grape and the tannins stand up well to the braised beef. Two Oregon wineries, Abacela and Dominio IV, produce fine examples of this grape varietal. A companion choice would be a French Rhône wine from Chapoutier: Châteauneuf-du-Pape, Saint Joseph, or Crozes-Hermitage. These wines have spice, smoke, and lingering tannins that speak to all the flavors of the brisket. -K.P.
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