Kellys Beef Brisket See Recipe 140878 Thats My Original

EASY BEEF BRISKET

Steps:

• Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
• Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
• Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
• Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
• Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
• Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.

KING BEEF OVEN BRISKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. Arrange beef in a roasting pan or Dutch oven. Do not cover.
• Bake in the preheated oven for 1 hour. Fill pan with enough beef stock to cover by 1/2 inch. Cover pan with lid or aluminum foil and reduce heat to 300 degrees F (150 degrees C).
• Continue baking until beef is very tender, about 3 hours more. Slice beef thinly, across the grain and serve with juices from the pan.

BEEF BRISKET

Steps:

• Preheat the oven to 300 degrees F.
• Spread the matzo meal on a large piece of parchment paper or baking sheet. Dredge the brisket in the matzo meal and season generously with salt and pepper. Preheat a very large skillet over high heat. Add the oil and heat until very hot. Add the brisket and cook, turning once, until well-browned, about 7 minutes the first side, and 5 minutes the second side.
• Coat the inside of a large Dutch oven with a tight-fitting lid with the butter. Arrange the onions in an even layer on the bottom of the pot.
• Lay the brisket on the onions. Pour in the water, and sprinkle the pickling spice around the brisket. Brush the mustard on the top of the meat. Bring to a boil on the top of the stove, transfer pan to the oven, and cook, covered, basting often, for 2 hours. Turn the brisket over and cook, covered, basting often, for another hour and 15 minutes. Turn the brisket over again and cook uncovered, basting often, until well-browned and very tender, about 1 hour and 15 minutes more.
• Transfer the brisket a cutting board and cover with foil to keep warm. Remove the fat from the cooking liquid with a spoon, ladle, or de-greaser. Transfer the cooking liquid to a medium saucepan.
• Using a sharp knife, thinly slice the brisket and transfer to a large serving platter. Reheat the cooking liquid and pour it over the sliced brisket. Serve immediately.

KELLY'S BEEF BRISKET (SEE RECIPE 140878- THAT'S MY ORIGINAL)

Steps:

• Place meat on a layer of aluminum foil. Season both sides with spices. Sprinkle one side with the worcestershire sauce or liquid smoke. Wrap tightly with 2 layers of foil so meat is sealed. Place into slow cooker for 6-8 hours. Remove from foil, slice and serve with "smoker" juices. If your cut of meat used is very lean, you can add some beef stock at this point to the juices if you prefer. I have used this meat for tacos, enchiladas, brisket sandwiches w/ bbq sauce, or just as is. Enjoy. My origianl recipe posted is #140878 (KellyinNC)- cannot access my old account!

BARBECUED BEEF BRISKET

Steps:

• Combine the first six ingredients; rub over brisket. Place in a slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

SCOTT'S BEEF BRISKET

Steps:

• Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

BEEF BRISKET RECIPE - (4.4/5)

Steps:

• Cover beef with liquid smoke, salt, pepper, celery salt, paprika, parsley, garlic salt and slices of onion. Bake in HEAVY foil at 300 degrees for 1 hour per pound of beef. Cool completely. **I usually slightly freeze - it makes slicing easier. Slice thin. Keep slices in original shape - close foil up. Re-heat (45 minutes)taking care to keep brisket covered so it does not dry out** ** my SIL's notes - I don't freeze & reheat as I am not trying to get the mileage from thinner slices**

KELLY'S CROCK POT "SMOKED" ROAST BEEF OR BRISKET #2

Steps:

• Wash and pat dry the roast. Trim any access fat. Set on top of the foil. Season all over with all of the spices.
• Add the chilis over the top of the beef and fold the foil tightly around the roast or brisket.
• Place in the crock pot and cook on a low temperature for 8-10 hours. Do not add any liquid to the crock pot!
• Pull, chop, shred for your favorite dish or just eat it sliced!