TEXAS STYLE SLOW-ROASTED OVEN BRISKET
A delicious, simple recipe for Texas-style brisket slow roasted in the oven.
Provided by Paige Murray
Categories Main
Number Of Ingredients 2
Steps:
- Preheat oven to 225.
- Place brisket, fat side up if cooking with fat on, in a roasting pan.
- Pour Claude's Marinade over the brisket.
- Cover tightly with a lid or tin foil.
- Roast in the oven for about 2 hours per pound or until brisket is the tenderness you desire. Cut across the grain or I like mine to pull apart with a fork.
Nutrition Facts :
TEXAS OVEN-ROASTED BEEF BRISKET
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
LOW AND SLOW TEXAS OVEN BRISKET
For years R. B. could not stop falling for the latest food magazine pitch for perfectly smoked, tender beef brisket. Finally, after a twelve-hour ordeal of tending the fire and at least six episodes of wrapping and unwrapping and mopping, Min led him from the patio and into the kitchen and showed him around. Since that breakthrough, brisket is what's for dinner much more often. Whether you're cooking indoors or out, the brisket's best friend is heavy-duty aluminum foil to trap moist heat and smoke. R. B.'s reformed oven method for brisket is to wrap it once, tuck it in a warm oven, and go to bed. Who needs melatonin with the aroma of a brisket wafting through the house in the wee hours? Be prepared to wake up ravenous.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- HEAT the oven to 250°F.
- SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
- SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
- REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.
SLOW-COOKED, TEXAS-STYLE BEEF BRISKET
This is a unique method of making lush, succulent, flavorful beef brisket. I found the recipe on another recipe site. It takes 25 hours to make and the wait is definitely worth it.
Provided by mandabears
Categories Meat
Time P1DT1h15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Place the beef brisket in a large slow cooker with the fat side up.
- Pour the coffee over the meat.
- Cook the brisket on low for 24 hours.
- Meanwhile, stir together the ketchup, cola, worchestershire sauce, mustard, liquid smoke and brown sugar in a bowl until well blended.
- Refrigerate until needed.
- After 24 hours of cooking, remove and discard any fat from the meat.
- Use forks to pull the meat apart and shred the meat.
- Pour the sauce over the meat, stirring to coat evenly and cook 1 hour longer.
SLOW-COOKED, TEXAS-STYLE BEEF BRISKET
This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.
Provided by Ly
Categories Everyday Cooking
Time P1DT1h15m
Yield 20
Number Of Ingredients 8
Steps:
- Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
- Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
- After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 8.9 g, Cholesterol 74.6 mg, Fat 26.6 g, Fiber 0.1 g, Protein 19.1 g, SaturatedFat 10 g, Sodium 322.5 mg, Sugar 8.1 g
SLOW BAKED BEEF BRISKET WITH GRAVY
Unbelievably easy and incredibly flavorful brisket and gravy. Put in the oven for 4-5 hours and forget about it! Pair with mashed potatoes and sauteed green beans for a dinner that will get rave reviews. (Store leftovers in gravy and add new sides to make it last for 2 dinners!)
Provided by gagirl90
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
- Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
- Bake in the preheated oven until very tender, 4 to 5 hours.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 7.7 g, Cholesterol 70.1 mg, Fat 30.4 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 10.5 g, Sodium 1271.2 mg, Sugar 1.8 g
SLOW-SMOKED BRISKET
This brisket is pretty close to Nirvana for Texas barbecue fanatics who rely on backyard equipment. No smoker is needed, no mops or mesquite - just time and fire and a reliable thermometer. The long, low smoke replicates the results of the bigger, hotter pits used in Central Texas: fork-tender, peppery meat, each bite bathed in drippings and juice. Use potato rolls or thick white bread to soak it all up.
Provided by Julia Moskin
Categories dinner, lunch, steaks and chops, main course
Time 16h
Yield At least 12 servings
Number Of Ingredients 5
Steps:
- Remove brisket from any packaging and dry with paper towels. Place fat side up (with the thicker point cut on top) and use a sharp knife to trim the fat on the top to an even sheath about 1/2-inch thick.
- Coarsely grind peppercorns in a grinder or coffee mill. Sift through a strainer to remove fine pepper dust, leaving only pieces. You should have about 1/2 cup pepper. Combine with an equal amount of salt and rub over the brisket. The coating should be complete and packed on well: depending on size, you may need to make and use more pepper-salt mixture. Cook immediately, or set on a rack in a sheet pan, cover loosely, and refrigerate for at least 8 or up to 36 hours. This will develop a crustier "bark" on the finished brisket.
- Remove and clean the grates of a charcoal grill (if using a kettle grill, it should be at least 22 inches across) or smoker, preferably one with a temperature gauge. Half-fill a chimney starter with charcoal, light it and let burn down until gray with ashes. Dump the charcoal on one side of grill and close lid. When temperature settles at 225 to 250 degrees, place half the wood chips over the coals. Return grate to grill and lay brisket on it, fat side up. Cover.
- Cook at about 225 degrees, maintaining the temperature with additional charcoal and wood chips, for 4 to 6 hours, or until the internal temperature of the meat's thickest part reaches 170 to 180 degrees on an instant-read thermometer. At this point, you can continue cooking it on the grill, or in a 225-degree oven. In either case, remove brisket from grill and wrap in unwaxed parchment or butcher paper. Then wrap well in foil. Return to grill or place in oven. (Although the internal temperature will remain steady at about 180 degrees during this final cooking, it will take anywhere from 2 to 4 hours more for the meat, fat and collagen to soften completely. Start testing after 1 1/2 hours, prodding brisket with your finger to see how it responds: the meat should become soft and balloon-like, almost jiggly.)
- When meat is done, set aside for at least 30 minutes to let juices settle. (In a cooler, well wrapped, the meat will stay hot for at least 4 hours.) Remove foil and paper. Separate the point from the flat cut; trim off any remaining fat and membrane, and cut into 1/2-inch-thick slices.
- Serve the old-fashioned way with slices of white bread, or with pinto beans, potato salad and coleslaw. For sandwiches, pile slices in soft white or potato rolls, preferably brushed with butter and toasted, and top with raw white onions and pickled cucumber and jalapeño slices.
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