Marinade And Basting Sauce For Beef Brisket Recipes

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MY BEST BEEF BRISKET



My Best Beef Brisket image

So tender and delicious! You can also freeze this.

Provided by Kimber

Categories     Main Dish Recipes

Time 14h5m

Yield 8

Number Of Ingredients 7

1 (10.5 ounce) can beef broth
¾ cup soy sauce
¼ cup lemon juice
¾ tablespoon liquid smoke flavoring
5 pounds beef brisket
1 (8 ounce) package cream cheese, softened
1 tablespoon prepared horseradish

Steps:

  • Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
  • For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.

Nutrition Facts : Calories 1011.6 calories, Carbohydrate 3.5 g, Cholesterol 237.8 mg, Fat 86.4 g, Fiber 0.3 g, Protein 52.1 g, SaturatedFat 36.7 g, Sodium 1744.7 mg, Sugar 0.8 g

MARINATED BEEF BRISKET



Marinated Beef Brisket image

"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 large oven roasting bag
4 teaspoons Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons pepper
1 to 3 tablespoons liquid smoke, optional
1 fresh beef brisket (about 4 pounds)
1 cup ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground mustard
3 drops hot pepper sauce

Steps:

  • Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 47g protein.

BRISKET MARINADE



Brisket Marinade image

My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! Marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.

Provided by KRANEY

Categories     Main Dish Recipes     Roast Recipes

Time 5m

Yield 6

Number Of Ingredients 7

½ cup red wine
¼ cup Worcestershire sauce
¼ cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes

Steps:

  • In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 5 g, Fat 9.1 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 1339.9 mg, Sugar 1.3 g

MARINADE AND BASTING SAUCE FOR BEEF BRISKET



Marinade and Basting Sauce for Beef Brisket image

This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.

Provided by Julesong

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

3 cups dry red wine
3 teaspoons salt
1 cup olive oil or 1 cup peanut oil
3 tablespoons Grey Poupon, Dijon mustard
2 tablespoons red wine vinegar or 1 tablespoon wine vinegar and 1 tbsp balsamic vinegar
2 tablespoons prepared horseradish
2 teaspoons onion powder
3 tablespoons lime juice
1 teaspoon garlic powder
2 teaspoons ground cayenne pepper

Steps:

  • Mix all of the ingredients well and then pour over whole beef brisket.
  • Let marinate in refrigerator for several hours, or overnight if possible.
  • Cook your brisket as you normally would, basting with a bit of marinade occasionally, until cooked to your preference. Enjoy!

Nutrition Facts : Calories 322.3, Fat 27.1, SaturatedFat 3.8, Sodium 889.1, Carbohydrate 4.2, Fiber 0.4, Sugar 1, Protein 0.3

BRISKET MELT WITH STEAK SAUCE



Brisket Melt with Steak Sauce image

Provided by Amanda Freitag

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 22

2 tablespoons clarified butter, plus more for toasting
1/2 Spanish onion, sliced
1 cup sliced cremini mushrooms
Salt
4 thick-cut slices rye bread
8 slices mozzarella
10 ounces sliced cooked brisket
1/4 cup Steak Sauce, recipe follows
2 tablespoons extra-virgin olive oil
4 cloves garlic, ground
2 shallots, ground
1 portobello cap, ground
1/2 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon ground allspice
2 tablespoons dark soy sauce
1 tablespoon molasses

Steps:

  • On a hot griddle, add the clarified butter, and then add the onions. Cook until just tender, and add the mushrooms. Season with salt, and cook until caramalized. Set aside to cool.
  • To assemble the sandwich, top one slice of the bread with 2 slices of mozzarella, 5 ounces sliced brisket, 2 tablespoons of the Steak Sauce, half of the caramelized onions and mushrooms and 2 more slices of mozzarella, then top with another slice of bread. Repeat for the remaining sandwich. Ladle some clarified butter on the griddle and place the sandwiches in the butter. Cook the sandwiches on both sides until the bread is toasted, the meat is warm and the cheese melts.
  • Heat the oil in a medium saucepan set over medium-high heat. Saute the garlic, shallots and portobello for 3 minutes. Add in the Worcestershire, vinegar, ketchup, sugar, mustard, salt, chili powder and allspice. Simmer for 15 minutes. Add 2 cups water, and then cook for 10 minutes. Add in the soy sauce and molasses, and cook for 5 minutes. Blend until smooth and cool.

MARINATED BEEF BRISKET



Marinated Beef Brisket image

This is a combination of a half dozen different recipes that turned out even better than I expected. It's delicious and easy to make, but it takes a lot of setting time. Prep time DOES include marinating time!

Provided by Toby Jermain

Categories     Roast Beef

Time P5DT6h

Yield 4-5 lb edible meat, 12 serving(s)

Number Of Ingredients 16

10 lbs packer trimmed beef brisket (Cryovac packed, about, the bigger the better)
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup ketchup
2 tablespoons reduced sodium soy sauce
2 tablespoons Worcestershire sauce
1 -2 teaspoon Asian chili sauce, such as sriracha,to taste
2 -4 tablespoons dried onion flakes, to taste
2 -3 teaspoons garlic granules, to taste
1 -2 teaspoon lemon & herb seasoning, to taste
1 -2 teaspoon fresh ground black pepper, to taste
1 -2 teaspoon creole seasoning, to taste
1 -2 teaspoon seasoning salt, to taste
1/2 cup extra virgin olive oil
2 (14 1/2 ounce) cans low sodium chicken broth or 2 (14 1/2 ounce) cans water, to dilute salty pan drippings
4 -5 cups water, to dilute pan drippings,as needed

Steps:

  • Carefully slit just one end of the Cryovac bag, and remove the brisket, saving the bag.
  • Rinse off the brisket, trim off any surface that looks like age, but leave on as much of the fat as possible, rinse again, and set aside.
  • Rinse out bag, and set aside.
  • You will be using it to marinate the meat if you don't have any giant food-safe bags.
  • Alternately, you can use a roasting bag, such as the ones made by Reynolds.
  • Do not use a garbage bag.
  • They are not food-safe!
  • Combine all of the liquid ingredients in a small bowl, except for the olive oil, and stir to combine.
  • Add all of the dry ingredients, and stir to dissolve whatever is likely to dissolve.
  • Start with the minimal amounts of spices, and work your way upward, stirring and tasting as you go.
  • The marinade should be quite spicy!
  • Whisk the olive oil into the marinade.
  • Return the brisket to the Cryovac bag, and add the marinade, letting it drizzle down the sides of the meat.
  • Squeeze out as much air as possible, and staple the end shut; the easiest way to do this is to fill the sink with water and let the water help do the squeezing.
  • Massage the marinade into the meat, seal the Cryovac bag into a garbage bag to contain leaks, and it WILL leak!
  • Place in the refrigerator, and marinate in refrigerator for at least 2 days, preferably longer, up to 5 days, massaging and turning over 2-3 times a day.
  • Fold together the edge of 2 large pieces of heavy-duty foil to make a single piece large enough to enclose meat.
  • Place the meat and marinade on the foil, seal it in, folding up all edges to seal.
  • Alternately, place meat and the marinade in a large roasting bag, squeeze out air, and close the bag (I thought of this after the fact, of course!).
  • Place meat on a rack in a roasting pan, fat side up so it will self baste, and roast in a 250-275 degree F for about 4-5 hours, until it reaches an internal temperature of about 130 degrees F on an instant-read thermometer.
  • Carefully cut open the bag to expose meat, being careful not to burn yourself with the hot juices.
  • Poke a couple hole in the bottom to let juices drain into the pan, and pull out bag or foil from under the meat, letting meat rest on the roasting rack.
  • Return to oven, and continue roasting until internal temperature of meat reaches 150 degrees F, about another 1 hour or less.
  • The meat will be pretty well done, but it will still be juicy due to the slow cooking.
  • Remove roasting pan from oven, and allow brisket to rest at least 15 minutes before cutting.
  • Trim off and discard all external fat before carving across the grain.
  • Strain and degrease the pan drippings to use for jus or gravy.
  • The drippings will be WAY TOO SALTY and SPICY to use as-is, so dilute to taste with low-sodium canned chicken broth and water before using or freezing.
  • I ended up needing 2 cans of chicken broth and 4 cups of water to dilute 4 cups of drippings, and the jus was still very tasty!

Nutrition Facts : Calories 1289.1, Fat 109.8, SaturatedFat 41.8, Cholesterol 275.9, Sodium 448.3, Carbohydrate 5.5, Fiber 0.2, Sugar 2.9, Protein 65.9

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