Meltinyourmouthbeefbrisket Recipes

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MELT IN YOUR MOUTH BRISKET OF BEEF



Melt in your Mouth Brisket of Beef image

This meat comes out so tender and the basil makes the carrots and potatoes so sweet and delicious. All of the flavors meld together so well and it smells fabulous while cooking. This is an absolute Sunday Dinner family favorite.

Provided by Karen..

Categories     One Dish Meal

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 -3 lbs beef brisket (not Corned Beef Brisket)
1/4-1/2 cup all-purpose flour
salt and black pepper
vegetable oil
1 cup water
1 medium onion, quartered
bay leaf
1 tablespoon parsley flakes
1 -2 teaspoon sweet basil
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 lb carrot, peeled and cut into large chunks
3 -4 potatoes, peeled and cubed

Steps:

  • Combine flour, salt and pepper and coat all sides of beef.
  • Heat about 1/4" of oil in dutch oven or large pot and brown all sides of meat.
  • Add water, onion and all spices.
  • Cover and simmer for 2 hours and then turn over.
  • Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 614.1, Fat 40.5, SaturatedFat 16.2, Cholesterol 110.4, Sodium 545.8, Carbohydrate 32.3, Fiber 5, Sugar 5.2, Protein 29.3

MELT IN YOUR MOUTH BEEF BRISKET



Melt in Your Mouth Beef Brisket image

This recipe produces the most wonderful tasting tender brisket with lots of flavor! Prep time is marinating time. Plan ahead, this brisket needs to marinate in the fridge overnight.

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time P1DT5h

Yield 1 brisket

Number Of Ingredients 9

1 (5 lb) beef brisket
salt and pepper
2 -3 cups prepared smokey barbecue sauce (can use more, bottled or homemade)
2 tablespoons fresh minced garlic
4 -5 large onions, sliced thinly
2 (10 3/4 ounce) cans onion soup, undiluted
2 cups dry red wine
1 cup ketchup
1 cup brown sugar, packed

Steps:

  • In a large roaster, season brisket with salt and pepper.
  • Cover bottom of roasting pan with sliced onions.
  • Lay brisket on top of onions in roaster.
  • In a bowl, mix the prepared BBQ sauce with minced garlic.
  • In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
  • Cover with foil; refrigerate for 24 hours.
  • Remove from fridge.
  • In a bowl, mix together wine, ketchup, brown sugar and soup.
  • Pour over brisket; mix slightly to combine with BBQ sauce.
  • Cover tightly with foil.
  • Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
  • Remove from oven; let stand 20 minutes before slicing.
  • Slice thinly against the grain; serve with remaining sauce.

MELT-IN-YOUR-MOUTH BARBECUED RIBS



Melt-In-Your-Mouth Barbecued Ribs image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 12

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
  • Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.

SIMPLY THE EASIEST BEEF BRISKET



Simply the Easiest Beef Brisket image

Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.

Provided by PMARRIE

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 6

1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
¾ cup packed brown sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
  • Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g

BEST BEEF BRISKET RECIPE BY TASTY



Best Beef Brisket Recipe by Tasty image

Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.

Provided by Betsy Carter

Categories     Dinner

Time 18h25m

Yield 10 servings

Number Of Ingredients 17

1 flat cut brisket
1 ½ teaspoons kosher salt, plus 1 teaspoon, plus more as needed
freshly ground black pepper, to taste
4 cups low sodium beef broth
1 can tomato puree
¼ cup red wine vinegar
3 tablespoons honey
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 teaspoon ground cumin
6 sprigs fresh thyme
4 dried bay leaves
½ teaspoon whole black peppercorn
2 teaspoons olive oil
2 medium yellow onions, thinly sliced
5 carrots, cut into 1 in (2.54 cm)
½ cup dry red wine, such as Cabernet Sauvignon or Merlot

Steps:

  • Turn the broiler on high.
  • Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
  • Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
  • Preheat the oven to 275˚F (135°C).
  • In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
  • Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
  • If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
  • If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
  • Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
  • Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
  • The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
  • Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
  • While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
  • Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
  • When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
  • Enjoy!

Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams

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