OVERNIGHT BRISKET
The day has just begun and dinner is done. Cook this brisket while you sleep.
Provided by Jamie Geller
Categories Dinner, Main
Time 10h15m
Yield 10+
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 225°F. 2. Layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper. 3. Place brisket on top of onions and garlic. Pour red wine, broth and tomatoes, if using, into pan. Cover food directly with a layer of parchment (foil will leech onto your food) and then seal tightly with foil. 4. Roast at 225°F for 10 hours. 5. Gently transfer brisket to a cutting board to cool before slicing. While brisket is cooling, strain onions and garlic from pan juices, being sure to press all juices out. Skim fat off of pan juices and reduce pan juices stove top until it coats the back of a spoon. 6. Slice brisket across the grain and transfer back to braising pan. Store in refrigerator for up to 3 days or freeze for 1 month (freeze reduced braising liquid separately). 7. Reheat brisket, covered in a low oven at 250°F, until hot. Serve with reduced pan juices.
Nutrition Facts :
OVEN-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.
BRISKET
This is my mom's recipe for brisket. It's really flavorful and so tender--the overnight time to marinate it is worth it!
Provided by strawberryjane
Categories Meat
Time P1DT6h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients and cover both sides of meat.
- Wrap in foil and seal.
- Marinate overnight in refrigerator.
- Bake in 300°F oven for 5 hours, or at 275°F for 6 hours.
- May cover with barbecue sauce during last hour, leaving uncovered.
Nutrition Facts : Calories 360.8, Fat 16.9, SaturatedFat 5.9, Cholesterol 140.6, Sodium 591.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.3, Protein 47.7
ONION-BRAISED OVERNIGHT BRISKET
Steps:
- Season the fatty side of the brisket with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Flip the brisket over.
- On a cutting board, chop the garlic. Add 1 teaspoon of the salt while continuing to chop, stopping occasionally to mash the garlic to a paste by holding your knife almost flat against the board with the dull side facing you and sliding it across the garlic to crush it. Rub the garlic paste into the non-fatty side of the brisket and season it with the remaining 1/2 teaspoon pepper. Starting with the thin side, roll the brisket up tight, jelly-roll style, with the fat on the outside, and tie it firmly with kitchen twine.
- Heat a Dutch oven or other heavy pot over medium-high heat and add 1 tablespoon of the oil. Brown the brisket evenly on all sides, about 20 minutes, and then transfer it to a platter.
- Meanwhile, preheat the oven to 225°F.
- Discard any remaining oil in the pot, wipe it out with a paper towel, and return the pot to the stove over medium-low heat. Add the remaining 3 tablespoons oil, the onions, the sugar, and the remaining 2 teaspoons salt. Cook, stirring often, for 15 to 20 minutes, until the onions are completely soft and caramelized.
- Remove the pot from the heat and add 1 cup water. Return the brisket to the pot, and use a slotted spoon to spread some of the onions on top to keep it moist. Tent it with a piece of parchment or aluminum foil by placing it on top and then crimping it snugly around the roast so that the edges nearly meet the liquid, and then cover the pot with a tight-fitting lid. Put the pot in the oven and braise for 7 hours, until the brisket is tender.
- Transfer the brisket to a warm place and use a food mill to puree the onions. Return the onion puree to the pot and heat gently, adding a little water if necessary to make a thick but pourable gravy. Slice the brisket and serve with the onion gravy.
CHEATER'S BRISKET
Urban life makes true barbecue difficult, so grill this brisket over wood chips for the better part of an hour at home, then wrap the meat tightly in foil for an overnight run in the oven.
Provided by Sam Sifton
Time 11h
Yield 12 or more servings
Number Of Ingredients 7
Steps:
- Submerge the wood chips, if using, in a bowl of water and set aside to soak.
- Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
- Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
- Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 14 grams, Sodium 371 milligrams, Sugar 4 grams
SIMPLY THE EASIEST BEEF BRISKET
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
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
OVEN BRISKET
A never fail way to bake a brisket that is always moist and tender! Please note that this must be marinated overnight and then baked for 7 hours the next day.
Provided by Junebug
Categories Meat
Time 7h10m
Yield 1 Brisket
Number Of Ingredients 7
Steps:
- Trim fat from brisket.
- Sprinkle meat liberally with all the salts.
- Line a baking pan with enough foil to seal over the meat.
- Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
- Seal the foil and refrigerate overnight.
- The next day drain the meat and sprinkle with worcestershire sauce.
- Cover with the foil.
- Bake 6 hours in a 250 degree oven.
- Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
- Enjoy!
Nutrition Facts : Calories 1217.2, Fat 86.4, SaturatedFat 33.1, Cholesterol 219, Sodium 3248.2, Carbohydrate 48, Fiber 4.5, Sugar 14.7, Protein 57.6
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- 2. Layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper.
- 3. Place brisket on top of onions and garlic. Pour red wine, broth and tomatoes, if using, into the pan. Cover food directly with a layer of parchment and then seal tightly with foil.
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