Pats Beef Brisket Recipes

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TONY'S SMOKED BEEF BRISKET



Tony's Smoked Beef Brisket image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 19h20m

Yield 6 to 10 servings

Number Of Ingredients 11

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, about 5 to 6 pounds

Steps:

  • In a bowl combine all the dry ingredients and blend well.
  • Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4 cup of the rub (see Cook's Note). Let the brisket marinate overnight in the refrigerator.
  • Preheat your grill to 250 degrees F using charcoal and hickory.
  • Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
  • Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

CORNED BEEF DINNER FOR ST. PATRICK'S DAY



Corned Beef Dinner for St. Patrick's Day image

This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired.

Provided by Mmnadiv

Categories     Main Dish Recipes     Roast Recipes

Time 3h

Yield 8

Number Of Ingredients 11

4 pounds corned beef brisket, or more to taste
water to cover
1 medium head cabbage, cored and cut into 6 wedges
12 small red potatoes, halved
1 pound small white onions, peeled
6 large carrots, peeled and cut in chunks
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 tablespoon red wine vinegar
½ cup reduced-fat sour cream
2 tablespoons coarse Dijon mustard

Steps:

  • Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
  • Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
  • Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 61.1 g, Cholesterol 106.9 mg, Fat 22.7 g, Fiber 9.7 g, Protein 26.1 g, SaturatedFat 8.5 g, Sodium 1301.3 mg, Sugar 11.2 g

PAT'S BEEF BRISKET



Pat's Beef Brisket image

Number Of Ingredients 4

3 to 4 pounds beef brisket
1/3 cup vermouth
1 can cream of mushroom soup
1 package onion soup mix

Steps:

  • Mix ingredients together. Pour over brisket in Dutch oven. If you're at home, cook at 225°F for 5 hours, covered. This is a good dish for a lay over day on a river trip or for a camp day when the cook stays in camp. If in camp, use 6-8 briquets underneath the Dutch and 16 on top. Freshen charcoal every 1 1/2 hours. Save a little vermouth to add if your cooking liquid needs refreshed. Or, if out of vermouth, use water. Makes good gravy. Serve with rice, noodles, or potatoes.Spiced with More Tall Tales - Meats

Nutrition Facts : Nutritional Facts Serves

PAT'S BEEF BRISKET



Pat's Beef Brisket image

Number Of Ingredients 4

3 to 4 pounds beef brisket
1/3 cup vermouth
1 can cream of mushroom soup
1 package onion soup mix

Steps:

  • Mix ingredients together. Pour over brisket in Dutch oven. If you're at home, cook at 225°F for 5 hours, covered. This is a good dish for a lay over day on a river trip or for a camp day when the cook stays in camp. If in camp, use 6-8 briquets underneath the Dutch and 16 on top. Freshen charcoal every 1 1/2 hours. Save a little vermouth to add if your cooking liquid needs refreshed. Or, if out of vermouth, use water. Makes good gravy. Serve with rice, noodles, or potatoes.Spiced with More Tall Tales - Meats

Nutrition Facts : Nutritional Facts Serves

SCOTT'S BEEF BRISKET



Scott's Beef Brisket image

I got this from Quick Cooking magazine in 2006 and it is FANTASTIC! This is the only way I'll fix brisket. My kids love it! DH says it's the best he's ever had! Made this with my recipe Stir Fry Cabbage Plus More (#451085) for St. Patrick's Day 2011. This is a fresh brisket, not a corned beef brisket. Prep time does not include overnight marinade. You can lighten this up by using diet Coke, margarine or olive oil and low or no sugar BBQ sauce. Ya'll let me know what you think!

Provided by Heartspell

Categories     Meat

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 teaspoon ground allspice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon seasoning salt
1/2 teaspoon sugar
1/4 teaspoon pepper, freshly ground
3 -4 lbs beef brisket, fresh
1/2 cup Coke
1/3 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup butter, melted
1/3 cup soy sauce
3/4 cup barbecue sauce (I use my own BBQ sauce recipe)

Steps:

  • Combine dry seasonings, cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola & 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 & soy sauce; pour over meat. Cover and bake for 2 hours at 325; 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.

Nutrition Facts : Calories 429, Fat 24.2, SaturatedFat 11.7, Cholesterol 136, Sodium 1220.6, Carbohydrate 13.8, Fiber 0.4, Sugar 9.2, Protein 36.7

AUNT PAT'S BEEF BRISKET



Aunt Pat's Beef Brisket image

Make and share this Aunt Pat's Beef Brisket recipe from Food.com.

Provided by sarahcannon2003

Categories     Roast Beef

Time 4h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 -5 lbs boneless beef brisket
1 teaspoon onion powder
1 teaspoon garlic powder
2 small bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
2 cups ketchup
1/4 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons sugar
2 tablespoons liquid smoke
2 teaspoons celery seeds
1 cup water

Steps:

  • In a large pot boil brisket until fork tender, approx 4 hours. (Do not discard liquids as they make an excellent beef broth for use in other recipes.)
  • Remove meat from pot and cool to touch. Carefully scrape away any visible fat from the outside of the roast.
  • Meanwhile, make brisket sauce by combining sauce ingredients in a saucepan. Heat and stir until combined and slightly thickened.
  • Thinly slice beef (an electric knife works well) and place in a foil lined, shallow baking pan. Pour sauce over meat and bake 45 minutes at 350 degrees.

Nutrition Facts : Calories 308.1, Fat 9, SaturatedFat 3.2, Cholesterol 114, Sodium 1477.4, Carbohydrate 21.3, Fiber 0.4, Sugar 17.9, Protein 37.8

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