Pioneer Womans Beef Brisket Recipes

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ROASTED BRISKET SLIDERS



Roasted Brisket Sliders image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 8h25m

Yield 24 sliders

Number Of Ingredients 14

2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
One 6- to 8-pound trimmed beef brisket
8 cloves garlic, peeled
24 Hawaiian rolls, warmed
Favorite slaw, for serving
2 cups pickled deli peppers
2 cups pepper relish
2 cups pickle chips
2 cups baby spinach

Steps:

  • Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
  • In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
  • Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
  • Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
  • Serve with the rolls, slaw, peppers, relish, pickles and spinach.

BRAISED BEEF BRISKET



Braised Beef Brisket image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time P1DT7h10m

Yield 12 servings

Number Of Ingredients 7

2 cans beef consomme
1 1/2 cups soy sauce
1/2 cup fresh lemon juice
2 tablespoons liquid smoke
5 cloves garlic, chopped
10 pounds beef brisket
Prepared barbecue sauce, for serving, optional

Steps:

  • Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
  • When ready to cook, preheat the oven to 300 degrees F.
  • Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
  • You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
  • Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.

PIONEER WOMAN'S BEEF BRISKET RECIPE - (3.8/5)



Pioneer Woman's Beef Brisket Recipe - (3.8/5) image

Provided by CutlerRealEstate

Number Of Ingredients 6

2 (10.5-ounce) cans beef consommé
1/2 cup lemon juice
1 1/2 cup soy sauce
5 cloves garlic, chopped
2 tablespoons liquid smoke
1 (10-pound) beef brisket

Steps:

  • Combine 2 cans of cans beef consommé, lemon juice, soy sauce, garlic, and liquid smoke in large roasting pan. Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24 to 48 hours. When ready to cook, place pan covered in foil into a 300°F oven. Cook brisket for approximately 40 minutes per pound. When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbecue sauce may be used, if preferred. You may store pan in fridge for up to 2 days or freeze for up to 3 months. If fat collects and hardens at the top, remove and discard.

PIONEER WOMAN'S BEEF BRISKET



Pioneer Woman's Beef Brisket image

This is a delicious fork tender way to cook brisket and the "au ju" is so good. I serve with her Fluffy New Potatoes (which I have posted to food.com) with the au ju spooned over them, Ree's The Bread (which I've posted as well) and my own Orange Ginger Glazed Carrots, also posted here. . Cooking time does not include 24 - 48 hours marinading time. You can see the entire recipe with picture directions here: http://thepioneerwoman.com/cooking/2007/06/brisket_baby

Provided by Sooz Cooks

Categories     Meat

Time 7h15m

Yield 16 serving(s)

Number Of Ingredients 6

2 (10 3/4 ounce) cans beef consomme
1/2 cup lemon juice
1 1/2 cups soy sauce (you can use low sodium if preferred because this dish is pretty salty)
5 cloves chopped garlic
2 tablespoons liquid smoke
10 lbs beef brisket

Steps:

  • Combine first five ingredients in large roasting pan (a disposable is just fine because as Ree says: "For Brisket, I sometimes like to use these heavy, disposable aluminum numbers. Makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party"). Place brisket in the marinade, fat side up (Ree says: "I usually scoop up some of the marinade and pour it over the top").
  • Cover tightly with foil. Marinate in refrigerator for 24-48 hours.
  • When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound. After your approximate cooking time, open the oven door and peel back the foil. Stick two forks into the meat and make sure it's fork-tender/falling apart, which means you can pull it apart to some degree. It may still be tough in the middle. If it is, just cover it and stick it back in for another hour.
  • When fork-tender, transfer whole brisket to a cutting board. With a long, serrated knife, begin cutting away the slab of fat. It should be very easy to remove. If you get a little meat with it, don't panic. There's plenty where that came from.
  • Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred. The sauce is really tasty and it'll keep it really moist. If you serve potatoes with it, go ahead and spoon some jus over them, too.
  • You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
  • Brisket is great with mashed potatoes, with the juice spooned over the top. It's also great on a sandwich with melted cheese.

Nutrition Facts : Calories 939.7, Fat 75.4, SaturatedFat 30.3, Cholesterol 207, Sodium 1891, Carbohydrate 8.9, Fiber 0.6, Sugar 0.9, Protein 53.8

PIONEER WOMAN'S BRISKET RECIPE



Pioneer Woman's Brisket Recipe image

Pioneer Woman's brisket recipe is a wonderful place to start if you have never made brisket before. It comes out perfectly tender with a beefy and savory flavor.

Provided by Emily Hill

Categories     Main Dishes

Time 55m

Number Of Ingredients 6

2 cans of beef consomme
½ cup lemon juice
1 ½ cup soy sauce
5 garlic cloves, chopped
2 tbsp liquid smoke
10 lb beef brisket

Steps:

  • Combine the beef consomme with the lemon juice, soy sauce, garlic, and liquid smoke in a large roasting pan.
  • Place the brisket in the roasting pan with the fat side facing up and wrap it tightly in foil.
  • Refrigerate the brisket for 24 to 48 hours.
  • When ready to cook, place the roasting pan in a 300 F oven.
  • The brisket will take approximately 40 minutes to cook per pound.
  • Once fork-tender, place the whole brisket on a cutting board.
  • Using a knife, slice the meat against the grain and place each piece back into the braising liquid.
  • Place the brisket slices on a serving platter and pour some of the cooking juices on top.
  • You may use barbecue sauce if you like.

Nutrition Facts : Calories 1677 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 601 milligrams cholesterol, Fat 105 grams fat, Fiber 1 grams fiber, Protein 169 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 3027 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 49 grams unsaturated fat

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