PRAIRIE FIRE BEEF BRISKET
Make and share this Prairie Fire Beef Brisket recipe from Food.com.
Provided by Cristi Hinten
Categories Easy
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill for indirect cooking over medium heat. Prepare brisket by placing it in a large pan and poking about 40 holes in each side with a fork. Season with garlic salt and black pepper. Pour juice from peppers on each side of the brisket. Cover pan with foil and cook indirectly for 1 1/2 to 2 hours.
- Prepare BBQ sauce by bringing all ingredients to a boil in a medium saucepan over medium-low heat. Reduce heat and simmer 15-20 minutes.
- On a large double layer of foil, place 1/2 the onions and 1/2 the jar of peppers. Remove brisket from grill and lay it on top of the onions and peppers. Brush brisket with 1/3 cup BBQ sauce. Top with remaining onions and peppers, wrap tightly with the foil and grill indirectly for another 1 1/2 to 2 hours. Remove from grill and unwrap. To serve, cut into thin slices against the grain. Serve with remaining sauce.
Nutrition Facts : Calories 750.1, Fat 37.3, SaturatedFat 16.2, Cholesterol 241.4, Sodium 1285.6, Carbohydrate 29.5, Fiber 3.7, Sugar 21.7, Protein 73.5
BRAISED CORNED BEEF BRISKET
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law and it has become a treasured family recipe. The brisket is seared in a hot skillet to give it a caramelized surface when it's done, topped with sliced onions, garlic, and a drizzle of broth, then braised for about 6 hours for a tender, juicy roast. It's so worth the wait! I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year round.
Provided by mauigirl
Categories Corned Beef
Time 6h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g
PRAIRIE FIRE DIP
Make and share this Prairie Fire Dip recipe from Food.com.
Provided by Mimi Bobeck
Categories < 15 Mins
Time 10m
Yield 1 3/4 cup
Number Of Ingredients 7
Steps:
- In a saucepan, combine the beans, cheese, onion, garlic, chili powder and hot pepper sauce.
- Cook over low heat until cheese is melted and dip is heated through.
- Serve with corn chips.
Nutrition Facts : Calories 350.7, Fat 11.7, SaturatedFat 6.8, Cholesterol 26, Sodium 1521.2, Carbohydrate 38.4, Fiber 13.4, Sugar 2.3, Protein 24.1
SPICY SMOKED BEEF BRISKET
Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.
Provided by Patty Meisenholder
Categories Roasts
Time 6h
Yield 10
Number Of Ingredients 16
Steps:
- Bring brisket to room temperature early in the morning, about 1 hour.
- Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
- Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
- Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
- Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
- Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
- Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 16.4 g, Cholesterol 45.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 1.9 g, Sodium 3608.8 mg, Sugar 9.3 g
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