Pulled Firecracker Brisket Recipes

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PULLED FIRECRACKER BRISKET



Pulled firecracker brisket image

Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes

Provided by Cassie Best

Categories     Dinner, Main course

Time 7h10m

Number Of Ingredients 16

3 tbsp vegetable oil
2-2½kg piece beef brisket, rolled (ask the butcher to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar, plus 2 tbsp
75g soft light brown sugar, plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve

Steps:

  • Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.
  • Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.
  • Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point - cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.
  • To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher's string as you go, and toss the meat through the sauce, discarding the bay leaves and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.

Nutrition Facts : Calories 599 calories, Fat 36 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium

SMOKED BBQ BRISKET



Smoked BBQ Brisket image

Provided by Bobby Flay

Categories     main-dish

Time 5h10m

Yield 10 to 12 servings

Number Of Ingredients 15

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Steps:

  • Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
  • Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
  • Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

SOUTHWESTERN PULLED BRISKET SANDWICHES



Southwestern Pulled Brisket Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos

Steps:

  • Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
  • Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
  • To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)

SLOW-COOKED, TEXAS-STYLE BEEF BRISKET



Slow-Cooked, Texas-Style Beef Brisket image

This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.

Provided by Ly

Categories     Everyday Cooking

Time P1DT1h15m

Yield 20

Number Of Ingredients 8

8 pounds untrimmed beef brisket
1 cup strong black coffee
1 (14 ounce) bottle ketchup
1 (12 fluid ounce) can cola carbonated beverage
3 tablespoons Worcestershire sauce
3 tablespoons prepared yellow mustard
2 tablespoons liquid smoke flavoring
2 tablespoons brown sugar, packed

Steps:

  • Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
  • Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
  • After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 8.9 g, Cholesterol 74.6 mg, Fat 26.6 g, Fiber 0.1 g, Protein 19.1 g, SaturatedFat 10 g, Sodium 322.5 mg, Sugar 8.1 g

PULLED BRISKET SANDWICHES



Pulled Brisket Sandwiches image

Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. -Jane Guilbeau, New Orleans, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 12 servings.

Number Of Ingredients 15

1 fresh beef brisket (4 to 5 pounds)
1-1/2 cups water
1/2 cup Worcestershire sauce
2 tablespoons cider vinegar
2 garlic cloves, minced
1-1/2 teaspoons beef bouillon granules
1-1/2 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons butter
1/2 teaspoon hot pepper sauce
12 kaiser rolls, split

Steps:

  • Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.

Nutrition Facts : Calories 405 calories, Fat 11g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 1g fiber), Protein 37g protein.

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