Rembrandt Brisket Recipes
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
JANE'S BARBECUE BRISKET
This barbecue brisket, from Martha's banker and friend Jane Heller, gets a Southern twist with a splash of bourbon.
Provided by Martha Stewart
Categories Brisket Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Using a sharp knife, lightly score the brisket in a cross-hatch pattern. Season with salt and pepper; set aside. In a large heavy-bottomed Dutch oven, heat olive oil over medium-high heat. When oil is hot but not smoking, add brisket, and cook until well browned all over, 1 to 3 minutes per side. Remove, and set aside.
- Add onions, carrots, and the soup. Return the brisket to the pot, and add 1 cup barbecue sauce and the whiskey. Cover, and transfer to oven. Cook until brisket is very tender, 3 to 3 1/2 hours. Transfer brisket to a platter; set aside. Discard liquid and vegetables.
- Preheat a grill. Brush the brisket on one side with 1/4 cup of barbecue sauce. Place sauce side down on grill. Cook until lightly charred, about 5 minutes. Brush second side with remaining 1/4 cup sauce. Turn, and cook until lightly charred, about 5 minutes. Remove from grill. Slice brisket against the grain 1/4 inch thick. Serve on a roll, topped with more barbecue sauce and cole slaw.
REMBRANDT BRISKET
Make and share this Rembrandt Brisket recipe from Food.com.
Provided by Rembrandt
Categories Roast Beef
Time 10h20m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Dice the peppers and onion Add a little olive oil to the sauce pan and when hot add the peppers and onion.
- Sauté until onion begins to get soft.
- Add the ketchup and brown sugar and crushed garlic to the sauce pan and continue to stir until the brown sugar is melted.
- Add a few dashes of Worcestershire sauce to the pot, stir until hot and set aside.
- In a large crock pot place the brisket, potatoes already halved and the carrots, cut into slices.
- Pour the can of cola over the brisket and then pour the sauce that you prepared earlier onto the brisket.
- Cover and cook on low setting for 8-10 hours.
- Refrigerate when done.
- You know it is done when the meat is tender all the way through with a fork.
- The next day slice the meat thinly across the grain and put back into the sauce into a roasting pan.
- Roast in the oven on a 400 degree oven for 30 minutes or until hot.
- Serve with the potatoes and carrots from the pot, you may want to add some rice or couscous to the side.
Nutrition Facts : Calories 1997, Fat 150.9, SaturatedFat 60.7, Cholesterol 413.9, Sodium 1048.6, Carbohydrate 58.1, Fiber 2.2, Sugar 52.1, Protein 98.3
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