LOW AND SLOW (SMOKED) BEEF BRISKET
Steps:
- Take your brisket and if untrimmed, trim any excess fat of the fat cap i.e. you don't want anymore than approx 1 - 1.5 cm of fat.Also cut of the tough silverskin (it's the think tough white film).
- In a bowl, mix in the liquid smoke and mustard and then coat the brisket with it.In another bowl, add in the salt, pepper and garlic powder and mix it all together.Then sprinkle evenly over the brisket and give it a good massage.Now, simply cover the brisket tightly in cling film (or foil) and place in the for the night.
- Next morning, bring the brisket out and let it come to room temperature (at least an hour) in it's cling film/foil.
- Heat your oven to approx 150 °C/ 300°F. Once ready, wrap your brisket in foil but looser so it can steam a bit, place on a rack and put a couple of small holes in the foil, then place in the oven.Cook for 5 - 6 hours OR until the internal meat temperature (at it's thickest) has reached is 85 °C/ 185°F
- If you want to get a crisp crust on the exterior, then after 5-6 hrs or when the internal temp is correct, undo the foil and cook for another hour but you will need to check regularly so you maintain it's internal temp and doesn't dry out (not you have opened up the foil)
ROLY POLY'S LOW & SLOW BRISKET
I love a good brisket, and nothing says it like low and slow. I earned a reputation for my briskets at my church and now everytime we have a gathering or fellowship, people want me to bring the brisket. I hope my bragging was worth it on this recipe.
Provided by Chef Roly-Poly
Categories Roast Beef
Time 8h15m
Yield 1 Brisket, 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine Season-All, Garlic Powder, Cayenne Pepper, and Smoked Paprika and mix well.
- Remove about half of the fat cap and place brisket in a large roasting pan.
- Slather lean side with worcestershire sauce and rub with half of the dry mixture. Turn fat side up and repeat with rest of seasonings.
- Cover and cook in slow oven 225 degrees F. for about 8 hours or until fork tender. Check periodically for liquid buildup. When done, remove to cutting board and allow to rest for 20 to 30 minutes. Separate layers and remove
- any remaining fat. Slice across the grain. Serve with your favorite BBQ sauce or with gravy made from pan drippings. Freezes well.
Nutrition Facts : Calories 5.6, Sodium 34, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 0.2
SLOW BAKED BEEF BRISKET WITH GRAVY
Unbelievably easy and incredibly flavorful brisket and gravy. Put in the oven for 4-5 hours and forget about it! Pair with mashed potatoes and sauteed green beans for a dinner that will get rave reviews. (Store leftovers in gravy and add new sides to make it last for 2 dinners!)
Provided by gagirl90
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
- Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
- Bake in the preheated oven until very tender, 4 to 5 hours.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 7.7 g, Cholesterol 70.1 mg, Fat 30.4 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 10.5 g, Sodium 1271.2 mg, Sugar 1.8 g
SLOW-COOKED, TEXAS-STYLE BEEF BRISKET
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
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
SLOW-COOKER BEEF BRISKET
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
- Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
- Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g
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