Rye Brisket Recipes

RYE BRISKET

Rye Brisket image

Rye Bread that is! I like brisket and I like weird recipes that intrigue me. This is one of those! It's from Bubba's Kitchen With Love, Orange County, CA. This was submitted by Feryne Margolin. Not appropriate for Passover since it has bread it the sauce! I haven't tried this yet but here it is for the future.

Provided by Oolala

Categories Roast Beef

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs beef brisket
2 large onions, sliced
1 loaf rye bread, corn style, with seeds, sliced, crusts removed
1 (1 1/4 ounce) dry onion soup mix
1/2 cup water (or more)

Steps:

In a roasting pan, layer onions, rye bread and place meat on top.
Bake in a 400 degree F. oven and brown meat there for 20 minutes, uncovered. Flip meat over and brown another 20 minutes, uncovered. Make sure meat doesn't brown too much.
Add water and onion soup mix and bake, at 350 degrees, until meat is tender, about 3 hours, covered. Check during cooking to see if more liquid is needed.
When meat is tender, remove and set aside on a cutting board for slicing.
Meanwhile, place the onions, gravy, and bread in a blender and blend well. This will be a gravy for the meat.
Slice the brisket against the grain and serve with the blender gravy.

Nutrition Facts : Calories 1722.2, Fat 124.1, SaturatedFat 49.1, Cholesterol 331.6, Sodium 1638.3, Carbohydrate 59.3, Fiber 7.2, Sugar 8.7, Protein 86.3

BBQ BRISKET REUBEN SANDWICHES

BBQ Brisket Reuben Sandwiches image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 cup sour cream
2 tablespoons prepared dill pickle relish
2 tablespoons ketchup
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 tablespoons cider vinegar
3 tablespoons dark brown sugar
2 fresh bay leaves
2 large cloves garlic, finely chopped
1 teaspoon smoked sweet paprika, 1/3 palmful
A couple pinches ground cloves or allspice
Lots coarse black pepper
1 1/2 pounds thinly sliced cooked beef brisket
1 (16-ounce) package prepared sauerkraut, rinsed and drained
8 slices good quality marble rye bread or 4 "wick" rolls (caraway and salt seeded buns)
Softened butter, if using bread rather than rolls
8 slices Swiss cheese (recommended: Emmentaller)
4 big deli pickles, for serving
Radishes, halved and salted, for serving

Steps:

For the Russian-style dressing: In bowl, mix dressing of sour cream, relish, ketchup, chives, salt, and pepper.
For the BBQ Brisket Sauce: Combine the ketchup Worcestershire sauce, vinegar, brown sugar, bay leaves, garlic, paprika, ground cloves, and black pepper in a small pot and reduce over low heat, 30 minutes. Cool and store for make-ahead meal with cooked, sliced brisket.
Warm the sauerkraut in a small pan.
Heat a sandwich press or a large griddle pan over medium heat.
Place a slice of Swiss cheese, folded to fit the bread, on 4 slices of bread, lightly buttered on one side and the buttered side facing out. Divide the meat among the sandwiches. Top the meat with some sauerkraut and another slice of cheese. Slather some dressing on the remaining sliced bread, lightly butter the side facing out.
Press the sammies on a sandwich press until the cheese melts or griddle the sandwiches until deeply golden on each side. Serve the sandwiches with halved deli pickles and salted radishes.

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