Tangy Beef Brisket Recipes

TANGY BEEF BRISKET

Steps:

• In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.

TANGY TOMATO BRISKET

Steps:

• Preheat the oven to 275 degrees F.
• Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
• Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
• Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ

Steps:

• Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
• Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
• Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.

TANGY BEEF BRISKET

Steps:

• In a saucepan, sauté onion in butter until tender.
• Add the next nine ingredients; bring to a boil.
• Reduce heat; simmer, uncoverd for 30-40 minutes.
• Place brisket in a roasting pan.
• Add 3 cups of sauce.
• Cover and bake at 350 F.
• for 4 hours, basting occasionally.
• Skim fat.
• Remove brisket; thinly slice the beef and return to pan.
• Add remaining sauce if desired.
• Yield: 12 to 14 servings (6 cups sauce).

TANGY BEEF BRISKET

Steps:

• Trim brisket of all visible fat; place in crockpot.
• In a medium size mixing bowl, combine remaining ingredients except water and cornstarch; mix well.
• Pour over brisket.
• Cook on high heat for 2 hours or until simmering.
• Turn heat to Low and cook for 7 to 9 hours.
• Remove brisket 1/2 hour before serving.
• Place meat on a platter and shred into strips.
• Cover meat with aluminum foil and place in 200 degree oven to keep warm while thicken juices for gravy by mixing 4 Tablespoons water and cornstarch together.
• Turn crockpot to high and stir in mixture.
• Stir a couple of times to check for desired thickness of gravy.