Tangy Tender 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.

OH SO TENDER BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
• Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

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.

TENDER BEEF BRISKET

Steps:

• Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender., Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the 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:

• Saute onion and butter in a heavy saucepan until tender.
• Add the next nine ingredients; bring to a boil.
• Reduce the heat; simmer, uncovered for 30 minutes until reduced to about 6 cups.
• Place the brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 275 degrees for 3 hours for two smaller briskets, basting occasionally. (If you use one large 6 pound brisket bake at 350 degrees for 4 hours, covered.).
• Skim off any fat. Remove brisket and let rest for 15 minutes.
• Thinly slice the beef and pour remaining sauce from the pan and reserved sauce over the beef, Or throw the thinly sliced beef back into the roasting pan with the cooking sauce and add the sauce you reserved and completely coat the meat, and your ready to serve.