NANA LARA'S BRISKET
Easy and festive brisket, straight from my grandma in Newfoundland. This recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale.
Provided by hmarshall
Categories Main Dish Recipes Roast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
- Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
- Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.
Nutrition Facts : Calories 495.5 calories, Carbohydrate 8 g, Cholesterol 111.9 mg, Fat 37.7 g, Fiber 0.8 g, Protein 29.8 g, SaturatedFat 14.8 g, Sodium 942.7 mg, Sugar 5.3 g
ARTHUR BRYANT'S BURNT ENDS
Provided by Food Network
Categories main-dish
Time 11h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Prepare smoker for cooking, heating to 180 to 200 degrees F.
- Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
- Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.
ULTIMATE CHEATER BRISKET
Our friend Adele Franzblau doesn't see herself as a cook, but she cooks for her family every night and even has her own family cheater brisket recipe. She got it years ago for her son's bar mitzvah, when Adele's mother-in-law, Nancy, in Pampa, Texas, suggested Aunt Pat's Smoky Brisket. Adele says she doesn't even measure. She sets the brisket on a big piece of foil and seasons it liberally with garlic salt, a half bottle of smoke, and about the same amount of Worcestershire sauce. The wrapped brisket marinates in the refrigerator overnight. The next morning, the brisket goes into a 250°F oven to cook unattended all day. When she gets home, the house smells wonderful, dinner's ready, and she's a hero. Ultimate Cheater Brisket is similar, but with the added sweetness of a little onion and ketchup.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- SCATTER the onion in the center of a large sheet of heavy-duty aluminum foil. Rub all sides of the brisket with the dry rub and place the brisket on top of the onion.
- COMBINE the ketchup, Worcestershire sauce, and bottled smoke in a small bowl and pour over the brisket.
- Tightly Wrap the brisket in the foil and place in a roasting pan. Refrigerate for a few hours or overnight. When you're ready to cook, heat the oven to 250°F.
- SLOW-ROAST the brisket for 6 to 8 hours. The meat should be fork-tender with an internal temperature of at least 190°F.
AUNT ROMADENE'S BEEF BRISKET
Very, very easy to make and turns out wonderfully tasty. Aunt Romadene gave me this recipe about 30 years ago after I had it at her house and loved it!!
Provided by Trisha W
Categories Roast Beef
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix the last four ingredients and pour over the brisket in a baking pan.
- Cover with foil and bake at 300 degrees F for 3-4 hours.
Nutrition Facts : Calories 480.5, Fat 36.3, SaturatedFat 14.6, Cholesterol 99.3, Sodium 616, Carbohydrate 14.5, Fiber 0.2, Sugar 11.6, Protein 23.6
VERY BEST BRISKET
Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!
Provided by Debbie Paskow Taveira
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 14
Number Of Ingredients 8
Steps:
- Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
- Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
- Simmer the brisket until tender, about 2 1/2 hours.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 22.4 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 563.7 mg, Sugar 10.4 g
AUNT LINDA'S BRISKET
From a community cookbook. Uses white wine, brown sugar, apple cider vinegar, an onion soup packet, and chili sauce.
Provided by Oolala
Categories Roast Beef
Time 3h10m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Mix the brown sugar, vinegar, soup mix, chili sauce and white wine in a saucepan and bring to a boil.
- Simmer for a couple of minutes.
- Place a large piece of foil in the bottom on a large casserole so that the brisket could be covered with some tenting by the foil.
- Put the brisket on top of the foil in the casserole pan.
- Pour the sauce over the meat and and seal the foil over the brisket close but with a little bit of a tent on top.
- Cook for 3-4 hours until tender.
- Slice meat thinly, against the grain.
Nutrition Facts : Calories 1645.9, Fat 123.2, SaturatedFat 49.5, Cholesterol 336, Sodium 1419.8, Carbohydrate 42.4, Fiber 2.3, Sugar 29.7, Protein 80.2
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
APRICOT BRISKET
Serve this brisket and the fruity gravy with mashed potatoes, salad, and hot rolls.
Provided by Abby Benner
Categories Main Dish Recipes Roast Recipes
Time 3h45m
Yield 6
Number Of Ingredients 6
Steps:
- In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
- Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
- Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
- Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
Nutrition Facts : Calories 821.6 calories, Carbohydrate 52.4 g, Cholesterol 184.6 mg, Fat 43.8 g, Fiber 6.1 g, Protein 56.3 g, SaturatedFat 15.6 g, Sodium 549.8 mg, Sugar 41.4 g
AUNT PAT'S BEEF BRISKET
Make and share this Aunt Pat's Beef Brisket recipe from Food.com.
Provided by sarahcannon2003
Categories Roast Beef
Time 4h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot boil brisket until fork tender, approx 4 hours. (Do not discard liquids as they make an excellent beef broth for use in other recipes.)
- Remove meat from pot and cool to touch. Carefully scrape away any visible fat from the outside of the roast.
- Meanwhile, make brisket sauce by combining sauce ingredients in a saucepan. Heat and stir until combined and slightly thickened.
- Thinly slice beef (an electric knife works well) and place in a foil lined, shallow baking pan. Pour sauce over meat and bake 45 minutes at 350 degrees.
Nutrition Facts : Calories 308.1, Fat 9, SaturatedFat 3.2, Cholesterol 114, Sodium 1477.4, Carbohydrate 21.3, Fiber 0.4, Sugar 17.9, Protein 37.8
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