Bishops Brisket Recipes

BISHOP'S BREAD

Steps:

• In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.

OVEN BAKED BEEF BRISKET

Steps:

• If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap or place in in a sealable container and refrigerate overnight, or for at least 8 hours.
• Preheat the oven to 300°F. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. Bake for 3 hours.
• Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.
• Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan (if using foil, cover the pan tightly, using towels to protect your hands from the hot pan). Reserve the rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
• Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like. If you want a smother sauce you can strain out the solids, or puree it with a blender.

BISHOP'S BRISKET

Steps:

• Place Corned Beef Brisket on a DOUBLE-THICKNESS of aluminum foil.
• Rub all over with as much Garlic Powder and Onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each).
• Now smear liberally all over with the Mustard (the amount used depends on the size of the Brisket).
• At this point I usually place the aluminum foil containing the Corned Beef in a baking pan and bend the edges up to hold the liquid.
• SLOWLY pour in the Red Wine.
• Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.
• Bake at 300 degrees for 4-5 hours, depending on size of Brisket.
• CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful).
• Remove Corned Beef Brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
• Discard the liquid.

EASY BAKED BEEF BRISKET

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.

BISHOP'S BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

BISHOP'S BRISKET (MUMMA)

Steps:

• Place corned beef on double thickness heavy-strength aluminum foil, and place inside baking pan. (Discard spice packet that comes with corned beef.)
• Sprinkle top with garlic and onion powders.
• Smear mustard in even layer over top.
• Fold up aluminum foil so it will hold wine - pour red wine slowly over brisket.
• Fold aluminum foil tight around brisket until it's all closed. Be certain it's tight so steam won't escape.
• 300 degree oven for about 4 hours
• Unwrap carefully, place on platter, and slice thinly against the grain.