Brisket Of Beef For Feasts Recipes

ROAST BRISKET OF BEEF

Steps:

• Preheat the oven to 375 degrees F.
• Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan.
• Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound).
• Let rest for 20 minutes before slicing and serving.

SCOTT'S BEEF BRISKET

Steps:

• Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

BRISKET OF BEEF FOR FEASTS

Steps:

• Preheat oven to 350°F Place meat, fat side up in a roasting pan. Spread garlic evenly over meat. Sprinkle with pepper. Arrange onions over brisket.
• Combine chili sauce, broth, Worcestershire sauce and sugar; pour over brisket and onions.
• Cover with heavy duty foil or lid to the roasting pan.
• Roast 2 hours and then turn meat over; stir onions into sauce and spoon over brisket.
• Cover again and roast another 1-2 hours until fork-tender. If you want to add potatoes or carrots as mentioned in the description, do so in the last hour of cooking.
• Transfer meat to a cutting board and tent with foil. Let meat rest for 10 minutes.
• Slice on the diagonal, against the grain of the meat, and place into the sauce.