Kellys Beef Brisket See Recipe 140878 Thats My Original Recipes

KELLY'S CROCK POT "SMOKED" BEEF ROAST OR BRISKET

Steps:

• Trim beef of any large extra fat. A little is good for flavor.
• Place the roast in the middle of a large piece of aluminum foil.
• Rub beef all over with all of the spices.
• Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
• DO NOT ADD ANY LIQUID TO THE CROCKPOT!
• Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
• Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

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.

KELLY'S CROCK POT "SMOKED" ROAST BEEF OR BRISKET #2

Steps:

• Wash and pat dry the roast. Trim any access fat. Set on top of the foil. Season all over with all of the spices.
• Add the chilis over the top of the beef and fold the foil tightly around the roast or brisket.
• Place in the crock pot and cook on a low temperature for 8-10 hours. Do not add any liquid to the crock pot!
• Pull, chop, shred for your favorite dish or just eat it sliced!

KELLY'S BEEF BRISKET (SEE RECIPE 140878- THAT'S MY ORIGINAL)

Steps:

• Place meat on a layer of aluminum foil. Season both sides with spices. Sprinkle one side with the worcestershire sauce or liquid smoke. Wrap tightly with 2 layers of foil so meat is sealed. Place into slow cooker for 6-8 hours. Remove from foil, slice and serve with "smoker" juices. If your cut of meat used is very lean, you can add some beef stock at this point to the juices if you prefer. I have used this meat for tacos, enchiladas, brisket sandwiches w/ bbq sauce, or just as is. Enjoy. My origianl recipe posted is #140878 (KellyinNC)- cannot access my old account!

TEXAS BRISKET ROAST

Steps:

• Pre-heat oven to 400 Degrees.
• Spread out two (2) two and one half ft lengths of wide aluminum foil and cross them (like a plus sign) inside of a roasting pan with long ends hanging out.
• Shake out half of the dry onion soup mix and garlic onto the foil and lay brisket on top inside the pan.
• Shake out the rest of the dry onion soup mix and garlic on top of the Brisket.
• Close brisket up in foil so that it is completely encased and nothing will seep out.
• Put in oven and cook at 400 degrees for 1 hour, then turn down to 250 degrees and let cook for 5 hours.
• When done, open up foil, set aside roast, and pour drippings into 2 quart sauce pan.
• Add Golden Mushroom soup and red cooking wine to drippings and stir over medium heat to desired temperature: this gravy is to die for.