Marys Low Sodium Brisket Recipes

BARBECUE BLOODY MARY

Barbecue Bloody Mary image

Provided by Patrick and Gina Neely : Food Network

Time 5m

Yield 3 servings

Number Of Ingredients 13

Ingredients

6 ounces vodka
12 ounces vegetable or tomato juice (recommended: V8)
3 tablespoons barbecue sauce
3 teaspoons prepared horseradish
Dash Worcestershire sauce
Dash hot sauce
1/2 lemon, juiced
Lemon wedges, for garnish
Neelys Dry Rub, for garnish, recipe follows
Jalapeno, for garnish
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice. Combine well.
Rim the edge of the glasses with a lemon. Dip into dry rub. Pour the Bloody Mary into the glasses filled with ice. Garnish each with a jalapeno.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

MARY'S LOW SODIUM BRISKET

Mary's Low Sodium Brisket image

I used Mike's Brisket recipe but changed ingredients to low sodium soy sauce, low sodium chili sauce and no salt catsup instead of regular.

Provided by Chef m2little400842

Categories Meat

Time 16h

Yield 40 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups no-salt-added ketchup
3/4 cup brown sugar
1 1/2 cups low-sodium chili sauce
1 1/2 cups red wine vinegar
1 1/2 cups water
6 ounces beer
3/4 cup lemon juice
1/2 cup prepared mustard
1 tablespoon celery seed
4 tablespoons Worcestershire sauce
2 tablespoons low sodium soy sauce
2 garlic cloves, minced
1 dash Tabasco sauce
1/8 teaspoon pepper
4 lbs beef brisket

Steps:

Poke holes all over brisket with fork.
Mix all ingredients except brisket, and marinate brisket in 1/2 of the sauce overnight.
Place whole brisket on hot grill to sear and brown fat.
Remove from grill and place in foilware pan.
Cover pan tightly with foil, close hood, and cook on low heat for about 4 hours, or until meat is tender.
For best results, use a meat thermometer.
It should be 170 degrees F for medium.
Slice brisket very thinly across grain at an angle.
Heat remaining 1/2 of sauce, pour over slices and serve.
Serving size = 118g = 4.1 oz per serving which is what you can have on a Renal Diet.

Nutrition Facts : Calories 190, Fat 12.3, SaturatedFat 4.9, Cholesterol 33.1, Sodium 263.9, Carbohydrate 11.5, Fiber 0.3, Sugar 7.8, Protein 8.4

LOW SODIUM SLOW COOKER BRISKET

Low Sodium Slow Cooker Brisket image

This is something I came up with. I am on a low fat, low sodium diet. I'm not sure as to how long to cook the brisket it depends on your slow cooker. You can make gravy with the broth in the bottom of the cooker when brisket is done.

Provided by Born Burris

Categories Meat

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2 lbs beef brisket
1 cup low sodium beef broth
1 onion, sliced into rings

Steps:

Place beef broth into slow cooker.
Add brisket.
Place onion on the top of brisket
Cook until brisket is tender.
Use the juice on the bottom of cooker to make gravy when brisket is done.

Nutrition Facts : Calories 719.2, Fat 60.2, SaturatedFat 24.2, Cholesterol 165.6, Sodium 146, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 38.7

LOW AND SLOW TEXAS OVEN BRISKET

Low and Slow Texas Oven Brisket image

For years R. B. could not stop falling for the latest food magazine pitch for perfectly smoked, tender beef brisket. Finally, after a twelve-hour ordeal of tending the fire and at least six episodes of wrapping and unwrapping and mopping, Min led him from the patio and into the kitchen and showed him around. Since that breakthrough, brisket is what's for dinner much more often. Whether you're cooking indoors or out, the brisket's best friend is heavy-duty aluminum foil to trap moist heat and smoke. R. B.'s reformed oven method for brisket is to wrap it once, tuck it in a warm oven, and go to bed. Who needs melatonin with the aroma of a brisket wafting through the house in the wee hours? Be prepared to wake up ravenous.

Yield makes 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 medium onion, chopped
6 garlic cloves, chopped
One 4- to 6-pound beef brisket with a layer of fat
3 to 4 tablespoons Cheater Chili Dry Rub (page 45)
1/4 cup bottled smoke
1/4 cup Worcestershire sauce

Steps:

HEAT the oven to 250°F.
SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.

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