20 BEEF BRISKETS NOBODY CAN RESIST
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- Select your favorite recipe.
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Nutrition Facts :
MELT IN YOUR MOUTH OVEN COOKED BRISKET
A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman
Provided by Mila Furman
Categories brisket
Time 8h10m
Number Of Ingredients 10
Steps:
- Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
- Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
- If you have time let stand in refrigerator for 24 hours.
- Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
- Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
- Place in refrigerator over night to cool.
- Remove fat and cut against the grain NOT with the grain.
- Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.
FAVORITE BRISKET (CROCK POT)
Make and share this Favorite Brisket (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 10h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Trim all excess fat from brisket.
- Combine seasonings until well blended; rub into brisket.
- Place meat in crock pot, with fat side up, cutting to fit if necessary.
- Cover and cook on low for 10-12 hours.
- Remove brisket from liquid and cut across the grain into thin slices. Serve with juices.
MY MOTHER'S BRISKET
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Categories Beef Onion Roast Hanukkah Low/No Sugar Purim Rosh Hashanah/Yom Kippur Winter Kosher Gourmet
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
- While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
- Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
- Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
- Preheat oven to 350°F.
- Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
MY FAVORITE BRISKET (NOT TOO GEDEMPTE FLEYSCH)
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the potremove them before serving.
Provided by Stephanie Pierson
Categories Wine Beef Onion Tomato Roast Passover Meat Brisket Celery Carrot
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.
- Cover and bake in the oven for about 3 hours, basting often with the pan juices.
- Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked. To test for doneness, stick a fork in the brisket. When there is a light pull on the fork as it is removed from the meat, it is "fork-tender."
- This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. When ready to serve, preheat the oven to 350°F. Reheat the gravy in a pan on the stove. Some people like to strain the gravy, but Joan prefers to keep the onions because they are so delicious.
- Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain-that is, the muscle lines of the brisket-and with a sharp knife, cut across the grain.
- Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in the oven for about 30 minutes.
MY FAVORITE BRISKET
I've shared this recipe with many friends and co-workers. The flavor is fantastic. You'd never know the main sauce ingredient is cranberry. Being from New England, I love cranberries. Not everyone does. If your family thinks they don't like cranberries use the jellied the first time so there are no tell-tale berries. The brisket comes out so tender. Add some baby carrots along with the roast; they are so sweet. The gravy it makes is fabulous on mashed potatoes. It couldn't be easier. A guaranteed winner.
Provided by Puppies777
Categories Berries
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup. Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups) water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours.
- To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup. Mash up cranberry sauce and spread over brisket; pour ¼ cup water into pot. Cover and cook on HIGH for about 3 - 4 hours (or on LOW for 6 - 8 hours). Serve with mashed potatoes.
- To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine ½ tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.
More about "my favorite brisket recipes"
OUR 27 BEST BRISKET RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
- Brisket with Pomegranate-Walnut Sauce and Pistachio Gremolata. Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket.
- Corned Beef with Crispy Roasted Potatoes and Cabbage. This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.
- Grilled Brisket with Scallion-Peanut Salsa. It may seem like blasphemy to toss brisket onto a hot grill; but this method for thinly sliced, marinated meat results in flavorful, juicy steak strips for everyone.
- Instant-Pot Korean Chile-Braised Brisket and Kimchi Coleslaw. Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.
- Mamaleh's Brisket. The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.
20 EASY SIDES FOR BRISKET - BEST SIDES TO SERVE WITH BRISKET - DELISH
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32 ALL-STAR BEEF BRISKET RECIPES | TASTE OF HOME
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