Spiced Shredded Beef Brisket Recipes

SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
• For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
• Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
• For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
• Brush 1/3 cup of the sauce over the surface of the brisket.
• Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

SPICED SHREDDED BEEF BRISKET

Steps:

• Whisk beef broth, hoisin sauce, 1/2 cup water, vinegar, five-spice powder and garlic powder in a small bowl.
• Place celery and carrot strips in the bottom of a large slow cooker.
• Add the brisket (slice in half if necessary to fit); season on all sides with salt and pepper.
• Pour in beef broth mixture.
• Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
• Remove meat from cooking liquid to cutting board.
• Cool slightly (meat should be tender).
• Skim any fat off top of sauce in cooker and discard.
• If necessary, increase heat to high and add bok choy to slow cooker.
• Cook 15 minutes.
• Meanwhile shred beef with two forks.
• Add back to slow cooker.
• Stir to coat with sauce and serve with soft sandwich buns or warmed flour tortillas.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.