SWEET-AND-SPICY BRISKET
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 5h15m
Number Of Ingredients 10
Steps:
- Season brisket generously with salt and pepper; place in a slow cooker. Scatter carrots, onion, figs, apricots, and thyme evenly over and around brisket. Stir harissa into broth; pour mixture over brisket. Cover and cook on high until brisket is tender, 4 1/2 to 5 hours.
- Remove thyme. Transfer brisket to a cutting board and let rest 15 minutes, then slice thinly against grain. Arrange slices on a platter, spoon vegetables and fruits evenly around them, and drizzle with some of pan juices. Serve with bread and remaining juices on the side.
JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
Steps:
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
SWEET AND SAVORY BRISKET
I like this recipe not only because it makes such tender and flavorful beef, but because it takes advantage of a slow cooker. It's wonderful to come home from work and have this mouthwatering dish waiting for you. The beef doubles as a warm sandwich filling, too.-Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place half of the brisket in a 5-qt. slow cooker. In a small bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. , Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juice.
Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 596mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
SWEET AND SOUR BRISKET
Provided by Ellie Krieger
Categories main-dish
Time 3h50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
- Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns and allspice and stir to combine well. Bring the mixture to a boil, return the brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
- Remove the brisket from the oven, transfer the meat to a cutting board and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4-inch-thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
- Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce
SUNNY'S EASY BBQ BRAISED BRISKET WITH SWEET POTATO AND CARROT MASH
Provided by Sunny Anderson
Categories main-dish
Time 5h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat the brisket on all sides with the rub and actually rub it in. Pull out a length of plastic wrap for the brisket and drizzle some oil where you plan to place the brisket. Place the brisket on top and drizzle the top with oil. Wrap tightly and rest at room temperature for 2 hours. If you are making this ahead of time, you can refrigerate, then rest on the counter for 2 hours before braising.
- Add 2 tablespoons of oil to a large Dutch oven over medium-high heat. When the oil begins to swirl, add the brisket and sear on all sides until browned, 3 to 4 minutes per side. Remove to a plate.
- Add the onions, carrots and potatoes to the pot and cook for a few minutes to coat them in the fat and get a bit of color. Make the contents of the pot as level as possible, toss in the garlic, then place the seared brisket on top of the vegetables.
- Stir together the BBQ sauce and stock in a medium bowl. Add to the pot around the brisket, being careful to only fill halfway up the brisket, leaving a bit of the seared meat above the liquid line (you may not use all the liquid). Raise to a boil and lower to a low simmer. Cook, covered, for 2 to 3 hours without peeking, until the brisket is tender!
- Remove the brisket from the pot to a plate and cover gently with aluminum foil. Remove the vegetables from the pot with a slotted spoon and place in a food processor. Blitz until smooth, adding liquid from the pot if needed for texture. Use the remaining liquid as a sauce for the brisket, if desired. Transfer the mash to a bowl and fold in the parsley. Serve with the sliced brisket and additional sauce.
SWEET AND SPICY BARBECUED BRISKET
Steps:
- Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
- Bake, covered, at 300 degrees F for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.
POMEGRANATE-BRAISED BRISKET WITH SWEET-AND-SPICY ZHUG
Try this rich pomegranate-braised brisket for Rosh Hashanah to honor a sweet and prosperous New Year. Pomegranate is a prevalent ingredient in Israel, where my family is from, and here the juice and seeds bring flavor and color to this version of the holiday classic. I've also added fresh apples and dried cherries to bring more sweetness to the autumn celebration. It's topped with a drizzle of zhug, a spicy Yemenite condiment made from chiles and herbs that here gets a sweet hit of pomegranate syrup.
Provided by Food Network Kitchen
Categories main-dish
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the brisket: Season the brisket generously on both sides with salt and pepper and let it come to room temperature, 25 to 30 minutes.
- Preheat the oven to 350 degrees F.
- Heat the olive oil in an 11-by-15-inch flame-proof roasting pan over medium-high heat until shimmering, swirling to coat the pan. Add the brisket, fat-side down, and sear until browned and some fat is rendered, 3 to 4 minutes. Flip and sear on the other side for about 4 minutes longer. Remove the brisket from the pan, add the apples and onions and cook, stirring occasionally and scraping the browned bits from the bottom of the pan, until the apples are slightly browned and the onions just begin to soften, about 4 minutes.
- Turn off the heat. Add the garlic and bay leaf to the pan and toss to combine. Clear a spot in the center and return the brisket fat-side up to the pan. Add the pomegranate juice; it will reach about three-quarters up the sides of the brisket. Cover the pan with a layer of parchment and then cover tightly with aluminum foil (see Cook's Note). Bake for 90 minutes.
- Remove the pan from the oven. Carefully peel back the foil and parchment at the far end of the pan (not the side closest to you) to avoid being scalded by steam escaping from the pan. Flip the brisket over, fat-side down, and sprinkle the dried cherries evenly around the brisket. Cover tightly again and braise until the brisket is very tender but holds together when sliced, about 90 minutes more.
- Carefully remove the brisket and let it rest on a cutting board. Transfer as much of the fruits and vegetables from the pan to a large bowl with a slotted spoon. Strain the braising liquid into a large saucepan and bring to a rapid boil. Cook, stirring occasionally, until reduced by one-third, about 10 minutes. You should have about 3 cups. Pour it into a large glass measuring cup and let sit until the fat rises to the surface.
- Meanwhile, for the sweet-and-spicy zhug: Place the chile peppers in a food processor followed by the cilantro, parsley, olive oil, pomegranate molasses, cumin, coriander, garlic and 1 teaspoon salt. Pulse until combined, 4 to 5 times, then scrape down the sides with a rubber spatula and process until smooth and fully combined, about 2 minutes. The sauce should be the consistency of pesto. Taste and add more salt if needed. Makes about 1 and 1/2 cups.
- Slice the brisket across the grain and shingle it onto a serving platter, tucking the apples, onions and dried cherries around the meat. Skim off and discard the fat from the braising liquid and pour about 1 1/2 cups over the brisket. Sprinkle all over with the pomegranate seeds. Serve the zhug and remaining braising liquid alongside.
SWEET AND SPICY BARBECUED BRISKET
Make and share this Sweet and Spicy Barbecued Brisket recipe from Food.com.
Provided by shawnajean
Categories Meat
Time 7h
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Pat brisket dry with paper towels; transfer to a roasting pan. In cup, mix paprika, brown sugar, chili powder, salt, black pepper, coriander, and cumin; use to rub all over brisket.
- Refrigerate brisket at least 2 hours or up to overnight.
- In bowl, combine all sauce ingredients; refrigerate until ready to use.
- Prepare outdoor grill for covered indirect grilling over medium-low heat. Place brisket in center of grill, fat side up.
- Cover grill and cook 4 1/2 to 5 hours or until very tender (internal temp of at least 170°F), brushing both sides of brisket with sauce every 15 minutes during the last hour of grilling.
- Note: If using a charcoal grill, place a drip pan under brisket. You will need to replenish the coals every hour.
- Thinly slice brisket across the grain to serve.
Nutrition Facts : Calories 561.9, Fat 44.5, SaturatedFat 17.8, Cholesterol 121.4, Sodium 996.3, Carbohydrate 8.9, Fiber 2, Sugar 5.5, Protein 29.1
SPICY BEEF BRISKET
This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SPICY BEEF BRISKET
My family fell in love with this brisket the first time I tried the recipe. The no-fuss preparation and long cooking time make it perfect to have simmering away while you take care of party preparations and other courses. -Mary Neihouse, Fort Smith, Arkansas
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.
Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SCOTT'S BEEF BRISKET
As a native Texan, I love beef. My brother and I made special grills to cook and smoke 20 briskets at a time for parties. I created this recipe to achieve a similar fork-tender, sweet and spicy brisket using the oven. -Scott Post, Clayton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 361 calories, Fat 19g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1165mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 37g protein.
More about "sweet and spicy brisket recipes"
SWEET AND SMOKY BEEF BRISKET - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (5)Total Time 7 hrs 30 minsCategory Main CourseCalories 855 per serving
- Liberally apply the dry rub on both sides of the brisket. If the brisket was refrigerated, let it sit for 30 minutes or until it comes to room temperature.
- Whisk all of the liquid ingredients together and pour into a roasting pan. Add the brisket to the roasting pan and cover tightly with aluminum foil.
HOT AND SPICY SMOKED BRISKET RECIPE - THE SPRUCE EATS
From thespruceeats.com
SWEET AND SPICY BBQ RUB - THE GENETIC CHEF
From thegeneticchef.com
BEST SMOKED BRISKET RECIPE - SOUTHERN LIVING
From southernliving.com
CHOOSE A BEEF BRISKET RECIPE - FOOD & WINE
From foodandwine.com
BEST INSTANT POT SWEET & SPICY BRISKET RECIPE - DELISH
From delish.com
Availability In stockTotal Time 2 hrs 30 mins
- Set Instant Pot to Sauté and heat oil. Cook beef until golden, working in batches, about 3 minutes per side.
- Remove to a plate. Add onion, garlic, and ginger, and cook, stirring occasionally, until softened, about 5 minutes.
SWEET & SPICY BARBECUED BRISKET - PACE FOODS
From campbells.com
4.2/5 (5)Total Time 12 hrs 40 minsServings 10Calories 609 per serving
SPICY SWEET BRISKET BEEF JERKY, 7 OZ BAG, SOFT BRISKET JERKY
From rockridgejerky.com
SWEET & STICKY BBQ BRISKET BURNT ENDS
From headcountry.com
CROCK POT BRISKET SANDWICH RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
MELT IN YOUR MOUTH SLOW SMOKED BRISKET (SWEET & SPICY) - THE …
From cookandrenovate.com
BEST INSTANT POT SWEET & SPICY BRISKET RECIPE - HOW TO MAKE …
From delish.com
SWEET AND SPICY BRISKET RECIPES
From tfrecipes.com
CARAMELIZED PULLED BEEF BRISKET IN A RICH SPICY SAUCE
From kitchensanctuary.com
SWEET & SPICY GLAZED BRISKET RECIPE FROM H-E-B
From heb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love