TANGY BEEF BRISKET
We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 12-14 servings (6 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.
Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1033mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 40g protein.
TANGY TOMATO BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 7h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 275 degrees F.
- Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
- Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
- Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.
TANGY BEEF BRISKET
This brisket looked so moist and tender and I'm dying to make it. I just haven't had the guts to shovel out the money for beef brisket. Please tell me if it's worth it. "You can make this a day ahead, and put it the oven when your ready. Leftovers make tasty sandwiches." got from Noble Pig's food blog.
Provided by minnie chef
Categories Roast Beef
Time 3h40m
Yield 2 3 pound briskets, 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and butter in a heavy saucepan until tender.
- Add the next nine ingredients; bring to a boil.
- Reduce the heat; simmer, uncovered for 30 minutes until reduced to about 6 cups.
- Place the brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 275 degrees for 3 hours for two smaller briskets, basting occasionally. (If you use one large 6 pound brisket bake at 350 degrees for 4 hours, covered.).
- Skim off any fat. Remove brisket and let rest for 15 minutes.
- Thinly slice the beef and pour remaining sauce from the pan and reserved sauce over the beef, Or throw the thinly sliced beef back into the roasting pan with the cooking sauce and add the sauce you reserved and completely coat the meat, and your ready to serve.
Nutrition Facts : Calories 1267.6, Fat 87.5, SaturatedFat 37.7, Cholesterol 237.5, Sodium 1905, Carbohydrate 72.6, Fiber 1.3, Sugar 65.5, Protein 50.4
TANGY BEEF BRISKET
This sauce is great over venison, barbequed hamburgers and hot dogs. Cooked in the oven the beef brisket becomes juicy and tender. The secret's in the sauce. The sweetness of brown sugar and bite of horseradish enhance the flavour of the beef. This is great for birthdays, holidays, potlucks, dinner parties and camping trips. Make it ahead of time and freeze it. All you have to do is reheat for a main course that looks as good as it tastes.
Provided by Olha7397
Categories Oven
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, sauté onion in butter until tender.
- Add the next nine ingredients; bring to a boil.
- Reduce heat; simmer, uncoverd for 30-40 minutes.
- Place brisket in a roasting pan.
- Add 3 cups of sauce.
- Cover and bake at 350 F.
- for 4 hours, basting occasionally.
- Skim fat.
- Remove brisket; thinly slice the beef and return to pan.
- Add remaining sauce if desired.
- Yield: 12 to 14 servings (6 cups sauce).
Nutrition Facts : Calories 963, Fat 68.3, SaturatedFat 29.2, Cholesterol 185.9, Sodium 1289, Carbohydrate 48.4, Fiber 0.9, Sugar 43.6, Protein 40
TANGY BEEF BRISKET
A nice way to fix and inexpensive cut of beef. Has a mild flavor that isn't very over powerring. Serve with Herb Roasted Potatoes and Side salad.
Provided by Audrey M
Categories Meat
Time 9h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Trim brisket of all visible fat; place in crockpot.
- In a medium size mixing bowl, combine remaining ingredients except water and cornstarch; mix well.
- Pour over brisket.
- Cook on high heat for 2 hours or until simmering.
- Turn heat to Low and cook for 7 to 9 hours.
- Remove brisket 1/2 hour before serving.
- Place meat on a platter and shred into strips.
- Cover meat with aluminum foil and place in 200 degree oven to keep warm while thicken juices for gravy by mixing 4 Tablespoons water and cornstarch together.
- Turn crockpot to high and stir in mixture.
- Stir a couple of times to check for desired thickness of gravy.
Nutrition Facts : Calories 381.2, Fat 14.2, SaturatedFat 4.9, Cholesterol 117.2, Sodium 1102.6, Carbohydrate 20, Fiber 0.8, Sugar 10.3, Protein 41.1
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
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
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