Tangy Tomato Brisket Recipes

TANGY TOMATO BRISKET

Tangy Tomato Brisket image

Provided by Ree Drummond : Food Network

Time 7h10m

Yield 8 servings

Number Of Ingredients 4

Ingredients

One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mix
Several dashes hot sauce

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 TOMATO BRISKET

Tangy Tomato Brisket image

Make and share this Tangy Tomato Brisket recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 ounces tomato paste (half of a 6-oz. can)
1/4 cup firmly packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
2 -3 large garlic cloves, pressed
3 -4 lbs beef brisket, trimmed of as much fat as possible and blotted dry
salt
fresh ground black pepper
paprika, to taste
1 tablespoon oil
2 large yellow onions, cut in half and thinly sliced into half-moons

Steps:

In a small bowl, combine the tomato paste, brown sugar, vinegar, Worcestershire sauce, mustard, and garlic.
If the meat is too big to lie flat in you slow cooker, cut it in half; season the meat generously with salt, pepper, and paprika.
In a large nonstick skillet, heat the oil over high heat; when oil is hot, brown the brisket very well, about 3 minutes per side; transfer to a plate.
Add the onions to the skillet and cook, stirring a few times, until browned or even a bit blackened on the edges, 5-7 minutes.
Put half the onions in the slow cooker (if you have cut the brisket into 2 pieces, place 1/3 of the onions in the cooker).
Smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up.
Top with the remaining onions (if you have cut your brisket into 2 pieces, place 1/3 of the onions between the two pieces of brisket, and the remaining onions on top of the second piece).
Pour any meat juices from the plate over the brisket.
Cover and cook on LOW 5-7 hours, until the brisket is tender when pierced with a fork.

Nutrition Facts : Calories 798.4, Fat 62.6, SaturatedFat 24.6, Cholesterol 165.6, Sodium 268.2, Carbohydrate 17.2, Fiber 1.4, Sugar 12.8, Protein 39.6

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