Three Day Brisket Recipes

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

THREE DAY BRISKET

Steps:

• Day One: Baste unbaked brisket well with liquid smoke and salt. Wrap in foil and refrigerate overnight.
• Day Two: Cover with onion salt and garlic salt. Rewrap in foil and bake at 300 degrees for 5 hours. Place in refrigerator overnight to chill completely.
• Day Three: Slice thin. Cover with sauce. Wrap in foil. Place in oven at 325 degrees until heat (about 1 hour).
• Sauce: 6 Tablespoons brown sugar 2 cups catsup 1 cup water (I use Coca Cola in place of water) 4 teaspoons celery seed 3/4 cup butter 8 Tablespoons Worcestershire sauce 2 Tablesppons dry mustard dash of pepper 4 Tablespoons liquid smoke 2 teaspoons salt Combine ingredients. Cook until well blended. Cool.

SIMPLY THE EASIEST BEEF BRISKET

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.

3-DAY BARBECUED MARINATED BEEF BRISKET

Steps:

• First day: Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce. Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
• Second day: Bake, uncovered, in a 300 degree oven for 4 hours. Cool, wrap tightly in foil, and refrigerate overnight.
• Third day: Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat. Reheat at 350 degrees for 30 minutes. Serve with sauce.