TEXAS BBQ BRAISED BEEF BRISKET
Provided by Food Network Kitchen
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
- Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
- For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
- Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
- Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.
BBQ BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Allow the brisket to come to room temperature for 30 minutes.
- Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
- Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
- Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
- Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
OVEN BARBECUED BEEF BRISKET
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
BARBECUE BEEF BRISKET
Many years ago, I found this recipe in a local ladies recipe booklet called, "Cornsilk." I have often used it to take to friends and family so they can reheat it and serve when needed. It freezes well, too. I try to use a brisket but does well with a boneless beef roast or bottom round roast. Serve with hamburger buns.
Provided by M. Joan
Categories Lunch/Snacks
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper.
- Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
- Mix remaining ingredients together except for the lemon.
- Cut off excess fat on roast and slice meat thinly. Cut across the grain.
- Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
- Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
- Remove lemon slices before serving.
- This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.
Nutrition Facts : Calories 532.2, Fat 40.3, SaturatedFat 16.2, Cholesterol 110.4, Sodium 637.1, Carbohydrate 15.7, Fiber 1.5, Sugar 11.9, Protein 26.6
BARBECUE-STYLE BEEF BRISKET
"This simple brisket recipe never fails me," notes Joan Hallford of North Richland Hills, Texas. "I always hope there will be a few slices left over for sandwiches the next day."
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 16-20 servings.
Number Of Ingredients 7
Steps:
- Place flour in a large oven roasting bag; shake to coat bag. Rub brisket with Liquid Smoke if desired, celery seed and pepper; place in bag. Place in a roasting pan. Combine chili sauce and barbecue sauce; pour over brisket. Seal bag. , With a knife, cut six 1/2-in. slits in top of bag. Bake at 325° for 3-1/2 to 4 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 250mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BARBECUE BEEF BRISKET
Every time I make this brisket recipe my family raves how delicious it tastes. The meat is tender enough to be cut with a fork. Even my very young children eat it! Perfect for leftovers!
Provided by aviva
Categories Meat
Time 3h45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In roasting pan, spread garlic and onion.
- Place brisket on top.
- Mix all other ingredients in bowl.
- Pour over brisket.
- Brisket is most tender if it cooks while covered in the gravy.
- Cover tightly with foil.
- Bake at 350 degrees F until tender.
- Cook approximately 1 1/2 hours for 1-2 pounds, 2 1/2 hours for 3-4 pounds, 3 1/2 hours for 5-6 pounds, or 4 1/2 hours for 8-9 pounds.
- Once cooked, remove meat from pan and refrigerate in separate container from gravy.
- Pour gravy in jars so the next day you can skim off the fat.
- The next day slice meat in thin strips.
- Place meat in pan or casserole dish.
- Cover meat with gravy and warm in oven or on top of stove.
Nutrition Facts : Calories 474.2, Fat 16.9, SaturatedFat 5.9, Cholesterol 140.6, Sodium 712, Carbohydrate 30.1, Fiber 0.7, Sugar 24.7, Protein 47.9
BARBECUED TEXAS BEEF BRISKET
Steps:
- Make dry rub:
- Mix first 5 ingredients in small bowl to blend.
- Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
- Make mop:
- Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
- Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
- Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
- Thinly slice brisket across grain. Serve, passing sauce separately.
SLOW-COOKED BARBECUED BEEF BRISKET
"I enjoy fixing a sit-down meal for my husband and myself every evening, so this entree is often on the menu," writes Anita Keppinger from Philomath, Oregon. "It's fairly inexpensive and takes little effort to prepare. The tender beef tastes wonderful."
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 810mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 29g protein.
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
BARBECUE BEEF BRISKET
This is such a simple dish, but oh boy is it delicious. The meat comes out moist and tender and tastes great with mashed potatoes.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut brisket in half; place in a 5-qt. slow cooker. Combine the barbecue sauce, onion, Worcestershire sauce, horseradish, salt and pepper; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender., Remove beef and keep warm. Transfer cooking juices to a large saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy.
Nutrition Facts : Calories 486 calories, Fat 29g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 933mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 40g protein.
BARBECUED BEEF BRISKET
A very simple, tender and tasty barbecued beef dish. It is really tender when I cook it in my Pampered Chef deep dish covered baker. Prep time does not include marinating time.
Provided by cookin mimi
Categories Meat
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix last four ingredients together and pour over the beef brisket.
- Marinate several hours or overnight. Cover completely with foil or use covered baking dish.
- Bake at 350 degrees for 4 hours.
- Cool, slice and enjoy.
Nutrition Facts : Calories 746.6, Fat 60.8, SaturatedFat 24.3, Cholesterol 165.6, Sodium 567, Carbohydrate 8.1, Fiber 0.4, Sugar 4.7, Protein 39.3
BARBECUED BEEF BRISKET
This is a SUCCULENT, super-moist and flavorful way to make beef. I believe this would be easily adaptable for a crockpot! ENJOY!
Provided by WJKing
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350.
- Place brisket in Dutch oven; add all remaining brisket ingredients.
- Cover; bake for 3-3 1/2 hours or until brisket is fork tender.
- Meanwhile, in a 2 quart saucepan, stir together all the barbecue sauce ingredients.
- Cook over medium heat, stirring occasionally.
- until sauce is heated through (8-10 minutes).
- Remove brisket to cutting board; reserve pan juices!
- Stir in one cup reserved pan juices into barbecue sauce.
- Slice brisket thinly; spoon barbecue sauce over sliced brisket.
Nutrition Facts : Calories 689.5, Fat 46.3, SaturatedFat 18.3, Cholesterol 124.7, Sodium 1782.8, Carbohydrate 35.2, Fiber 4, Sugar 26.1, Protein 33.1
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
More about "barbecue beef brisket recipes"
SMOKED BEEF BRISKET | NEW WORLD
From newworld.co.nz
SMOKED BRISKET FLAT RECIPE FOR BEGINNERS - BBQ BEEF BRISKET
From youtube.com
BEEF BRISKET BARBECUE – BBQ PIT BOYS
From bbqpitboys.com
THE BEST BEEF BRISKET BURGER RECIPE FOR BARBECUE LOVERS
From aberdeenstreetsocial.hk
TOP 3 BARBECUE BRISKET RECIPES - THE SPRUCE EATS
From thespruceeats.com
BRISKET MARINADE RECIPE | BBQ HERO
From bbqhero.com
BEEF BRISKET RECIPES
From allrecipes.com
BEEF BRISKET WITH BOURBON BARBECUE SAUCE | DONNA HAY
From donnahay.com.au
SMOKED BARBECUE BRISKET RECIPE - ALL THINGS BARBECUE
From atbbq.com
BARBECUE BEEF BRISKET | LOUISIANA GRILLS® RECIPES – LOUISIANA-GRILLS
From louisiana-grills.com
#course #main-ingredient #cuisine #preparation #north-american #lunch #main-dish #beef #american #easy #sandwiches #meat #roast-beef
You'll also love