MARINATED BEEF BRISKET
"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.
Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 47g protein.
MARINARA MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese
Provided by Matthew Johnson
Categories Appetizers
Yield 40 meatballs
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
- Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
- Stir the mixture and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the sauce.
- Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram
BRISKET MARINADE
My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! Marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.
Provided by KRANEY
Categories Main Dish Recipes Roast Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 5 g, Fat 9.1 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 1339.9 mg, Sugar 1.3 g
BEEF BRISKET MARINADE
This is Mama's recipe for slow oven baked brisket. She alway marinates in one of those large, turkey size oven bags . Pop it in a 250 degree oven the next day for 4-5 hours( depending on the size of your brisket) . Makes a very flavorful dish. Leftovers make great sandwiches.
Provided by PsychRN
Categories Meat
Time 5h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Marinate brisket 8-24 hours( I like to use an oven roasting bag).
- Slow roast 4- 5 hours at 250 degrees.
- Allow the brisket to rest before slicing thinly across the grain.
MARINATED BEEF BRISKET
This is a really good oven brisket that is marinated over night in beef broth and lots of seasonings. The au jus is incredible and the meat is fall apart tender.
Provided by KathyP53
Categories Roast Beef
Time 16h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk first 8 ingredients together in medium bowl. Place brisket in glass baking dish or other nonreactive container. Pour liquid over meat and turn meat to coat. Cover meat and refrigerate 12 hours or over night. You can marinate this up to 24 hours in refrigerator if desired.
- Preheat oven to 350°F.
- Place marinated meat in roasting pan. Reserve marinade. Roast meat, uncovered, for 1 hour.
- Reduce oven temperature to 300°F Pour reserved marinade over meat. Cover tightly and roast undisturbed for 3 hours.
- Let brisket stand 15 minutes before slicing thinly against grain. Serve with juice from the roasting pan. This is even better is roasted the day before serving. Slice meat and return it to pan juices. Store covered in refrigerator. Heat in 300°F oven until heated through, about 40 minutes.
BEST BEEF BRISKET RECIPE BY TASTY
Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.
Provided by Betsy Carter
Categories Dinner
Time 18h25m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Turn the broiler on high.
- Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
- Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
- Preheat the oven to 275˚F (135°C).
- In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
- Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
- If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
- If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
- Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
- Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
- The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
- Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
- While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
- Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
- When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams
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- Overnight Brisket Marinade. This flavorful overnight brisket marinade uses red wine as the acid to tenderize the meat. It's a perfect combination because the bold flavors of a good red wine add to the beefy flavor of the brisket.
- Best Odds Brisket Marinade. Red wine vinegar takes over as the acid in this simple Best Odds Brisket Marinade. Building on that, it adds Worcestershire sauce for some extra beefy flavor and brown sugar for sweetness.
- Smoked Brisket Marinade. It may surprise you, but cola makes a fantastic marinade for beef and brisket, in particular. Cola has a great deal of acid to tenderize the meat and it also adds a nice, sweet flavor.
- Easy Brisket Marinade. A recipe that is not as sweet is this Easy Brisket Marinade that uses red wine for the acid. The 5 ingredients you'll need include soy sauce, a small onion, a stalk of celery, and a couple of cloves of garlic.
- Guinness Marinade. This is a rich and savory Guinness marinade that brings a classic flavor to brisket. If you have yet to discover the joy of cooking with Guinness Stout, here's your chance.
- Mexican Marinade. If you want to add a specific flavor to your smoked brisket, this Mexican Marinade is a great one to start with. Not only does it have the power of vinegar (both white and apple cider), but it adds cilantro, cumin, and lime juice to give it a great Latin flavor.
- Bourbon Marinade. Any type of alcohol is perfect for a marinade. Alcohol seeps deep into the meat, bringing flavors with it. This bourbon marinade recipe works perfectly with brisket because it has all the flavors you want for beef.
- Roasted Garlic Marinade. This is one of the best marinades for any kind of beef. Particularly good for brisket, the marinade has a strong, but not overpowering garlic flavor.
- Achiote Marinade. The key ingredient in this marinade is achiote paste, a popular seasoning in Mexican cuisine. It can be found in many grocery stores or you can make it from scratch with a few spices.
- Sangria Marinade. For the most intriguing smoked brisket, give this sangria marinade a try. It plays off the popular wine punch, featuring a Zinfandel wine with a hint of orange from triple sec and fresh zest.
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