Better Than Sex Brisket Recipe Yummly Recipe 385

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

Steps:

• 1. Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with cooking spray. In medium bowl, mix together flour, pecans, and butter to form coarse crumbs. Press firmly into the 9 x 13 pan. Bake in 350 oven for 10-14 minutes until lightly browned. Remove from oven and let cool for 15 minutes or more. You can place this in the freezer while preparing other ingredients.
• 2. In the same bowl you used for the crust beat together powdered sugar and softened cream cheese with the electric mixer (it is very important that cream cheese is at room temperature or you will get lumps). After it is fluffy fold in 1/2 tub cool whip mixing lightly until combined.
• 3. After crust is completely cooled, spread cream cheese/cool whip mixture over crust. This is tricky so do it in smooth motions. Put in refrigerator while preparing pudding.
• 4. To prepare pudding, put both packages of pudding mix in a bowl and whisk in 2 cups cold milk and whip by hand until smooth. Make sure everything is combined well and pudding is very smooth.
• 5. Spread pudding over cream cheese layer. Top with remaining cool whip. Chop up a few nuts finely and sprinkle over top. Cool in refrigerator for two hours or overnight covered with plastic wrap.

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!