EASY BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
- Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
- Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
- Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
- Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
- Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
EASY BAKED BEEF BRISKET
This is a great dish to make for guests as it is best cooked the day before. Prep and cook times are approximate and don't include the overnight stay in the fridge.
Provided by Hey Jude
Categories Lunch/Snacks
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
- Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
- Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
- Remove from oven; separate meat from sauce and refrigerate both overnight.
- The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
- Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
- Serve sliced meat with au jus on French rolls.
Nutrition Facts : Calories 755.9, Fat 60.6, SaturatedFat 24.3, Cholesterol 165.8, Sodium 866.3, Carbohydrate 10.8, Fiber 2.1, Sugar 4.5, Protein 39.6
EASY BEEF BRISKET
Make and share this Easy Beef Brisket recipe from Food.com.
Provided by johnvac52
Categories Meat
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Put brisket fat side up in roasting pan.
- Mix together cola, chili sauce and soup mix and pour over brisket.
- bake at 325 for 3-4 hours (30 minutes per pound).
- After roasting, defat brisket by cutting away with a sharp knife.
- Slice against the grain.
EASY BEEF BRISKET
I developed this method out of desperation one day. It's a savory, attention-free method of preparing dinner when you don't have time to do so!
Provided by Wilmom
Categories Roast Beef
Time 10h10m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Remove wrapper and absorbent sheet from frozen brisket (I forgot once, and didn't take out the absorbent pad--wouldn't recommend doing that!).
- Place brisket in large 10 x 13" pan with sides at least 2" - 3" high.
- Sprinkle generously with worcestershire, then liquid smoke.
- Sprinkle on salt, pepper, and garlic powder.
- Pour water AROUND roast--don't wash off the seasonings by pouring it OVER the roast!
- Cover completely with foil and place in oven.
- Bake at 250 degrees 8-10 hours. Don't worry if you're a half-hour late coming home from work! This roast will be fine at this temperature!
- Use the leftovers for BBQ, hot roast beef sandwiches, or beef stew. See my other recipes for directions.
- GRAVY:.
- In a 2 1/2 quart saucepan, place drippings.
- Add warm water, bouillon, liquid smoke, worcestershire,garlic powder, and salt and pepper to taste.
- Bring to a rolling boil.
- In a small covered container, place cold water and cornstarch. Shake well.
- Add to boiling broth, stirring constantly till thickened (some brands of cornstarch are less effective at thickening than others. You may need to add more. Just repeat the addition of cornstarch and cold water again, and bring back to a boil, stirring constantly.
- Serve with roast, potatoes and carrots.
CHUCKWAGONCOOKIE'S EASY BEEF BRISKET
Easy grill and oven cooking for a juicy, delicious brisket! And a great sauce! You can't rush this one, plan on at least six to eight hours.
Provided by ChuckWagonCookie
Categories Meat
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
- The next morning, take brisket out, preheat oven to 275 degrees.
- Prepare your grill for indirect heat cooking.
- Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
- Let the brisket cook on indirect heat for three hours.
- Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
- Place in oven, and forget about it for 5 hours.
- Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
- Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
- Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
- Slice brisket against the grain and drizzle sauce on top.
- Goes great with cole slaw!
Nutrition Facts : Calories 119.5, Fat 0.3, SaturatedFat 0.1, Sodium 3574.3, Carbohydrate 25.9, Fiber 0.7, Sugar 21.5, Protein 0.7
EASY BEEF BRISKET
This is a delicious way to cook brisket. I use two five pound briskets for this amount of marinade. The leftovers make great sandwiches. I do use the lower sodium soy sauce.
Provided by Librarybaker
Categories Meat
Time 4h10m
Yield 2 briskets, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first seven ingredients and pour over the brisket. Allow to marinate for 24 hours in the refrigerator.
- When ready to bake, place the beef brisket in a roasting pan and pour the marinade over it.
- Cover the pan with a lid or foil and bake in a 325 degree oven for 4 hours or until tender.
- Transfer the beef to a cutting board and slice against the grain. Pour some of the liquid back onto the meat to keep it moist. Save the juice to pour on any leftovers.
Nutrition Facts : Calories 614.4, Fat 28, SaturatedFat 9.8, Cholesterol 234.4, Sodium 1230.1, Carbohydrate 2.3, Fiber 0.1, Sugar 0.6, Protein 80.6
SLOW COOKER BEEF BRISKET
This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.
Provided by Cooking with Kimberly Wood
Categories Beef Brisket
Time 8h45m
Yield 4
Number Of Ingredients 16
Steps:
- Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
- Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
- Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
- Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
- Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
- Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
- Preheat the oven's broiler.
- Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
- Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
- Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.
Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg
BEEF BRISKET
The most amazing "no hassle" beef recipe I know. My mom-in-law gave it to me (one of my hubb'y favorites)and I love making it for crowds of people. Enjoy! Enjoy! Enjoy!
Provided by Isabelles Mom
Categories Meat
Time 4h40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix liquids and pour over brisket.
- Refrigerate for 24 hours. (This step is not mandatory since the meat cooks in the juices for so long).
- Bake in covered dish (can use foil) or roasting pan for 4-5 hours at 300 degrees.
- When done cooking, the meat should be very tender. Cut it into strips and return it to the pan with the marinade for serving.
Nutrition Facts : Calories 621.3, Fat 27.9, SaturatedFat 9.8, Cholesterol 234.4, Sodium 3269.9, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 84.6
GOOD AND EASY BEEF BRISKET
This recipe comes from "In Style" magazine that featured recipes from a buffet party that Greg Grunberg had. It's a 40-year-old family recipe.
Provided by Leslie in Texas
Categories Meat
Time 36m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spread half of onions in roasting pan;lay brisket on top.
- Mix chili sauce, soup mix and wine.
- Pour over meat and top with rest of onions.
- Cover and bake at 375 degrees for 4 hours.
- Remove brisket, place on cutting board and bring to room temperature.
- Pour pan juices into a bowl.
- Slice the brisket, return to roasting pan and pour juices over slices.
- Return to oven and cook 2 more hours; Serve.
Nutrition Facts : Calories 995.4, Fat 75.6, SaturatedFat 30.4, Cholesterol 207.1, Sodium 1038.2, Carbohydrate 15.9, Fiber 3.3, Sugar 7.2, Protein 49.8
EASY BRISKET
I got this recipe from the Texas Beef Council. This recipe is quite delicious for its simplicity. I have made this brisket between 4-5 pounds also. But, did not change the ingredients. Just the cooking time. We also enjoy making sandwiches from the leftover Brisket. A roll, slaw and pickle on the sandwich is wonderful.
Provided by Bellablue
Categories Meat
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F.
- Combine Chili sauce, coke and soup mix in a bowl to make a sauce.
- Place Brisket in heavy foil baking pan. Or, use your own pan and foil line same.
- Pour sauce mix over Brisket.
- Cover with foil and seal edges around baking pan.
- Bake for 1 hour PER POUND (3-4 hrs for 3.5lb brisket).
- Let sit in oven for 1 hour more with oven off. Do not open oven.
- Carve in thin slices against the grain and serve pan juices over brisket and on the side as an extra sauce.
- Sauce will be thin.
Nutrition Facts : Calories 807.5, Fat 62.6, SaturatedFat 25.1, Cholesterol 169.8, Sodium 888.8, Carbohydrate 17.1, Fiber 1.9, Sugar 7.4, Protein 41.3
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