SENSATIONAL SLOW COOKED BEEF BRISKET
Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.
Provided by Cajun Girl
Categories Main Dish Recipes Roast Recipes
Time 6h5m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
- Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
- Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
- Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
- Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
- Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g
CUT-IT-WITH-YOUR-FORK BEEF
After we got married, I started to develop my cooking skills not only to impress my husband, but also so we wouldn't die of Hamburger Helper poisoning. I was very newly married, in a new town, new state, trying to make new friends, dealing with my parents and my new in-laws, who were upset that we had eloped. We had thought we were saving everyone the hassle of traveling to an out-of-state wedding. Besides, I had never liked being the center of attention, so the idea of a wedding with EVERYONE that our families knew didn't hold any appeal for me. Little did I know that the wedding is more for the family than for the bride and groom. They were ticked. But, 16 years later, they've gotten over it -- mostly. Anyway, we were living in a one-bedroom apartment which my husband had rented several months prior, when he had moved from Pennsylvania to Indiana for his first job after college. We had just purchased a car for me to drive: a 1976 Camaro for $800, so you can imagine the condition. It was metallic powder blue -- and rust. Still it was fun to drive, and it was the closest I ever came to being mistaken for someone who was cool. Anyways, I knew how to cook, but having been a student at a college where cooking in your dormitory room was punishible by death, I hadn't done a lot of cooking for several years, except for weekends at home. Our kitchen was still a "bachelor's kitchen" though admittedly it was better stocked than I've seen in the homes of some people who have been married for years. This was made with staple ingredients and cooking equipment that my husband already had on hand. According to my memory banks, which are spotty at best, this was my first completely original recipe. With this "Early Marriage" recipe, you can take the cheapest, toughest cut of beef you can find, and make it tender, rich, and scrumptious. I can remember making this with chuck roast that I bought for 88 cents per pound, but that was 1986. Ah, memories.
Provided by ThatBobbieGirl
Categories Meat
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat into serving-sized pieces.
- If it's a very thick cut of meat, you may want to cut it thinner, so it will get tender more quickly.
- Place a heavy-bottomed dutch oven or deep skillet on the stove over medium heat.
- Quickly brown the meat on all sides and remove from pan.
- Saute the onions and garlic in olive oil until limp, then drain fat from pan.
- Add the remaining ingredients, stirring until well combined.
- Return the meat to the pan, bring to a boil, then lower heat, cover and simmer for about 2 hours, or until the meat is falling-apart-tender.
- Serve this with rice, noodles, or mashed potatoes to provide a nest for the sauce.
- Warning: your family may fight over the sauce!
- If so, just double the sauce ingredients next time, using the same amount of meat.
BARBACOA-STYLE SHREDDED BEEF
Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.
Provided by Jack Grigsby III
Categories World Cuisine Recipes Latin American Mexican
Time 8h39m
Yield 8
Number Of Ingredients 12
Steps:
- Season beef chunks with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
- Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
- Cook on Low until beef is fork-tender, 8 to 10 hours.
- Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g
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