Italian Beef Brisket Recipes

Steps:

• Combine all ingredients in a mixing bowl.
• Place brisket in a shallow roasting pan.
• Pour gravy mixture over brisket.
• Cover tightly with aluminum foil.
• Bake at 300 for 4 hours. Do not unwrap foil while baking!
• Remove from oven after 4 hours and allow to stand in pan while still covered with foil for 10-20 minutes.
• Slice across the grain of the meat and serve.
• This recipe may be halved for a smaller brisket.

Steps:

• For the marinade: Bring the vinegar, garlic, sugar, salt, oregano, fennel seed, black pepper, and 2 cups water to a boil in a medium saucepan. Boil for 5 minutes. Let cool. Place the brisket in a large baking dish and cover with the marinade. Let rest, covered, overnight in the refrigerator.
• Preheat the oven to 325 degrees F.
• For the brisket: Smear with the tomato paste and place in a clean large baking dish. Cook, covered, for 5 hours. The meat should easily come apart. Cool.
• Slice the brisket against the grain in 1/8-inch thick slices. Reserve the jus separately. Keep the brisket slices warm in the jus.
• Remove the insides of the rolls and smear with horseradish mayonnaise, to taste. Put 2 slices cheese, 2 to 3 roasted tomatoes, and a handful of pepperoncini on each roll. Place in the oven to crisp the rolls and melt the cheese. Meanwhile, cook the eggs to over-easy. Place 2 eggs on each roll. Top with about 4 ounces brisket and drizzle with some jus. Wrap and slice in half. Buen gustaio!
• Preheat the oven to 275 degrees F. Combine all the ingredients and roast for 1 hour.

Steps:

• INSTRUCTIONS 1. Heat oven to 500 degrees. Crush spices or grind them coarsely; press them into brisket and set aside 2. Using two burners if necessary, heat oil in large, heavy roasting pan long and wide enough to hold brisket and at least 2 inches deep. Add brisket; cook over medium-high heat, turning once with tongs, until brown on both sides, about 10 minutes. Remove brisket and set aside. Add wine; bring to boil, scraping bottom of pan with wooden spoon to loosen brown bits; reduce by half. Add chicken broth and tomatoes; bring to simmer. Remove pan from heat. Season brisket lightly with salt, dried rosemary and oregano and return to roasting pan. Scatter vegetables and pancetta or bacon around brisket. 3. Put roasting pan in oven and cook, stirring vegetables occasionally to avoid burning, until thickest part of brisket reaches an internal temperature of around 130 degrees, about 20 minutes. Add enough broth to the pan to come about halfway up the side of the meat (another 1 to 3 cups). 4. Remove pan from oven; reduce oven temperature to 250 degrees. Do not return brisket to oven until temperature drops to 250 degrees. Add enough chicken stock to pan so that liquid comes about halfway up side of meat, baste brisket, and return to oven. Braise brisket, basting and turning every 1/2 hour or so, until meat just gives when pierced with meat thermometer and brisket's internal temperature registers around 175 degrees, 1 1/2 to 2 1/2 hours. 5. Remove brisket from braising liquid and wrap in foil. Strain braising liquid into large mixing bowl. Reserve vegetables, squeezing garlic cloves from heads. Transfer braising liquid to tall, narrow container, and let stand until fat rises. Skim and discard fat. Puree vegetables, including garlic, with 1/2 cup braising liquid in food processor or blender. Add olives, pureed vegetables and braising liquid to a sauté pan and simmer until reduced to thin sauce consistency; 15 to 20 minutes. 6. Meanwhile, cut brisket across the grain into thin slices (about 1/8-inch thick). Arrange slices of meat on warm plates; generously ladle sauce over meat. Garnish with parsley, and serve immediately.

Steps:

• Place roast in crock pot.
• Add onion and/or peppers if you like.
• Sprinkle dry mix over the top of all.
• Cook on low for 24 hours. (Note: NO liquids at all. The moisture stays trapped in the crockpot as long as you don't open it up.).

Steps:

• Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.