Myfavoritebrisket Recipes

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OVEN-BAKED BRISKET

Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 16



Oven-Baked Brisket image

Steps:

  • Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.

1 fresh beef brisket (4 to 5 pounds)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon onion salt
1 tablespoon liquid smoke
2 teaspoons salt
2 teaspoons pepper
Dash hot pepper sauce
SAUCE:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground mustard
3 drops hot pepper sauce
Dash ground nutmeg

MY FAVORITE BRISKET

I've shared this recipe with many friends and co-workers. The flavor is fantastic. You'd never know the main sauce ingredient is cranberry. Being from New England, I love cranberries. Not everyone does. If your family thinks they don't like cranberries use the jellied the first time so there are no tell-tale berries. The brisket comes out so tender. Add some baby carrots along with the roast; they are so sweet. The gravy it makes is fabulous on mashed potatoes. It couldn't be easier. A guaranteed winner.

Provided by Puppies777

Categories     Berries

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 5



My Favorite Brisket image

Steps:

  • To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup. Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups) water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours.
  • To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup. Mash up cranberry sauce and spread over brisket; pour ¼ cup water into pot. Cover and cook on HIGH for about 3 - 4 hours (or on LOW for 6 - 8 hours). Serve with mashed potatoes.
  • To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine ½ tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.

1 (4 lb) beef brisket
1 -2 tablespoon garlic powder
1 (15 ounce) can whole berry cranberry sauce (or jellied)
1 (1 1/4 ounce) envelope dry onion soup mix
2 cups water

MY FAVORITE BRISKET (NOT TOO GEDEMPTE FLEYSCH)

Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the pot—remove them before serving.

Provided by Stephanie Pierson

Categories     Wine     Beef     Onion     Tomato     Roast     Passover     Meat     Brisket     Celery     Carrot

Yield Serves 10

Number Of Ingredients 14



My Favorite Brisket (Not Too Gedempte Fleysch) image

Steps:

  • Preheat the oven to 325°F. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.
  • Cover and bake in the oven for about 3 hours, basting often with the pan juices.
  • Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked. To test for doneness, stick a fork in the brisket. When there is a light pull on the fork as it is removed from the meat, it is "fork-tender."
  • This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. When ready to serve, preheat the oven to 350°F. Reheat the gravy in a pan on the stove. Some people like to strain the gravy, but Joan prefers to keep the onions because they are so delicious.
  • Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain-that is, the muscle lines of the brisket-and with a sharp knife, cut across the grain.
  • Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in the oven for about 30 minutes.

2 teaspoons salt
Freshly ground black pepper
1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast, or end of steak
1 clove garlic, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
1 (10-ounce) can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig thyme
1 sprig rosemary
1/4 cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal

FAVORITE BRISKET (CROCK POT)

Make and share this Favorite Brisket (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories     Roast Beef

Time 10h10m

Yield 6-8 serving(s)

Number Of Ingredients 6



Favorite Brisket (Crock Pot) image

Steps:

  • Trim all excess fat from brisket.
  • Combine seasonings until well blended; rub into brisket.
  • Place meat in crock pot, with fat side up, cutting to fit if necessary.
  • Cover and cook on low for 10-12 hours.
  • Remove brisket from liquid and cut across the grain into thin slices. Serve with juices.

4 lbs beef brisket
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
1/8 teaspoon pepper
1/2-1 teaspoon garlic powder

MY FAVORITE BRISKET

MY ALL TIME FAVORITE BRISKET RECIPE .... simple and delicious! So tender and flavorful ... you can cut it with a spoon!

Provided by kim *

Categories     Beef

Time 10m

Number Of Ingredients 5



My Favorite Brisket image

Steps:

  • 1. Preheat oven to 350'
  • 2. Feel free to lightly salt & pepper meat if you wish (not part of original recipe).
  • 3. Mix together (in baking or roasting pan)- chili sauce, sugar & vinigar.
  • 4. Place brisket in pan, turning to coat each side. Make sure top is well coated with sauce.
  • 5. Slice onion into thinly sliced rings & lay on top of brisket.
  • 6. Cover tightly with foil and bake about an hour per pound. (approx 3 1/2 hours) Fork should go in easily when done.
  • 7. Remove foil and bake additional 20 min's to brown.
  • 8. *COOL TO ROOM TEMPERATURE BEFORE SLICING*
  • 9. Slice with electric knife (AGAINST THE GRAIN). This is very important. It is best to use an electric knife to cut into very thin slices ... thinner than the picture shows.
  • 10. If freezing leftover's ... remove sauce and freeze each separately. Great served with mashed or roasted potatoes, garlic glazed carrots and a crisp green salad. Enjoy!: )

3 1/2 lb (1st cut) brisket
2 bottle heinz chilli sauce
9 Tbsp dark brown sugar
1 large sliced yellow onion (cut into rings)
3 Tbsp white vinegar

ITALIAN BEEF BRISKET

This recipe produces an amazingly tender and flavorful beef brisket. The original recipe was given to me by a butcher at a meat market, but it has evolved over the years.

Provided by Kit_Kat

Categories     Meat

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 6



Italian Beef Brisket image

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.

4 lbs beef brisket
2 (8 ounce) cans beef gravy
1 (12 ounce) bottle newman's own Italian salad dressing
2 (2 ounce) envelopes Lipton Onion Soup Mix
2 (8 ounce) cans mushrooms or 1 lb fresh mushrooms
1/2 teaspoon black pepper

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