Bishops Brisket Recipes

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:

• In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Place Corned Beef Brisket on a DOUBLE-THICKNESS of aluminum foil.
• Rub all over with as much Garlic Powder and Onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each).
• Now smear liberally all over with the Mustard (the amount used depends on the size of the Brisket).
• At this point I usually place the aluminum foil containing the Corned Beef in a baking pan and bend the edges up to hold the liquid.
• SLOWLY pour in the Red Wine.
• Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.
• Bake at 300 degrees for 4-5 hours, depending on size of Brisket.
• CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful).
• Remove Corned Beef Brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
• Discard the liquid.

Steps:

• Chop the dates, pecans, and cherries and set aside in individual prep bowls.
• Dust dates lightly with about 1 teasp. flour or less.
• Combine eggs and butter.
• Sift together dry ingredients and add to egg mixture.
• Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
• Make sure to stir thoroughly after each addition.
• Pour into greased loaf pan, I used Pam and then lined with parchment paper.
• Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
• Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.

Steps:

• Place corned beef on double thickness heavy-strength aluminum foil, and place inside baking pan. (Discard spice packet that comes with corned beef.)
• Sprinkle top with garlic and onion powders.
• Smear mustard in even layer over top.
• Fold up aluminum foil so it will hold wine - pour red wine slowly over brisket.
• Fold aluminum foil tight around brisket until it's all closed. Be certain it's tight so steam won't escape.
• 300 degree oven for about 4 hours
• Unwrap carefully, place on platter, and slice thinly against the grain.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.