Brisket Marinade Recipes

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BRAISED BEEF BRISKET

Provided by Ree Drummond : Food Network

Categories     main-dish

Time P1DT7h10m

Yield 12 servings

Number Of Ingredients 7



Braised Beef Brisket image

Steps:

  • Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
  • When ready to cook, preheat the oven to 300 degrees F.
  • Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
  • You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
  • Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.

2 cans beef consomme
1 1/2 cups soy sauce
1/2 cup fresh lemon juice
2 tablespoons liquid smoke
5 cloves garlic, chopped
10 pounds beef brisket
Prepared barbecue sauce, for serving, optional

TONY'S SMOKED BEEF BRISKET

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 19h20m

Yield 6 to 10 servings

Number Of Ingredients 11



Tony's Smoked Beef Brisket image

Steps:

  • In a bowl combine all the dry ingredients and blend well.
  • Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4 cup of the rub (see Cook's Note). Let the brisket marinate overnight in the refrigerator.
  • Preheat your grill to 250 degrees F using charcoal and hickory.
  • Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
  • Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, about 5 to 6 pounds

MARINATED BEEF BRISKET

"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 13



Marinated Beef Brisket image

Steps:

  • Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 47g protein.

1 tablespoon all-purpose flour
1 large oven roasting bag
4 teaspoons Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons pepper
1 to 3 tablespoons liquid smoke, optional
1 fresh beef brisket (about 4 pounds)
1 cup ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground mustard
3 drops hot pepper sauce

MY BEST BEEF BRISKET

So tender and delicious! You can also freeze this.

Provided by Kimber

Categories     Main Dish Recipes

Time 14h5m

Yield 8

Number Of Ingredients 7



My Best Beef Brisket image

Steps:

  • Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
  • For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.

Nutrition Facts : Calories 1011.6 calories, Carbohydrate 3.5 g, Cholesterol 237.8 mg, Fat 86.4 g, Fiber 0.3 g, Protein 52.1 g, SaturatedFat 36.7 g, Sodium 1744.7 mg, Sugar 0.8 g

1 (10.5 ounce) can beef broth
¾ cup soy sauce
¼ cup lemon juice
¾ tablespoon liquid smoke flavoring
5 pounds beef brisket
1 (8 ounce) package cream cheese, softened
1 tablespoon prepared horseradish

BRISKET MARINADE

Make and share this Brisket Marinade recipe from Food.com.

Provided by Auntie Jan

Categories     < 15 Mins

Time 5m

Yield 1 brisket

Number Of Ingredients 5



Brisket Marinade image

Steps:

  • Mix all ingredients together.
  • Put in Ziploc bag with brisket.
  • Marinate overnight, turning once.
  • Lift brisket out of the marinade and cook as you like.

Nutrition Facts : Calories 22.8, Sodium 333.2, Carbohydrate 6.6, Sugar 3.4

1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon celery salt
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke

BEEF BRISKET MARINADE

This is Mama's recipe for slow oven baked brisket. She alway marinates in one of those large, turkey size oven bags . Pop it in a 250 degree oven the next day for 4-5 hours( depending on the size of your brisket) . Makes a very flavorful dish. Leftovers make great sandwiches.

Provided by PsychRN

Categories     Meat

Time 5h10m

Yield 8-10 serving(s)

Number Of Ingredients 9



Beef Brisket Marinade image

Steps:

  • Mix all ingredients.
  • Marinate brisket 8-24 hours( I like to use an oven roasting bag).
  • Slow roast 4- 5 hours at 250 degrees.
  • Allow the brisket to rest before slicing thinly across the grain.

3/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup lemon juice
4 tablespoons Worcestershire sauce
1/3 cup liquid smoke
1 tablespoon black pepper
1 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon dried oregano

BRISKET MARINADE

My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! Marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.

Provided by KRANEY

Categories     Main Dish Recipes     Roast Recipes

Time 5m

Yield 6

Number Of Ingredients 7



Brisket Marinade image

Steps:

  • In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 5 g, Fat 9.1 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 1339.9 mg, Sugar 1.3 g

½ cup red wine
¼ cup Worcestershire sauce
¼ cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes

MARINATED BRISKET OF BEEF FOR CORNED BEEF

Make and share this Marinated Brisket of Beef for Corned Beef recipe from Food.com.

Provided by Tonkcats

Categories     St. Patrick's Day

Yield 4-6 serving(s)

Number Of Ingredients 8



Marinated Brisket of Beef for Corned Beef image

Steps:

  • Put large boneless beef roast or brisket in nonmetallic container.
  • Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices.
  • Pour mixture over meat and refrigerate for 2 days.
  • Discard marinade liquid.
  • Other meat can be used in place of beef.

1/2 cup salt
2 tablespoons sugar
10 peppercorns
1 tablespoon pickling spices
2 quarts water
2 bay leaves
1 large boneless beef roast
1 clove garlic, minced

MARINATED BEEF BRISKET

This is a really good oven brisket that is marinated over night in beef broth and lots of seasonings. The au jus is incredible and the meat is fall apart tender.

Provided by KathyP53

Categories     Roast Beef

Time 16h

Yield 8-10 serving(s)

Number Of Ingredients 10



Marinated Beef Brisket image

Steps:

  • Whisk first 8 ingredients together in medium bowl. Place brisket in glass baking dish or other nonreactive container. Pour liquid over meat and turn meat to coat. Cover meat and refrigerate 12 hours or over night. You can marinate this up to 24 hours in refrigerator if desired.
  • Preheat oven to 350°F.
  • Place marinated meat in roasting pan. Reserve marinade. Roast meat, uncovered, for 1 hour.
  • Reduce oven temperature to 300°F Pour reserved marinade over meat. Cover tightly and roast undisturbed for 3 hours.
  • Let brisket stand 15 minutes before slicing thinly against grain. Serve with juice from the roasting pan. This is even better is roasted the day before serving. Slice meat and return it to pan juices. Store covered in refrigerator. Heat in 300°F oven until heated through, about 40 minutes.

1 3/4 cups low sodium beef broth
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 teaspoon fresh ground black pepper
1 bay leaf
4 -5 lbs beef brisket, trimmed of most fat

MARINATED BEEF BRISKET

This is a combination of a half dozen different recipes that turned out even better than I expected. It's delicious and easy to make, but it takes a lot of setting time. Prep time DOES include marinating time!

Provided by Toby Jermain

Categories     Roast Beef

Time P5DT6h

Yield 4-5 lb edible meat, 12 serving(s)

Number Of Ingredients 16



Marinated Beef Brisket image

Steps:

  • Carefully slit just one end of the Cryovac bag, and remove the brisket, saving the bag.
  • Rinse off the brisket, trim off any surface that looks like age, but leave on as much of the fat as possible, rinse again, and set aside.
  • Rinse out bag, and set aside.
  • You will be using it to marinate the meat if you don't have any giant food-safe bags.
  • Alternately, you can use a roasting bag, such as the ones made by Reynolds.
  • Do not use a garbage bag.
  • They are not food-safe!
  • Combine all of the liquid ingredients in a small bowl, except for the olive oil, and stir to combine.
  • Add all of the dry ingredients, and stir to dissolve whatever is likely to dissolve.
  • Start with the minimal amounts of spices, and work your way upward, stirring and tasting as you go.
  • The marinade should be quite spicy!
  • Whisk the olive oil into the marinade.
  • Return the brisket to the Cryovac bag, and add the marinade, letting it drizzle down the sides of the meat.
  • Squeeze out as much air as possible, and staple the end shut; the easiest way to do this is to fill the sink with water and let the water help do the squeezing.
  • Massage the marinade into the meat, seal the Cryovac bag into a garbage bag to contain leaks, and it WILL leak!
  • Place in the refrigerator, and marinate in refrigerator for at least 2 days, preferably longer, up to 5 days, massaging and turning over 2-3 times a day.
  • Fold together the edge of 2 large pieces of heavy-duty foil to make a single piece large enough to enclose meat.
  • Place the meat and marinade on the foil, seal it in, folding up all edges to seal.
  • Alternately, place meat and the marinade in a large roasting bag, squeeze out air, and close the bag (I thought of this after the fact, of course!).
  • Place meat on a rack in a roasting pan, fat side up so it will self baste, and roast in a 250-275 degree F for about 4-5 hours, until it reaches an internal temperature of about 130 degrees F on an instant-read thermometer.
  • Carefully cut open the bag to expose meat, being careful not to burn yourself with the hot juices.
  • Poke a couple hole in the bottom to let juices drain into the pan, and pull out bag or foil from under the meat, letting meat rest on the roasting rack.
  • Return to oven, and continue roasting until internal temperature of meat reaches 150 degrees F, about another 1 hour or less.
  • The meat will be pretty well done, but it will still be juicy due to the slow cooking.
  • Remove roasting pan from oven, and allow brisket to rest at least 15 minutes before cutting.
  • Trim off and discard all external fat before carving across the grain.
  • Strain and degrease the pan drippings to use for jus or gravy.
  • The drippings will be WAY TOO SALTY and SPICY to use as-is, so dilute to taste with low-sodium canned chicken broth and water before using or freezing.
  • I ended up needing 2 cans of chicken broth and 4 cups of water to dilute 4 cups of drippings, and the jus was still very tasty!

Nutrition Facts : Calories 1289.1, Fat 109.8, SaturatedFat 41.8, Cholesterol 275.9, Sodium 448.3, Carbohydrate 5.5, Fiber 0.2, Sugar 2.9, Protein 65.9

10 lbs packer trimmed beef brisket (Cryovac packed, about, the bigger the better)
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup ketchup
2 tablespoons reduced sodium soy sauce
2 tablespoons Worcestershire sauce
1 -2 teaspoon Asian chili sauce, such as sriracha,to taste
2 -4 tablespoons dried onion flakes, to taste
2 -3 teaspoons garlic granules, to taste
1 -2 teaspoon lemon & herb seasoning, to taste
1 -2 teaspoon fresh ground black pepper, to taste
1 -2 teaspoon creole seasoning, to taste
1 -2 teaspoon seasoning salt, to taste
1/2 cup extra virgin olive oil
2 (14 1/2 ounce) cans low sodium chicken broth or 2 (14 1/2 ounce) cans water, to dilute salty pan drippings
4 -5 cups water, to dilute pan drippings,as needed

FAVORITE MARINATED BRISKET

I've made this recipe for years. Whenever I serve this dish, I hear, "Yummy! Pass the brisket, please!" -Terri Singer, Ottawa, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 12



Favorite Marinated Brisket image

Steps:

  • Mix the first 5 ingredients; rub over brisket. Mix water, chili sauce, soy sauce and syrup; pour 2-1/2 cups into a bowl or shallow dish. Add brisket and turn to coat. Cover and refrigerate at least 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Place onions in an ovenproof Dutch oven. Drain beef, discarding marinade in bowl. Place brisket over onions; arrange potatoes around meat. Pour remaining marinade over the top., Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove brisket and potatoes to a serving plate. Skim fat from cooking juices. Cut diagonally across the grain into thin slices. Serve meat and potatoes with cooking juices. Freeze option: Using a slotted spoon, remove vegetables to a bowl to cool. Transfer whole brisket and cooking juices to a greased 13x9-in. dish; cool completely. Add vegetables. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat brisket and vegetables, covered, until a thermometer inserted in center reads 165°, about 1 hour. Thinly slice meat across the grain. Serve meat and potatoes with cooking juices.

Nutrition Facts : Calories 426 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1491mg sodium, Carbohydrate 48g carbohydrate (17g sugars, Fiber 4g fiber), Protein 40g protein.

3 garlic cloves, minced
1 tablespoon paprika
1-1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1 fresh beef brisket (3 pounds)
3 cups water
1 bottle (12 ounces) chili sauce
1/2 cup soy sauce
1/3 cup maple syrup
2 medium onions, sliced
6 medium potatoes, peeled and cut into 2-in. pieces

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THE BEST OVEN BRISKET RECIPE - YAY KOSHER
Step 1 - Prepare the marinade. Slice the onion into quarters and place it into the food processor or blender along with the ketchup, apple cider vinegar, salt, and honey. Liquefy and then add the cola. Pulse a few times to get some of …
From yaykosher.com


HOW TO MARINATE BRISKET OVERNIGHT | LIVESTRONG
With the marinade mixed, place the brisket on a cutting board. You should trim extra fat before placing the brisket in a large bowl or pot. The bowl needs to be big enough to hold both the brisket and the marinade. To avoid splashing, place the meat in the bowl first, then pour in the mixed marinade.
From livestrong.com


10 BEST MARINATED BEEF BRISKET RECIPES | YUMMLY
cumin, broth, marinade, beef brisket, garlic, black pepper, cayenne pepper and 6 more Hot & Spicy Home Made Beef Jerky The Healthy Foodie chili pepper, chipotle peppers, ground clove, sesame oil, onion powder and 11 more
From yummly.com


BRISKET MARINADES RECIPES ALL YOU NEED IS FOOD
Oct 08, 2020 · Plan on marinating your brisket for more than 1 hour per pound, but no more than 2 hours per pound. Most brisket will require marinating overnight, so plan ahead. Since brisket is a large cut of meat, a 1-gallon zip-top bag won't do the trick. Try a large baking dish or a non-reactive (not metal) pot to hold the brisket …
From stevehacks.com


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