Brisket Of Beef Recipes

Steps:

• Preheat the oven to 325 degrees F.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
• Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
• Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
• Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Steps:

• Preheat the oven to 375 degrees F.
• Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan.
• Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound).
• Let rest for 20 minutes before slicing and serving.

Steps:

• Preheat the oven to 300 degrees F.
• Spread the matzo meal on a large piece of parchment paper or baking sheet. Dredge the brisket in the matzo meal and season generously with salt and pepper. Preheat a very large skillet over high heat. Add the oil and heat until very hot. Add the brisket and cook, turning once, until well-browned, about 7 minutes the first side, and 5 minutes the second side.
• Coat the inside of a large Dutch oven with a tight-fitting lid with the butter. Arrange the onions in an even layer on the bottom of the pot.
• Lay the brisket on the onions. Pour in the water, and sprinkle the pickling spice around the brisket. Brush the mustard on the top of the meat. Bring to a boil on the top of the stove, transfer pan to the oven, and cook, covered, basting often, for 2 hours. Turn the brisket over and cook, covered, basting often, for another hour and 15 minutes. Turn the brisket over again and cook uncovered, basting often, until well-browned and very tender, about 1 hour and 15 minutes more.
• Transfer the brisket a cutting board and cover with foil to keep warm. Remove the fat from the cooking liquid with a spoon, ladle, or de-greaser. Transfer the cooking liquid to a medium saucepan.
• Using a sharp knife, thinly slice the brisket and transfer to a large serving platter. Reheat the cooking liquid and pour it over the sliced brisket. Serve immediately.

Steps:

• Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

Steps:

• Combine flour, salt and pepper and coat all sides of beef.
• Heat about 1/4" of oil in dutch oven or large pot and brown all sides of meat.
• Add water, onion and all spices.
• Cover and simmer for 2 hours and then turn over.
• Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.

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 an oven-proof Dutch oven, brown meat in oil on all sides; drain. Top with onions. Combine the ketchup, water and wine; pour over meat and onions. , Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice brisket across the grain. Thicken sauce if desired; serve with beef.Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Steps:

• Mix all ingredients together in a small bowl, using large serving fork, pierce brisket all over.
• Apply the rub liberally to all sides of a beef brisket.
• Cover with plastic wrap and place in refrigerator from 4 hours to over night. One hour before cooking, remove brisket from the refrigerator, uncover, and allow it to sit and become room temperature.
• Smoke brisket covered for 3 1/2 to 4 hours at approximately 275 to 300 degrees with fat side up without opening the smoker.
• Place brisket on large sheet of heavy duty foil.
• Spread a thinly sliced onion under brisket.
• Pour 1/2 can of beer (Shiner Bock) into the foil and seal well.
• Place into oven or smoker at 250 - 275 degrees and cook 4 to 5 more hours depending on size.
• Remove from oven or smoker, loosen foil at one end to release steam, and allow brisket to rest for 45 minutes.
• Drain juices into bowl and place bowl in freezer for ten minutes to de-fat.
• Separate fat from juices and discard the fat.
• Pour up to one cup of the remaining juices into a sauce pot with your favorite BBQ sauce and bring to boil.
• Slice across grain on the diagonal into long, thin slices approximately 1/4 inch thick.
• Serve with BBQ sauce.

Steps:

• Trim fat on briskett.
• Soak brisket for 30 minutes in water.
• Drain.
• Sprinkle meat with kosher salt and let sit 30 minutes.
• Rinse meat well.
• Braise meat in olive oil until brown, approximately 8 minutes per side.
• Reduce heat and add onions.
• Brown.
• Add garlic.
• Remove meat.
• Add all ingredients for sauce.
• Stir well.
• Put meat back in pan and simmer covered for approximately 3 hours.
• Remove meat and reduce sauce.

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.

Steps:

• Turn the broiler on high.
• Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
• Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
• Preheat the oven to 275˚F (135°C).
• In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
• Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
• If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
• If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
• Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
• Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
• The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
• Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
• While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
• Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
• When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
• Enjoy!

Steps:

• Mix liquids and pour over brisket.
• Refrigerate for 24 hours. (This step is not mandatory since the meat cooks in the juices for so long).
• Bake in covered dish (can use foil) or roasting pan for 4-5 hours at 300 degrees.
• When done cooking, the meat should be very tender. Cut it into strips and return it to the pan with the marinade for serving.

Steps:

• Preheat oven to 250°F.
• Rub beef with Montreal steak spice.
• Use spoon or spatula to cover beef with a thin layer of Demi-glace.
• Place brisket FAT side UP and cover with slices of Truffle.
• Rap entire brisket in foil, two or even three times NO HOLES!
• Place brisket into a roasting pan of decent enough height to contain juices.
• Be sure the fat and Truffles are facing up in the pan.
• Cook in roasting pan in 250F oven for 10 hours. Lots of time to prep the BBQ for Hickory smoke.
• After 10 hours open the foil on the top (end to end) and tilt the brisket to get most of the juices out of the foil and into the roasting pan.RESERVE juices. Keep brisket in foil and transfer to BBQ. Use a tray to keep the brisket from falling apart or sticking. Do whatever you do to provide meat with smoke (BBQ set low with a smoker -- or an actual smoker, either is good). The key is low heat! Keep the meat covered but slightly open to promote smoke flavor. You should be able to "forget" about the meat for another 2 hours on the BBQ. If you need to tend the meat on the BBQ then its probably too hot.
• Combine 2 cups of BBQ sauce with the juices from the roasting pan (should be almost 2 cups of juice) and cook over low/med heat to simmer. Cook for 15 minutes at a good simmer -- skim as much fat as you can and keep sauce warm.
• Let Brisket sit for 20 minutes before slicing. Open foil and LIGHTLY salt the brisket. Remove as many truffle slices as you can and RESERVE. Slice ACROSS the grain of the brisket then "pull" apart meat with fingers. You can slice it all and mix in the sauce to one big bowl to combine and serve a large party easily OR slice what you need and put sauce on individual buns -- saving the rest for later use.
• Either way put around 200 grams of beef on a bun bottom and cover/smother with sauce. Add a bit of truffle and the bun top and you're ready to go. Actually, open-faced is more attractive and can be served on more occasions. Plus it shows the truffles. As a sandwich serve with corn on the cob, Potato salad or maybe "mashed" potato and a Caesar? Open-faced serve with you're favorite fancy dinner veg -- could be anything.