Brisket Recipes
CORNED BEEF BRISKET
A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket.
Provided by Judy-Jude
Categories Vegetable
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
- After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
- Serve with nice mustard and a horseradish sauce.
Nutrition Facts : Calories 1126.1, Fat 91, SaturatedFat 36.5, Cholesterol 248.3, Sodium 21455.9, Carbohydrate 14.2, Fiber 2.8, Sugar 7, Protein 59.1
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
BRISKET
This is my mom's recipe for brisket. It's really flavorful and so tender--the overnight time to marinate it is worth it!
Provided by strawberryjane
Categories Meat
Time P1DT6h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients and cover both sides of meat.
- Wrap in foil and seal.
- Marinate overnight in refrigerator.
- Bake in 300°F oven for 5 hours, or at 275°F for 6 hours.
- May cover with barbecue sauce during last hour, leaving uncovered.
Nutrition Facts : Calories 360.8, Fat 16.9, SaturatedFat 5.9, Cholesterol 140.6, Sodium 591.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.3, Protein 47.7
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