HORSERADISH-CRUSTED BRISKET WITH CARROTS
Provided by Food Network Kitchen
Time 5h15m
Yield 6-8 servings
Number Of Ingredients 18
Steps:
- Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate.
- Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer.
- Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours, 30 minutes.
- Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.
- Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes.
- Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid.
BBQ BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Allow the brisket to come to room temperature for 30 minutes.
- Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
- Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
- Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
- Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
SWEET AND SOUR BRAISED BRISKET WITH CRANBERRIES
Provided by David Firestone and Susan Brenna
Categories dinner, main course
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper. Place the brisket, fat side up, in a large Dutch oven. Rub meat all over with the spice mixture. If you have time, let meat rest at room temperature for 1 hour. (You can skip this step if necessary.) Transfer pot to oven and roast, uncovered, 20 minutes.
- While meat cooks, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 7 to 10 minutes. Stir in the cranberries and remaining 6 tablespoons sugar. Simmer, uncovered, until cranberries begin to break down, about 5 minutes. Stir in the wine, cider and pomegranate molasses if using. Season with salt.
- Reduce oven temperature to 325 degrees. Pour cranberry mixture over the brisket. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour. Slice meat and serve with plenty of sauce and parsley for garnish.
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 26 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 701 milligrams, Sugar 9 grams
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
SENSATIONAL SLOW COOKED BEEF BRISKET
Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.
Provided by Cajun Girl
Categories Main Dish Recipes Roast Recipes
Time 6h5m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
- Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
- Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
- Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
- Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
- Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
BRISKET OF BEEF WITH CRANBERRY HORSERADISH SAUCE
This is a wonderfully tasty recipe for your crockpot. The sauce is a great addition. Hope you enjoy as much as I do!
Provided by SaucyCook
Categories Meat
Time 10h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
- Place brisket in crockpot and add a little water.
- Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
- During the last hour of cooking add the barbeque sauce.
- Serve with the Cranberry Horseradish sauce.
- To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
CRANBERRY BEEF BRISKET
"My mother-in-law gave me the recipe for this tender brisket," relates Annette Bartle of Lees Summit, Missouri. It yields a lot, so the leftover beef can be used in the two comforting recipes that follow.
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef., Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.
Nutrition Facts : Calories 273 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 301mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
BBQ BEEF BRISKET WITH HORSERADISH CREAM
Chipotle peppers give a nice hint of heat to tender slices of oven-braised brisket. The cool, creamy horseradish sauce also adds a bit of zip.-Janine Talley, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings (1-1/4 cups horseradish cream).
Number Of Ingredients 16
Steps:
- Sprinkle brisket with pepper and salt. In an ovenproof Dutch oven, brown meat in oil on all sides. Remove and keep warm., In the same pan, saute onions until crisp-tender. Add garlic; cook 1 minute longer. Return brisket to the pan. Add the broth, barbecue sauce, thyme and chipotle peppers. Bring to a boil. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender., In a small bowl, beat the cream, sour cream, vinegar, horseradish and salt until thickened. Cover and refrigerate until serving., Remove brisket to a serving platter. Skim fat from cooking juices; discard thyme sprigs. Thinly slice meat across the grain. Serve with cooking juices and horseradish cream.
Nutrition Facts :
BEEF BRISKET WITH CRANBERRY GRAVY
With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. "The meat and gravy are great for sandwiches and leftovers the next day," Noelle LaBrecque relates from Round Rock, Texas.
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place onion in a 5-qt. slow cooker; top with brisket. Combine cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat. Place in a small saucepan and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy.
Nutrition Facts : Calories 225 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 46mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
THE BEST BEEF BRISKET
This recipe was given to me by my mother in law. It is by far the best brisket/sauce that I have ever tried!
Provided by Juli9251
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
RED-WINE BRAISED BEEF BRISKET W. HORSERADISH SAUCE (SARA MOULTON
This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal.
Provided by Gandalf The White
Categories Meat
Time 7h15m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
- Fill a small saucepan with water, and bring to a boil over high heat.
- Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
- Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
- Combine the flour, salt, and pepper in a large shallow dish or large platter.
- Coat the brisket on all sides with the seasoned flour and shake off any excess.
- Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
- Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
- Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
- Add the onions and the peeled garlic.
- Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
- Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
- Stir in the tomato paste and add the bay leaves and thyme.
- Increase the heat to high and bring to a boil.
- Cook rapidly, stirring often, until almost all the liquid has evaporated.
- At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
- If not using a slow cooker, pour in the chicken stock and bring back to a boil.
- Reduce the heat to medium and add the brisket.
- Cover tightly with a piece of foil, then cover the pot with the lid.
- Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
- To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
- Stir well to blend and season with salt and pepper.
- You should have about 1 cup -- keep refrigerated until ready to serve.
- Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
- Let rest for 15 minutes.
- Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
- Remove and discard the bay leaves.
- Thinly slice the brisket on an angle, cutting against the grain.
- Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
- Serve warm and enjoy the complements!
BEEF BRISKET CRANBERRY SAUCE GRAVY RECIPE
Provided by LisaRich
Number Of Ingredients 5
Steps:
- PLACE BEEF BRISKET, FAT SIDE UP IN A 9X13" BAKING PAN. SPRINKLE ONION SOUP MIX ON TOP OF BEEF, POUR TOMATO SOUP AND CRANBERRY SAUCE OVER BEEF. SALT & PEPPER Cover tightly with foil. When this is done cooking, you must cut the meat AGAINST the grain, then it will be so tender it melts in your mouth! BAKE AT 325 DEGREES FOR 3 1/2 HOURS.
BEEF BRISKET WITH HORSERADISH SAUCE
My husband likes horseradish with beef and this recipe makes him happy. I like to serve braised cabbage or slaw with this.
Provided by Miss Annie
Categories Meat
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the beef with seasoned salt; coat evenly with flour.
- Set on a rack in a roasting pan and roast at 450 F.
- for 30 minutes.
- Combine the chili sauce, ketchup, and horseradish; mix well and spoon over meat.
- Pour boiling water into bottom of pan; cover.
- Reduce temperature to 350 F.
- and return meat to oven.
- Continue roasting about 3 hours, or until meat is tender.
- If desired, thicken cooking liquid for gravy.
Nutrition Facts : Calories 885.3, Fat 72.9, SaturatedFat 29.3, Cholesterol 199.6, Sodium 433, Carbohydrate 7.3, Fiber 0.9, Sugar 4.1, Protein 47.1
BRAISED BRISKET WITH CRANBERRIES
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).
- Add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups water; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.
- Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.
Nutrition Facts : Calories 352 g, Fat 14 g, Fiber 2 g, Protein 34 g
EASY CRANBERRY SWEET AND SOUR BRISKET
This has to be the easiest recipe for brisket and it is so good, you can also make this same recipe using a pot roast! If you can make this a day ahead the sauce flavor intensifies the following day, just rewarm over low heat. If you are making a larger brisket then double the ingredients but still only use 2 onions and 1-2 tablespoons fresh garlic. This brisket is melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large Dutch oven over high heat.
- In a bowl mix together beer, cranberry sauce and ketchup; set aside.
- Sprinkle the brisket with salt and pepper (I use seasoning salt) brown on both sides about 6 minutes per side; transfer to a plate.
- Add in sliced onion and garlic (if using) saute for about 7-8 minutes or until soft, stirring with a wooden spoon and scraping the bottom of the pan.
- Transfer the brisket back to the pot and pour in the beer mixture and bring to a boil.
- Cover the pot tightly and transfer to the oven.
- Cook for about 3 hours at 325 degrees, or until the brisket is tender, seasoning the sauce with salt and pepper if desired the last 30 minutes of cooking.
- Transfer the brisket to cutting board and slice.
- Spoon any fat off from the top of the gravy.
- Transfer the slices to a serving platter and pour over the gravy.
- Delicious!
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