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
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
EASY BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
- Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
- Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
- Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
- Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
- Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.
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-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.
EASY BAKED BEEF BRISKET
This is a great dish to make for guests as it is best cooked the day before. Prep and cook times are approximate and don't include the overnight stay in the fridge.
Provided by Hey Jude
Categories Lunch/Snacks
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
- Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
- Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
- Remove from oven; separate meat from sauce and refrigerate both overnight.
- The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
- Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
- Serve sliced meat with au jus on French rolls.
Nutrition Facts : Calories 755.9, Fat 60.6, SaturatedFat 24.3, Cholesterol 165.8, Sodium 866.3, Carbohydrate 10.8, Fiber 2.1, Sugar 4.5, Protein 39.6
EASY BEEF BRISKET
I developed this method out of desperation one day. It's a savory, attention-free method of preparing dinner when you don't have time to do so!
Provided by Wilmom
Categories Roast Beef
Time 10h10m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Remove wrapper and absorbent sheet from frozen brisket (I forgot once, and didn't take out the absorbent pad--wouldn't recommend doing that!).
- Place brisket in large 10 x 13" pan with sides at least 2" - 3" high.
- Sprinkle generously with worcestershire, then liquid smoke.
- Sprinkle on salt, pepper, and garlic powder.
- Pour water AROUND roast--don't wash off the seasonings by pouring it OVER the roast!
- Cover completely with foil and place in oven.
- Bake at 250 degrees 8-10 hours. Don't worry if you're a half-hour late coming home from work! This roast will be fine at this temperature!
- Use the leftovers for BBQ, hot roast beef sandwiches, or beef stew. See my other recipes for directions.
- GRAVY:.
- In a 2 1/2 quart saucepan, place drippings.
- Add warm water, bouillon, liquid smoke, worcestershire,garlic powder, and salt and pepper to taste.
- Bring to a rolling boil.
- In a small covered container, place cold water and cornstarch. Shake well.
- Add to boiling broth, stirring constantly till thickened (some brands of cornstarch are less effective at thickening than others. You may need to add more. Just repeat the addition of cornstarch and cold water again, and bring back to a boil, stirring constantly.
- Serve with roast, potatoes and carrots.
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- Pour two tablespoons of liquid smoke on both sides of the beef brisket. Use a brush to brush the smoke evenly across the brisket.
- Next, take about 2 tablespoons of yellow mustard and brush on each side of the brisket. Then, liberally season the brisket on both sides with 3 tablespoons of Tony Chachere’s “More Seasoning”. Wrap in plastic wrap and place in the fridge overnight.
- Preheat the oven to 325 degrees. Remove the brisket from the fridge and allow it to sit at room temperature for 30 minutes. Place the brisket in a large oven rack, fat side up. Lay the sliced onion around the brisket along with the garlic cloves and pour the beef broth into the pan. Cover with aluminum foil and bake for 1 hour per pound. In the case of the size of the brisket I cooked, it took about 8 hours and the internal temperature reached 185 Degrees.
- Once the brisket is cooked. Allow to sit, covered in aluminum foil, for one hour. Once the hour is up, cut against the grain of the brisket and serve.
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