Easy Brisket For Holidays Or Anyday Recipes

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:

• Place onions in a greased shallow roasting pan; top with brisket. Combine the ketchup, paprika and garlic powder; spread over brisket. Dissolve bouillon in hot water; pour into pan. Cover and bake at 325° for 1-1/2 hours. , Add the potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender., Remove brisket to a serving platter; let stand for 10 minutes. Thinly slice meat across the grain. Serve with vegetables.

Steps:

• Preheat oven to 375 degrees.
• Spread half of onions in roasting pan;lay brisket on top.
• Mix chili sauce, soup mix and wine.
• Pour over meat and top with rest of onions.
• Cover and bake at 375 degrees for 4 hours.
• Remove brisket, place on cutting board and bring to room temperature.
• Pour pan juices into a bowl.
• Slice the brisket, return to roasting pan and pour juices over slices.
• Return to oven and cook 2 more hours; Serve.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker., If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions., Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes., Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Steps:

• Fill a 1-quart FoodSaver Vacuum Seal Bag with 1 cup (130 g) fresh cranberries, and another with 1 bunch each of fresh thyme, sage, and rosemary.
• To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag.
• Repeat with the other bag, then place in the freezer until ready to use.
• Make the seasoning rub: Open the vacuumed-sealed bags of frozen cranberries and herbs and add ½ cup of the cranberries, 2 tablespoons each of the thyme, sage, and rosemary leaves, and the garlic cloves to a food processor. Pulse for 1-2 minutes, or until everything is finely chopped. Add the olive oil and blend for 10 seconds, or until well combined.
• Make the brisket: Place the brisket on a plate and cover evenly with the seasoning rub and then place inside a 1-gallon FoodSaver Vacuum Seal Bag allowing for at least 3 inches of space between the contents and the open end of the bag.
• To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Mode button (on the left side of the lid near the Seal Button) until Moist is illuminated. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag. Place the bag in the refrigerator for at least 30 minutes, up to overnight.
• When ready to cook the brisket, preheat the oven to 325°F (160°C) and heat a large cast iron skillet over high heat until very hot.
• Cut below the seal of the brisket bag, releasing the vacuum seal and remove the brisket.
• Place the brisket, fat-side down into the cast iron pan and sear for 4-6 minutes, until a thick, golden crust forms. Repeat with the remaining sides of the brisket, then transfer to a 9 x 13-inch baking dish and set aside.
• Reduce the heat to medium and add the shallot and remaining ½ cup cranberries to the pan. Cook for 2-3 minutes, until the shallot is soft and starting to brown. Add the beef broth, soy sauce, maple syrup, balsamic vinegar and salt and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Remove the pan from the heat and pour the braising liquid over the brisket.
• Scatter 2-3 sprigs each of thyme, sage, and rosemary around the brisket and cover the baking dish tightly with foil.
• Transfer to the oven and bake until the brisket can be pierced with a fork with little to no resistance, 3-3½ hours.
• Slice the brisket against the grain into ¼-inch slices and serve with the braising liquid ladled on top.
• To save leftovers, place with the brisket in a FoodSaver zipper bag and seal according to the instructions in step 6. Store in the freezer for up to 6 months.
• Enjoy!

Steps:

• Peel 6-8 cloves of garlic and slice in thirds. Pierce meat and insert them all around top and bottom.
• Season meat with pepper and paprika. (Don't add salt because there is salt in the dried soup.).
• Sear the meat by placing it fat side up on a broiler pan without the rack and broil about 5 minutes until brown. Turn and broil other side to brown.
• Meanwhile, put the onion slices in the bottom of the slow cooker pot (or in the bottom of a covered roasting pan).
• Combine the cranberry, soup mix and chile cause. Add water to the empty chile sauce bottle and add to the mixture. Mix all together and pour over the roast. Cover in the slow cooker and cook on low for 8-10 hours. (If you're cooking in a covered roasting pan, plan on 3-4 hours of cooking at 350 degrees in the oven. Either method works well.
• When done, take the meat from the pot, separating it from the gravy. Place both in the refrigerator.
• Next day, remove and discard fat from gravy. Slice the roast and place in roasting pan, covering the meat with gravy. Cover and heat in a 350 degree oven for 1 to 1 1/2 hours.
• Keep warm until serving time.
• Prep and cooking times do include overnight refrigeration.

Steps:

• Preheat oven to 325°F. Place brisket in roasting pan or Dutch oven. Sprinkle with seasoned salt and pepper. Add carrots, celery, and onions to pan. Mix tomatoes, gravy mixes, water, bay leaves, basil, and wine in a medium bowl. Pour over meat. Cover. Bake for 3 to 3 1/2 hours or until meat is tender. Discard bay leaves. Transfer meat and vegetables to serving platter. Slice meat across the grain into 1/4-inch thick slices. Skim fat from pan juices. Serve with meat and vegetables.

Steps:

• Heat oven to 350°F.
• Place meat in roasting pan.
• Mix next 4 ingredients in large bowl until blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.
• Bake 3-1/2 to 4 hours or until done (160°F). Let stand, covered, 10 min. before slicing. Serve with meat drippings.