Easy Tex Mex Brisket Recipes

Steps:

• In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
• Cover with foil and refrigerate overnight.
• The next day, preheat oven to 250 degrees.
• In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
• Discard any remaining marinade.
• Generously coat brisket with sauce.
• Cover with foil.
• Bake 5 to 6 hours.
• Let the brisket'rest' at least 15 minutes before slicing.
• Remember to always slice a brisket across the grain.
• The grain always runs across the short side of the brisket.

Steps:

• Preheat oven to 300°F.
• Combine Chili sauce, coke and soup mix in a bowl to make a sauce.
• Place Brisket in heavy foil baking pan. Or, use your own pan and foil line same.
• Pour sauce mix over Brisket.
• Cover with foil and seal edges around baking pan.
• Bake for 1 hour PER POUND (3-4 hrs for 3.5lb brisket).
• Let sit in oven for 1 hour more with oven off. Do not open oven.
• Carve in thin slices against the grain and serve pan juices over brisket and on the side as an extra sauce.
• Sauce will be thin.

Steps:

• Place everything in the crockpot.
• Turn on high for 1 hour.
• Then low for 6-8.
• Let the meat cool slightly and then shred.
• Heat the tortillas on a grill pan and enjoy.

Steps:

• In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue 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:

• In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.
• Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve.

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns.

Steps:

• Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix.
• Rub this mixture over all sides of beef brisket; transfer meat to a glass dish.
• Cover and marinate in refrigerator 24-36 hours.
• Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides.
• Add tomatoes, lifting meat to let some tomatoes go under meat.
• Add onion wedges.
• Cover pressure cooker and bring to high pressure.
• Cook for 1 hour at stabilized pressure.
• Release pressure and carefully remove lid.
• Slice meat across the grain.
• Serve pan juices with meat.

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

Steps:

• Trim fat on brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water., To prepare grill for slow indirect cooking, adjust grill vents so top vent is half open and bottom vent is open only a quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals., Replace grill rack. Close grill and allow temperature in grill to reach 275°, about 15 minutes., Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check temperature of grill periodically to maintain a temperature of 275° throughout cooking. Heat level may be adjusted by opening vents to raise temperature and closing vents partway to decrease temperature., Add another 10 unlit coals and 1 cup wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork-tender (a thermometer inserted in brisket should read about 190°); add coals and wood chips as needed to maintain a grill temperature of 275°., Remove brisket from grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.