Kittencals Beef Brisket Or Beef Short Ribs Recipes
KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS
This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
- In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
- Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
- Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
- Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
- Add in broth and red wine; bring to a boil, stirring.
- Return the ribs to the Dutch oven (if possible in a single layer).
- Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
- Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
- Season with salt and pepper to taste.
- **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
- Pour the sauce over the ribs.
Nutrition Facts : Calories 2518.5, Fat 206.4, SaturatedFat 89.6, Cholesterol 430.9, Sodium 731.5, Carbohydrate 56.8, Fiber 3.1, Sugar 2.9, Protein 90.6
KITTENCAL'S BEEF BRISKET (OR BEEF SHORT RIBS)
Plan ahead the brisket or ribs will need to marinate in the spice rub for 24 hours or more --- this recipe is for a 5-7 pound beef brisket, if you are making a larger one then double all ingredients --- servings and cooking time are only estimated depending on the size of your brisket --- I use my recipe#232433 for this, you may use you own favorite sauce.
Provided by Kittencalrecipezazz
Categories Meat
Time P1DT3h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this).
- Sprinkle the chopped onions in the bottom of the pan.
- In a small bowl or cup mix together all rub ingredients.
- Rinse brisket under cold water, then dry with a paper towel.
- Rub the brisket lightly with vegetable or Canola oil.
- Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down).
- Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!.
- Cover tightly with foil and place in the fridge.
- The following morning turn the brisket over to fat side up.
- Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together).
- With clean hands, rub the sauce all over the top of the brisket.
- Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
- Set oven to 325 degrees.
- Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter).
- Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
- Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain.
- Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side.
- Delicious!
Nutrition Facts : Calories 624.8, Fat 18, SaturatedFat 6, Cholesterol 140.6, Sodium 2217.9, Carbohydrate 64.7, Fiber 2.8, Sugar 44.7, Protein 48.2
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