MARINATED BEEF BRISKET
This is a really good oven brisket that is marinated over night in beef broth and lots of seasonings. The au jus is incredible and the meat is fall apart tender.
Provided by KathyP53
Categories Roast Beef
Time 16h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk first 8 ingredients together in medium bowl. Place brisket in glass baking dish or other nonreactive container. Pour liquid over meat and turn meat to coat. Cover meat and refrigerate 12 hours or over night. You can marinate this up to 24 hours in refrigerator if desired.
- Preheat oven to 350°F.
- Place marinated meat in roasting pan. Reserve marinade. Roast meat, uncovered, for 1 hour.
- Reduce oven temperature to 300°F Pour reserved marinade over meat. Cover tightly and roast undisturbed for 3 hours.
- Let brisket stand 15 minutes before slicing thinly against grain. Serve with juice from the roasting pan. This is even better is roasted the day before serving. Slice meat and return it to pan juices. Store covered in refrigerator. Heat in 300°F oven until heated through, about 40 minutes.
MARINATED BRISKET
This is one of my favorite recipes from one of my favorite cookbooks, It Tastes Too Good To Be Kosher. I've done this in the oven, but have also tried it in the crockpot, on low for about 8 hours. Prep time includes the overnight marinading.
Provided by Mirj2338
Categories Roast Beef
Time 18h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix the lemon juice, pepper, parsley and marjoram together.
- Coat the brisket with the mixture and let marinate overnight in the refrigerator.
- It's best to do this in the baking dish that you will be using.
- The next day brown the meat on all sides and return to the marinade.
- Add the onion and red wine over the top of the brisket and cover with foil.
- Roast in oven at 325 degrees F for 2 1/2 to 3 hours.
Nutrition Facts : Calories 622.9, Fat 48.2, SaturatedFat 19.4, Cholesterol 132.4, Sodium 119.2, Carbohydrate 5.6, Fiber 0.5, Sugar 2, Protein 31.1
BEEF BRISKET MARINADE
This is Mama's recipe for slow oven baked brisket. She alway marinates in one of those large, turkey size oven bags . Pop it in a 250 degree oven the next day for 4-5 hours( depending on the size of your brisket) . Makes a very flavorful dish. Leftovers make great sandwiches.
Provided by PsychRN
Categories Meat
Time 5h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Marinate brisket 8-24 hours( I like to use an oven roasting bag).
- Slow roast 4- 5 hours at 250 degrees.
- Allow the brisket to rest before slicing thinly across the grain.
BRISKET MARINADE
My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! Marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.
Provided by KRANEY
Categories Main Dish Recipes Roast Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 5 g, Fat 9.1 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 1339.9 mg, Sugar 1.3 g
FAVORITE MARINATED BRISKET
I've made this recipe for years. Whenever I serve this dish, I hear, "Yummy! Pass the brisket, please!" -Terri Singer, Ottawa, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Mix the first 5 ingredients; rub over brisket. Mix water, chili sauce, soy sauce and syrup; pour 2-1/2 cups into a bowl or shallow dish. Add brisket and turn to coat. Cover and refrigerate at least 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Place onions in an ovenproof Dutch oven. Drain beef, discarding marinade in bowl. Place brisket over onions; arrange potatoes around meat. Pour remaining marinade over the top., Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove brisket and potatoes to a serving plate. Skim fat from cooking juices. Cut diagonally across the grain into thin slices. Serve meat and potatoes with cooking juices. Freeze option: Using a slotted spoon, remove vegetables to a bowl to cool. Transfer whole brisket and cooking juices to a greased 13x9-in. dish; cool completely. Add vegetables. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat brisket and vegetables, covered, until a thermometer inserted in center reads 165°, about 1 hour. Thinly slice meat across the grain. Serve meat and potatoes with cooking juices.
Nutrition Facts : Calories 426 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1491mg sodium, Carbohydrate 48g carbohydrate (17g sugars, Fiber 4g fiber), Protein 40g protein.
RISK IT ON BRISKET
Easy and delicious brisket recipe for Hanukkah or any occasion!
Provided by JaJa0908
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil.
- Bake in the preheated oven until the meat is very tender, about 4 hours.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 43.3 g, Cholesterol 69.1 mg, Fat 23.4 g, Fiber 0.3 g, Protein 18.3 g, SaturatedFat 9.1 g, Sodium 867.1 mg, Sugar 39.8 g
MY BEST BEEF BRISKET
So tender and delicious! You can also freeze this.
Provided by Kimber
Categories Main Dish Recipes
Time 14h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
- For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
Nutrition Facts : Calories 1011.6 calories, Carbohydrate 3.5 g, Cholesterol 237.8 mg, Fat 86.4 g, Fiber 0.3 g, Protein 52.1 g, SaturatedFat 36.7 g, Sodium 1744.7 mg, Sugar 0.8 g
MARINATED BRISKET OF BEEF FOR CORNED BEEF
Make and share this Marinated Brisket of Beef for Corned Beef recipe from Food.com.
Provided by Tonkcats
Categories St. Patrick's Day
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put large boneless beef roast or brisket in nonmetallic container.
- Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices.
- Pour mixture over meat and refrigerate for 2 days.
- Discard marinade liquid.
- Other meat can be used in place of beef.
MARINATED BEEF BRISKET
"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.
Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 47g protein.
MARINATED BEEF BRISKET
This is a combination of a half dozen different recipes that turned out even better than I expected. It's delicious and easy to make, but it takes a lot of setting time. Prep time DOES include marinating time!
Provided by Toby Jermain
Categories Roast Beef
Time P5DT6h
Yield 4-5 lb edible meat, 12 serving(s)
Number Of Ingredients 16
Steps:
- Carefully slit just one end of the Cryovac bag, and remove the brisket, saving the bag.
- Rinse off the brisket, trim off any surface that looks like age, but leave on as much of the fat as possible, rinse again, and set aside.
- Rinse out bag, and set aside.
- You will be using it to marinate the meat if you don't have any giant food-safe bags.
- Alternately, you can use a roasting bag, such as the ones made by Reynolds.
- Do not use a garbage bag.
- They are not food-safe!
- Combine all of the liquid ingredients in a small bowl, except for the olive oil, and stir to combine.
- Add all of the dry ingredients, and stir to dissolve whatever is likely to dissolve.
- Start with the minimal amounts of spices, and work your way upward, stirring and tasting as you go.
- The marinade should be quite spicy!
- Whisk the olive oil into the marinade.
- Return the brisket to the Cryovac bag, and add the marinade, letting it drizzle down the sides of the meat.
- Squeeze out as much air as possible, and staple the end shut; the easiest way to do this is to fill the sink with water and let the water help do the squeezing.
- Massage the marinade into the meat, seal the Cryovac bag into a garbage bag to contain leaks, and it WILL leak!
- Place in the refrigerator, and marinate in refrigerator for at least 2 days, preferably longer, up to 5 days, massaging and turning over 2-3 times a day.
- Fold together the edge of 2 large pieces of heavy-duty foil to make a single piece large enough to enclose meat.
- Place the meat and marinade on the foil, seal it in, folding up all edges to seal.
- Alternately, place meat and the marinade in a large roasting bag, squeeze out air, and close the bag (I thought of this after the fact, of course!).
- Place meat on a rack in a roasting pan, fat side up so it will self baste, and roast in a 250-275 degree F for about 4-5 hours, until it reaches an internal temperature of about 130 degrees F on an instant-read thermometer.
- Carefully cut open the bag to expose meat, being careful not to burn yourself with the hot juices.
- Poke a couple hole in the bottom to let juices drain into the pan, and pull out bag or foil from under the meat, letting meat rest on the roasting rack.
- Return to oven, and continue roasting until internal temperature of meat reaches 150 degrees F, about another 1 hour or less.
- The meat will be pretty well done, but it will still be juicy due to the slow cooking.
- Remove roasting pan from oven, and allow brisket to rest at least 15 minutes before cutting.
- Trim off and discard all external fat before carving across the grain.
- Strain and degrease the pan drippings to use for jus or gravy.
- The drippings will be WAY TOO SALTY and SPICY to use as-is, so dilute to taste with low-sodium canned chicken broth and water before using or freezing.
- I ended up needing 2 cans of chicken broth and 4 cups of water to dilute 4 cups of drippings, and the jus was still very tasty!
Nutrition Facts : Calories 1289.1, Fat 109.8, SaturatedFat 41.8, Cholesterol 275.9, Sodium 448.3, Carbohydrate 5.5, Fiber 0.2, Sugar 2.9, Protein 65.9
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