Melt In Your Mouth Brisket Of Beef Recipes

MELT IN YOUR MOUTH BEEF BRISKET

This recipe produces the most wonderful tasting tender brisket with lots of flavor! Prep time is marinating time. Plan ahead, this brisket needs to marinate in the fridge overnight.

Provided by Kittencalrecipezazz

Categories Roast Beef

Time P1DT5h

Yield 1 brisket

Number Of Ingredients 9

Melt in Your Mouth Beef Brisket image

Steps:

In a large roaster, season brisket with salt and pepper.
Cover bottom of roasting pan with sliced onions.
Lay brisket on top of onions in roaster.
In a bowl, mix the prepared BBQ sauce with minced garlic.
In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
Cover with foil; refrigerate for 24 hours.
Remove from fridge.
In a bowl, mix together wine, ketchup, brown sugar and soup.
Pour over brisket; mix slightly to combine with BBQ sauce.
Cover tightly with foil.
Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
Remove from oven; let stand 20 minutes before slicing.
Slice thinly against the grain; serve with remaining sauce.

Ingredients

1 (5 lb) beef brisket
salt and pepper
2 -3 cups prepared smokey barbecue sauce (can use more, bottled or homemade)
2 tablespoons fresh minced garlic
4 -5 large onions, sliced thinly
2 (10 3/4 ounce) cans onion soup, undiluted
2 cups dry red wine
1 cup ketchup
1 cup brown sugar, packed

MELT IN YOUR MOUTH BRISKET OF BEEF

This meat comes out so tender and the basil makes the carrots and potatoes so sweet and delicious. All of the flavors meld together so well and it smells fabulous while cooking. This is an absolute Sunday Dinner family favorite.

Provided by Karen..

Categories One Dish Meal

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

Melt in your Mouth Brisket of Beef image

Steps:

Combine flour, salt and pepper and coat all sides of beef.
Heat about 1/4" of oil in dutch oven or large pot and brown all sides of meat.
Add water, onion and all spices.
Cover and simmer for 2 hours and then turn over.
Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 614.1, Fat 40.5, SaturatedFat 16.2, Cholesterol 110.4, Sodium 545.8, Carbohydrate 32.3, Fiber 5, Sugar 5.2, Protein 29.3

Ingredients

2 -3 lbs beef brisket (not Corned Beef Brisket)
1/4-1/2 cup all-purpose flour
salt and black pepper
vegetable oil
1 cup water
1 medium onion, quartered
bay leaf
1 tablespoon parsley flakes
1 -2 teaspoon sweet basil
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 lb carrot, peeled and cut into large chunks
3 -4 potatoes, peeled and cubed

MELT IN YOUR MOUTH MARINADE

A wonderful marinade that makes even the toughest cuts of beef so tender you could cut them with a butter knife. Tastes great on pork chops and chicken, too. Play with the amounts of garlic and ginger to suit your taste. I tend to use more rather than less. Makes enough for four servings.

Provided by TULSA11

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Yield 12

Number Of Ingredients 5

Melt in Your Mouth Marinade image

Steps:

In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 3.4 g, Cholesterol 0 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 1203.4 mg, Sugar 0.5 g

Ingredients

1 cup soy sauce
½ cup olive oil
2 tablespoons minced garlic
2 tablespoons mustard powder
2 tablespoons ground ginger

More about "melt in your mouth brisket of beef recipes"

TEXAS STYLE SMOKED BEEF BRISKET - HEY GRILL, HEY

Web Mar 5, 2020 Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the …
From heygrillhey.com
5/5 (127)
Calories 282 per serving
Category Main Dish

Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

Melt In Your Mouth Brisket Of Beef Recipes

MELT IN YOUR MOUTH BEEF BRISKET

This recipe produces the most wonderful tasting tender brisket with lots of flavor! Prep time is marinating time. Plan ahead, this brisket needs to marinate in the fridge overnight.

MELT IN YOUR MOUTH BRISKET OF BEEF

This meat comes out so tender and the basil makes the carrots and potatoes so sweet and delicious. All of the flavors meld together so well and it smells fabulous while cooking. This is an absolute Sunday Dinner family favorite.

MELT IN YOUR MOUTH MARINADE

A wonderful marinade that makes even the toughest cuts of beef so tender you could cut them with a butter knife. Tastes great on pork chops and chicken, too. Play with the amounts of garlic and ginger to suit your taste. I tend to use more rather than less. Makes enough for four servings.

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