NANA'S BRISKET
This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find Washington's Rich Brown Seasoning (try online), beef bouillon powder can be substituted (but it won't be as good!) The sauce is thin, and I've tried thickening it before, but it isn't as good.
Provided by Shana C
Categories Roast Beef
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim some of the fat from the brisket and brown it in olive oil.
- Rub Brown Seasoning, paprika, salt and pepper onto the brisket.
- Put 1/2 cup chicken broth, 2 of the sliced onions and the garlic on the bottom of a crock pot.
- Place the seasoned brisket on top, and cover with the remaining onions.
- Cook on high for about 6 hours.
- Remove the meat and slice thinly on the crossgrain.
- Place sliced meat back in the crockpot with the remaining 1/2 cup chicken broth.
- Cook for about another hour until the beef is tender but not falling apart.
- Serve with kasha varnishkes.
Nutrition Facts : Calories 1000, Fat 80.7, SaturatedFat 32.5, Cholesterol 220.8, Sodium 324.6, Carbohydrate 12, Fiber 1.6, Sugar 4.5, Protein 53.3
NACH WAXMAN'S BRISKET OF BEEF
Provided by Stephanie Pierson
Categories Beef Onion Roast Dinner Brisket Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1012
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
- Turn off the heat and place the brisket and any accumulated juices on top of the onions.
- Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
- Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
- It is ready to serve with its juices, but, in fact, it's even better the second day.
LOUISIANA BARBECUE BRISKET
Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.-Allan Stackhouse, Jennings, Louisiana
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.), In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned. , Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly. , Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 541mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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