Old Fashioned Beef Brisket Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
• Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

Steps:

• 1. In 5-quart Dutch oven, or heavy saucepan, spread onions on the bottom of pan.
• 2. Place brisket on top of onions.
• 3. Sprinkle with contents of Lipton onion soup mix, and pour 1 cup of water over that.
• 4. Cover and cook brisket on stovetop over low heat for 1 hour. Remove brisket to a cutting board and cut against the grain into l/4 inch thick slices; return to Dutch oven.
• 5. Pour ketchup and remaining 1 cup of water over brisket; return to stove, cover and cook over low heat for another hour. Remove to platter, and serve with rice or potatoes.

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Steps:

• Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
• Brine 2 days in the refrigerator.
• Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
• Place the meat in a smoker for 2 hours with maple wood chips.
• Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
• Remove from the oven, slice, and enjoy with rye bread and mustard.

Steps:

• Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
• Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil).
• Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
• Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.

Steps:

• In a very large bowl mix up all ingredients except the meat and set aside.
• If using a whole brisket separate the flat half and the point half, put the point half away for another use (like smoking it). Trim all the fat from the flat half, it needs to be very lean (You butcher may do this for you, along with slicing it).
• You can partially freeze this for easier slicing, slice into 1/8 or slightly thicker. If you need to, cut in lengths to fit your dehydrator. Or use a gas oven set on 145°F.
• Add slices to bowl with the marinade, with clean hands make sure all the meat is coated without any "dry spots". Press down the meat to remove air and bring marinade to the top.
• Allow to marinade for about 4 hours, stirring the meat a few times during this period to keep the meat coated. I use my hands, washed of course, then press the meat down again.
• If you need more marinade just scale down the recipe and make a little more.
• Place slices in the dehydrator and dehydrate according to manufacturers directions.
• If using a gas oven (I didn't like the results from an electric oven), place several sheets of foil across the bottom of oven, do not cover the heat vents, heat to 145 F, place slices directly on oven rack and close door.
• Allow to dry for 6 to 8 hours. The jerky needs to be dry but still pliable, NOT crunchy. It will bend but not break.
• Store in an airtight container after it has cooled completely.
• When you are eating this pretend your a cowboy on horseback in a cattle drive, all you have to eat everyday is beans, hard bread and beef jerky, tear off a piece with your teeth, jam in down between your cheek and gum, suck on it for a minute or 2, then slowly start chewing the edge until it is gone. LOL, or just enjoy it however you like.
• I call this jerky "Cowboy Style" because it is very tough and chewy, if you do not like tough jerky then use whatever meat you prefer. Round roast works well, just make sure the cut you use is very lean and trimmed of all fat. Fat can turn rancid.