OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
OVEN BARBECUED BEEF BRISKET II
Extremely easy recipe which is my family's favorite! Can be done in the oven or crock pot.
Provided by MARCIA ELLIS
Categories Main Dish Recipes Roast Recipes
Time 4h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a roasting pan, place brisket fat side up. In a small bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket.
- Cover, and bake in preheated oven for 3 to 4 hours. Uncover the brisket during the last hour of cooking.
Nutrition Facts : Calories 978.2 calories, Carbohydrate 21.4 g, Cholesterol 207 mg, Fat 75.4 g, Fiber 0.4 g, Protein 51 g, SaturatedFat 30.3 g, Sodium 803.6 mg, Sugar 9.9 g
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
OVEN BARBECUED BEEF BRISKET
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.
'BARBECUED' BRISKET
Brisket simply cannot be grilled over direct heat no matter how careful you are; it absolutely requires long, slow cooking. In fact, it's difficult to grill (or broil) without some form of precooking, whether in aluminum foil (a venerable trick that makes sense) or in a barbecue pit. The slow braising phase of cooking the beef, in a ketchup-and-chile-based sauce, may take a while - it doesn't surprise me when brisket takes three hours or even longer to become really tender - but the final browning can take as little as 10 minutes and produces fork-tender brisket.
Provided by Mark Bittman
Categories barbecues, main course
Time 3h
Yield 8 or more servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot. Turn off heat under pot for a minute.
- Add onion to pot and cook, stirring, over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.
- Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.
- Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, warm gently, and use as sauce.
Nutrition Facts : @context http, Calories 905, UnsaturatedFat 32 grams, Carbohydrate 21 grams, Fat 67 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 26 grams, Sodium 934 milligrams, Sugar 14 grams
OVEN-BARBECUED BEEF BRISKET
I like the use of low long heat in this recipe found in the Miami Herald. Serve with coleslaw, macaroni and cheese or potato salad and biscuits or cornbread. Start this recipe at least a day ahead as the meat needs to marinate after getting dry rub.
Provided by Busters friend
Categories Meat
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine the dry-rub ingredients, and massage mixture into the brisket. Wrap the meat tightly in plastic wrap and refrigerate at least 12 hours and up to 24 hours.
- Heat the oven to 225 degrees. Discard the plastic wrap. Place brisket in a roasting pan. Cover loosely with foil, sealing it tightly around the edges of the pan. Place in oven.
- Combine the wet-mop ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer about 10 minutes, until thickened. About every 30 minutes, remove brisket from oven, lift back foil, turn meat, baste it with wet mop and re-cover. Cook 8 to 10 hours, or 1 to 1 ¼ hours per pound.
Nutrition Facts : Calories 1089.2, Fat 87.7, SaturatedFat 33.3, Cholesterol 220.8, Sodium 677.3, Carbohydrate 12.8, Fiber 3.5, Sugar 5.2, Protein 53
OVEN BBQ BRISKET
Please everyone around the table with this tasty Oven BBQ Brisket recipe. This Healthy Living recipe is simple, too- it only takes 25 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Place meat, fat-side up in roasting pan; top with onions and barbecue sauce. Cover.
- Bake 2 hours. Scatter potatoes and carrots around meat. Bake, covered, 1 hour or until meat is done (160°F).
- Use slotted spoon to transfer potatoes and carrots to serving bowl; cover to keep warm. Transfer meat to carving board, reserving sauce and onions in pan. Cover meat to keep warm. Skim fat from reserved sauce; discard. Pour sauce and onions into saucepan; bring to boil on high heat. Simmer on medium-low heat 5 min. or until slightly thickened, stirring occasionally.
- Carve meat across the grain into thin slices. Serve with vegetables and sauce.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
BAKED BARBECUED BEEF BRISKET
This tasty brisket conveniently bakes for hours, allowing you lots of time to prepare the rest of the meal. Leftovers make delicious sandwiches.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Combine the garlic powder, onion salt and celery salt; rub over brisket. Place in a shallow bowl; sprinkle with liquid smoke if desired. Turn to coat; cover and refrigerate overnight. , For sauce, in a large saucepan, combine 2 cups water, ketchup, onion, 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery seed, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Cool; cover and refrigerate., Place the brisket in a Dutch oven; add remaining water and Worcestershire sauce to pan. Cover tightly. Bake at 325° for 1-1/2 hours; drain. , Baste with sauce. Bake, uncovered, until meat is tender, 1-2 hours longer. Let stand for 20 minutes; thinly slice across the grain.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 625mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
OVEN BBQ BRISKET
Make and share this Oven BBQ Brisket recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches.
- Insert garlic slice in each cut.
- Place meat, fat side up, in shallow baking pan.
- Pour 1 cup beer over meat.
- Cover with foil and bake at 300°F for 2 hours.
- Remove meat from pan.
- Drain liquid, reserving 1/2-cup.
- Return meat and reserved liquid to pan.
- Combine remaining beer, barbecue sauce.
- Pour over meat.
- Continue baking, uncovered, for 1 hour or until meat is tender.
- Variation; Add a small can of green chiles, put it through the blender and mix with the barbecue sauce and then do the recipe the same way.
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- Trim fat from meat. Place meat in a 13x9x2-inch baking pan. In a small bowl stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, cayenne pepper, and garlic. Pour over meat. Cover with foil. Bake in a 325 degree F oven about 3 hours or until tender, turning once. Remove meat; discard juices. Thinly slice meat across the grain. Place on a serving platter. Serve with barbecue sauce.
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- The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is super thick, but leave at least a 1/4" layer on the bottom. Moisten the brisket with the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
- The next day, preheat the oven to 250 degrees. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 5 hours (approximately 1 hour per pound of meat).
- Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350 degrees, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Slice or chop and serve.
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