Southern Style Brisket Recipes

Steps:

• Brown meat in olive oil over high heat for 5 minutes per side.
• Place meat in a lightly greased pan 13 X 9.
• Stir together vinegar and next 6 ingredients (everything from the vinegar through the dry onion soup packet).
• Pour over the meat.
• Add the water to the bottom of the pan.
• Bake covered at 350 degrees F. for 2 hours; basting every hour.
• Reduce oven temperature to 300 degrees F. and bake for an additional hour.
• Skim fat and serve drippings with meat. Cut against the grain of the meat.

Steps:

• In a small bowl, combine the smoked salt, celery salt, garlic salt and onion powder. If using liquid smoke (see Cook's Note), mix it together with the tomato paste. Rub the tomato paste over the brisket so every side is covered. Then sprinkle the brisket with 1 tablespoon of the salt mixture. Reserve the remaining mixture for future use. Wrap the brisket in foil and refrigerate for at least 6 hours and up to overnight.
• Remove the brisket from the refrigerator and let it come to room temperature, about 1 hour.
• Preheat the oven to 325 degrees F.
• In a large roasting pan or baking dish, toss the onions with the oil to coat. Unwrap the brisket and place it on top of the onions. Cover the entire pan with foil and roast until tender, 3 hours to 3 hours 30 minutes. Using tongs, carefully remove the brisket from the pan and place it on a cutting board to rest for 10 minutes. Thinly slice with a carving knife. Pour the juices and onions over the slices.

Steps:

• Combine all dry ingredients. Rub over brisket.
• Heat oil over medium heat. Brown meat on both sides, about 10 minutes total.
• Transfer meat to a slow cooker. Add beef broth. Cover and cook on Low until beef pulls apart easily with fork, about 8 hours.
• Remove meat from slow cooker on to serving dish. Pull apart meat with fork. Serve plain or with barbeque sauce of your choice. Great on hamburger buns for a sandwich too.

Steps:

• Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat., Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through.

Steps:

• Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.