TANGY BEEF BRISKET
We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 12-14 servings (6 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.
Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1033mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 40g protein.
TANGY TENDER BEEF BRISKET
"This fork-tender dish will keep your kitchen cool in hot summer months." -Stephanie Strong, Mt. Juliet, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 7 servings (2 cups gravy).
Number Of Ingredients 6
Steps:
- Cut brisket in half and place in a 5-qt. slow cooker. Combine chili sauce, cola and soup mix; pour over brisket. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with gravy.
Nutrition Facts : Calories 309 calories, Fat 8g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 940mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 40g protein.
TANGY TOMATO BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 7h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 275 degrees F.
- Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
- Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
- Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.
BEEF BRISKET WITH SPICY MUSTARD SAUCE
Make and share this Beef Brisket With Spicy Mustard Sauce recipe from Food.com.
Provided by ratherbeswimmin
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Remove excess fat from brisket; place in a non aluminum baking pan.
- Combine the next 8 ingredients in a bowl; pour over brisket.
- Cover and marinate 4-5 hours or overnight, turning once.
- Remove brisket from refrigerator 1 hour before roasting.
- Preheat oven to 350°F.
- Roast in marinade, covered, for 2 hours, basting several times.
- Place onion rings on top of brisket and baste again.
- Roast, covered, until meat is tender, about 1 hour longer.
- Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
- Stir in remaining ingredients and mix well.
- Cover and chill; serve at room temperature.
- Remove brisket from pan and let stand 10 minutes before carving.
- Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.
Nutrition Facts : Calories 998.5, Fat 82.7, SaturatedFat 32.6, Cholesterol 220.9, Sodium 913.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4.2, Protein 53.4
SPICY AND TENDER CORNED BEEF
It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and fork-tender treat. My Mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a Lucky Lassie to have him, and he loves this dish!
Provided by June Mc
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
- Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 33.2 g, Cholesterol 102.4 mg, Fat 21.8 g, Fiber 8.6 g, Protein 23.4 g, SaturatedFat 7.6 g, Sodium 1260.2 mg, Sugar 10.6 g
OH SO TENDER BRISKET
Brisket - tender, tasty and oh so easy!
Provided by BREVEAL
Categories Main Dish Recipes Roast Recipes
Time 6h15m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
- Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.2 g, Cholesterol 79.9 mg, Fat 33.7 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 11.5 g, Sodium 405.5 mg, Sugar 0.2 g
TANGY TOMATO BRISKET
Make and share this Tangy Tomato Brisket recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the tomato paste, brown sugar, vinegar, Worcestershire sauce, mustard, and garlic.
- If the meat is too big to lie flat in you slow cooker, cut it in half; season the meat generously with salt, pepper, and paprika.
- In a large nonstick skillet, heat the oil over high heat; when oil is hot, brown the brisket very well, about 3 minutes per side; transfer to a plate.
- Add the onions to the skillet and cook, stirring a few times, until browned or even a bit blackened on the edges, 5-7 minutes.
- Put half the onions in the slow cooker (if you have cut the brisket into 2 pieces, place 1/3 of the onions in the cooker).
- Smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up.
- Top with the remaining onions (if you have cut your brisket into 2 pieces, place 1/3 of the onions between the two pieces of brisket, and the remaining onions on top of the second piece).
- Pour any meat juices from the plate over the brisket.
- Cover and cook on LOW 5-7 hours, until the brisket is tender when pierced with a fork.
Nutrition Facts : Calories 798.4, Fat 62.6, SaturatedFat 24.6, Cholesterol 165.6, Sodium 268.2, Carbohydrate 17.2, Fiber 1.4, Sugar 12.8, Protein 39.6
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