Monday, October 22, 2012


 ...a great beef brisket recipe to try...nice !

  • 1 lg. brisket of beef, fat removed
  • 10 garlic cloves
  • 1 quartered onion
  • 2 (10 oz.) jars apple jelly
  • 1 c. white wine
  • 6 tbsp. green onion, chopped
  • 6 tbsp. Dijon mustard
  • 1 1/2 tsp. curry powder
First of all place beef, onion and garlic in oblong baking dish. And then cover with water and cook 2 1/2 hours at 350 degrees. Meanwhile combine sauce ingredients in saucepan and bring to boil. Next is to pour water off brisket and pour sauce over meat. Cook meat 30 minutes longer at 350 degrees. The beef brisket recipe with curry is ready...enjoy the curry ! Nice one !


Monday, August 27, 2012

Oklahoma Beef Brisket Recipes

Oklahoma Beef Brisket Recipes

Beef Brisket Recipes Ingredients

* 1/2 cup honey
* 3 tablespoons soy sauce
* seasoned salt to taste
* 1 (5 pound) beef brisket
* 1 cup apple cider
* seasoned salt to taste
* 3/4 cup ketchup
* 1/4 cup packed brown sugar
* 2 tablespoons Worcestershire sauce
* 1/4 cup apple cider vinegar
* seasoned salt to taste
* 1/2 teaspoon garlic powder, or to taste

1. First of all preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil.
2. And then roast the brisket for 3 hours in the preheated oven. Don't peek.
3. Next is to prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
4. And then when the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
5. Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary.
6. Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce. Enjoy the beef brisket Oklahoma style !


Beef Brisket With Sweet & Sour Sauce

Beef Brisket With Sweet & Sour Sauce

Another great beef brisket recipe. Cola in the sauce helps tenderize brisket.
Beef Brisket Ingredients:
* 1 medium onion, peeled and quartered
* 1 two-inch piece fresh ginger, peeled
* 6 large cloves garlic
* 1/4 cup Dijon mustard
* 1/2 cup dry red wine
* 1-1/2 cups Coca-Cola or ginger ale
* 1 cup ketchup
* 1/4 cup honey
* 1/4 cup cider vinegar
* 1/4 cup soy sauce
* 1/2 cup olive oil
* 1/4 teaspoon ground cloves
* 1 Tablespoon coarsely ground pepper or to taste
* 1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry

Beef Brisket Instructions:
Heat oven to 350 degrees F.
Place onion, ginger, garlic, Dijon mustard, red wine, cola, ketchup, honey, cider vinegar, soy sauce, olive oil, cloves, and pepper into a food processor, and process with steel blade
until smooth.

Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one
more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness.

Remove any congealed fat from sauce and bring to a boil on top of stove.
Heat oven to 350 degrees F. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm..great beef brisket taste

Tuesday, December 20, 2011

Beef Brisket with Burgundy Orange Sauce

Beef Brisket with Burgundy Orange Sauce

This great beef brisket recipe requires long, slow cooking in an orange, wine, and herb sauce
tenderizes brisket. This is best made a day ahead and reheated....but try this..!

Beef Brisket Recipe Ingredients:

* 1 envelope (about 1 ounce) onion soup mix
* 1-1/2 cups burgundy wine
* 1/4 cup water
* 2 Tablespoons flour
* 1 Tablespoon dried basil
* 2 teaspoons dried thyme
* 1/3 cup orange marmalade
* 1-1/2 teaspoons grated orange peel
* 2 teaspoons sugar
* 4 cloves garlic, minced
* 1/4 to 1/2 teaspoon pepper to taste
* 1 (4-pound) brisket of beef, trimmed of as much fat as possible
* 1 pound mushrooms, cleaned (if large, cut in halves or quarters)

Beef Brisket Recipe Instructions:
Preheat oven to 300 degrees F.
In a roaster into which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended. Stir in basil, thyme, marmalade, orange peel, sugar, garlic, and pepper. Add brisket, spooning some of the sauce over the top.
Cover and bake for 4 hours, basting every hour until tender when pierced with a fork. If sauce bubbles rapidly, reduce oven to 275 degrees F.

Remove from oven and place brisket on a sheet of heavy foil. Pour sauce into a bowl, cover, and refrigerate. When brisket is cool, wrap in foil and refrigerate. (Brisket and sauce may be refrigerated separately overnight).
Remove solidified fat from sauce and discard. Slice brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them. Pour sauce over meat. (Brisket may be refrigerated, covered, up to 2 days or frozen. Defrost in refrigerator overnight. Bring to room temperature before reheating.)

To Reheat:
Preheat oven to 325 or 350 degrees F. Add mushrooms to meat, basting with sauce. Bake, covered with foil, for 40 to 50 minutes, basting once, until heated through and mushrooms are
tender. Great beef brisket recipe is ready to serve..mmm..delicious !


Wednesday, December 7, 2011

Beef Brisket Braised in Beer Recipe

Brisket Braised in Beer Recipe

...another amazing beef brisket recipe to try...delicious !

Beef Brisket Recipe Ingredients
  • 3 thinly sliced onions
  • 6 boiling potatoes, cut into 1-inch pieces
  • 4 slices chopped bacon
  • 4 (12 ounces each) bottles beer (not dark)
  • 2 Tbsp unsalted butter, softened but not melted
  • 6 carrots, cut crosswise into 1 1/2-inch pieces
  • 2 Tbsp all-purpose flour
  • 2-1/2 pounds brisket
  • 1 large peeled rutabaga, cut into 1/2-inch pieces
  • 1/2 cup minced fresh parsley

Beef Brisket Recipe Instructions
Preheat oven to 350 degrees F.

Cook bacon in an ovenproof kettle over moderate heat, stirring, until crisp. Transfer to paper towels and drain.Pour off all but 2 Tbsp fat from bacon. Pat brisket dry and season with salt and pepper. Heat the bacon fat over medium-high heat until it is hot but not smoking. Add the brisket to the kettle and brown. Transfer to a platter.
Add onions to kettle and saute until golden. Add bacon, brisket and beer. Bring beer to a boil. Cover kettle and braise in oven for two hours. Stir in rutabaga chunks, carrots and potatoes
and braise 45 minutes longer, or until vegetables are tender.

Transfer the brisket and vegetables with a slotted spoon to a plate. Cover and keep warm.
Blend 2 Tbsp butter and 2 Tbsp flour and set aside. Bring braising liquid to a boil and reduce to about 3 cups. Gradually whisk in flour-butter mixture. Simmer for 3 minutes. Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and the beef brisket recipe is ready to serve...great beef brisket....Enjoy it !


Friday, October 14, 2011

Beef Brisket with Garlic


Try this great recipe.This beef brisket with garlic may well be the best brisket you've ever tasted. Roasted whole garlic cloves have a delicious mild nutty taste with just a hint of garlic flavor. This brisket is moist and tender.

Beef Brisket Recipe Ingredients:

* 2 tablespoons olive oil
* 1 (5 to 6 pounds) beef brisket, rinsed and patted dry
* Kosher salt and freshly-ground pepper
* 40 large cloves garlic, peeled (about 3 to 4 heads of garlic - see Notes)
* 1 large sweet onion, sliced and separated into rings
* 1/4 cup red wine or balsamic vinegar
* 2 to 3 cups beef or chicken broth
* 2 teaspoons dried oregano, crushed
* 1 teaspoon dried basil

Beef Brisket Recipe Instructions:
Preheat oven to 325 degrees.

Season beef brisket liberally on both sides with kosher salt and freshly-ground black pepper.
Heat a large Dutch oven or heavy, deep-sided, oven-proof skillet with a lid over medium-high heat. Add olive oil to coat the bottom. Sear both sides of brisket, beginning with fat-side down, until golden brown. Remove to a platter.

Add garlic cloves and sweet onion rings to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and sweet onions are limp.

Add red wine or balsamic vinegar and deglaze the pan, stirring for 1 minute while scraping up the browned bits from the bottom of the pan. Add beef or chicken broth, oregano, and basil.
Bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the Dutch oven or skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.

Bake beef brisket for 1 hour at 325 F. Reduce heat to 300 and bake an additional 1-1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover to keep warm. Let rest for 10 minutes.
Remove half of of garlic cloves and most of onions to a bowl.

Skim off excess oil from the pan gravy and discard. Blend pan gravy and garlic until smooth. You can add a flour or cornstarch slurry to thicken gravy, if you wish. Return reserved whole garlic cloves and onions to the gravy.

Slice beef brisket diagonally across the grain. Serve with pan gravy..and its ready to serve ! Enjoy the beef brisket !
beef brisket recipes:brisket-of-beef-and-onion-sauce

Wednesday, September 14, 2011

Hanukkah Beef Brisket Recipe


Nice Hanukkah beef brisket recipe....!
  • 3 1/2 pounds flat cut beef brisket*
  • 1 (28 ounce) can stewed tomatoes
  • 1 envelope onion soup mix
1. Place beef in a greased roasting pan. Combine tomatoes and soup mix; pour over beef. Cover and bake at 350 degrees F for 2-1/2 to 3 hours or until a meat thermometer reads 160 degrees F and meat is tender...enjoy it !