Beef Brisket Video

Loading...

Saturday, November 22, 2008

ITALIAN BEEF BRISKET









ITALIAN BEEF BRISKET .....a great beef brisket recipe...nice one !

INGREDIENTS
  • 2 lg. onions, diced
  • 2 stalks celery, chopped
  • 4-5 lb. beef brisket
  • 1 env. Lipton onion soup mix
  • 2 cans Contadina Italian sauce

INSTRUCTIONS
In baking pan, place onion and celery. Place meat on top and sprinkle beef brisket with onion soup mix. Add the 2 cans of sauce, along with 1/2 can of water, to the pan. (Not over the meat.)
Cover tightly with foil and bake at 350 degrees for 3 hours.
Remove foil, baste meat with gravy and bake for another 1/2 hour, uncovered. The beef brisket recipe is ready to serve.....Enjoy the feasts !

beef-brisket-with-sweet-sour-sauce.

MAY BAZ'S BAKED BEEF BRISKET

MAY BAZ'S BAKED BEEF BRISKET ...try this nice beef brisket recipes...great !

INGREDIENTS
  • 1 c. catsup
  • 1 c. water
  • 2 tbsp. vinegar (apple cider)
  • 1 sm.-med. onion, sliced thinly
  • 1 tbsp. prepared mustard
  • 1 tbsp. horseradish
  • 1/4 tsp. pepper
  • 1 (4 lb.) beef brisket
  • 2 tsp. salt
  • Approx. 2 tbsp. brown sugar

INSTRUCTIONS
Combine everything well, add meat and marinate several hours in refrigerator (or overnight). Place meat and marinade in roast pan, cover and bake at 300 degrees for approximately 4
hours or until tender. Skim off excess fat from sauce.
Wonderful with mashed potatoes and some kind of greens. The beef brisket recipes is ready to serve...enjoy !

beef-brisket-with-sweet-sour-sauce

ROAST BRISKET OF BEEF

ROAST BRISKET OF BEEF ..another amazing beef brisket recipe to try ! A must !

INGREDIENTS
  • 4-5 lb. beef brisket
  • 1/2 pkg. dry onion soup mix
  • 1 lg. onion, sliced
  • 4-6 potatoes, peeled & cut up
  • 2 (24") pieces heavy duty aluminum foil
INSTRUCTIONS
Place 2 pieces aluminum foil on top of one another. Place sliced onion on foil in the middle. Put brisket on top of onion slices, fat side up. Sprinkle on soup mixture on top of beef. Surround beef with potatoes. Bring the two ends of foil together, roll and crisp tightly. Fold remaining 2 ends
tightly (no juice or steam to leak out). Place in roasting pan. Bake at 350 degrees for 2 hours. The beef brisket recipe is ready for a great feasts...enjoy it !

beef-brisket-with-burgundy-orange-sauce.

BRISKET OF BEEF AND ONION SAUCE

BRISKET OF BEEF AND ONION SAUCE ..an amazing beef brisket recipe...try it...great !

INGREDIENTS
  • 3 1/2-4 lb. beef brisket
  • 1 sm. carrot
  • 1 onion
  • 4 whole peppercorns
  • 4 whole cloves
  • 2 tsp. salt
  • 1 slightly beaten egg
  • 1/2 c. dry bread crumbs

INSTRUCTIONS
Cover the brisket with boiling water. Add carrot, onion, peppercorns, cloves and salt.
Simmer until tender, about 3 hours. Remove from liquid and place in shallow baking dish. Reserve 1 cup of stock for onion sauce. Spread the egg over beef and sprinkle with the bread
crumbs. Brown in hot oven 400 degrees for 20 minutes and serve with onion sauce.

Brown 2 tablespoons sugar in 1 tablespoon butter. Add 2 medium sized onions, sliced. Cook until yellow. Add 1 tablespoon flour, brown lightly. Add reserved cup of stock, 1 tablespoon
vinegar and a little salt and cook until smooth.
The beef brisket recipe with onion sauce is ready ....enjoy the feast !

brisket-in-sweet-and-sour-sauce-recipe

BBQ BEEF BRISKET

BBQ BEEF BRISKET RECIPE....try this recipe !

INGREDIENTS
  • 3 oz. bottle liquid smoke
  • 5 to 6 lb. beef brisket
  • 1 bottle "Cooks BBQ sauce"
  • Celery salt
  • Onion salt
  • Garlic salt
  • Salt and pepper
  • Meat tenderizer (optional)
  • Worcestershire sauce

INSTRUCTIONS
Pour liquid smoke over beef brisket and rub on all sides. Sprinkle with celery salt, garlic salt, onion salt and meat tenderizer.
Place beef brisket in refrigerator covered with foil. Leave overnight. When ready to bake, sprinkle both sides of beef with salt, pepper and a little Worcestershire sauce. Bake covered 5 hours in 275 oven. Uncover meat and pour about 1/2 bottle BBQ sauce over it and continue baking 1 hour uncovered.

Remove meat; remove fat from juices. Add flour to thicken the juice. Then add more BBQ sauce, if desired. Serve with the sliced brisket. Allow beef brisket to cool before slicing; slice thin across the grain. Slices may be reheated when ready to serve or wrapped and frozen. The beef brisket recipe is ready to serve...enjoy the meal !.
roast-brisket-of-beef.

HELGA'S SMOKED BEEF BRISKET

HELGA'S SMOKED BEEF BRISKET RECIPE

INGREDIENTS
  • 5-6 lb. beef brisket
  • Celery salt
  • Onion salt
  • Garlic salt
  • Salt & pepper
  • Worcestershire sauce
  • Barbecue sauce
  • Liquid Smoke

INSTRUCTIONS
Pour Liquid Smoke over brisket, placed in a glass baking dish.
Then generously sprinkle with celery, onion and garlic salts. (These tenderize.)
Place the beef brisket in the refrigerator overnight, covered.

When ready to bake, sprinkle both sides of beef brisket with salt and pepper and a little Worcestershire sauce. Cover and bake for 5 hours in a 250 degree oven (very slow oven). Place foil over top of meat and sides of pan so meat will lie in good juices while it cooks. Then uncover meat and pour barbecue sauce over it and bake one more hour. (Allow to cool at least 1 hour before slicing. May crumble if served hot.) The beef brisket recipe is ready to serve...

CORNED BEEF BRISKET BOIL WITH HORSERADISH SAUCE

CORNED BEEF BRISKET BOIL WITH HORSERADISH SAUCE RECIPE

INGREDIENTS
  • 4 lb. fresh beef brisket
  • 1 1/2 tsp. salt
  • Boiling water
  • 1 tsp. dried parsley
  • 4 peppercorns
  • 1/2 tsp. thyme
  • 2 onions, peeled
  • 2 scraped carrots
  • 1 peeled parsnip
  • 1 peeled turnip (sm.)
  • 1 bay leaf
  • Horseradish Sauce (below)
SAUCE:
  • 3 tbsp. flour
  • 3 tbsp. butter
  • 1 c. milk, hot
  • 1 c. beef bouillon
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. horseradish or more to your own taste
  • Pinch of nutmeg

INSTRUCTIONS
Cut top layer of fat from beef brisket. Rub with salt and place in pot. Cover with boiling water. Bring to boil quickly and boil 10 minutes. Skim top. Add parsley, corns, thyme. Cover pot and simmer for 3 hours. For last hour cooking, add vegetables and bay leaf. Beef brisket Meat is tender when pierced through with fork and meat slides down off fork. Serve with parsley buttered boiled potatoes and horseradish sauce on sliced beef.

Horseradish Sauce: Melt butter, stir in flour; add hot milk and stock, stirring constantly and cook until well blended. Add salt and pepper and nutmeg. Mix well. Stir in horseradish.
The beef brisket recipe is ready to serve.....sauce can be doubled, if desired. Nice taste !

TEXAS-STYLE BARBECUED BEEF BRISKET

TEXAS-STYLE BARBECUED BEEF BRISKET...a classic beef brisket recipe to try ! A must try one !

INGREDIENTS
  • 1 whole beef brisket (9 to 10 lb.) trimmed
MOP SAUCE:
  • 5 slices bacon, minced
  • 1 c. minced onions
  • 1 1/2 c. beef broth
  • 1/4 c. vegetable oil
  • 1/2 lemon, quartered
  • 2 tbsp. chopped fresh thyme or 1 tsp. dried
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
DRY RUB:
  • 2 tbsp. seasoned salt
  • 1 tbsp. cracked black peppercorns
  • 1 tbsp. cracked white peppercorns (I substitute ground white pepper)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. paprika
  • 1 tbsp. sugar
  • 1 tbsp. distilled white vinegar
  • 10 lb. charcoal briquettes
  • 4 c. mesquite wood chips
INSTRUCTIONS
Prepare grill. Soak mesquite chips in water to cover.
Mop Sauce: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes. Add onions and continue cooking until onions are lightly browned, about 5 minutes.
Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper. Simmer over low heat to blend flavors, 15 minutes. Set aside.

Dry Rub: While sauce is simmering, combine all ingredients in bowl. Rub dry rub over entire brisket until coated. Sprinkle brisket on both sides with sugar, then vinegar.

To Cook: When coals are covered with white ash, add wood chips. When ash begins to form on the wood chips, close vents on grill half way. Place small pan filled with water on one side of grill bottom. Place the brisket on grill directly over drip pan. Cook covered 2 hours, turning once halfway through.

Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes. (To keep the grill at the proper temperature, replenish with additional hot coals and wood
chips as needed, usually when the meat is turned.)

Preheat oven to 250 degrees. Wrap brisket tightly in heavy foil and place in a roasting pan in the oven. Bake 6 hours or until tender enough to cut with a fork. Carve meat in thin slices across grain to serve. This great beef brisket recipe is ready for feasts ! Enjoy it with friends !

beef-brisket-with-burgundy-orange-sauce.

TEXAS-STYLE BARBECUED BEEF BRISKET

TEXAS-STYLE BARBECUED BEEF BRISKET RECIPE ...a classic beef brisket recipe to try ! A must try one !

INGREDIENTS
1 whole beef brisket (9 to 10 lb.) trimmed

MOP SAUCE:
  • 5 slices bacon, minced
  • 1 c. minced onions
  • 1 1/2 c. beef broth
  • 1/4 c. vegetable oil
  • 1/2 lemon, quartered
  • 2 tbsp. chopped fresh thyme or 1 tsp. dried
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
DRY RUB:
  • 2 tbsp. seasoned salt
  • 1 tbsp. cracked black peppercorns
  • 1 tbsp. cracked white peppercorns (I substitute ground white pepper)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. paprika
  • 1 tbsp. sugar
  • 1 tbsp. distilled white vinegar
  • 10 lb. charcoal briquettes
  • 4 c. mesquite wood chips

INSTRUCTIONS
Prepare grill. Soak mesquite chips in water to cover.
Mop Sauce: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes. Add onions and continue cooking until onions are lightly browned, about 5 minutes.
Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper. Simmer over low heat to blend flavors, 15 minutes. Set aside.

Dry Rub: While sauce is simmering, combine all ingredients in bowl. Rub dry rub over entire brisket until coated. Sprinkle brisket on both sides with sugar, then vinegar.

To Cook: When coals are covered with white ash, add wood chips. When ash begins to form on the wood chips, close vents on grill half way. Place small pan filled with water on one side of grill bottom. Place the beef brisket on grill directly over drip pan. Cook covered 2 hours, turning once halfway through.

Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes. (To keep the grill at the proper temperature, replenish with additional hot coals and wood
chips as needed, usually when the meat is turned.)

Preheat oven to 250 degrees. Wrap beef brisket tightly in heavy foil and place in a roasting pan in the oven. Bake 6 hours or until tender enough to cut with a fork. Carve meat in thin slices across grain to serve. This great beef brisket recipe is ready for feasts ! Enjoy it with friends !

Monday, August 4, 2008

Beef Brisket Braised in White Wine








Try this great beef brisket recipe. Beef brisket is slowly braised with vegetables, wine, and spices for a classic dish. Don't skip the juniper berries. They lend a lot of flavor....mmm

Ingredients:

* 1 tablespoon oil
* 2 pounds beef brisket
* Salt and freshly ground pepper to taste
* 1/2 cup dry white wine
* 1 medium onion, diced
* 4 garlic cloves, minced
* 2 medium tomatoes, coarsely chopped
* 4 carrots, peeled
* 4 medium parsnips, peeled
* 1/2 cup chicken stock
* 1/4 cup water
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 bay leaf
* 12 juniper berries, crushed (optional - see Notes)

Preparation:
Heat oven to 225 degrees F.

Heat oil in large Dutch oven over medium high heat. Season brisket with salt and pepper and then sear (cook over high heat to brown the exterior) on both sides in pan. Remove brisket, turn heat to high and add white wine. With a wooden spoon, scrape bottom of pan and reduce wine for 1 minute. Add onion and cook over medium heat for 5 minutes. Add garlic and cook for 1 minute.
Return brisket to pan with tomatoes, carrots, parsnips, chicken stock, water, thyme, rosemary, bay leaf, and juniper berries. Bring to a simmer.

Cover, place in oven and cook for about 2-1/2 to 3 hours, or until meat is tender (about 145 degrees internal temperature). Discard bay leaf.Remove brisket and slice against the grain into thin slices. Arrange on plates with carrots and parsnips, adding broth to each serving. This great beef brisket recipe is ready for a great feasts. Nice one !

beef-brisket-braised-in-white-wine.

Beef Brisket with Sunchokes

Try this amazing beef brisket recipe. Sunchokes, along with carrots, mushrooms, and onions, make a flavorful bed for beef brisket in the crockpot. The vegetables soak up the juices of the beef. The sunchokes, also known as Jerusalem artichokes, taste much like new potatoes when cooked in this manner, but are much healthier and tastier for you.

Ingredients:

* 1 pound sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
* 1 pound white mushrooms, cleaned and halved
* 4 carrots, peeled and cut into 2-inch pieces
* 1 medium onion, sliced thin
* 1 (4 to 5 pounds) beef brisket
* Kosher salt and freshly ground pepper
* 1 teaspoon dried oregano flakes, crushed
* 1 envelope dry onion soup mix

Preparation:
Place sunchokes, mushrooms, and carrots in the bottom of a large oval crockpot. Spread onions on top.Season brisket on both sides with salt and pepper. Place on top of the vegetables, fat-side up. Sprinkle fat side of brisket with crushed oregano, then dry onion soup mix.Cover crockpot and set on Low for 8 hours.When done, remove brisket to a platter, cover with foil, and let rest for 15 to 20 minutes before slicing against the grain. Serve with the vegetables and pot juices, accompanied by a green salad for a full meal...The beef brisket recipe is ready...nice taste. Great for parties !

beef-brisket-with-sunchokes.

amz