Beef Brisket Video


Tuesday, October 27, 2009

Yankee Beef Brisket Pulled Barbecue Recipe

Yankee Beef Brisket Pulled Barbecue Recipe
An amazing beef brisket recipe to try !

Beef Brisket Recipe Ingredients:

* 4 pounds beef brisket or chuck roast (pork shoulder may also be used)
* 3-1/2 ounce bottle liquid smoke
* 2 cups chopped onions
* 1/4 cup cider vinegar
* 1/4 cup dark brown sugar, packed
* 2 Tablespoons spicy brown mustard
* 1 Tablespoon dark molasses
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon liquid hot pepper sauce
* 3 Tablespoons Worcestershire Sauce
* 1 cup ketchup
* 1/2 cup chili sauce (ketchup type)
* 1/2 lemon, sliced
* 1 Tablespoon salt or to taste
* 1/4 teaspoon freshly ground black pepper

Beef Brisket Recipe INSTRUCTIONS
Preheat oven to 325 degrees F.

Put the beef brisket meat on a rack in a roasting pan, fat side up. Pour liquid smoke around it. Seal the pan with foil and place in the oven. Roast the beef brisket for 4 hours or until tender, turning once. Uncover for the last 30 minutes to brown.

Remove the beef brisket from the oven and let meat cool. Wrap in plastic and place in refrigerator. Save the pan juices separately. Refrigerate overnight. Remove beef brisket meat and uncover. Trim away any remaining fat. Pull the meat into small shreds.

Remove the hardened fat from the pan juices. In a large pot melt 3 tablespoons of the hardened fat over medium heat, add the onions, and saute until tender. Add vinegar, brown sugar, mustard, molasses, cayenne, hot pepper sauce, Worcestershire sauce, ketchup, chili sauce, lemon, salt, pepper, and 1 cup of the pan juices. Simmer and stir well for 20 minutes over low heat.

Add the pulled meat to the sauce and simmer very slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist. The beef brisket recipe pulled is ready to serve...nice ! Enjoy !

Texas Barbecue Beef Brisket Recipe

Texas Barbecue Beef Brisket Recipe

Beef Brisket Recipes Ingredients:

* 7 pounds boneless beef brisket
* Oak, pecan, mesquite, or hickory chips, soaked in water (see notes)
* 2 teaspoons paprika
* 1 teaspoon black pepper, divided
* Water
* 1 medium onion, grated
* 1 Tablespoon butter or margarine
* 1-1/2 cups catsup
* 1 Tablespoon fresh lemon juice
* 1 Tablespoon Worcestershire sauce
* 1 teaspoon hot pepper sauce

Beef Brisket Recipes INSTRUCTIONS
Prepare briquets. Add desired wood chips (see notes below).

Trim excess fat from beef brisket. Combine paprika and 1/2 teaspoon pepper. Rub evenly over surface of beef brisket. Place brisket, fat side down, in 11-1/2 x 9-inch disposable aluminum pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. Cover cooker and cook 5 hours, turning brisket over every 1-1/2 hours; remove excess fat from pan with baster as it accumulates. Add additional 1/2 cup water to pan, if needed. Periodically add just enough additional briquets to keep coals at very low temperature. Remove beef brisket form pan; reserve pan drippings. Place beef brisket on grid, fat side down, directly over very low coals. Replace grill cover and continue cooking 30 minutes. Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings.

Melt butter in medium saucepan over medium heat. Add onions; cook until tender-crisp, stirring occasionally. Add reserved pan drippings, remaining 1/2 teaspoon pepper, catsup, lemon juice, Worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally. Trim excess fat from brisket; carve brisket across the grain into thin slices. Serve beef brisket with sauce...nice ! Enjoy it !

NOTES: Coals should be in a single layer with space between each briquet. To check temperature, cautiously hold hand about 4 inches above coals. Very low coals will force removal of hand in 6 to 7 seconds.

Water Smoker Directions: Prepare smoker according to manufacturer's directions. Place beef brisket, fat side up, in center of cooking rack. Cover smoker and smoke-cook at low to moderate temperature 4 1/2 to 5 hours or until tender.
beef brisket recipes-with-sunchokes.

Stringed Beef Brisket Recipe

Stringed Beef Brisket Recipe
A nice beef brisket recipe to try !


* Kosher salt or to taste
* Freshly ground black pepper or to taste
* 1 beef brisket (6 pounds), cut in 1/2-inch cubes
* 3/4 cup peanut oil
* 1 carrot, peeled and chopped
* 1 leek, washed and diced
* 1 stalk celery, diced
* 2 Tbsp pureed garlic
* 1 onion, chopped
* 2 cups cabernet sauvignon wine
* 12 cups veal stock
* 1 bay leaf
* 2 Tbsp dried thyme
* 1/2 cup cognac

Salt and pepper the beef brisket. Brown meat in half the hot oil in a saute pan. Remove and set aside.

Brown carrot, leek, celery, garlic, and onion in the remaining oil in the same pan. Remove and deglaze with 1/3 cup wine.

Place beef brisket, vegetables, and deglazed juices in a stock pot. Add the cabernet sauvignon, veal stock, bay leaf, thyme, and all except 2 tablespoons of the cognac. Add salt and pepper to taste. Cover and cook until beef brisket is tender (about 2 hours). Remove the meat, and using two forks, shred the beef.

Meanwhile, reduce sauce over low heat, uncovered, until thick enough to coat a spoon. Adjust seasonings and return beef brisket to the sauce. Add the remaining 2 tablespoons cognac and serve the meat mounded up on a platter. The beef brisket recipe is ready..enjoy it ! Nice !

Southern-Style Beef Brisket Dinner Recipe

Southern-Style Beef Brisket Dinner Recipe
A nice beef brisket recipe to try !

* 1 (4-pound) fresh beef brisket
* Water to cover
* 1 teaspoon salt
* 1 teaspoon pepper
* 4 yellow onions, halved
* 1 pound Italian sweet sausage links
* 6 carrots, cut into 1-inch pieces
* 1 clove garlic, minced
* 6 large potatoes, peeled and halved
* 2 green bell peppers, cored, seeded, and cut into quarters
* 1 (15-1/4-ounce) can corn kernels, drained
* 1 (38-ounce) can whole tomatoes, undrained
* 1 head green cabbage, cut into 6 wedges
* 1 (15-1/2-ounce) can garbanzo beans or chick peas, drained
* Salt and pepper to taste

In a large pot or dutch oven over medium-high heat, place beef brisket and cover with water. Add 1 teaspoon salt, 1 teaspoon pepper, onions, and Italian sausage; cover and bring to a boil. Reduce heat to low and simmer 2 to 2-1/2 hours or until beef brisket is fork-tender.

Add carrots, garlic, potatoes, bell peppers, corn, tomatoes, cabbage, and garbanzo beans or chick peas; simmer another 30 to 40 minutes or until vegetables are tender.

Remove from heat; drain off broth and pour into a tureen. Season with salt and pepper. Transfer beef brisket and sausage onto a cutting board; slice and transfer onto a serving platter. Place vegetables onto a serving platter. The beef brisket recipe is ready to serve the broth in small soup bowls....nice ! Bon apetit !

Easy Wine-Marinated Brisket Recipe

Easy Wine-Marinated Brisket Recipe
A nice beef brisket recipe to try !

* 1 cup dry red wine
* 2 Tablespoons soy sauce
* 1 small onion, finely minced
* 1 celery stalk, thinly sliced
* 3 garlic cloves, finely minced
* 3 to 4 pounds beef brisket
* 1 medium-sized onion, thinly sliced
* Kosher salt and freshly ground black pepper

Combine wine, soy sauce, grated onion, celery, and garlic in a heavy-duty zip-top freezer bag large enough to accommodate the brisket. Add the beef brisket to the bag, squeeze out the air, seal, and refrigerate 3 to 4 hours or overnight, turning occasionally.

Preheat oven to 325 degrees F.

Remove beef brisket and place fat-side up in a roasting pan or dutch oven. Spread sliced onions around brisket and cover with the marinade. Sprinkle with kosher salt and freshly ground black pepper. Cover tightly with heavy foil or a lid. Bake beef brisket for 3 hours, until tender. Check midway during roasting time and add water, if needed, to keep beef brisket from drying out.

When done, remove beef brisket from oven and let rest 15 minutes. Carve slices against the grain and place on serving platter. Cover slices with pan juices and cooked onions and the beef brisket recipe wine marinated is ready to serve.
beef brisket-in-sweet-and-sour-sauce-recipe

Easy Beef Brisket Recipe with Vegetables

Easy Beef Brisket Recipe with Vegetables

A nice beef brisket recipe to try !

* 1 large (turkey-size) oven cooking bag
* 2 Tablespoons all-purpose flour
* 3 to 4 pounds flat-cut beef brisket
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano, crushed between your palms
* Kosher salt and freshly ground pepper to taste
* 3 pounds baby red potatoes, peeled and left whole
* 1 pound carrots, peeled and cut into 3-inch lengths
* 8 ounces mushrooms, cleaned and halved
* 1 head garlic, cloves separated and peeled
* 1/2 large sweet onion, sliced thin
* 1 package Lipton dry onion soup mix
* 1 package Knorr mushroom gravy mix
* 1 cup tomato juice
* 1 cup water
* Cooking spray (optional)

Preheat oven to 350 degrees F. Place flour in cooking bag and shake bag so that the flour reaches all parts of the inside. Place bag in a large roasting pan and spread the flour evenly over the bottom with your fingers.

Using the onion powder, garlic powder, oregano, salt, and pepper, season both sides of the brisket. Place beef brisket, fat-side up, in the cooking bag on top of the flour.

Spread potatoes, carrots, mushrooms, and whole garlic cloves evenly around the outside of the brisket inside the bag. Spread the thin-sliced onions on top of the beef brisket.

In a mixing bowl, combine onion soup mix, gravy mix, tomato juice, and water until combined. Pour on top of brisket and vegetables. You may wish to lightly spray the tops of the vegetables with cooking spray so they do not discolor. Seal the bag with the plastic tie provided. Cut 4 slits (1-inch) in the top of the bag for ventilation.

Bake at 350 degrees F. for 2-1/2 to 3 hours. Let rest for 15 minutes before slicing brisket. Slice beef brisket against the grain into thin slices. Serve with vegetables and natural gravy from the bag. The beef brisket recipe is ready....delicious ! Enjoy it !
beef-brisket recipe-with-burgundy-orange-sauce

Brisket Braised in White Wine Recipe

Brisket Braised in White Wine Recipe

A nice beef brisket recipe to try !

* 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)

Heat oven to 225 degrees F.

Heat oil in large Dutch oven over medium high heat. Season beef brisket with salt and pepper and then sear (cook over high heat to brown the exterior) on both sides in pan. Remove beef 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 beef 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 beef brisket and slice against the grain into thin slices. Arrange on plates with carrots and parsnips, adding broth to each serving.

Yield: 4 to 6 servings

Notes: Although the juniper berries are listed as an optional ingredient, do use them if you can. They lend a lot of flavor. To crush them, place them in a small plastic storage bag, place the bag on a cutting surface, and smash with a meat pounder or the bottom of a skillet or saucepan. If you cannot find brisket, use any good chuck roast such as a 'Top Blade' roast. The beef brisket recipe is ready...enjoy it !

Brisket in Sweet and Sour Sauce Recipe

Brisket in Sweet and Sour Sauce Recipe


* 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 beef brisket, rinsed and patted thoroughly dry

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 beef 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 beef 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.The beef brisket recipe is ready to serve warm. Enjoy it !
italian-beef-brisket recipes