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Thread: Recipe for Beef Briscuit

  1. #1
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    Recipe for Beef Briscuit

    Can someone share a recipe for tender and juicy beef briscut. I helped with a fund raiser dinner and the leader in charge oven baked briscut that was absolutely the best I've ever had. When I asked for the recipe and how she did it - "a family recipe and we don't share recipes". I never volunteered again!

    If someone asks me - oh, I think I've just received a huge compliment and share, share, share!

    Thanks for your help. Looking forward to hearing from yo'all!

    Cheryl
    Cheryl from the Quilt Palace

  2. #2
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    Low and slow. Bake at 250 for 3-4 hours. It will fall apart!

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    Super Member duckydo's Avatar
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    I use a cooking bag like the ones used to bake a turkey. The day before you are going to serve it bake at 350 approx. 3 hrs, let cool, then slice into a 9x13 baking dish, I sparingly pour BBQ sauce on the layers. Cover with foil and ref. about 45 mins before serving, heat in a350 oven for about 30 minutes. I get rave reviews on mine. Hope this helps

  4. #4
    Evy
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    One we use a lot-sprinkle briskit with onion soup, add 1/2 cup italian salad dressing, 2 cans beef gravy with or without mushrooms, additional mushrooms if you like. Bake at 275 for 45 minutes per pound. Couldn't be easier. When finished, cut against the grain of the meat.

  5. #5
    Junior Member time2quilt's Avatar
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    Brisket- 5-6 lbs. trimmed beef brisket, 3 oz. liquid smoke, celery salt, Worcestershire sauce, garlic salt or powder, salt & pepper to taste, onion salt, 6 oz. BBQ sauce. Pour liquid smoke generously over brisket in zip lock bag. Generously sprinkle meat on both sides with celery, onion and garlic salt. Place meat in bag in refrigerator overnight. Turn the bag whenever you think of it. The next morning, sprinkle both sides of meat with salt and pepper and a little Worcestershire sauce. Turn bag a couple more times. Remove meat from bag and place in large baking dish. Cover and bake at 275 for 5 hours. Uncover meat and pour barbeque sauce over. Continue baking for one hour. Let cool slightly and slice for sandwiches or eat as is. Serves 10.
    Tough times don't last, tough people do.

  6. #6
    Member Barb67's Avatar
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    Quote Originally Posted by cherylrom View Post
    Can someone share a recipe for tender and juicy beef briscut. I helped with a fund raiser dinner and the leader in charge oven baked briscut that was absolutely the best I've ever had. When I asked for the recipe and how she did it - "a family recipe and we don't share recipes". I never volunteered again!

    If someone asks me - oh, I think I've just received a huge compliment and share, share, share!

    Thanks for your help. Looking forward to hearing from yo'all!

    Cheryl
    Cheryl, here is the recipe that I got from my Secretary over 30 years ago. It is a hit every time I serve it! Just served it to my Sorority Sisters last week - they all had to have the recipe!! Here it is:

    Season one brisket with the following: Combine seasoned salt, pepper, smokey paprika, garlic salt, a pinch of cayenne (optional), and about 2 TBSP. of brown sugar.
    Sear the brisket on all sides in a small amount of oil in a heavy Dutch Oven.
    Remove the brisket, drain the oil.
    Line the Dutch Oven with slices of white onions.
    Put the meat back in Dutch Oven over the onions.
    Slice another large onion and place on top of the meat.
    Add 3/4 cups water to the pot. Cover and let simmer for approximately 1/ hour on each side.
    In a small cup, mix 2Tbsp white sugar and 2 Tbsp cider vinegar.
    Remove brisket from the pot. Pour mixture into the pot along with 1/2 c. water. Mix well. Put the meat back in the pot so its resting in the juice.
    At this point you can continue to cook the brisket on top of the stove on low heat, turning meat occasionally. (you may have to add water) . Let it simmer for approximately 3 hrs.
    OR, you can place the Dutch Oven in a 250' oven until the meat is tender.(about 2-3 hrs). Let the meat cool and slice across the grain. You may thicken the juices to make gravy. Delicious!!

  7. #7
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    use whatever seasonings you like, just keep in mind, that for muscle cuts of meat, the slower the heat (lower) the better along with some moisture. cook until fork tender.

  8. #8
    ro
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    go over to foodnetwork.com ina has a great recipe.

  9. #9
    Senior Member Letty's Avatar
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    Hi, the night before cooking marinate the beef. Cut slits in the top and smear with mustard and horseradish sauce, season. The next day brown the meat on all sides. Fry cut up veg of . e.g onions, carrots , celery . place meat on top and add stock to about half way up the joint. I make up stock with either wine or stout, beef stock and herbs, season. This I cook in a cast iron cassarole dish in a slow oven for about 2hrs. When the meat is tender take out and cover to rest. the juices can then be used to make the gravy, the veg can be either used as it is or put in a liquidiser and used for a soup base. Letty

  10. #10
    Super Member sak658's Avatar
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    You can't beat this recipe for brisket...I vouch for it...only way I fix it...Take a 9 x 13 pan and line it with foil big enough piece to fold over top and seal...Put brisket in the foil and pour a bottle of Italian dressing over it..seal it up put in refrigerator overnight...Take it out..pour off excess liquid..there want be a lot.. and cover back up and put in oven at 300 to 350 till done. you can check it after 3 or 4 hours...when it's done..open up foil and cook to let it dry out some....you will think you had cooked it on a grill for 10 hours..It is delicious and so easy...do let set a few minutes before slicing and always slice across the grain...Enjoy... you don't need any sauce for this...but you can serve some on the side if needed..
    Last edited by sak658; 03-11-2013 at 01:19 PM.

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