Beef Brisket
I don't particularly like beef brisket. My mom never made it and my mother-in-law boils it. Yuk, dry, stringy and bland. I refuse to make it like this.
My husband loves brisket. Does anyone have a favorite recipe to share? How long should it cook and on what temperature. I've heard it should be in the oven all day at a low heat (325) Thank you all :) |
It's a perfect cut for the crockpot ... will tenderize it and let your add-ins flavour it.
I'd elevate it in the crock pot (eg. upside down bowl) so it does not have to sit in the pool of grease that will accumulate as it cooks. Add a bit of liquid (broth? canned tomatoes? tomato juice? even water?) along with seasonings of choice. Perhaps some whole or chopped onions too. Let it brew away while you busy yourself in the sewing room!!! :):) |
look on foodnetwork.com barefoot contessa has a great recipe.
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This is one of the best recipes I have ever used.
1c. catsup 1c. water 2 tbsp. vinegar (apple cider) 1 med. onion sliced thin 1 tbsp. horseradish t tbsp. prepared mustard 2 tbsp. minced garlic 1/4 tsp. black pepper 1 (4 lb.) beef brisket 2 tsp. salt 2 tbsp. brown sugar Combine everything well, add meat and marinate overnight in frig. place meat and marinade in roast pan. Cover and bake at 300 degrees for about 5 hours or until tender. let rest on cutting board for 15 min. Slice on the diagonal. |
My son smoke it usually all night (in his smoker ) and it is tender and full of flavor
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Try placing your brisket in roaster and pour over 10oz. worchestershire sauce and small bottle of liquid smoke. Bake at 275* for 1 hour per pound . Slice thin , remove grease from juices and serve hot. There is seldom any left over .
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I use a large turkey bag, and cook the brisket in the oven for 3 hours. When cool enough to slice do so in a large pan or dish I use a 9x13 cake dish.. I layer the brisket with bar b q sauce and either refrigerate overnight or cover with aluminum foil and bake in 350 oven about 1/2 hour and it is so tender that you can cut it with a fork. Have made brisket this way for years. One thing to remember is when baking place the fat side on top so the juices stay in the brisket and don't slice it until it has cooled.
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absolutely use crock pot, it will be good no matter how you season it.
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Originally Posted by Kooklabell
(Post 6456281)
I don't particularly like beef brisket. My mom never made it and my mother-in-law boils it. Yuk, dry, stringy and bland. I refuse to make it like this.
My husband loves brisket. Does anyone have a favorite recipe to share? How long should it cook and on what temperature. I've heard it should be in the oven all day at a low heat (325) Thank you all :) |
If you have access to a sauce called Clyde's or Claude's in a glass jar, it makes the best & easiest brisket ever. You put the meat into a Reynold's cooking bag, that is in a baking pan for support, & dump the entire bottle of sauce all over the meat. Close up the bag & put in frig overnight. Throw meat, bag & all into the oven & bake for 4 hours. The directions & temp for oven are on the bottle. This is so good & moist & flavorful.
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