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Just got a quarter of free range beef and have a big brisket, Need a easy receipe on what o do with it. Thanks
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I think my brisket is to die for. And so simple.
Large pan lined with foil, enough to close over top. Lay Brisket in the foil, Pour a bottle of Italian Dressing over it, close up the foil, put in refrigerator overnight. Take out , pour off what dressing will pour, and close up and put in oven at 350 degrees, keep checking for doneness, can't say how long... then open up foil for the last 30 min. It dries up some of the juice and turns dark like it came off a grill. UMMMMM Let cool some and slice across the grain. Delicious.......Hope you try it. So simple... |
I lay the brisket on foil, sprinkle an envelope of Lipton's Onion Soup Mix, fold the foil to enclose the meat and set it in a pan. Bake at 325 for four hours, no matter what size brisket!
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My sister made this for about 14 of us during a family vacation at the beach last summer. It was sooo good. The only drawback is you have to cook it so long.
Bar-B-Que Brisket 5 – 8 lb brisket 1 cup regular coffee Line roasting pan with heavy duty foil, place meat in pan, pour coffee over brisket and cover with foil. Bake at 200°F for 14 hours (this will allow you to cut the meat). You can slow cook it up to 24 hours. The meat will fall apart and you can serve it shredded. Suggestion – put the brisket in the oven in the evening. It will be done the next morning. Let the brisket cool, slice it or shred it and layer it in a pan, cover with sauce and cover in foil. Heat at 350°F for 30 minutes when ready to serve. Bar-B-Que Sauce 4 Tbsp Worcestershire sauce 2 Tbsp mustard 3 Tbsp brown sugar 2 Tbsp liquid smoke (or less to taste) 10 Oz regular coke Dash Tabasco sauce 14 Oz ketchup Mix all sauce ingredients in a sauce pan and simmer over low heat for about 20 minutes. Can be done ahead of time and reheated. Serve it sliced or shredded on a bun. |
I marinate as follows:
1/3 cup canola oil 1/3 cup soy sauce 3 Tablespoons Red Wine Vinegar 1 tsp garlic powder 3 Tablespoons Chutney Cover meat and let it "sit" for at least 4 hours. Overnight is fine, too. I put it in the refrigerator and turn the container over every time I open the door. It is delicious! Bake at 300 for about 1 hour a pound. |
bgh.com search brisket They have lots of ideas.
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Thanks to each and every one of you for the help. I wanted a tried and true receipe. Quilters always cone thru. Thank you all for your help.
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Originally Posted by Calzo
My sister made this for about 14 of us during a family vacation at the beach last summer. It was sooo good. The only drawback is you have to cook it so long.
Bar-B-Que Brisket 5 – 8 lb brisket 1 cup regular coffee Line roasting pan with heavy duty foil, place meat in pan, pour coffee over brisket and cover with foil. Bake at 200°F for 14 hours (this will allow you to cut the meat). You can slow cook it up to 24 hours. The meat will fall apart and you can serve it shredded. Suggestion – put the brisket in the oven in the evening. It will be done the next morning. Let the brisket cool, slice it or shred it and layer it in a pan, cover with sauce and cover in foil. Heat at 350°F for 30 minutes when ready to serve. Bar-B-Que Sauce 4 Tbsp Worcestershire sauce 2 Tbsp mustard 3 Tbsp brown sugar 2 Tbsp liquid smoke (or less to taste) 10 Oz regular coke Dash Tabasco sauce 14 Oz ketchup Mix all sauce ingredients in a sauce pan and simmer over low heat for about 20 minutes. Can be done ahead of time and reheated. Serve it sliced or shredded on a bun. |
yum, these all sound wonderful!
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I like to cook beef in coffee (strong is good) with some worchestershire sauce sprinkled on top. Quick and easy for the oven or crock pot.
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