RECIPE BEEF BRISKET RECIPES

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BARBECUED BEEF BRISKET RECIPE: HOW TO MAKE IT



Barbecued Beef Brisket Recipe: How to Make It image

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 35 minutes

Prep Time 20 minutes

Cook Time 02 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Steps:

  • In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

Nutrition Facts : Calories 437 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 392mg sodium, CarbohydrateContent 32g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 31g protein.

BAKED CORNED BEEF BRISKET RECIPE | HOW TO COOK CORNED B…



Baked Corned Beef Brisket Recipe | How to Cook Corned B… image

OMG, this rocked my world! Baking is the best way to retain all the flavors of a corned beef. I was raised on boiled corned beef. This by far blows that method "out of the water"! I don't think there is any turning back to the old way after this! This is a combination of recipes that I have previously posted. Corned beef needs to be baked long and at a low temperature in order to break down the connective tissue. *Please note: if your corned beef does not come with a flavor packet there are additional seasonings needed, as notes in step #2 below. I thank my good friend BBQGuru for his inspiration and making me see the light. Sorry I got lazy and had to improvise but it was damned good anyway ;^P. Recipe #254973 and Recipe#15843

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -4 lbs corned beef brisket, retaining the fat layer, do not trim away
1 spice flavor packet included with corned beef
1/2 tablespoon onion powder
1 teaspoon thyme leaves, dried
1 teaspoon paprika
1 teaspoon garlic powder
heavy aluminum foil

Steps:

  • Preheat oven to 275°.
  • NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
  • NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
  • Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
  • Rinse corned beef brisket well with cold water. Pat dry.
  • Get out your 9 x 13 baking dish.
  • Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
  • Place the corned beef on the foil, in a baking dish, fat side up.
  • Sprinkle with seasoning mix and pat into the brisket.
  • Bring the foil up & around the corned beef, do not close up the foil.
  • Bake, unwrapped, for 2 hours.
  • After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
  • Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
  • Allow the meat to rest before slicing. Cut against the grain.
  • I prefer to use an electric knife to get nice thin slices.
  • Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
  • Enjoy!

Nutrition Facts : Calories 576.3, FatContent 43.1, SaturatedFatContent 14.4, CholesterolContent 222.1, SodiumContent 2571.9, CarbohydrateContent 2.7, FiberContent 0.4, SugarContent 0.1, ProteinContent 41.5

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