SMOKY BARBECUE BEEF BRISKET (CROCK POT)
This smoky flavored brisket is great for sandwiches or by itself. Start it before leaving the house in the morning and come home to a great meal.
Provided by Chris from Kansas
Categories Meat
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from brisket. If necessary, cut to fit into crock pot.
- Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
- For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
- Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.
SLOW-COOKER BARBECUE BEEF BRISKET
"Ten" is the magic number for this easy beef brisket slow cooker recipe. You need just 10 minutes of prep time to make 10 hearty servings of barbecue brisket. It's equally good served in sandwiches or as a stand-alone entrée, thanks to this set-it-and-forget-it slow-cooker technique.
Provided by By Stephanie Wise
Categories Entree
Time 6h10m
Yield 10
Number Of Ingredients 13
Steps:
- In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.
- Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.
- In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.
- Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.
- Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.
- Thinly slice brisket; transfer to serving plate. Spoon sauce over top.
Nutrition Facts : Calories 330, Carbohydrate 16 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 12 g, TransFat 1/2 g
BARBECUE BEEF BRISKET SANDWICHES
The secret to a good barbecued beef sandwich is in the sauce. I learned that when a relative gave me her recipe after we enjoyed this delicious meal at her home. My family requests these sandwiches often.
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Place brisket in a Dutch oven. Combine the next 10 ingredients; pour over brisket. Add water; bring to a boil. Reduce heat; cover and simmer for 4-1/2 to 5 hours or until meat is tender. , Remove brisket and discard cooking juices. Shred meat; return to Dutch oven. Add barbecue sauce and cook until heated through, stirring frequently. Serve on hamburger buns.
Nutrition Facts :
BEEF BRISKET WITH COFFEE RUB AND RED-EYE BARBECUE SAUCE
Categories Beef
Number Of Ingredients 32
Steps:
- Make the rub. In a small bowl, combine the ingredients for the rub and whisk to mix. (Break up any lumps with the whisk or your fingers.) Place the brisket in a roasting pan and generously sprinkle on both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a day ahead. Make the mop sauce. Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning. Cook the brisket until very tender, 5 to 6 hours Red eye bbq sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
JOAN ROMBAUER'S BEEF BRISKET WITH SPICY BARBECUE SAUCE
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the briskets in a large roasting pan. Add enough beef broth to cover briskets by a minimum of 1 inch. Cover the roasting pan and cook 3 to 4 hours until fork inserts easily into meat.
- During the last hour of cooking reduce the oven temperature to 325 degrees F. You will notice that the beef broth has been reduced and the top of the brisket is visible. Pour the "Spicy Barbecue Sauce" on the top and continue baking until done. Check the brisket approximately every 20 minutes. Serve briskets with pan juices over mashed potatoes.
- Combine ingredients and add to beef brisket during the last hour of cooking.
PIT SMOKED BEEF BRISKET AND HOT SMOKED SAUSAGE WITH TEXAS BARBECUE SAUCE
Steps:
- Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously. Store brisket well sealed overnight in a shallow pan.;
- In a medium sauce pot, place bacon, onion garlic, and celery. Cook over medium heat until browned. Add 4 bottles of beer to the pot. It's going to be a long day; you will need the other beers for the cook. Bring the pot to a boil. Add rub, mustard, pepper, zest, juice, soy sauce and vinegar. Continue to slowly simmer, for 1 hour, as the meat smokes.
- Start a charcoal fire on one side of the grill. Add post oak pieces that have been well soaked (1 hour), or still green and uncured. Control the heat of the fire by closing the air vents to the grill. Place brisket, fat side up, on indirect heat (not over the fire) and close the top of the grill. Grill should be 300 degrees. Baste meat continuously with mop every 30 minutes. When turning meat always carefully use a spatula and never prick the meat. Tongs or forks may pierce the meat allowing juices to escape making the meat dry and tough. Brisket will be done in about 4 1/2 to 5 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing.
- Remove any excess fat and slice brisket across grain 3/8 inches thick. Texans don't use barbecue sauce, but they haven't tried these. Serve hot smoked sausages split, brisket sliced, BBQ sauce, white bread and pickled peppers.
- Place sausages on smoking grill beside the brisket with indirect heat, not over the fire. Cook at 300 degrees for 1 1/4 hours.
- Chipolte BBQ Sauce: 2 tablespoons vegetable oil 1/2 onion, diced 3 cloves garlic, smashed 1 cup chopped tomatoes 1 cup ketchup 1/2 cup coffee 3 tablespoons molasses 2 tablespoons Dijon mustard 3 tablespoons brown sugar 1 tablespoon Worcesterchire sauce 2 chipotle peppers In a medium saucepan, over medium heat, place oil, onion and garlic. Cook for 3 minutes. Add the tomatoes and simmer for about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and puree in food processor. Serve right away or let cool and refrigerate.
- Pickled Peppers: 3 cups cider vinegar 3 cups pineapple juice 1 tablespoon cracked peppercorns 2 teaspoons thyme leaves 2 bay leaves 1 teaspoon salt 40 jalapenos 25 garlic cloves 1 red onion, peeled and chopped 2 carrots, peeled and shredded
- In a large saucepan over high heat, bring vinegar, juice, peppercorns, thyme, bay leaves and salt to a full boil. Add jalapeno, garlic, onion and carrots and bring to a boil again. Remove from heat. Transfer to a large container and seal.
BARBECUE BEEF BRISKET
Many years ago, I found this recipe in a local ladies recipe booklet called, "Cornsilk." I have often used it to take to friends and family so they can reheat it and serve when needed. It freezes well, too. I try to use a brisket but does well with a boneless beef roast or bottom round roast. Serve with hamburger buns.
Provided by M. Joan
Categories Lunch/Snacks
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper.
- Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
- Mix remaining ingredients together except for the lemon.
- Cut off excess fat on roast and slice meat thinly. Cut across the grain.
- Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
- Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
- Remove lemon slices before serving.
- This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.
Nutrition Facts : Calories 532.2, Fat 40.3, SaturatedFat 16.2, Cholesterol 110.4, Sodium 637.1, Carbohydrate 15.7, Fiber 1.5, Sugar 11.9, Protein 26.6
BARBECUE BEEF BRISKET
This is such a simple dish, but oh boy is it delicious. The meat comes out moist and tender and tastes great with mashed potatoes.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut brisket in half; place in a 5-qt. slow cooker. Combine the barbecue sauce, onion, Worcestershire sauce, horseradish, salt and pepper; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender., Remove beef and keep warm. Transfer cooking juices to a large saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy.
Nutrition Facts : Calories 486 calories, Fat 29g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 933mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 40g protein.
BARBECUE-STYLE BEEF BRISKET
"This simple brisket recipe never fails me," notes Joan Hallford of North Richland Hills, Texas. "I always hope there will be a few slices left over for sandwiches the next day."
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 16-20 servings.
Number Of Ingredients 7
Steps:
- Place flour in a large oven roasting bag; shake to coat bag. Rub brisket with Liquid Smoke if desired, celery seed and pepper; place in bag. Place in a roasting pan. Combine chili sauce and barbecue sauce; pour over brisket. Seal bag. , With a knife, cut six 1/2-in. slits in top of bag. Bake at 325° for 3-1/2 to 4 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 250mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SMOKY BARBECUE BEEF BRISKET
Steps:
- Trim fat from brisket. Cut to individual serving sizes. Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in crock pot. For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket. Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker and serve with juices on the side. Freeze remaining portions with juices.
ASIAN BARBECUE BEEF BRISKET
Steps:
- Preheat oven to 350 degrees. (Or else use slow cooker.) Cut brisket in half. Season each half with salt, pepper and flour; pat off excess. Heat oil in braising pan on medium-high, until oil faintly smokes; add one half of brisket. Turn over when brisket half changes color one-quarter of way up and seared side has turned paper-bag brown, about 8 minutes. Remove from pan; transfer to clean platter. Repeat this step with second half of brisket. Remove excess drippings. Add beef broth; stirring to loosen browned bits on bottom of pan. Cook to reduce liquid by one-half, about 5 minutes. Stir in BBQ sauce. Return brisket halves to pan. Bring sauce to 180-degree simmer; check using thermometer. Cover; place in oven; cook 2-3 hours, until fork-tender. Transfer brisket halves to platter. Skim fat from sauce surface. Cook sauce 3 minutes or until slightly thickened.
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