Best Best Beef Brisket Recipe By Tasty Recipes

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BEST BEEF BRISKET RECIPE BY TASTY



Best Beef Brisket Recipe by Tasty image

Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.

Provided by Betsy Carter

Categories     Dinner

Time 18h25m

Yield 10 servings

Number Of Ingredients 17

1 flat cut brisket
1 ½ teaspoons kosher salt, plus 1 teaspoon, plus more as needed
freshly ground black pepper, to taste
4 cups low sodium beef broth
1 can tomato puree
¼ cup red wine vinegar
3 tablespoons honey
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 teaspoon ground cumin
6 sprigs fresh thyme
4 dried bay leaves
½ teaspoon whole black peppercorn
2 teaspoons olive oil
2 medium yellow onions, thinly sliced
5 carrots, cut into 1 in (2.54 cm)
½ cup dry red wine, such as Cabernet Sauvignon or Merlot

Steps:

  • Turn the broiler on high.
  • Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
  • Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
  • Preheat the oven to 275˚F (135°C).
  • In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
  • Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
  • If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
  • If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
  • Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
  • Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
  • The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
  • Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
  • While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
  • Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
  • When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
  • Enjoy!

Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams

MELT IN YOUR MOUTH OVEN COOKED BRISKET



Melt in Your Mouth Oven Cooked Brisket image

A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman

Provided by Mila Furman

Categories     brisket

Time 8h10m

Number Of Ingredients 10

7-8 pounds of brisket
1 bottle of ketchup
1 1/2 cups of dry red wine
1 1/2 cups water
1.5 tbsp chicken base (I find it milder than beef base)
1/4 cup dehydrated onion flakes
6 cloves of garlic (roughly chopped)
2 onions (roughly chopped)
6 large carrots (cut into large chunks)
Salt and pepper to taste

Steps:

  • Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
  • Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
  • If you have time let stand in refrigerator for 24 hours.
  • Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
  • Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
  • Place in refrigerator over night to cool.
  • Remove fat and cut against the grain NOT with the grain.
  • Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.

SIMPLY THE EASIEST BEEF BRISKET



Simply the Easiest Beef Brisket image

Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.

Provided by PMARRIE

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 6

1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
¾ cup packed brown sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
  • Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g

EASY BAKED BEEF BRISKET



Easy Baked Beef Brisket image

For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 12h15m

Yield 8

Number Of Ingredients 10

3 pounds first-cut brisket (or flat-cut), trimmed of fat
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons butter
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice

Steps:

  • Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
  • Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
  • Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
  • Transfer brisket to a plate and tent with foil.
  • Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
  • Slice brisket across the grain and serve with the gravy.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g

OVEN-BAKED BRISKET



Oven-Baked Brisket image

Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 16

1 fresh beef brisket (4 to 5 pounds)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon onion salt
1 tablespoon liquid smoke
2 teaspoons salt
2 teaspoons pepper
Dash hot pepper sauce
SAUCE:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground mustard
3 drops hot pepper sauce
Dash ground nutmeg

Steps:

  • Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.

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