Best Cheaters Brisket Recipes

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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.

CHEATERS BRISKET



Cheaters Brisket image

If you want a really tender brisket you must try this recipe. It comes out so tender and juicey you will not believe it. I hope you enjoy!!!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Beef

Time 3h45m

Number Of Ingredients 10

4 lb beef brisket
3 medium onions,sliced
12 oz can of coors beer
1 Tbsp brown sugar
2 tsp instant beef bouillon
4 small whole black peppercorns
1 clove garlic,minced
1 sprig(s) bay leaf
1/4 tsp dried thyme,crushed
1/4 c flour

Steps:

  • 1. Trim fat from brisket and season meat with salt and pepper. Place in baking dish, Cover with onions. Reserve 1/4 cup of beer. Combine remaining beer with brown sugar, bouillon and spices. Pour over meat and cover with foil. Bake at 350 degrees for 3 to 3 1/2 hours or until meat is tender. Remove meat, skim off fat and remove bay leaf. In saucepan cook juices down to 2 cups. Combine reserved beer and flour; Stir into pan juices and cook until thickened. Season to taste with salt and pepper. Slice meat across the grain and serve with gravey.

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS



Classic Beef Brisket With Caramelized Onions image

This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.

Provided by David Tanis

Categories     dinner, meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika (preferably Hungarian)
Pinch of cayenne
5 to 7 pounds beef brisket, not too lean
1 cup red or white wine
12 cloves
1 whole head of garlic
3 bay leaves
3 allspice berries
6 large onions, peeled, and sliced crosswise 1/4-inch thick
3 tablespoons olive oil
Parsley sprigs, for garnish
1/4 cup slivered scallions (optional)

Steps:

  • In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
  • Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
  • Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
  • Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
  • To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
  • Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams

BRISKET-CHEATER'S BRISKET RECIPE - (4.5/5)



Brisket-Cheater's Brisket Recipe - (4.5/5) image

Provided by wing118677

Number Of Ingredients 7

Wood chips
1/2 c. brown sugar
3 tbls. smoked paprika
3 tbls. kosher salt
3 tbls. ground pepper
2 tbls. ground cumin
1 beef brisket, 10 lbs.

Steps:

  • 1. Soak wood chips 2. Combine sugar, paprika, salt, pepper, and cumin in a small boat. Then rub over brisket, coating it all over, Set aside at room temperature. You may apply this the night before and refrigerate. 3. Build an indirect fire, adding wood chips to the hot side. Place brisket on the cool side. Pull cover down. Cook 15 to 29 minutes. Flip brisket over, add more wood chips to the hot side and cook an additional 20 minutes. Remove brisket and wrap in foil, fat side up. 4. Preheat oven to 225. Put brisket packet in large roasting pan. Roast unattended for 8-10 hours. Internal temp. should be 165. Unwarp carefully and save juices. Slice against the grain and pour juices on top.

ULTIMATE CHEATER BRISKET



Ultimate Cheater Brisket image

Our friend Adele Franzblau doesn't see herself as a cook, but she cooks for her family every night and even has her own family cheater brisket recipe. She got it years ago for her son's bar mitzvah, when Adele's mother-in-law, Nancy, in Pampa, Texas, suggested Aunt Pat's Smoky Brisket. Adele says she doesn't even measure. She sets the brisket on a big piece of foil and seasons it liberally with garlic salt, a half bottle of smoke, and about the same amount of Worcestershire sauce. The wrapped brisket marinates in the refrigerator overnight. The next morning, the brisket goes into a 250°F oven to cook unattended all day. When she gets home, the house smells wonderful, dinner's ready, and she's a hero. Ultimate Cheater Brisket is similar, but with the added sweetness of a little onion and ketchup.

Yield makes 8 to 10 servings

Number Of Ingredients 6

1 medium onion, chopped
One 4- to 6-pound beef brisket
1/4 cup Cheater Basic Dry Rub (page 45)
1/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup bottled smoke

Steps:

  • SCATTER the onion in the center of a large sheet of heavy-duty aluminum foil. Rub all sides of the brisket with the dry rub and place the brisket on top of the onion.
  • COMBINE the ketchup, Worcestershire sauce, and bottled smoke in a small bowl and pour over the brisket.
  • Tightly Wrap the brisket in the foil and place in a roasting pan. Refrigerate for a few hours or overnight. When you're ready to cook, heat the oven to 250°F.
  • SLOW-ROAST the brisket for 6 to 8 hours. The meat should be fork-tender with an internal temperature of at least 190°F.

CHEATER'S BRISKET



Cheater's Brisket image

Urban life makes true barbecue difficult, so grill this brisket over wood chips for the better part of an hour at home, then wrap the meat tightly in foil for an overnight run in the oven.

Provided by Sam Sifton

Time 11h

Yield 12 or more servings

Number Of Ingredients 7

Two handfuls of wood chips, like hickory or oak (optional)
1/3 cup brown sugar
3 tablespoons smoked paprika
3 tablespoons kosher salt
3 tablespoons freshly ground black pepper
2 tablespoons ground cumin
1 beef brisket, ideally untrimmed, approximately 10 pounds

Steps:

  • Submerge the wood chips, if using, in a bowl of water and set aside to soak.
  • Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
  • Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
  • Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 14 grams, Sodium 371 milligrams, Sugar 4 grams

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