Best Elaines Brisket Recipes

MELT IN YOUR MOUTH OVEN COOKED BRISKET

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.

ELAINE'S BRISKET

Steps:

• Preheat the oven to 450; you'll also need a roasting pan with a lid large enough to hold the brisket easily with a little space (but not too much) around it.
• Aluminum foil can be used to cover the pan if necessary.
• Put the meat in the roasting pan, and sear uncovered for 15 minutes.
• While the meat is searing, combine the cranberry sauce, onion soup mix and ketchup in a bowl; mix well.
• Remove the pan from the oven and lower the heat to 350.
• Pour the cranberry sauce mixture over the brisket, then pour enough ginger ale into the pan so it will cover the meat about half way up (you don't want it completely covered).
• Bake, covered, for 2 1/2 hours, occasionally spooning some of the sauce over the meat if desired.
• Slice the brisket on the diagonal, against the grain.
• You can return the slices to the sauce to reheat, if desired.
• NOTE: The amount of ginger ale you need will depend on the size of the brisket and your pan, but I've found usually 1-2 cans (1 1/2 to 3 cups) usually will do it.

EASY BAKED BEEF BRISKET

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.

OVEN-BAKED BRISKET

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.