Best Fresh Brisket Of Beef With Delicious Gravy Juniors In Brooklyn Recipes

BRISKET OF BEEF

Steps:

• Put brisket in roasting pan.
• Dump onion soup mix on top.
• Pour water over about 1/2 inch into pan.
• Stir a little.
• Cover tightly with foil.
• Put into oven at 250 degrees-middle rack.
• Forget about it for at least 5 hours.
• Take it out, cut against the grain, it should fall apart and be very tender.
• Season with salt and pepper to taste.

SLOW BAKED BEEF BRISKET WITH GRAVY

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
• Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
• Bake in the preheated oven until very tender, 4 to 5 hours.

FRESH BEEF BRISKET WITH BROWNED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle beef brisket with salt and pepper; place in large skillet.
• Brown meat, on fat side only, over high heat.
• While meat is browning, prepare vegetables: Slice onions very thin.
• Pare carrots; cut carrots and celery in 1-inch pieces.
• Pour boiling water over tomato in bowl; let stand several minutes.
• Holding tomato on fork, peel skin with sharp knife.
• Cut tomato in chunks.
• When meat is well browned, remove it from skillet to a large Dutch oven.
• Add onion to skillet; sauté until golden.
• Spoon onion over meat; surround with carrot, celery, tomato.
• Add 1 cup water.
• Roast, covered, 2 1/2 to 3 hours, until meat is tender.
• Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt.
• Bring potatoes to boiling; boil gently, covered, 20 minutes.
• Drain; cool.
• Peel while warm, using a sharp knife.
• Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over.
• Melt butter in large skillet over moderate heat.
• Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all over—several minutes.
• Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
• Make gravy: Strain pan juices to remove vegetables.
• Press vegetables through strainer.
• Skim fat from pan juices.
• In small bowl, combine flour with 1/4 cup water; stir until smooth.
• Add to pan juices, along with pureed vegetables.
• Bring to boiling, stirring until thickened.
• Serve with brisket.
• Serves 10 to 12.
• McCall’s Cooking School.

SIMPLY THE EASIEST BEEF BRISKET

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.

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.