Best Ginger Ale Brisket Recipes

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ELAINE'S BRISKET



Elaine's Brisket image

This is an absolutely fabulous brisket recipe I got from a cooking site on Prodigy many years ago. The resulting sauce has a wonderful barbeque-like flavor, and it's my personal favorite brisket recipe. I have prepared this not only as directed, but in the hotter months, when I haven't wanted to keep the oven on for hours, I've baked it in an electric covered frying pan right on my counter. The results are a bit different; the sauce does come out a lot thicker and darker. But it is still great, and a wonderful way to get a long-cooking comfort food meal when you don't want to heat up the kitchen, or just don't have an oven available. Great for those dorm room meals! I used a 350 setting for the same 2 1/2 hours. Just watch carefully so it doesn't burn, reduce the heat if necessary, and stir the sauce a bit more than you would if using the oven.

Provided by Charmed

Categories     Meat

Time 2h53m

Yield 12 serving(s)

Number Of Ingredients 5

6 lbs beef brisket
1 (16 ounce) can whole berry cranberry sauce
1 package dry onion soup mix
1/2 cup ketchup
ginger ale, to almost cover (See note regarding amount)

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.

Nutrition Facts : Calories 784.7, Fat 60.5, SaturatedFat 24.3, Cholesterol 165.7, Sodium 528.6, Carbohydrate 19.3, Fiber 0.6, Sugar 17.4, Protein 38.9

GRANDMA'S BRISKET



Grandma's Brisket image

My grandmother used to make this every year for get-togethers. Who would've known that it was this easy?

Provided by JodyVTPT

Categories     Main Dish Recipes     Roast Recipes

Time 3h5m

Yield 6

Number Of Ingredients 6

1 (3 pound) beef brisket
1 cup ketchup
1 (1 ounce) package dry onion soup mix
1 (12 fluid ounce) can or bottle ginger ale
3 carrots, cut into 1 inch pieces
1 small onion, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
  • Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 22 g, Cholesterol 92.1 mg, Fat 31.2 g, Fiber 1.5 g, Protein 24.4 g, SaturatedFat 12.2 g, Sodium 946.3 mg, Sugar 16.3 g

BEER, GINGER, AND GARLIC BRAISED BRISKET



Beer, Ginger, and Garlic Braised Brisket image

Provided by Aarti Sequeira

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons canola oil
1 (3-pound) beef brisket, trimmed of excess fat and silver skin
Kosher salt and freshly ground black pepper
1 (2-inch) stick cinnamon
10 whole cloves
4 green cardamom pods, crushed
2 pounds white onions, sliced 1/2-inch thick (about 3 medium)
3 tablespoons Ginger-Garlic Paste, recipe follows
1 tablespoon dark brown sugar
1 (22-ounce) lager beer (recommended: Sapporo)
1 cup beef or chicken broth
1 teaspoon apple cider vinegar
1/2 cup cloves garlic
1/2 cup (1/2-inch slices) fresh ginger
1/4 cup canola oil

Steps:

  • Preheat the oven to 325 degrees F.
  • Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate.
  • Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes.
  • Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid.
  • When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
  • When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat. Spoon a little gravy over the top and enjoy a slice of brisket heaven!
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Nutrition Facts : Calories 457 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 156 milligrams, Sodium 225 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 57 grams, Sugar 4 grams

BELGIAN ALE-BRAISED BRISKET



Belgian Ale-Braised Brisket image

Provided by Taylor Boetticher

Categories     Beer     Braise     Christmas     Dinner     Buffet     Brisket     Christmas Eve     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 4-pound piece flat-cut beef brisket, untrimmed
Kosher salt
1/4 cup Dijon mustard
1/4 cup (packed) dark brown sugar
1 tablespoon grated peeled ginger
2 tablespoons bacon fat or vegetable oil
2 medium yellow onions, thinly sliced
1/4 cup all-purpose flour
1 bay leaf
1 750-milliliter bottle Belgian-style tripel ale
4 cups beef stock or low-sodium chicken broth

Steps:

  • Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
  • Let brisket sit at room temperature 1 hour.
  • Preheat oven to 400°F. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30-40 minutes.
  • Remove brisket from oven and reduce oven temperature to 300°F.
  • Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8-10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3-4 hours. Discard bay leaf.
  • Transfer brisket to a cutting board and let rest at least 20 minutes.
  • If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.
  • DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.

VERY BEST BRISKET



Very Best Brisket image

Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!

Provided by Debbie Paskow Taveira

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 14

Number Of Ingredients 8

4 onions, sliced
1 pound small new potatoes
1 (16 ounce) package baby carrots
7 pounds beef brisket
1 cup beef broth
1 packet dry onion soup mix
1 cup ketchup
10 fluid ounces ginger ale

Steps:

  • Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
  • Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
  • Simmer the brisket until tender, about 2 1/2 hours.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 22.4 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 563.7 mg, Sugar 10.4 g

RISK IT ON BRISKET



Risk It On Brisket image

Easy and delicious brisket recipe for Hanukkah or any occasion!

Provided by JaJa0908

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 8

Number Of Ingredients 6

1 ½ cups ketchup
1 cup ginger ale
1 envelope dry onion soup mix
1 cup brown sugar
¼ cup red wine
1 (3 pound) beef brisket (first cut, or lean flat portion)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil.
  • Bake in the preheated oven until the meat is very tender, about 4 hours.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 43.3 g, Cholesterol 69.1 mg, Fat 23.4 g, Fiber 0.3 g, Protein 18.3 g, SaturatedFat 9.1 g, Sodium 867.1 mg, Sugar 39.8 g

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