Best Marinade And Basting Sauce For Beef Brisket Recipes

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MARINATED BEEF BRISKET



Marinated Beef Brisket image

"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 large oven roasting bag
4 teaspoons Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons pepper
1 to 3 tablespoons liquid smoke, optional
1 fresh beef brisket (about 4 pounds)
1 cup ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground mustard
3 drops hot pepper sauce

Steps:

  • Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 47g protein.

BEEF BRISKET



Beef Brisket image

For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.

Provided by Tyler Florence

Categories     main-dish

Time 4h35m

Yield 10 servings

Number Of Ingredients 22

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)
Potato Pancakes, recipe follows
4 medium russet potatoes, peeled
2 medium onions
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/4 cup finely chopped chives
Vegetable oil, for frying
Serving suggestion: applesauce

Steps:

  • Preheat the oven to 325 degrees F.
  • On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
  • Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
  • Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
  • Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
  • Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

BRISKET MARINADE



Brisket Marinade image

My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! Marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.

Provided by KRANEY

Categories     Main Dish Recipes     Roast Recipes

Time 5m

Yield 6

Number Of Ingredients 7

½ cup red wine
¼ cup Worcestershire sauce
¼ cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes

Steps:

  • In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 5 g, Fat 9.1 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 1339.9 mg, Sugar 1.3 g

BEEF BRISKET WITH MOP SAUCE



Beef Brisket with Mop Sauce image

This tender brisket roasts in a sauce that adds great flavor. When one of our sons lived in the South, I learned that "mop sauce" is traditionally prepared for Texas ranch-style barbecues in batches so large it is brushed on the meat with a mop! You won't need that much brisket sauce for my recipe, but will get the big-time taste. -Darlis Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings.

Number Of Ingredients 8

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 tablespoons canola oil
2 tablespoons prepared mustard
1 fresh beef brisket (3 pounds)

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat., Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain.

Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.

MARINADE AND BASTING SAUCE FOR BEEF BRISKET



Marinade and Basting Sauce for Beef Brisket image

This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.

Provided by Julesong

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

3 cups dry red wine
3 teaspoons salt
1 cup olive oil or 1 cup peanut oil
3 tablespoons Grey Poupon, Dijon mustard
2 tablespoons red wine vinegar or 1 tablespoon wine vinegar and 1 tbsp balsamic vinegar
2 tablespoons prepared horseradish
2 teaspoons onion powder
3 tablespoons lime juice
1 teaspoon garlic powder
2 teaspoons ground cayenne pepper

Steps:

  • Mix all of the ingredients well and then pour over whole beef brisket.
  • Let marinate in refrigerator for several hours, or overnight if possible.
  • Cook your brisket as you normally would, basting with a bit of marinade occasionally, until cooked to your preference. Enjoy!

Nutrition Facts : Calories 322.3, Fat 27.1, SaturatedFat 3.8, Sodium 889.1, Carbohydrate 4.2, Fiber 0.4, Sugar 1, Protein 0.3

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

BEEF BRISKET WITH SPICY MUSTARD SAUCE



Beef Brisket With Spicy Mustard Sauce image

Make and share this Beef Brisket With Spicy Mustard Sauce recipe from Food.com.

Provided by ratherbeswimmin

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 16

1 (4 -5 lb) beef brisket
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 cup beef broth
1 tablespoon prepared mustard
1 tablespoon prepared horseradish
fresh ground black pepper
1 yellow onion, sliced
1 tablespoon brown sugar
1 teaspoon cider vinegar
1/2 teaspoon dill weed
1/4 cup Dijon mustard
1/4 cup prepared mustard
2 teaspoons vegetable oil

Steps:

  • Remove excess fat from brisket; place in a non aluminum baking pan.
  • Combine the next 8 ingredients in a bowl; pour over brisket.
  • Cover and marinate 4-5 hours or overnight, turning once.
  • Remove brisket from refrigerator 1 hour before roasting.
  • Preheat oven to 350°F.
  • Roast in marinade, covered, for 2 hours, basting several times.
  • Place onion rings on top of brisket and baste again.
  • Roast, covered, until meat is tender, about 1 hour longer.
  • Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
  • Stir in remaining ingredients and mix well.
  • Cover and chill; serve at room temperature.
  • Remove brisket from pan and let stand 10 minutes before carving.
  • Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.

Nutrition Facts : Calories 998.5, Fat 82.7, SaturatedFat 32.6, Cholesterol 220.9, Sodium 913.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4.2, Protein 53.4

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