SLOW-COOKED PULLED BRISKET
Provided by Olivia's Cuisine
Time 10h30m
Number Of Ingredients 13
Steps:
- Season the brisket generously with salt and pepper.
- In a large cast iron skillet, over medium high heat, heat the olive oil and, once smoking hot, brown the brisket on all sides until golden brown.
- Transfer the browned brisket to your slow cooker, fat side up.
- Back in the skillet, lower the heat to medium low and add some more olive oil if necessary. Add the onions and garlic and sauté for about 10 minutes or until the onions have caramelized. Transfer to the slow cooker.
- In a medium sized bowl, combine the blended tomatoes, the Worcestershire sauce, the vinegar, the mustard, the brown sugar, the ketchup and the chili powder, whisking everything together until smooth. Pour the sauce into the brisket in the slow cooker.
- Finally, add a whole chipotle pepper to the slow cooker and cover. Cook on low for 9 hours, until the brisket is fork tender.
- Discard the chipotle pepper and take the brisket out of the slow cooker.
- On a cutting board, take the fat out using a serrated knife. Discard the fat.
- Shred the brisket using two forks and bring it back to the slow cooker. Cover and cook for one more hour.
- Serve hot with buns or mashed potatoes.
SPICY BEEF BRISKET
My family fell in love with this brisket the first time I tried the recipe. The no-fuss preparation and long cooking time make it perfect to have simmering away while you take care of party preparations and other courses. -Mary Neihouse, Fort Smith, Arkansas
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.
Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SPICY SMOKED BEEF BRISKET
Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.
Provided by Patty Meisenholder
Categories Main Dish Recipes Roast Recipes
Time 6h
Yield 10
Number Of Ingredients 16
Steps:
- Bring brisket to room temperature early in the morning, about 1 hour.
- Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
- Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
- Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
- Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
- Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
- Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 16.4 g, Cholesterol 45.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 1.9 g, Sodium 3608.8 mg, Sugar 9.3 g
SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)
Provided by Giada De Laurentiis
Categories main-dish
Time 4h15m
Yield 4 to 6 Servings
Number Of Ingredients 17
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
- For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
- Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
- For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
- Brush 1/3 cup of the sauce over the surface of the brisket.
- Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.
SPICY BEEF BRISKET
This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SPICY SHREDDED BRISKET
Use this spicy meat to fill tortillas for soft tacos and burritos. Or use it for quesadillas, tostadas, or taco salads.
Provided by Sharon123
Categories Meat
Time 2h15m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Brown brisket in hot oil in a large Dutch oven.
- Add 1 quart water and next 4 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 2 hours or until meat is very tender.
- (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
- Shred meat into bite-size pieces.
- Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
- Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
- Stir in meat; cook, stirring occasionally, just until thoroughly heated.
- Yield: 6 1/2 cups.
Nutrition Facts : Calories 866, Fat 70.6, SaturatedFat 25.6, Cholesterol 165.6, Sodium 1075.7, Carbohydrate 16.8, Fiber 4.4, Sugar 5.2, Protein 41.9
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