TANGY BEEF BRISKET
We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 12-14 servings (6 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.
Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1033mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 40g protein.
GRILLED BRISKET WITH TANGY MOP SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Coat the brisket on all sides with the spice rub. In a roasting pan add the onion, garlic and beer. Arrange the brisket in the roasting pan, loosely cover with foil and put it in the oven for 2 1/2 to 3 hours.
- Combine all the mop ingredients in a medium pot. Bring to a simmer over medium-low heat and let cook for 5 minutes. Remove from the heat and set aside.
- Preheat a grill or grill pan over medium-high heat.
- Remove the brisket from the oven and put it on the grill. Add the liquid from the roasting pan to the mop sauce. Brush the brisket generously with the mop sauce and grill until the brisket develops a nice crust about 5 minutes per side. Make sure to brush the brisket about every 2 minutes with the mop sauce.
- Transfer the brisket from the grill to a cutting board and let rest 5 minutes before slicing. Cut the meat, against the grain, into 1/4-inch thick slices. Top with a bit of the tangy mop sauce and arrange on a serving platter.
- In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for another use. Sprinkle the remaining spice rub over the chicken parts until well coated.
- Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
- While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes.
- Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for another use. Arrange the chicken on a serving platter and keep warm.
- Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.
BRIE'S SPICY SWEET TANGY BARBECUE SAUCE
This sauce goes great with ribs, chicken, or pulled pork. For more heat, add more cayenne pepper. For more thickness, add more cornstarch. For more tang, add more vinegar.
Provided by Briana Falb-Joslin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 49.2 g, Fat 0.3 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 1111.7 mg, Sugar 44.7 g
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
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