Best Tender Brisket Recipes

OH SO TENDER BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
• Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

TENDER BEEF BRISKET

Steps:

• Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender., Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.

SLOW-COOKED TENDER BEEF BRISKET

Steps:

• Cut brisket into thirds; place in a 5-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Thinly slice meat across the grain. If desired, thicken cooking liquid.

TENDER BARBECUED BRISKET

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 325° for 4 hours or until meat is tender., Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13x9-in. baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Brisket may be frozen for up to 3 months.

TENDER SLICED BRISKET OF BEEF

Steps:

• 1. Place beef brisket (I have also used corned beef brisket) in a large lidded pot and cover with water. Add the onion, carrot, celery, garlic and peppercorns to pot. Bring water to boil and then reduce heat to simmer and cover pot with lid. Allow to simmer for three hours. Meat is done when it fork-tests tender. When done, remove meat from pot and allow to rest as you prepare the glaze. Set pot aside.
• 2. Mix the brown sugar, mustard, ketchup and broth in a small bowl until well combined.
• 3. Place meat on cutting board and slice thin against the grain. Lay the meat accordion style into a baking pan with sides. Spread the glaze on top and between the slices of meat. My family really likes the flavor of the glaze and I generally double the glaze mix to generously spread on meat.
• 4. Bake at 350 degrees for 20 minutes uncovered until glaze is nice and hot. Discard water and everything else in the pot. I always serve this with potatos, either mashed or baked, and a vegetable. Enjoy!

FORK-TENDER SLOW COOKER BRISKET

Steps:

• Combine onion, liquid smoke flavoring, Worcestershire sauce, garlic, chili powder, celery seed, chipotle pepper, and salt in a bowl until marinade is smooth. Place brisket in a shallow glass dish and pour marinade over brisket. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Heat oil in a large skillet over medium-high heat. Scrape onion from the brisket, reserving onion and marinade. Cook brisket in the hot oil until browned on all sides, about 10 minutes. Transfer brisket to a slow cooker on Low.
• Pour marinade with onion and vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook mixture until onion is tender and liquid is reduced by 3/4, 5 to 10 minutes.
• Mix vinegar-onion mixture, tomatoes, water, and bay leaves into slow cooker.
• Cook on Low until brisket is very tender, at least 6 hours.
• Strain liquids from slow cooker into a saucepan; bring to a boil. Whisk enough flour into liquid until desired gravy consistency is reached, about 5 minutes.
• Shred brisket with a fork and serve with gravy and tomato-onion mixture.

TENDER BRISKET

Steps:

• Line a baking pan with aluminum foil leaving enough overlap to close over top of brisket.
• Trim excess fat from brisket and sprinkle liberally with Lawry's season salt and black pepper, both sides and ends.
• (Brisket can be browned in cast iron skillet in olive oil if you wish) Shake Zesty Italian and pour half the bottle into the foil lined baking pan.
• Add brisket to pan.
• Sprinkle contents of Lipton Instant Onion Soup envelope around pan.
• Add 12 ounces of Budweiser beer.
• Slice open two large onions and add to pan.
• Add a bay leaf or two to pan.
• Pour remainder of Zesty Italian Dressing over brisket.
• Close foil tightly and Bake at 325°F for 2 1/2 to 5 hours.
• Open foil, turn brisket.
• Close foil tightly and bake 2 more hours.
• Take brisket from oven.
• It will fall apart.
• It makes the most delicious sandwiches.
• Potatoes, carrots and onions can also be added during final hour of cooking.
• The pan drippings make a wonderful sauce.
• It can be thickened with flour, starch or arrowroot.
• Don't forget to remove the Bay Leaf.

TANGY TENDER BEEF BRISKET

Steps:

• Cut brisket in half and place in a 5-qt. slow cooker. Combine chili sauce, cola and soup mix; pour over brisket. Cover and cook on low for 6-7 hours or until meat is tender., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with gravy.

FORK TENDER HICKORY-SMOKED BRISKET

Steps:

• Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
• Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
• In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
• Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
• Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
• When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
• Serve one of two ways: (1) thinly slice the brisket across the grain OR.
• (2) shred the brisket with a large, 2-pronged fork.
• Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
• If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.

MMM..TENDER AND SWEET BRISKET AND TZIMMES

Steps:

• Spray pot with cooking spray and brown brisket turning to cook through.
• Simmer 2 hours, Brisket will render own juices. KEEP CHECKING, RESPRAY AS NECESSARY OR ADD WATER AS NECESSARY.
• Add carrots and potatoes, cook 30 minutes.
• In separate small saucepan add 2 cups water, cornstarch, Splenda, and 2 tbsp of juice from the cooked meat and veggies, simmer to make gravy.
• Spray roast pan and place meat and veggies, cover with gravy and bake about 1 hour.
• Serve brisket on a platter surrounded by vegetables. Goes great with cranberry sauce, or anything! Everyone will love it and it is definitely worth the effort!

VERY TENDER OVEN BAKE BRISKET

Steps:

• 1. Place one sheet of foil on flat surface. Lay brisket across the foil. Take dry ingredient(mix together in bowl)and rub real good over the top of the brisket.
• 2. Place the other sheet of foil on a flat surface. Lay sliced onion across the foil in the shape of the meat.
• 3. Place the brisket top down across the onion. Rub remaining dry ingredients on fat side. Squirt mustard across the brisket. Rub evenly all over.
• 4. Place the other sheet of foil on top and crimp edge together. Place the whole thing on an oven roaster with a lid. Make sure not to turn the brisket over. You want the fat side up because the fat is going to cook away and all the seasoned juices will soak in the meat as it cooks.
• 5. Bake on 250 degrees for six to eight hours.

OH SO TENDER BRISKET

Steps:

• 1. Preheat oven to 275 degrees F.
• 2. Coat the inside of an oven roasting bag with flour. Lay bag in a broiling pan. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Pour in beef broth. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
• 3. Bake in a preheated oven for 7 to 8 hours.

TENDER CROCK POT BRISKET

Steps:

• Place all ingredients in crock pot. Cook for 10 hours on LOW.
• Serve with the vegetables and some of the cooking liquid as a gravy.

KATS SLOW COOKED TENDER BRISKET

Steps:

• Spray large deep pan with cooking spray , making sure pan can be covered TIGHTLY with foil NOT touching meat. Fat side up.
• Pierce meat ( I use a ice pick ) really good . Pour entire bottle of allegro marinade on and under meat. Cover meat with almost whole bottle of montreal steak seasoning ( I use about 3/4 of a 3.4oz. bottle. Sprinkle garlic on top of brisket, now cover top ( fat side up ) with about 1/4 bottle of 6 oz. rib tickler.
• Cover tightly with heavy duty foil and cook for 12 hours at 225 . The key is not to open and let your steam out . Make sure foil does not touch meat and the foil stays tightly on your pan.