Brisket - Recipes

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Chuck. Brisket. Flank. Plate. Ribs. Round. Short Loin. Tenderloin Top Sirloin.

Beef Brisket - Crockpot

Prep & Cook: 4-8 hrs

Servings:

Ingredients: 1 beef brisket; ¾ cup red wine; ¼ cup Braggs liquid aminos; 3 tbls onion soup mix; generous tbls salt & pepper

1. Mix wine with Braggs, onion soup mix, salt and pepper. 2. Put brisket in Crockpot 3. Pour mixture over the top and cook either high (4 hrs.) or low (8 hrs.)

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Beer Braised Brisket

Prep & Cook: 3 1/4 - 3 3/4 hrs

Servings:

Ingredients: 4 -pound boneless beef brisket, first cut or flat half; 1 tablespoon olive oil; 2 medium onions, thinly sliced; 1 dark beer or stout, (we like Guinness); 2 cloves garlic, minced; 1 to 2 tablespoons prepared horseradish.

1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings. 2. Add onions to Dutch oven; cook and stir 3 minutes or until crisp-tender. Return brisket to Dutch oven place on a rack about 1 inch above the bottom. Add broth or beer; bring to a boil. Reduce heat; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender. Remove brisket; keep warm. 3. Cook cooking liquid over medium-high heat 5 minutes or until reduced by half. Stir in horseradish. 4. Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with sauce.

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Brisket with Savory Prunes and Carrots

Prep & Cook: 3 hrs

Servings:

Ingredients: 2-1/2 to 3 pounds boneless beef brisket; 1 tablespoon olive oil; 1/2 cup chopped onion; 1/2 cup water; 3 cups sliced carrots (1/4-inch thick); 1/4 cup packed brown sugar; 1 tablespoon fresh lemon juice; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon pepper; 8 ounces pitted prunes.

1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings. 2. Add onion to Dutch oven; cook and stir 5 minutes or until tender. Return brisket to Dutch oven. Add water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. 3. Add carrots, brown sugar, lemon juice, salt, cinnamon, and pepper to Dutch oven; continue cooking, covered, 30 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm. 4. Add prunes to Dutch oven; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. 5. Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with carrots, prunes and sauce.

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