Aunt Pats Beef Brisket Recipes

BAKED BEEF BRISKET RECIPE FROM THE 1970S

Steps:

• Preheat oven to 350 dg. and place brisket fat side up in baking pan. (If using 2 briskets, bake side by side.) Bake uncovered for 2 hours.
• Mix sauce ingredients and simmer a few minutes in saucepan, stirring until well-blended.
• Pour sauce over brisket, cover and cook 2 more hours.
• Remove from oven and remove meat from sauce. Reserve sauce and refrigerate both overnight. The next day, slice brisket thinly, place in a flat baking pan and cover with sauce.
• Place in 350 dg. oven and bake covered until heated thoroughly and tender, which usually takes about 30-45 minutes.
• Serve warm on round sandwich buns with pickles, cole slaw, a fruit salad and dessert of choice.
• Enjoy!

GRANDMA SELMA'S BRISKET

Steps:

• In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
• Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
• Preheat the oven to 350°F
• In a large enameled cast-iron casserole, heat the oil.
• Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
• Reduce the heat to moderate and add the onions.
• Stir well, cover and cook, stirring, until softened, about 15 minutes.
• Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
• Transfer to a bowl.
• Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
• Add the brisket and any juices and spread the onions and carrots around the meat.
• If necessary, add enough water to half-submerge the brisket in liquid.
• Cover tightly and braise in the oven for 2 1/2 hours.
• Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
• Raise the oven temperature to 425°F
• Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
• Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
• Check every 20 minutes; if necessary, add water so the meat is half submerged.
• Remove from the oven and let stand for 15 minutes.
• Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

AUNT LINDA'S BRISKET

Steps:

• Preheat oven to 350 degrees F.
• Mix the brown sugar, vinegar, soup mix, chili sauce and white wine in a saucepan and bring to a boil.
• Simmer for a couple of minutes.
• Place a large piece of foil in the bottom on a large casserole so that the brisket could be covered with some tenting by the foil.
• Put the brisket on top of the foil in the casserole pan.
• Pour the sauce over the meat and and seal the foil over the brisket close but with a little bit of a tent on top.
• Cook for 3-4 hours until tender.
• Slice meat thinly, against the grain.