Bakedbrisketaujus Recipes
"HOMEMADE" BBQ SAUCE RECIPE (BRISKET SAUCE)
This homemade BBQ sauce recipe is the best BBQ sauce for brisket! It's so easy and so delicious. Make this amazing brisket sauce to cook with our BBQ beef brisket recipe. Or use it for any of your BBQ recipes!
Provided by Becky Hardin - The Cookie Rookie
Categories Sauce
Time 5m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan. Bring to a boil, stirring often.
- Allow to cool, and store in an airtight container or jar in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 209 kcal, Carbohydrate 51 g, Sodium 691 mg, Sugar 46 g, ServingSize 1 serving
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
BAKED BRISKET AU JUS
We love brisket at our house, so I have collected many different brisket recipes over the years, here's one I'm quite sure you will enjoy, it's simple and has a tasty gravy. You can use more tomato sauce if desired
Provided by Kittencalrecipezazz
Categories Meat
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees.
- Grease a casserole dish (large enough to hold the brisket).
- Sprinkle the celery ribs and one sliced onion in the bottom of the casserole dish.
- Lay the brisket (fat side up) in a roasting pan over the onions.
- Sprinkle with salt and pepper.
- Sprinkle the remaining sliced onion and the chopped garlic (if using) over the top of brisket.
- Stir together the tomato paste, tomato sauce and Worcestershire sauce; pour over the brisket.
- Bake at 325 degrees for 1 hour.
- Remove from oven and cover tightly with foil; bake for 2 more hours.
- Add coffee, cover and bake for another 2 hours more, checking every 30 minutes for dryness.
- Add 1/4 cup water if necessery.
- Remove the brisket from the pan; let stand for 20 minutes.
- Cut brisket across the grain into thin slices, using a sharp knife.
- Strain the pan drippings, and serve with the brisket.
Nutrition Facts : Calories 1225.2, Fat 100.6, SaturatedFat 40.5, Cholesterol 275.9, Sodium 572.4, Carbohydrate 10.7, Fiber 2.2, Sugar 5.9, Protein 65.8
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- Place brisket, fat side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion and celery.
- Bake brisket at 325° for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally. Add coffee; cover and bake 2 more hours, checking every 30 minutes for dryness. Add 1/4 cup water, if necessary.
- Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife.
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