Bobs Beef Brisket Recipes

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BBQ BEEF BRISKET



BBQ Beef Brisket image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 32

One 4-pound brisket
1 tablespoon plus 1 teaspoon kosher salt
1 packed tablespoon light brown sugar
1 tablespoon dried shallots
2 teaspoons garlic powder
2 teaspoons smoked sweet paprika
1 teaspoon cayenne pepper
Buttered toasted buns or Buttermilk Cheddar Corn Cakes (recipe follows)
Crunchy Ranch Slaw (recipe follows), for serving
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup
1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon granulated sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

Steps:

  • Allow the brisket to come to room temperature for 30 minutes.
  • Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
  • Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
  • Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
  • Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
  • Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
  • Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
  • Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
  • Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
  • Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

ROBERT'S BRISKET RUB



Robert's Brisket Rub image

This is a basic brisket rub recipe which leaves a tangy and flavorful crust on the brisket. It has been a big hit with my family and friends. This rub covers a 7-pound brisket. Rub mixture onto brisket then let set in plastic wrap overnight.

Provided by Brnagin4

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 21

Number Of Ingredients 9

¼ cup brown sugar
¼ cup sweet paprika
3 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried savory
2 teaspoons cayenne pepper

Steps:

  • Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 824.6 mg, Sugar 2.9 g

"BOB'S" BEEF BRISKET



If there ever was a "melt in your mouth brisket," this is it! A gentleman named Bob, gave me this recipe several years ago along with his Roasted Garlic soup. To die for! Tender, flavorful and worth the next day delight.

Provided by kitelady

Categories     Meat

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 1/2-5 lbs beef brisket, -first cut trimmed of fat
12 ounces beer, any kind
1 (12 ounce) bottle of heinz chili sauce
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 tablespoons ketchup

Steps:

  • The Day Before Serving.
  • On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
  • Pour the beer, chilli sauce and soup mix over the browned brisket.
  • Top with the ketchup.
  • Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
  • Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
  • Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
  • When cooked, remove brisket from the gravy, cover and refrigerate overnight.
  • Pour gravy into a seperate container, cover and refrigerate as well.
  • The Next Day:.
  • 3-5 hours before serving, skim the fat from the top of the gravy.
  • Slice the brisket against the grain. The thickness of the slices is your choise.
  • Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
  • Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
  • Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
  • The meat will absorb some of the gravy and be extra moist and juicy.
  • Remove brisket (and veggys) from the gravy to a serving platter.
  • Serve gravy separately.
  • Serve with horseadish as a condiment.
  • Sit back and enjoy the raves!

Nutrition Facts : Calories 1399.4, Fat 106.1, SaturatedFat 42.5, Cholesterol 290.2, Sodium 2196.2, Carbohydrate 27.3, Fiber 5.6, Sugar 12.4, Protein 70.6

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