Brisket Baked Potato Recipes

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.

ALL-DAY BRISKET WITH POTATOES

Steps:

• Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker., Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker. , Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.

EASY BAKED BEEF BRISKET

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.

BRISKET BAKED POTATO

Steps:

• Preheat oven to 350° and wash and dry potatoes. Pierce each potato with the tines of a fork a couple times and then wrap potatoes in aluminum foil.
• Place on a baking sheet and place in the oven. Bake for an hour or until when a sharp knife is inserted into the potatoes, they are soft.
• Remove from oven and set aside.
• While the potatoes are baking, using a medium saucepan, add leftover brisket, barbecue sauce and beef broth.
• Heat over low heat until heated through.
• Once potatoes are cool enough to handle, remove foil from potatoes.
• Using a sharp knife, make a slice on the top of the potatoes starting on the top of one side and going across to the other side, basically making a canoe shape.
• Next, using a spoon, scoop out some of the potato and place it in a bowl.
• Do this with all of the potatoes then add butter and 1 cup of shredded cheese. Let butter and cheese melt, stir and then put back into the potatoes. Salt and pepper to taste, if desired.
• Once potatoes are filled back up, top with remaining cheese, barbecue brisket, additional BBQ sauce drizzled over the top, and onion strings, if desired.
• Serve immediately.