Christmasbrisket Recipes

MELT IN YOUR MOUTH OVEN COOKED BRISKET

Steps:

• Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
• Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
• If you have time let stand in refrigerator for 24 hours.
• Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
• Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
• Place in refrigerator over night to cool.
• Remove fat and cut against the grain NOT with the grain.
• Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.

HOLIDAY BRISKET

Steps:

• Preheat oven to 300 degrees F. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and salt. Heat a large skillet over a medium flame on the stovetop. Drizzle 2 tbsp of olive oil into the pan. Brown the brisket on both sides-it will take 4-5 minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half.
• While brisket is browning, pour canned tomatoes, garlic, brown sugar, apple cider vinegar, and 1 ½ cups broth into a blender or food processor. Add 2 tsp of salt (or 1 tsp if using a salted kosher cut of brisket) and ¼ tsp of black pepper. Pulse till garlic is chopped small and all ingredients are combined.
• Remove the browned brisket from the skillet.
• Drizzle 2 tbsp more olive oil in the pan and add the sliced onions. Saute them over medium high for a few minutes until they begin to soften and shrink in size.
• Add the carrot and celery slices. Sauté for another 5-6 minutes until the onions are soft and browning and the vegetables are fragrant.
• Pour the vegetables out of the skillet and onto a plate, reserve. Add 1/2 cup beef stock or chicken stock into the skillet and let it heat up. Use a spatula to gently scrape up any brown bits and pan juices that are clinging to the skillet. Turn off heat.
• Pour half of the tomato mixture into a large roasting pan.
• Place brisket on top of the tomato sauce, fat cap facing up.
• Pour the sauteed vegetables across the top of the brisket, along with the broth and brown bits.
• Pour the remaining tomato sauce over the top of the vegetables and brisket.
• Cover the roasting pan tightly with a layer of parchment paper followed by a layer of foil. The parchment forms a protective layer between the meat and sauce (which is acidic) and the foil.
• Place brisket in the oven. Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat like grass fed may take longer-test for doneness). Brisket is ready when it flakes tenderly when pierced with a fork. You can let it cook even longer for a soft, shredded texture if that's what you prefer. When fully cooked, the brisket will have shrunk in size.I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says "Make Ahead Directions." If you are not making ahead, continue reading.
• Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce till hot (not boiling).Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve topped with hot tomato sauce and softened veggies.
• Make Ahead Directions: Open the foil to vent and let the brisket slowly return to room temperature. Switch the brisket and sauce to a ceramic or glass dish (metal from the roasting pan can react with the acid in the sauce, which can cause an off taste if left to sit). Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket if you prefer.
• 1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees F. The fat in the sauce will have risen to the top, turned white, and solidified. Use a spoon to scoop the fat bits out of the sauce and discard.
• Take the brisket out of the dish and brush any excess sauce back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold-first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.
• Return the sliced meat to the dish and spoon sauce over it, making sure to spoon a little sauce between each slice. Cover the dish with a layer of parchment paper, then with foil, and place it in the oven.
• Let the brisket roast for 45-60 minutes until heated through. You can cook the brisket even longer to let it become more tender, if you wish. Serve with hot sauce and softened veggies. If you prefer, you can use a slow cooker to reheat. Set the slow cooker to high heat and cook until heated through, about 1 hour.

BRISKET WITH CARROTS AND ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
• Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
• To serve, slice the meat across the grain. Serve with the vegetables.

CHRISTMAS BRISKET

Steps:

• Mix dry spices together and rub over the lean side of the brisket. Sprinkle liquid smoke over the spices. Tightly wrap the meat in plastic wrap and refrigerate overnight.
• In the morning place the brisket in the slow cooker fat side to the bottom. Mix all sauce ingredients together and pour over meat. Cook on high for 6 hours. Once cooked, remove the meat to cutting board. to rest before cutting.
• Take pan juices from the slow cooker and place in a sauce pan. Cook for 10 minutes at a low bubble until reduced by 1/3 to 1/2. Serve sauce with sliced brisket.

RACH MAKES THE EASIEST BRISKET EVER

Steps:

• In a large cast iron skillet or large cast iron enamel Dutch oven over medium-low to medium heat, caramelize the onions: melt butter, add onions, season with bay, salt and black pepper and white pepper, thyme, cook to golden and soft, 25 minutes, then add sherry if using and remove to bowl
• Meanwhile, bring meat to room temperature
• Season liberally with salt and pepper
• Preheat oven to 325˚F
• Return skillet to medium-high heat with oil, 2 turns of the pan
• Brown meat 5 minutes on each side, then top with caramelized onions, add the broth and melt in the demi-glace or bouillon and add Worcestershire
• Cover pan with heavy foil or lid and bake 3 to 3½ hours to very tender, then slice and serve

HOLIDAY BEEF BRISKET

Steps:

• Put the brisket in the bottom of a slow cooker. Mix the Onion Soup Mix and the Cranberry Sauce together with just a little water. in a medium size bowl. Pour the mixture over the brisket.
• Cook for 6-8 hour on or until the beef is very tender and falling apart.
• Take the beef out of the slow cooker and shed or slice. Wrap in foil and refrigerate.
• Put the au juice in the refrigerator until the fat separates from the liquid and forms a cap. Take off the fat cap and discard and reserve the rest of the juice as a sauce in the refrigerator.
• To heat: Add a 1/4 cup of the au juice over the beef brisket and heat in the microwave. Heat the remainder of the au juice and serve it on the side.