Firehouse Beef Brisket Recipes

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FIREHOUSE BEEF BRISKET



Firehouse Beef Brisket image

This recipe is so easy, yet so flavorful and tender. It will melt in your mouth. Also makes plenty of leftovers for sandwiches.

Provided by Ladderman229

Categories     Meat

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 8

1 (5 -6 lb) beef brisket
1 cup Worcestershire sauce
1 (18 ounce) bottle barbecue sauce (hickory or mesquite)
1 (12 ounce) can beer (your preference)
1/4 cup light brown sugar
1 large red onion, finely chopped
1/4 cup cornstarch, dissolved in
1/4 cup water

Steps:

  • Put brisket in large roasting pan. Mix worcestershire sauce, bbq sauce, beer, light brown sugar, and red onion. Pour over brisket. Cover roasting pan with double layer of tin foil.
  • Bake @ 300 degrees for 4-1/2 hours. Remove brisket from pan, cover loosely with foil.
  • Place cooking liquid from roasting pan into saucepan. Bring to a boil. Stir in the cornstarch mixture, stirring constantly until mixture thickens.
  • Slice brisket and serve with sauce.

Nutrition Facts : Calories 685.6, Fat 51, SaturatedFat 20.3, Cholesterol 138, Sodium 731.3, Carbohydrate 19.7, Fiber 0.8, Sugar 9.1, Protein 33.1

FIREHOUSE BEEF STEW



Firehouse Beef Stew image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 16

2 pounds tenderloin, sirloin or sirloin tip
Salt
Pepper
Flour
2 tablespoons olive oil
1 cup beef stock
1 bay leaf
1 clove garlic, chopped
1 pinch fresh rosemary (or dried)
3/4 cup butter
1 bell pepper, chopped
2 potatoes cut into large pieces
2 tomatoes, quartered
1 tablespoon parsley
6 small onions (or 1 cup pearl onions)
2 cups dry red wine

Steps:

  • Cut the meat into 1/2- inch cubes and coat with flour seasoned with salt and pepper. Heat olive oil in a deep iron skillet, add meat and brown slowly, Add stock and seasonings. In another skillet, melt butter. Add bell peppers, potatoes, parsley, and onions and brown in butter. Pour the vegetables over the meat in skillet, add wine and simmer until meat is very tender, approximately 2 hours. Can be served over noodles.

BEST BEEF BRISKET RECIPE BY TASTY



Best Beef Brisket Recipe by Tasty image

Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.

Provided by Betsy Carter

Categories     Dinner

Time 18h25m

Yield 10 servings

Number Of Ingredients 17

1 flat cut brisket
1 ½ teaspoons kosher salt, plus 1 teaspoon, plus more as needed
freshly ground black pepper, to taste
4 cups low sodium beef broth
1 can tomato puree
¼ cup red wine vinegar
3 tablespoons honey
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 teaspoon ground cumin
6 sprigs fresh thyme
4 dried bay leaves
½ teaspoon whole black peppercorn
2 teaspoons olive oil
2 medium yellow onions, thinly sliced
5 carrots, cut into 1 in (2.54 cm)
½ cup dry red wine, such as Cabernet Sauvignon or Merlot

Steps:

  • Turn the broiler on high.
  • Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
  • Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
  • Preheat the oven to 275˚F (135°C).
  • In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
  • Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
  • If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
  • If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
  • Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
  • Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
  • The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
  • Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
  • While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
  • Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
  • When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
  • Enjoy!

Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams

FIREHOUSE BBQ SAUCE



Firehouse BBQ Sauce image

This recipe has been passed down by word of mouth in our fire station for years! It is fabulous and you can control how hot it is by how much red pepper you add. Please note that the longer it sits, the hotter it gets! Great on chicken, pork, and just about anything you can think of. Try it on a cracker with a slice of cheese!

Provided by LAURAL840

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 20m

Yield 64

Number Of Ingredients 5

1 (46 fluid ounce) bottle ketchup
1 ½ cups apple cider vinegar
2 cups packed brown sugar
½ cup butter, cut into pieces
2 tablespoons red pepper flakes, or to taste

Steps:

  • Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 12.3 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 249.3 mg, Sugar 11.6 g

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