Grandmas Brisket Roast Recipes

OVEN ROASTED BEEF BRISKET

Steps:

• Place beef in a large rectangular dish or bowl.
• Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.
• In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.
• Cover and refrigerate for 12-24 hours.
• Preheat oven to 325˚F.
• Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.
• Transfer to a large rectangular baking pan.
• In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.
• Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.
• Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.

JEWISH GRANDMA'S BEST BEEF BRISKET

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

GRANDMA'S BRISKET

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
• Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

GRANDMA'S BRISKET RECIPE

Steps:

• Preheat oven to 300 degrees
• Get out and measure your ingredients.
• In a bowl, mix together the tomato soup, onion soup mix, water, brown sugar, and vinegar.
• Stir until blended.
• Lightly salt and pepper both sides of the brisket, then place it fat cap side up, into a baking dish that has sides (a 9x13 or a roasting pan would work well.)
• Pour the soup mixture over the top of the brisket.
• Cover the baking dish with aluminum foil
• Bake the brisket at 300 for about 2 ½ hours. After about 1 ½ hours, carefully remove the tin foil and let the brisket cook for the remaining time without the cover.
• Brisket is done when it has reached 200 degrees and is tender.
• Let sit for 5-10 minutes before slicing.
• Reserve the liquid the brisket cooked in, skim the top to remove excessive oil, then serve the liquid as a sauce for the brisket.
• Enjoy.
• Every bite.

SOMEONE'S GRANDMA'S BRISKET

Steps:

• Put the oil, coke, wine, honey, ketchup, mustard, onion and paprika in a food processor or blender and "chop" mixture.
• Pour over the brisket.
• Marinate overnight if you have time.
• Cook in a roasting pan with the liquid, at 350 degrees F., loosely covered, until fork tender (approximately 4 hours).
• When brisket is cool, slice meat against the grain, and return to the pan with the gravy.
• Reheat when ready to serve.
• To make the gravy thicker, you can pour the pan juices into a saucepan.
• Add 1 tablespoons flour and let cook until half the liquid is reduced.
• Pour over sliced meat and serve.

GRANDMA'S BRISKET RECIPE - (4.3/5)

Steps:

• Preheat the oven to 325 degrees. Place the chopped vegetables on the bottom of a 8 1/2 x 11 casserole dish. Add the garlic slices. Trim the fat off the brisket, and sprinkle the onion soup evenly over both sides. Pour one can of tomato sauce over the vegetables, with 1/4 cup of the stock. Place the brisket on top of the vegetables, and pour the second can of tomato sauce and 1/4 cup of broth over the top. Cover the dish tightly with foil. Bake for 1 hour, then baste using the sauce. Bake for another hour, baste again, then add the tomato paste. Bake for another hour, remove the foil, and add the dill, and baste again. Bake until the sauce is reduced, and the brisket is very tender when inserted a fork. At this point you need to decide if the sauce needs to be reduced further - if so, remove the brisket and boil sauce on the stove until it is the desired thickness. I prefer it to be very thick and rich. Let the brisket rest for about 10 minutes. Remove the brisket and slide it thinly against the grain. Place the sliced brisket in another casserole dish, and pour the sauce and vegetables on top - make sure to get the sauce in between each one of the slices. Let the brisket cool, then cover with foil, and put it into the refrigerator. Before serving it, bring it to room temperature, then reheat in a 325 degree oven until all heated through.

GRANDMA ETHEL'S BRISKET WITH TZIMMES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.

GRANDMA'S BRISKET"POT ROAST"

Steps:

• 1. First take your brisket remove any excess fat on meat(leave a little for flavoring).
• 2. Now take a cast iron pan or dutch oven pot heat up on med-hi heat with some vegetable oil. While heating that take your dried seasonings and rub over brisket.Then put into pan green peppers & onions and brisket sear both sides of meat till browned(about 5 minutes a side).
• 3. Now add about 3 cups of water(just enough to cover the meat to cook.Add tomato sauce. Now simmer for 1 1/2 hours.
• 4. Now take out your brisket and slice thinly across the grain and then put back into pot.Cook for another 1 1/2 hours.After about 1/2 hour add your potatoes and carrots.Cook till tender and put them into a separate bowl. Then take out your meat and put on platter.Take your stock"gravy"in pot and add some tickening agent(whatever you prefer to use, I use Wondra with cold water) to pot to make a thicker gravy. Pour over your brisket and serve.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

GRANDMA'S BRISKET ROAST

Steps:

• Rub meat all over with liquid smoke and spices.
• Refridgerate overnight in a 13 x 9 inch foil covered pan.
• To roast, sprinkle with pepper and worcestershire sauce.
• Cook at 275° for 5 hours (still covered with foil).
• If desired, cover with BBQ sauce and bake uncovered another hour at 275°.
• Make sure when you slice, you cut across the grain!
• Nummy!