Kickback Brisket 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.

KICKBACK BRISKET

Steps:

• Preheat oven to 325 degrees.
• Saute onion and garlic in olive oil in a frying pan until nicely browned. Remove.
• In 13 x 9-inch baking or roasting pan, add onion and garlic mixture, Lipton Onion Mushroom Soup Mix blended with beer, ketchup, liquid smoke, Worcestershire, sugar and pepper.
• Add brisket; turn to coat.
• Loosely cover with aluminum foil and bake 3 hours or until brisket is tender.

HOMESTYLE BRISKET

Steps:

• Preheat oven to 300°F.
• In pan place brisket fat side up.
• Surround with carrots and sliced onion.
• Top with onion soup mixture,tomato sauce, cranberry sauce.
• Cover with heavy duty foil and cook 5 hours.
• Slice against the grain, serve with pan gravy.

SUPER FAST BRAISED BRISKET

Steps:

• Heat a large pot with a cover to medium-high heat.
• Oil, salt, and pepper brisket, sear all sides until browned. Reduce heat to very low.
• In a bowl, mix together barbecue sauce and water, add to brisket as well as onions and garlic.
• Cover and simmer for 1½-2 hours. Cut against the grain when serving.