BRISKET
Provided by Food Network
Time 14h55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
- For the brisket: Preheat a smoker for cooking at about 225 degrees F.
- Trim the fat on the brisket down to 1/4 inch.
- Mix pickle juice and mustard in a bowl, then rub the brisket with the mixture all over. Season brisket with enough dry rub to cover (1/2 to 1 cup). Place meat in smoker fat-side up and cook for 12 hours.
- Remove brisket from smoker and increase temperature to 300 degrees F. Wrap brisket in foil or butcher paper and place back in the smoker until internal temperature reaches 200 degrees F. Let rest for 30 minutes.
BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC
Provided by Anne Burrell
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
- Preheat the oven to 375 degrees F.
- Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
- Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
- Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
- Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.
CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
- Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
- Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
- Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
- To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
- Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
MONIKA'S OMA'S LEBKUCHEN MEN
This German Christmas cookie recipe comes from my college's much-loved German language resident. She hung them up on the walls as Christmas decorations, and we used to sneak them off to eat during class. For the best flavor, put them aside in a tin for a few weeks before eating them.
Provided by Sinopa2
Categories World Cuisine Recipes European German
Time 3h
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
- Mix ground almonds, flour, white sugar, 2 teaspoons cocoa powder, cinnamon, cloves, baking powder, and salt together in a large bowl. Use your fingers or a pastry blender to rub in the butter until mixture resembles fine crumbs. Add honey and egg; mix together to form a dough.
- Dust work surface with flour. Roll out dough into a circle about 1/8-inch thick. Cut into gingerbread men shapes with a floured cookie cutter. Place 2 inches apart on baking sheets.
- Bake in the preheated oven until edges are brown, 15 to 20 minutes. Cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, about 20 minutes.
- Combine confectioners' sugar and 2 tablespoons cocoa powder in a bowl. Mix in enough boiling water to make a smooth and spreadable icing. Spread icing on cooled cookies using a table knife. Set aside until icing hardens, about 2 hours.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 19.4 g, Cholesterol 12.8 mg, Fat 8.5 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 67.6 mg, Sugar 12.4 g
MONIKA'S BRISKET RECIPE
Yield 6-8
Number Of Ingredients 6
Steps:
- Cover brisket with mustard and seasoning salt (don't overdo it otherwise may get salty.) Sear on all sides on high heat until develops a crust. Drain fat. Add the tomato sauce and red wine to the pot. Add sliced onions. Cover and simmer for total 1-1.5 hours on low heat. Add water of getting too thick. Can add cooked carrots and potatoes at end if desired. Otherwise slice against the grain and serve.
More about "monikas brisket recipes"
10 BEST BRISKET RECIPES - YUMMLY
From yummly.com
MONA'S BRISKET | RICARDO
From ricardocuisine.com
5/5 (2)Category Main DishesServings 8Total Time 6 hrs 30 mins
- In a large bowl, combine all the ingredients. Add the meat and toss to coat. Set the meat on the onions and pour in the remaining marinade. Season with pepper. Cover and refrigerate for at least 4 hours or preferably overnight.
BAREFOOT CONTESSA | BRISKET WITH ONIONS AND LEEKS | RECIPES
From barefootcontessa.com
- Sprinkle the brisket with 2 teaspoons salt, wrap it well, and refrigerate it overnight. This is more important than you think!
- In a very large (13-inch) Dutch oven, such as Le Creuset, heat the oil over medium-high heat. The pot should be large enough for the brisket to lie flat. Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the Wondra flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large (18 × 14 × 2-inch) roasting pan and set aside.
35 BEST BRISKET RECIPE IDEAS | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
Reviews 125Author By
MONA'S BRISKET - RECIPES LIST
From recipes-list.com
THE BEST SMOKED BRISKET RECIPE - THE BEARDED BUTCHERS
From beardedbutchers.com
THE BEST EASY SMOKED BRISKET RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
HOT AND FAST BRISKET - HEY GRILL, HEY
From heygrillhey.com
RECIPE: GUY FIERI'S QUICK BBQ BRISKET - CBS NEWS
From cbsnews.com
EASY SMOKED BRISKET ON A MASTERBUILT SMOKER RECIPE
From mrecipes.com
MONA'S BRISKET | RICARDO | RECIPE | BRISKET, RECIPES ...
From pinterest.ca
BRISKET RECIPES - SMOKED, BBQ, CLASSIC & MORE | TASTE OF HOME
From tasteofhome.com
TOP 3 BARBECUE BRISKET RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK A BRISKET IN THE OVEN - COPYKAT RECIPES
From copykat.com
ONION-BRAISED BEEF BRISKET - ONCE UPON A CHEF
From onceuponachef.com
18 BEST LEFTOVER BRISKET RECIPES - HOW TO USE LEFTOVER BRISKET
From delish.com
BRISKET - COOKING MAMAS
From cookingmamas.com
EASY & JUICY BEEF BRISKET RECIPE - EASY AND DELISH
From easyanddelish.com
TEXAS-STYLE OVEN BRISKET RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
7 PERFECT BEEF BRISKET RECIPES | RECIPELION.COM
From recipelion.com
CANTONESE STYLE BRAISED BEEF STEW 炆牛腩 | RECIPE | BRAISED ...
From pinterest.ca
PERFECT SMOKED BRISKET - BERRY&MAPLE
From berrymaple.com
BACON-WRAPPED MEATBALLS – MOINK BALLS - GRILL MASTER ...
From blog.cavetools.com
TEXAS-STYLE SMOKED BRISKET RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY SLOW COOKER BRISKET AND ONIONS RECIPE | KITCHN
From thekitchn.com
MONICA'S LEMON CAKE - BIGOVEN.COM
From bigoven.com
BEEF BRISKET RECIPES | ALLRECIPES
From allrecipes.com
BEST BRISKET RECIPES AND BRISKET COOKING IDEAS
From thedailymeal.com
SLOW COOKED BEEF BRISKET - DONNA HAY
From donnahay.com.au
BRISKET RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
BEEF BRISKET RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BEEF BRISKET RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love