Tangybeefbrisket Recipes

TANGY TOMATO BRISKET

Steps:

• Preheat the oven to 275 degrees F.
• Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
• Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
• Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

BEEF BRISKET TACOS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

TANGY TOMATO BRISKET

Steps:

• In a small bowl, combine the tomato paste, brown sugar, vinegar, Worcestershire sauce, mustard, and garlic.
• If the meat is too big to lie flat in you slow cooker, cut it in half; season the meat generously with salt, pepper, and paprika.
• In a large nonstick skillet, heat the oil over high heat; when oil is hot, brown the brisket very well, about 3 minutes per side; transfer to a plate.
• Add the onions to the skillet and cook, stirring a few times, until browned or even a bit blackened on the edges, 5-7 minutes.
• Put half the onions in the slow cooker (if you have cut the brisket into 2 pieces, place 1/3 of the onions in the cooker).
• Smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up.
• Top with the remaining onions (if you have cut your brisket into 2 pieces, place 1/3 of the onions between the two pieces of brisket, and the remaining onions on top of the second piece).
• Pour any meat juices from the plate over the brisket.
• Cover and cook on LOW 5-7 hours, until the brisket is tender when pierced with a fork.

SIMPLY THE EASIEST BEEF BRISKET

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.