Tangybeefbrisket Recipes

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AUNT JINNY'S TANGY BEEF BRISKET



Aunt Jinny's Tangy Beef Brisket image

This is an easy, delicious one pot winter dinner passed down from my Aunt Jinny who never made anything that wasn't absolutely fabulous!!

Provided by Shannon

Categories     Main Dish Recipes     Roast Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9

2 pounds beef brisket
15 gingersnap cookies, crushed
2 (1 ounce) packages dry onion soup mix
2 cups water
1 (12 fluid ounce) can or bottle chili sauce
1 pound baby carrots
15 small red potatoes, cubed
1 onion, chopped
2 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
  • Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.

Nutrition Facts : Calories 968.7 calories, Carbohydrate 146.6 g, Cholesterol 92.4 mg, Fat 24.8 g, Fiber 15.7 g, Protein 44.1 g, SaturatedFat 8.8 g, Sodium 1516.8 mg, Sugar 22.1 g

TANGY TOMATO BRISKET



Tangy Tomato Brisket image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 7h10m

Yield 8 servings

Number Of Ingredients 4

One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mix
Several dashes hot sauce

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.

TANGY BEEF BRISKET



Tangy Beef Brisket image

We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 12-14 servings (6 cups sauce).

Number Of Ingredients 12

1 large onion, diced
1/2 cup butter
1 bottle (28 ounces) ketchup
1-1/2 cups packed brown sugar
1/2 cup Worcestershire sauce
1/3 cup lemon juice
2 tablespoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon prepared horseradish
1/2 teaspoon garlic powder
1 boneless beef brisket (6 pounds)

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.

Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1033mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 40g protein.

SPICY BEEF BRISKET



Spicy Beef Brisket image

My family fell in love with this brisket the first time I tried the recipe. The no-fuss preparation and long cooking time make it perfect to have simmering away while you take care of party preparations and other courses. -Mary Neihouse, Fort Smith, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 10 servings.

Number Of Ingredients 5

1 fresh beef brisket (3 to 4 pounds)
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 envelope onion soup mix
1/4 teaspoon garlic powder

Steps:

  • Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.

Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ



Elaine's Sweet and Tangy Loose Beef BBQ image

This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!

Provided by ENGLISHNWOODS2

Categories     Everyday Cooking

Time 8h30m

Yield 24

Number Of Ingredients 11

7 pounds boneless chuck roast
1 cup water
3 tablespoons white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
4 tablespoons Worcestershire sauce
3 cups ketchup
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon cayenne pepper
6 cloves garlic, minced

Steps:

  • Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
  • Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
  • Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 10.7 g, Cholesterol 60.2 mg, Fat 13.7 g, Fiber 0.1 g, Protein 16.3 g, SaturatedFat 5.4 g, Sodium 594.5 mg, Sugar 9.3 g

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