PULLED FIRECRACKER BRISKET RECIPE | BBC GOOD FOOD
Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes
Provided by Cassie Best
Categories Dinner, Main course
Total Time 7 hours 10 minutes
Prep Time 25 minutes
Cook Time 6 hours 45 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.
- Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.
- Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.
- To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the bay leaves and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.
Nutrition Facts : Calories 599 calories, FatContent 36 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 2 grams fiber, ProteinContent 45 grams protein, SodiumContent 0.4 milligram of sodium
SMOKED BRISKET RECIPE: HOW TO MAKE IT - TASTE OF HOME
This smoked brisket recipe is always a crowd favorite—it really melts in your mouth! —Jodi Abel, La Jolla, California
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 20 minutes
Prep Time 20 minutes
Cook Time 08 hours 00 minutes
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.
Nutrition Facts : Calories 252 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 472mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 33g protein. Diabetic Exchanges 4 lean meat.
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TEXAS BARBECUE BRISKET RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 6 hours 30 minutes
Category Buffet, Dinner, Main course, Supper
Cuisine British
Calories 958 calories per serving
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
SUNDAY DINNER BRISKET RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 08 hours 45 minutes
Category Dinner
Calories 319 calories per serving
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker., If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions., Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes., Cut brisket diagonally across the grain into thin slices. Serve with sauce.
TEXAS BRISKET RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 9 hours 50 minutes
Category main-dish
Cuisine american
- Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
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Reviews 4.1
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SUNDAY DINNER BRISKET RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 08 hours 45 minutes
Category Dinner
Calories 319 calories per serving
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker., If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions., Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes., Cut brisket diagonally across the grain into thin slices. Serve with sauce.
BRISKET IN A BAG RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.3
Total Time 02 hours 45 minutes
Category Dinner
Calories 324 calories per serving
- Preheat oven to 325°. Place 1 tablespoon flour in oven bag; shake to coat. Place bag in an ungreased 13x9-in. baking pan; place brisket in bag. , Combine cranberry sauce, soup, tomato sauce, soup mix and remaining flour; pour over beef. Seal bag. Cut slits in top of bag according to package directions., Bake 2-1/2 to 3 hours or until meat is tender. Carefully remove brisket from bag. Let stand 5 minutes before slicing. Thinly slice meat across the grain; serve with gravy.
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