BBQ BEEF BRISKET CROCK POT RECIPE RECIPES

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BARBECUED BEEF BRISKET RECIPE: HOW TO MAKE IT



Barbecued Beef Brisket Recipe: How to Make It image

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 35 minutes

Prep Time 20 minutes

Cook Time 02 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Steps:

  • In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

Nutrition Facts : Calories 437 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 392mg sodium, CarbohydrateContent 32g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 31g protein.

FRENCH DIP SANDWICHES RECIPE | ALLRECIPES



French Dip Sandwiches Recipe | Allrecipes image

Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!

Provided by Giselle

Categories     Beef Sandwiches

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours 0 minutes

Yield 10 servings

Number Of Ingredients 9

1 (4 pound) boneless beef roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Steps:

  • Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
  • In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  • Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Nutrition Facts : Calories 372.5 calories, CarbohydrateContent 29.8 g, CholesterolContent 76.1 mg, FatContent 14.4 g, FiberContent 1.5 g, ProteinContent 29.6 g, SaturatedFatContent 5.3 g, SodiumContent 1172.9 mg, SugarContent 1.6 g

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BARBECUED BEEF BRISKET RECIPE: HOW TO MAKE IT
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma
From tasteofhome.com
Reviews 5
Total Time 02 hours 35 minutes
Category Dinner
Calories 437 calories per serving
  • In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
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