BRISKET IDEAS RECIPES

Name: Texas barbecue brisket
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 10
Cuisine: British
Ingredients: about a 5kg/ 11 lb piece of beef brisket; 500 ml/ 18 fl oz beef stock; 1 tbsp sunflower oil; 1 small onion , finely chopped; 3 garlic cloves , crushed; 500 ml/ 18 fl oz tomato ketchup; 100 ml/ 3.5 fl oz Worcestershire sauce; 75 ml/ 2.5 fl oz lemon juice; 2 tbsp brown sugar; 1 tbsp malt vinegar; 2 tsp Dijon mustard; 1 tsp crushed chilli flakes; 1 tsp Tabasco sauce; 1 tsp dried thyme; 2 tbsp each chilli powder and mustard powder; 1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar; 1 bay leaf , crushed

TEXAS BARBECUE BRISKET RECIPE - BBC GOOD FOOD

Texas barbecue brisket recipe - BBC Good Food image

Take your barbecue beyond the burger with this brilliant beef brisket

Provided by Good Food team

Categories Buffet, Dinner, Main course, Supper

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 10

Number Of Ingredients 17

Ingredients

about a 5kg/ 11 lb piece of beef brisket
500 ml/ 18 fl oz beef stock
1 tbsp sunflower oil
1 small onion , finely chopped
3 garlic cloves , crushed
500 ml/ 18 fl oz tomato ketchup
100 ml/ 3.5 fl oz Worcestershire sauce
75 ml/ 2.5 fl oz lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf , crushed

Steps:

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
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.

Nutrition Facts : Calories 958 calories, FatContent 59 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 94 grams protein, SodiumContent 1.2 milligram of sodium

BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES ...

Beef Brisket with Red Wine & Shallots | Beef Recipes ... image

This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!

Total Time 2 hours 35 minutes

Yield 8

Number Of Ingredients 14

Ingredients

12 shallots
6 cloves of garlic
2 tablespoons extra virgin olive oil
1.5 kg brisket of beef rolled and tied
1 whole nutmeg for grating
1 x 400 g tin of chopped tomatoes
2 tablespoons tomato purée
250 ml red wine
2 fresh bay leaves
1 stick of cinnamon
1 small handful of black olives
1 teaspoon dried oregano
a few sprigs of fresh thyme
2 tablespoons red wine vinegar

Steps:

1. Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
2. Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
3. Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
4. Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
5. Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
6. Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.

Nutrition Facts : Calories 481 calories, FatContent 32.5 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 36.3 g protein, CarbohydrateContent 4.4 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!
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Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 481 calories per serving

1. Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
2. Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
3. Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
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