BRISKET STEAK RECIPES

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EASY BAKED BEEF BRISKET | ALLRECIPES



Easy Baked Beef Brisket | Allrecipes image

For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.

Provided by Chef John

Categories     Main Dishes    Roast Recipes

Total Time 12 hours 15 minutes

Prep Time 20 minutes

Cook Time 3 hours 55 minutes

Yield 1 3-pound brisket

Number Of Ingredients 10

3 pounds first-cut brisket (or flat-cut), trimmed of fat
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons butter
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice

Steps:

  • Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
  • Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
  • Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
  • Transfer brisket to a plate and tent with foil.
  • Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
  • Slice brisket across the grain and serve with the gravy.

Nutrition Facts : Calories 338.1 calories, CarbohydrateContent 6.3 g, CholesterolContent 77.5 mg, FatContent 26.5 g, FiberContent 0.6 g, ProteinContent 17.9 g, SaturatedFatContent 11.1 g, SodiumContent 1268.1 mg, SugarContent 4.2 g

FLANK STEAK "BRISKET" | RACHAEL RAY IN SEASON



Flank Steak

Provided by Rachael Ray Every Day

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Number Of Ingredients 9

2 teaspoons honey mustard
1?½ teaspoons olive oil
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
¾ teaspoon smoked paprika
¾ teaspoon garlic powder
½ teaspoon dried thyme or crushed rosemary (optional)
1 pound trimmed beef flank steak

Steps:

  • In a small bowl, whisk the honey mustard and oil. In another small bowl, stir the chili powder, salt, pepper, paprika, garlic powder and thyme, if using. Rub the mustard mixture all over the flank steak, then coat with the spices.
  • Preheat a grill or grill pan over high. Grill the steak until charred in spots, turning once, about 3 1/2 minutes per side for medium-rare.
  • Transfer the steak to a cutting board and let rest 5 to 10 minutes. Thinly slice the steak against the grain.

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