DOUBLE COOKED BEEF RECIPES
DOUBLE COOKED BEEF RIBS RECIPE - FOOD.COM
This recipe is made for the Rib-lovers.... 2 different sauces make this an extremely tasty addition to the summer cookout.
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Place ribs in large oven pan (cover bottom of pan w/aluminum foil).
- This recipe requires an oven AND a grill, so now would be a good time to start heating up that grill.
- Lather ribs with worcestershire, then coat top side of ribs with HALF of the tomato-based BBQ sauce (I prefer Kraft original BBQ sauce for this ingredient).
- Sprinkle with above mentioned spices, and cook in oven for 20 minute.
- on 400 degrees, TOP-SIDE up.
- After 20 minutes, remove ribs from oven, flip, and coat bottom side with the remaining tomato-based BBQ sauce, and cook for another 20 minutes, BOTTOM-SIDE up.
- Remove ribs from oven, and baste with sugar/molasses-based BBQ sauce (both sides).
- Place ribs on grill, and cook just enough to sear the meat (to give it that blackened crisp) (Be careful though, the flame is VERY ATTRACTED to the sugars in the sauce, make sure to keep an eye on it, otherwise, you'll have BLACK BURNED ribs).
Nutrition Facts : Calories 2368.2, FatContent 179.2, SaturatedFatContent 73.5, CholesterolContent 435.5, SodiumContent 2224.4, CarbohydrateContent 87, FiberContent 1.2, SugarContent 74.5, ProteinContent 98.8
TWICE-BAKED BEEF BRISKET WITH ONIONS RECIPE | MYRECIPES
Purchase a whole fresh beef brisket (not corned) or 2 center-cut pieces. Oven-braise the brisket up to 2 days ahead; chill meat and pan juices separately. To serve, slice meat and reheat in sauce. If desired, divide pan juices and meat evenly between 2 casseroles (9 by 13 inch each) in step 3.
Provided by MyRecipes
Yield Makes 16 to 18 servings
Number Of Ingredients 6
Steps:
- Trim and discard fat from brisket; rinse meat. Lay brisket, fattiest side up, in a 12- by 17-inch roasting pan. Sprinkle onion soup mix, brown sugar, and onions evenly over meat. Pour wine evenly over onions. Cover pan tightly.
- Bake in a 325º oven until brisket is very tender when pierced, 3 1/2 to 4 hours. With 2 wide spatulas, transfer meat to a platter. Let meat and juices cool about 2 hours. Cover separately and chill until meat is cold, at least 4 hours or up to 2 days.
- Lift off and discard solid fat from pan juices. Thinly slice brisket across the grain, leaving slices in place; with a wide spatula, transfer neatly to pan with juices. Cover pan tightly with foil.
- Bake in a 350º oven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.
Nutrition Facts : Calories 268 calories, CarbohydrateContent 12 g, CholesterolContent 84 mg, FatContent 12 g, FiberContent 0.4 g, ProteinContent 27 g, SaturatedFatContent 4.1 g, SodiumContent 350 mg
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