HOW TO COOK BEEF BRISKET RECIPES

BEEF BRISKET RECIPES | BBC GOOD FOOD

Beef brisket recipes | BBC Good Food image

Need ideas for a beef dish to feed a crowd? Look no further than a tasty cut of beef brisket for a budget-friendly dinner. Check out our beef brisket recipes...

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BEST BEEF BRISKET RECIPE - HOW TO COOK BEEF BRISKET

Best Beef Brisket Recipe - How to Cook Beef Brisket image

Don't let the simplicity of this Brisket from Delish.com fool you.

Provided by Makinze Gore

Categories low sugar nut-free Hanukkah Passover Super Bowl dinner meat roasted

Total Time 4 hours 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 6

Ingredients

1 kg beef brisket
salt
Freshly ground black pepper
1 kg baby potatoes, halved
Extra-virgin olive oil
720 mL low-sodium beef stock

Steps:

Preheat oven to 220°C (200ºC fan). Season brisket generously with salt and pepper on both sides. Place potatoes in a large roasting pan and drizzle with oil and season with salt and pepper. Place brisket on top of potatoes, fat side up. Roast until brisket develops a deeply golden brown crust on top and potatoes are cooked, about 1 hour and 15 minutes. Reduce oven to 150°C (130ºC fan). At this point, remove potatoes if roasted potatoes are desired, or leave in pan for stewed potatoes. Add stock to pan and season beef again with salt and pepper. Cover pan tightly with foil. Return to oven and continue cooking until brisket is tender and a fork meets almost no resistance when inserted, about 2 hours 30 minutes. Let rest for 10 minutes before slicing (against the grain for tender slices!). Serve with potatoes.

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BEEF BRISKET IN BEER RECIPE: HOW TO MAKE IT

One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 15 minutes
Category Dinner
Cuisine Jewish
Calories 285 calories per serving

Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender., Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.

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PULLED BEEF BRISKET CHILLI | BEEF RECIPES | JAMIE OLIVER

For me, the joy of a good chilli isn’t mince – I want texture. As for guacamole, don’t buy smooth pre-made stuff – the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish… the options are endless.
From jamieoliver.com
Total Time 4 hours 55 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 438 calories per serving

1. Place the beef on a board and lightly score one side.
2. Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
3. Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
4. Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
5. Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
6. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
7. For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
8. Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
9. Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.

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TEXAS BEEF BRISKET – INSTANT POT RECIPES

From recipes.instantpot.com
Reviews 5
Cuisine Modern

Slice meat against the grain and serve.

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PULLED BEEF BRISKET CHILLI | BEEF RECIPES | JAMIE OLIVER

1. Place the beef on a board and lightly score one side.
2. Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
3. Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
4. Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
5. Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
6. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
7. For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
8. Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
9. Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.

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TEXAS BEEF BRISKET – INSTANT POT RECIPES

From recipes.instantpot.com
Reviews 5
Cuisine Modern

Slice meat against the grain and serve.

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TEXAS OVEN-ROASTED BEEF BRISKET RECIPE | FOOD NETWORK

Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
From foodnetwork.com
Reviews 4.6
Total Time 4 hours 10 minutes
Category main-dish
Cuisine american

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

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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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