DRY RUB BEEF BRISKET RECIPE | ALLRECIPES
Spicy and smoky beef brisket. My version has no BBQ sauce added. Keep the dish tightly covered during cooking and don't peek. This prevents the brisket from drying out. If you use a larger or smaller brisket, adjust the cooking time to 1 hour per pound. Cut the brisket against the grain with a sharp knife, or it will be stringy.
Provided by frankosaurus
Categories Main Dishes Roast Recipes
Total Time 5 hours 15 minutes
Prep Time 5 minutes
Cook Time 5 hours 0 minutes
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Place the brisket in a glass baking dish, fatty-side down.
- Mix Montreal steak seasoning and red pepper flakes together in a small bowl; rub over the brisket firmly to press into the meat. Flip the brisket and continue seasoning the fatty side.
- Stir beef stock, lemon juice, and liquid smoke together in the bowl; drizzle over the seasoned brisket. Cover the baking dish tightly with aluminum foil.
- Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 5 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 404.7 calories, CarbohydrateContent 2.1 g, CholesterolContent 93.2 mg, FatContent 32.9 g, FiberContent 0.4 g, ProteinContent 23.7 g, SaturatedFatContent 12.5 g, SodiumContent 891.1 mg, SugarContent 0.4 g
BEEF STIFADO RECIPE | JAMIE OLIVER RECIPES
In Greece, stifado is served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta). Once you've tried this a few times and become addicted to its intense flavours, you can try swapping the beef for veal or rabbit.
Total Time 2 hours
Yield 4
Number Of Ingredients 13
Steps:
- Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
- Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
- Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
- Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
- Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
- Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
- Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.
Nutrition Facts : Calories 660 calories, FatContent 25.8 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 87.6 g protein, CarbohydrateContent 15.2 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.3 g salt, FiberContent 4 g fibre
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BEEF STIFADO RECIPE | JAMIE OLIVER RECIPES
In Greece, stifado is served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta). Once you've tried this a few times and become addicted to its intense flavours, you can try swapping the beef for veal or rabbit.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 660 calories per serving
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 660 calories per serving
- Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
- Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
- Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
- Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
- Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
- Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
- Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.
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