PIT BEEF RECIPE OVEN RECIPES

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SMOKED BEEF BRISKET RECIPE | FOOD NETWORK



Smoked Beef Brisket Recipe | Food Network image

Provided by Food Network

Total Time 110 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 14 servings

Number Of Ingredients 5

1 cup kosher salt
1/2 cup freshly ground black pepper
1 tablespoon granulated garlic
1 teaspoon cayenne
1 whole beef brisket, about 10 pounds

Steps:

  • Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
  • Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.

CORNED BEEF WITH HOMEMADE GRAVY RECIPE | COOKING CHANNEL



Corned Beef with Homemade Gravy Recipe | Cooking Channel image

Provided by Cooking Channel

Categories     main-dish

Total Time 3 hours 0 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

3 pounds corned beef
1/8 teaspoon cayenne pepper 
Pinch seasoned salt 
Himalayan salt and black pepper 
1 tablespoon grapeseed oil 
2 tablespoons minced garlic 
4 large carrots, cut into 2-inch chunks 
3 large stalks celery, cut into 1-inch chunks 
2 large onions, cut into large chunks 
2 cups unsalted beef stock 
2 tablespoons all-purpose flour
Rice, for serving

Steps:

  • Sprinkle the corned beef on both sides with the cayenne pepper, seasoned salt, a pinch of Himalayan salt and 1/2 teaspoon black pepper.
  • Heat a large Dutch oven over high heat and coat with the grapeseed oil. Sear the corned beef until golden brown, 5 minutes per side. Add the garlic, carrots, celery and onions and cook for 5 minutes. Add the beef stock and cover the pot. Turn the heat down very low and let the corned beef cook slowly for 2 1/2 hours.
  • Remove the corned beef from the pot and let rest for 5 minutes before slicing.
  • Meanwhile, add 1 cup of the corned beef juice from the pot to a saute pan over low heat. Mix the flour with 1/2 cup hot water and add to the pan. Cook, stirring, until the gravy thickens, a few minutes.
  • Serve the corned beef and gravy over your favorite rice.

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SMOKED BEEF BRISKET RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 110 minutes
  • Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.
See details


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Reviews 5
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Category main-dish
  • Serve the corned beef and gravy over your favorite rice.
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PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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