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Need some cooking advice for a beef brisket

17 years ago

Denny bought a whole beef brisket....

How would you cook it?

patti

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Comments (9)

wifetojoeiii
17 years ago
My husband is a chef - he said it should be roasted, uncovered, slow -325 or so - he likes the outside nicely crusty; put rubs on it if you would like - garlic, salt, pepper, paprika etc.

Yum!
iowagirl2006
17 years ago
Is it a plain one or corned beef?

If it is plain - this is how I cook it.

Line a pan lenghtwise and cross wise with two stips of aluminum foil - make them long so they stick out.

Lay the briskit in the foil lined pan and sprinkle one package of onion soup mix over it. Shake on some worchestishire sauce - a few shakes. Add 1/4 cup of water. Fold up the foil over the top of the brisket - then cover the pan again with foil.

Bake at 250Âº for 7 hours.

I like to let it cool, then slick across the grain in thick slices. Pour the juice over it and reheat.

This freezes well or you can make it a day or two ahead of time
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I don't know that lightly rinsing it would make it "bland", because it's been soaking in that stuff for a long time. But you may be using too much water if you've got a really large slow cooker, that can leach some of the flavor out. I don't rinse it myself, just dump the whole thing in there. I add extra spices too, because the packet is pretty skimpy. Another way to intensify the flavor is to remove the corned beef from the liquid when it's almost done and finish it in the oven.
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I do what colleen does....but I don't use ginger ale. I remove the meat from the package, save the spice package, rinse the meat and put it into a roaster or a dutch oven large enough to cover it with water. I add the spice packet and an onion quarters a couple of whole peeled cloves of garlic. Bring to a simmer on the stove top....turn the heat down and keep at just the barest simmer for about an hour per pound of meat.... Or in the oven at a temp between 200 and 225 ( 212!). Cool a 20 minutes in the broth, remove....and for really easy slicing, chill, then slice. And that broth makes a really good base for pea soup....it's very salty so you will want to add some water.....but don't toss the broth!!
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question about beef brisket
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Comments (15)
I just cooked one Sunday and it was delicious! I use to do the marinade and barbecue sauce and all that junk.I prefer serving my homemade barbecue sauce on the side.Liquid smoke is very strong so if you have never used it be careful.My DS used a whole bottle of it once for marinading one and it was so strong I couldn't eat it. For the past couple of years the only seasoning I use is salt,pepper and garlic powder.Sprinkle all three liberally over both sides of the brisket.Cut a large onion in quarters and place on top.Wrap tightly in a double layer of heavy duty aluminum foil,(or if you have a big enough slow cooker or electric roaster,use that on low heat),fat side down and place in a large baking pan.The pan should be deep enough to catch any juices that might "accidentally" seep out.Trust me,I know this from experience.LOL Briskets produce a lot of juice. Preheat oven to 400* and place the pan in the middle rack.Let it cook for about 30 minutes then turn the oven down to 300* and cook for about 6 hours for a 7-8 lb. brisket.I usually put it in the oven before I go to bed around midnight.After the 400* temp bake,I turn the oven to 200* and let it cook all night and turn off the oven around 7-8 AM.After it is done you can pour off the juice and add barbecue sauce or anything else you like or make gravy from the liquid.Let it stand for at least 30 minutes before slicing.Slice against the grain. Lately I have been buying the trimmed briskets.They are a little more expensive per pound but in the long run it is a bargain because you aren't paying for 3 pounds of fat.The ones I buy have just enough fat on the bottom to keep them tender and juicy.I cook them the same way as the whole ones. Briskets are one of the easiest cuts to cook in my opinion.Very little preparation and no watching! Leftovers,if you have any,can be made into sandwiches. Enjoy your brisket! Here is a link that might be useful: Cooking times for Brisket
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cooking brisket
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Comments (9)
this is the easiest method and it is fabulous, I make it often and there is never any left. Ravens easy brisket: 1large beef brisket (no need to trim fat it will come off easily once cooked) 1 Bottle Stubb's beef marinade (shake well) 3-4 Tbs frenches mustard 1 chopped onion - optional 1/2 cup wine (white or blush) 1/2 cup water Place brisket fat side down in a very large covered oven roasting pan after you Coat both sides of brisket with mustard. Pour in 1/2 cup wine and 1/2 cup water. Pour in 1/2or entire bottle of Stubbs over the brisket (it will be more spicy if you use it all) Put chopped onion in and spread it around. No need for added seasoning!! Place covered roaster in oven at 350 for 5to6 hrs (check for fork tender) Check it occasionally while cooking to make sure there is liquid- if needed add a little water. Ladle the juices over the meat a couple times during cooking. When done remove brisket to platter to cool. GRAVY: Pour juice liquid into a saucepan; pour off most of the melted fat. In a separate bowl or cup mix 1 1/2 Tbs of cornstarch and 1/2 cup of water mix very well. Put gravy saucepan on stove and bring to a lite boil, slowly stir in the cornstarch mixture, continue stirring and heat for about 2 mins. Serve the gravy over hot cooked rice or mashed potatoes. Slice brisket across grain. *If you want a bbq flavor cook in oven as above for 3 hrs then remove brisket and put on grill cook for final 3 hrs. Beef Marinade If you do not want a real spicy brisket just use about half of the bottle.
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pattico_gw
Original Author
17 years ago
It's a plain one...about 12 pounds.
nodakgal
17 years ago
Low and slow. Iowagirl's would be good.
A long time ago (look at the date! LOL) I posted about cooking a brisket for bison and this sounds pretty close to what I did..shred or sliced thin and made a BBQ sauce.

Posted by jen_tx (My Page) on
Thu, Jun 22, 06 at 12:19

I have a wonderful brisket recipe. It's from a cookbook called Stir Ups that the Junior Welfare League of Enid, OK put out. I usually make this in my roaster oven and put it out in the garage so it doesn't invade my dreams! Everytime I make it, it gets rave reviews. (I already had it typed out in Word, thank goodness!)
BBQ Brisket

5-6 lb. Brisket (I use one with the fat trimmed off)
Seasoning Salt
Garlic Salt
Worcestershire Sauce
Pepper

Sprinkle brisket generously with seasoning salt, garlic salt, Worcestershire sauce and pepper. Bake 30 minutes at 450Â°. (I put the brisket in a disposable pan with deep sides.) Cover brisket in foil and bake 7-8 hours at 225Â°. When done, pour juice off and chill both brisket and juice. Remove solidified fat from top of juice and slice brisket thinly. (an electric knife works best)

Sauce:
1 C. Ketchup
1/3 C. Worcestershire Sauce
Â¾ C. Brown Sugar
1 Tbsp. Lemon juice

For sauce: Use 2 cups of juice (add water if needed to make 2 cups). Combine all sauce ingredients with the 2 cups of juice from the cooked brisket and heat. Pour sauce over sliced brisket and heat in medium oven till hot
missindia2020
17 years ago
I've got a good one recipe, too. (I grew up in Cattle Country) Email me if you want it.
roseluver
17 years ago
This recipe is tried and true. Absolutely wonderful.
Charlene

AnneÂs Beef Brisket

Rub brisket with celery, onion and garlic salt.
Place in oblong dish and
Pour 3 oz. bottle of liquid smoke over brisket.
Cover with foil and leave refrigerated overnight.
Sprinkle with Worcestershire
Cover again with foil and bake at 275 for 5 hours.

Uncover and pour bottle of BullÂs-eye bar b q sauce over.
Cook for one more hour uncovered.
glenda_al
17 years ago
Remember Michael from VA, So miss him.
He used to smoke brisket.
lilliepad
17 years ago
All of the above!LOL
If it has a lot of fat on the top I always trim off all but about 1/2 inch.I have started buying the trimmed ones because you get more bang for the buck and there's enough fat still on it to make it tender and juicy.I season only with salt,pepper,garlic powder,and a few sprinkles of Worcestershire on top.Wrap and seal in a couple of layers of heavy duty foil and place in a baking pan.Place The pan in the center rack of a preheated 400 deg. oven and cook for 30 minutes,then reduce the heat to 250 and cook long and slow,1 hour per pound.About 30 minutes before the cooking time is complete remove the foil loosely from the top and cook another 30 minutes or so until the top is browned.Remove from the oven and pour off any juice in the pan.Let the brisket rest for an hour or so before slicing.Serve with barbecue sauce on the side.
Just a hint,if you are not familiar with liquid smoke,I would not pour a whole bottle over a brisket! That stuff is potent and it can totally ruin the taste. Ask me how I know!LOL If I use liquid smoke at all I put a couple of tablespoons in a marinade or mix with water and brush on the brisket before baking.Just a suggestion.
pattico_gw
Original Author
17 years ago
Thanks everyone...

We combined a little of everything...and it is slowly simmering and filling the air with it's aroma...

I've gotten into the Little Debbie Cakes...I think it is making me hungry...

I'll probably be hungry all night...

I'll let you know how it turned out.

patti

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