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Beef Brisket Help!

18 years ago

I have never fixed one of these nor tasted it unitl a few weeks ago.

The carekeeper at my son's place fixed one and it was delicious.

I want to cook but without cabbage (DH does not like cabbage) and

I want to add some spices and it must be tender. Any suggestions?

Thanks

Deb

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Comments (10)

mrsmarv
18 years ago
Do you have a corned beef brisket or a plain beef brisket? That will determine how it will be seasoned and cooked. Corned beef is a cured beef brisket. If you have a regular beef brisket, you would "pot" it, as you would a pot roast. Corned beef will be cooked in either water or, as some prefer, in lager or beer. The corned beef is what they use on St. Patrick's Day, and the plain beef brisket is traditionally served on holidays such as Passover. If it's a plain beef brisket recipe you're looking for, I have one that's outstanding.
angelaid
18 years ago
Is it a corned beef or just a beef brisket?
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I use Cook's Illustrated recipe for brisket with some personal modifications. I trim ALL the fat off the top 'cuz I don't like the texture of fat at all. I find that browning the meat for 6 minutes per side adds more flavor. I do this recipe in a LC 6-3/4 qt oval and it's perfect. Goes really nice with mashed potatos or over soft polenta. I also prepare this through step 4 and let the whole thing cool, storing it overnight in the fridge. Next day, defat (if any) and throw it in a low oven (300) for an hour or so. It has more flavor the next day. 1 beef brisket, about 3 pounds (CI recomments the point cut trimmed; I use the flat cut trimmed and don't care too much about weight. Typically 4 pounds.) 2 tablespoons vegetable oil 3 pounds yellow onions, sliced thin (I also add about a pound or more of mushrooms) 2 tablespoons brown sugar 6 medium garlic cloves, minced or pressed through a garlic press 1 teaspoon tomato paste 1/4 cup all-purpose flour 1/2 cup dry red wine 1 cup low-sodium beef broth 1 cup low-sodium chicken broth 4 bay leaves 4 springs fresh thyme 1 tablespoon cider vinegar 1- Heat over to 300 degrees and adjust racks so your cooking vessel is somewhat centered in the oven. 2-Sprinkle the brisket generously with salt and pepper to taste. Heat the oil in a large ovenproof Dutch oven over high heat until smoking. Cook the brisket until dark brown on the first side, about 5 minutes. Turn and repeat. Transfer the brisket to a large plate; set aside. 3-Reduce the heat to medium. Add the onions, brown sugar and 1/2 teaspoon of salt. Using a wooden spoon, scrapte the browned bits from the pan bottom. Cook, stirring frequently until the onions are softened and lightly browned, about 10 minutes. (I add the mushrooms at about 7 minutes and cook until their liquid has evaporated.) Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Slowly stir in the wine to dissolve the flour and cook until almost dry, about 1 minute. Stir in the beef broth, chicken broth, bay leaves and thyme. Return the meat to the pot, nestling it in the liquid, and bring to a simmer. Cover the pot, transfer it to the oven and cook until a fork slides easily in and out of the center of the roast, 2-1/2 to 3 hours. 4-Transfer the brisket to a cutting board, tent with foil, and let rest for 15 minutes. Remove and discard the bay leaves and thyme from the sauce, stir in the vinegar, and adjust the seasonings with salt and pepper to taste. Slice the brisket thinly across the grain, arrange on a warmed platter and spoon some of the sauce over it. Serve, passing the remaining sauce at the table.
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Teri here are a couple of dry rub recipes and a general guide of how I do it. Memphis Rub 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoons cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. I've used this on from Sharon also. Here is my favourite rub from Steve Raichlens How to Grill (Sharon) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. Okay here goes as I don't have a "recipe" to post. I like to put the dry rub on the night before then wrap in foil or put in a zip bag. I've used a wet marinade too but I don't have an exact recipe so I'll leave that out tonight. I do take it out an hour or so before I put it on the BBQ or smoker. I'm guessing you are using a charcoal grill rather than a smoker here. If you are using wood chuncks or chips in a foil pack be sure and soak them in water for a good 30 minutes or so. Place your meat on the bbq fat side up and maintain a temp around 275. I add wood chuncks about three times during the smoking process....I'd do the same if you are using a foil pack with wood chips in it. I do this for 3 - 3.5 hours. The meat will only take on the smoke flavor during the first few hours of smoking Then I wrap the brisket in heavy foil and continue to cook it for another 3 - 4 hours maintaning a 275 - 300 degree temp. You can finish it in the oven at this point if you want to. The foil keeps the juices in and helps make the meat nice and tender. Remove from the bbq or oven and let it rest in the foil package for at least 30 minutes. Remove the fat cap and slice it across the grain or chop it up and serve with your favorite bbq sauce. We like it both ways...sliced with sauce or chopped on buns with sauce. It does take some time... around seven hours plus but it is so worth it IMHO! Your in for a real treat for sure. Pecan wood is one of my favorites but it is just as good with hickory or mesquite....try all three when time allows and pick your favorite. Let us know how it goes and if you have any more questions just ask or email me through GW. Happy Smokin'!! David
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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
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Petra - I think you gave up too early. Seems to me what you ran up against is what they call the "stall" in barbecue world. I read up about this a while back when I was trying to understand why practical experience shows that oven temperature matters, despite the "212 theory." You can find a lot of discussion about it on the web; the linked article is good reading for another day when you're not stressing about your Thanksgiving meal. The stall is caused by "evaporative cooling", where the moisture leaving the meat cools it down, maintaining a steady temp of around 160 for an extended period of time when cooked at typical low and slow temps. As Cheryl said, you need to get past this 160 before the collagen starts to break down. This can be accomplished two ways: Be patient, or crank up the temp. The higher the oven temperature, the higher the stall temperature. Meat is largely water, and the graph below shows the stall temp of a bowl of water in relation to oven temp. It's really interesting stuff, and an example of where science is helpful in understanding what's going on with your food. Anyway, good luck salvaging your brisket, and watch that turkey breast. And no matter how it turns out, have a happy Thanksgiving! Here is a link that might be useful: Amazing Ribs article - The Stall
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iowagirl2006
18 years ago
Yep - CB Brisket and plain brisket are two different cats.

I cook my "plain brisket" very slowly on low heat.

I put it in a pan with a package of onion soup mix and a half cup of water. I seal it up good with heavy guage foil and bake it for 7 hours at 250Âº. Then I let it cool and refrigerate it. Slice it ACROSS the grain ( I like nice thick slices - at least an inch or more).

Make sure you save the cooking juices and pour over the top of the sliced meat and reheat. It will be the best "roast beef" you have ever had.

You can cook, cool, slice and freeze this to use later.
mrsmarv
18 years ago
Cousin Linda's Beef Brisket ~

3-4 lb. beef brisket
1 package onion soup mix
1 small can tomato paste (trust me here...it really does the trick)
1 cup water

Cook in a heavy-weight, covered dutch oven (I use an oval enamel on cast iron dutch oven) at 300 degrees for 5 hours (or as above at 250 degrees for 6-7 hours). Remove from the oven, slice across the grain and return the meat to the dutch oven. Add 1 lb. trimmed fresh green beans, cover, and cook for an additional 2-3 hours (depending on the oven temperature). The additional 2-3 hours will allow each slice to absorb the juices/gravy. It's like heaven on a plate!
cardamom
18 years ago
For being in Texas, it may seem strange but this is my favorite.

3 lb Beef brisket -- about
16 oz Stewed tomatoes
8 oz Sauerkraut
1 c Applesauce
2 ts Brown sugar
2 tb Cold water
2 tb Cornstarch

In 10 inch skillet combine undrained tomatoes,
undrained kraut, applesauce, and brown sugar. Bring
to a boil, reduce heat. Add brisket, spooning mixture
over the meat. Cover and simmer for 2 1/2 to 3 hours
or till meat is tender, spooning sauce occassionally.
Transfer meat to serving platter, keep warm. Skim off
fat from pan juices. Combine cold water and
cornstarch, stir into tomato mixture. Cook and stir
until thickened and bubbly, cook 2 more minutes. Serve
as gravy.

Most of the time, I'll cook it in the crock pot all day. I serve it over rice.
caroline1947
18 years ago
The ones we get in our area are pretty fatty, so I trim mine ,and slow roast it til tender,then we always shred it up for bar b q...boy is that a good thing!!!!
jannie
18 years ago
Cousin Linda's looks good, my old boss (a female) cooked great brisket and gave me a similar recipe.
roseluver
18 years ago
Wonderful, tender and tasty brisket!!

Use a 4 Â 5 # Beef Brisket not smaller

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.

You will love the flavor the bar b q sauce gives it. I have served this to 75 people with nothing but compliments and wanting the recipe.
Charlene
sheilajoyce_gw
18 years ago
How do you buy beef brisket. A friend of mine who makes wonderful brisket says the secret is to buy the right cut, but I don't know how to do that, and she can't seem to explain. I think it is wonderful and would love to try it, but it turns out tough.
susanjf_gw
18 years ago
sheila..here is a site that shows the different cuts...i believe the flat is the least fatty...

Here is a link that might be useful: http://www.beeffoodservice.com/Cuts/Info.aspx?Code=17

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