Best 4 Beths Brisket Recipes
**Beth's Brisket: A Succulent and Flavorful Barbecue Delight**
Prepare to indulge in a barbecue masterpiece with Beth's brisket, a dish that embodies the essence of Southern comfort food. This tantalizing recipe slow-cooks a well-marbled brisket until it achieves fall-apart tenderness, infusing it with a symphony of smoky, savory, and slightly sweet flavors. Accompanying this brisket are three delectable sauces—a tangy tomato-based barbecue sauce, a spicy and smoky chipotle sauce, and a rich and creamy horseradish sauce—each adding a unique dimension to the already exceptional dish. Beth's brisket is not just a meal; it's an experience that will leave you craving for more.
BRAISED BEEF BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT7h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- When ready to cook, preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
- You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
- Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.
BETH'S BRISKET
The easiest most incredibly delicious brisket recipe. This was given to me at Aimee's, my daughter's, insistence. Update: December 10/07 - it turns out great when you roast it in a bag - also makes clean up a breeze!
Provided by Manami
Categories Roast Beef
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sear onions in margarine and then allow to caramelize, about 15 minutes.
- Preheat oven to 350°F.
- Mix soup mix, stewed tomatoes, cranberry sauce in bowl.
- Season brisket with salt and pepper.
- Cover brisket with onions and then with the cranberry sauce mixture.
- Cover and roast for about 1-1/2 hours and check to see if tender.
- Then add carrots and potatoes to pan, to roast for another hour.
- Serve with potato pancakes, or parsley noodles.
- Enjoy!
Nutrition Facts : Calories 1415.1, Fat 99.8, SaturatedFat 38, Cholesterol 248.8, Sodium 1352.5, Carbohydrate 68.6, Fiber 4.5, Sugar 55.1, Protein 60.8
BETH'S SWEET AND SOUR BRISKET
This is my friend's recipe. She got it from her friend Nina who got it from a kosher cookbook she received when she got married.
Provided by Oolala
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place brisket in heavy heated Dutch oven.
- Brown meat on all sides over medium heat.
- Add onions and garlic. Brown, about 15 minutes. Add remaining ingredients. Cover pot and simmer about 3 hours until meat is tender.
- You can heat it in the oven if the meat is too large for the pot.
- This is best made ahead and you can freeze and reheat it.
- Slice meat against the grain.
Nutrition Facts : Calories 1208.3, Fat 90.4, SaturatedFat 36.4, Cholesterol 248.3, Sodium 1435.1, Carbohydrate 31.4, Fiber 0.5, Sugar 28.1, Protein 58.5
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
Tips:
- Choose a high-quality brisket with good marbling. This will ensure that the meat is tender and flavorful.
- Trim the brisket of excess fat, but leave a thin layer to help keep the meat moist.
- Season the brisket generously with a rub of your choice. This will help to enhance the flavor of the meat.
- Smoke the brisket at a low temperature (225-250 degrees Fahrenheit) for several hours, until the internal temperature reaches 160 degrees Fahrenheit.
- Wrap the brisket in foil and continue to smoke until the internal temperature reaches 200 degrees Fahrenheit.
- Let the brisket rest for at least 30 minutes before slicing and serving.
Conclusion:
Cooking a brisket is a labor of love, but it is well worth the effort. With a little planning and patience, you can create a delicious and memorable meal that your family and friends will love. So fire up your smoker and give Beth's brisket recipe a try!
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