Beef Recipes |

Ingredients:

1 tablespoon vegetable oil
2 large onions, sliced
1 (2 1/2 to 3-pound) beef brisket
2 cups water
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 medium sweet potatoes, peeled and quartered lengthwise
1/2 cup dried prunes
1/4 cup dried apricot halves

Methods:

1. In a large Dutch oven or cooking pot, cook onions over low heat, stirring occasionally, until golden. Remove onions to a bowl and set aside.
2. Brown the brisket well on all sides in the same pot.
3. Return onions and their drippings to the pot; add the water, salt and pepper. Bring liquid to a boil, reduce heat, cover, and simmer 1 to 1 1/2 hours or until the brisket is almost tender.
4. Add the sweet potatoes, prunes, and apricot halves. Cover pot and continue cooking until the sweet potatoes are tender, abut 20 to 25 minutes.
5. Remove brisket from the pot and slice it thinly across the grain. Transfer the sliced meat to a large, shallow casserole dish with the slices overlapping one another. Using a slotted spoon, scoop the fruits and potatoes from the pot and layer over the brisket.
6. Skim fat from sauce in pot and transfer to a blender and puree until smooth. Pour sauce over the meat, cover the casserole dish, and refrigerate overnight.
7. To reheat the brisket, remove from refrigerator and bring it to room temperature.
8. Preheat oven to 350*F (175*C). Place covered casserole dish in over and heat for 20 to 25 minutes.

Ingredients:

1 1/2 cups beef broth
1 1/3 cups water
3/4 cup Worcestershire sauce
1/3 cup vegetable oil
1/3 cup apple cider vinegar
1 1/2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
9 pounds beef brisket

Methods:

1. In a large mixing bowl combine beef broth, water, Worcestershire sauce, oil, cider vinegar, dry mustard, garlic powder and hot pepper sauce.
2. Build a charcoal fire in a grill at one end of the pit.
3. Grill brisket slowly, basting often with the sauce, until done, 3 to 4 hours.

Ingredients:

1 (5-pound) beef brisket
2 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, sliced
4 celery ribs
1/2 cup tomato paste
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 cup brewed coffee

Methods:

1. Place brisket, fat side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion and celery.
2. Stir together tomato paste, tomato sauce, and Worcestershire sauce; pour over beef.
3. Bake brisket at 325*F (160*C) for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally. Add coffee; cover and bake 2 more hours, checking every 30 minutes for dryness. Add 1/4 cup water, if necessary.
4. Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife.
5. Strain pan drippings, and serve with sliced brisket.

Ingredients:

4 pounds boneless beef brisket
2 teaspoons salt
1/2 teaspoon ground pepper
1 clove garlic, minced
2 large onions, thickly sliced
3 tablespoons cornstarch

Methods:

1. Place beef brisket, fat side up, in 13 x 10-inch shallow roasting pan. Sprinkle brisket evenly with salt, pepper and garlic. Top with onion.
2. Bake in 350ºF. oven 1 hour, or until onions turn brown.
3. Add 1 cup hot water and cover pan tightly with aluminum foil.
4. Reduce oven temperature to 300ºF and continue cooking 2 hours or until brisket is tender.
5. Remove brisket and onions to warm platter. Skim fat from juices or use a gravy separator.
6. To make gravy, combine 1 cup water and cornstarch. Add to juices in pan. Cook over medium heat, stirring constantly, until gravy boils and thickens.
7. Carve brisket across the grain into thin slices.
8. Serve brisket and onions with gravy.