Beef Recipes |

Ingredients:

1 (5 pound) brisket
9 potatoes
6 carrots
1 rutabaga
2 onions
1 cabbage, sliced
12 beets

Methods:

1. Place a brisket in a large kettle and cover with water. Bring to a boil, reduce the heat, and simmer for 3 hours. Add water as necessary to keep covered. When the brisket is tender, remove and keep warm in a 200*F oven.
2. Place peeled potatoes, peeled carrots, peeled rutabaga, and onions into the kettle and cook for 15 minutes. Add sliced cabbage and cook an additional 10 minutes.
3. Meanwhile, cook beets in a separate saucepan, about 20 minutes. Slip off the skins and add the beets to the kettle.

Ingredients:

1 (6 to 8 pounds) boneless beef brisket
3/4 cup onion, finely chopped
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 cup water
2 cups prepared steak sauce
1/2 cup onion, finely chopped
2 tablespoons butter
1 cup catsup
1 tablespoon packed brown sugar
1/4 teaspoon crushed red pepper

Methods:

1. Trim fat from brisket to 1/4-inch.
2. Combine 3/4 cup onion, paprika and black pepper. Rub mixture evenly over surface of brisket.
3. Place brisket, fat side up, in large disposable pan. Add 1/2 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.)
4. Close cover on grill and cook 5 hours, turning brisket over every 1 1/2 hours. With a baster, remove fat as it accumulates in pan. Add additional 1/2 cup water to pan, as needed. Add briquet’s as needed to keep coals at a very low temperature.
5. Remove foil from pan. Remove brisket and place on grid directly over very low coals.
6. Remove and reserve 1 cup of the pan drippings. Mix remaining pan drippings with 1 cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.
7. Meanwhile, cook 1/2 cup finely chopped onion in the butter until tender. Stir in remaining 1 cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket.

Ingredients:

1 (10 to 12 pounds) beef brisket
1/4 cup kosher salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup ground cumin
1/4 cup chili powder
1/4 cup freshly cracked black pepper
2 tablespoons cayenne pepper
1/2 cup paprika

Methods:

1. In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.
2. Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
3. When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.
4. Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black.
5. Remove from the fire, trim off excess fat and carve against the grain into very thin slices.

Ingredients:

1 (5-pound) brisket of beef
1 teaspoon salt
Freshly ground pepper to taste
1 large onion, chopped
2 celery stalks, chopped
1 cup chili sauce
1 cup water
1/4 cup chopped fresh parsley
1 (10-ounce) bottle of beer

Methods:

1. Preheat oven to 325*F (160*C).
2. Remove most of the fat from the brisket and wash and dry. Sprinkle with salt and pepper.
3. Place the meat, fat side up, in a heavy casserole dish and cover with the onion, celery, chili sauce, water and parsley. Bake, uncovered, in preheated oven for 1 hour.
4. Pour the beer over the beef and bake, covered, 3 more hours or until tender.
5. Cool to room temperature, refrigerate, skim off the fat, slice and reheat in the drippings.

Ingredients:

4 1/2 pounds Certified Angus Beef brisket
2 habanera peppers, seeded
2 tablespoons ginger, chopped
1 shallot
2 tablespoons unsalted butter
1/4 cup Lea & Perrins Worcestershire Sauce
2 pounds peaches, peeled and pitted
1/4 cup stone ground mustard
1/2 cup granulated sugar
Salt and pepper to taste

Methods:

1. Prepare smoker or grill to smoke brisket.
2. To make peach sauce: sweat habanera, ginger and shallot in butter until tender. Add Worcestershire Sauce to deglaze pan. Add peaches and mustard, cook for 10 minutes over low heat. Purée in blender. Add sugar; season with salt and pepper to taste.
3. Season brisket with salt and pepper if you like and cook for about 30 minutes turning once. Brush with peach sauce about every 30 minutes; smoke brisket for 7 to 8 hours.