Beef Recipes |

Ingredients:

4 to 5 pounds boneless beef brisket
1/4 cup coarsely ground black pepper
2/3 cup soy sauce
1/2 cup vinegar
1 tablespoon catsup
1 teaspoon paprika
1 clove garlic, crushed

Methods:

1. Trim all fat from beef. Spread pepper on waxed paper and place brisket on pepper. Turn to coat all sides with the pepper.
2. Combine all other ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally.
3. When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal.
4. Bake at 300°F for 3 hours, or until tender.

Ingredients:

1 whole brisket
1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup ground black pepper
1/4 cup granulated sugar
2 tablespoons dry mustard
2 bay leaves
1 can beef broth

Methods:

1. Combine all ingredients, except beef broth and brisket, and mix well.
2. Season brisket on both sides with mixture and place in a roasting pan.
3. Roast in a preheated 350°F oven for 1 hour.
4. Combine beef broth with equal amount of water. Add enough liquid to the roasting pan to achieve 1/2-inch liquid in pan. Cover roasting pan, lower heat to 325°F and continue cooking for 4 to 5 hours, basting frequently.
5. Remove from oven when instant read thermometer registers 185°F. Let rest 15 minutes before slicing.
6. Trim all fat and slice meat thinly across the grain.

Ingredients:

2 1/2 cups sweet vermouth or apple juice
1/2 cup soy sauce
1/2 cup vegetable oil
2 dry bay leaves
1 garlic clove, minced
1 large onion, chopped
1/2 teaspoon ground ginger
1/4 teaspoon ground pepper
1 beef brisket (about 4 pounds), trimmed of fat
1/4 cup cornstarch blended with 1/4 cup cold water (if serving meat hot)

Methods:

1. In a large glass baking dish, combine vermouth, soy sauce, oil, bay leaves, garlic, onion, ginger and pepper; mix lightly. Add brisket; turn to coat. Cover and refrigerate, turning meat occasionally, until next day.
2. Leave meat in marinade and bake, covered, in a 350*F (175*C) oven until tender when pierced, about 3 hours. Transfer meat to a serving dish. Skim and discard fat from pan juices; discard bay leaves.
3. To serve brisket hot, stir cornstarch mixture into pan juices. Cook over medium heat, stirring constantly, until sauce is thickened; offer sauce to spoon over individual servings.
4. To serve brisket cold, omit cornstarch mixture. Return meat to pan juices and let cool; then cover and refrigerate until cold or for up to 2 days. Lift our meat and cut across the grain into thin slices.

Ingredients:

1 packet dry onion soup mix
1 tablespoon all-purpose flour
2 cloves garlic, crushed
1 (5-pound) beef brisket
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (14.5-ounce) can low-sodium beef broth
3 tablespoons Worcestershire sauce

Methods:

1. Preheat oven to 300°F (150°C).
2. Combine dry onion soup mix, flour and garlic in an oven roasting bag; close bag and shake well.
3. Season brisket with salt and pepper and place in bag. Pour in beef broth and Worcestershire sauce.
4. Close bag, place in a shallow baking pan and make a few slits with a sharp knife in the top of the bag to vent it.
5. Bake for 4 hours, or until tender.

Ingredients:

Approximately 5 pounds beef brisket
10 pearl onions
2 cloves garlic, peeled and chopped
10 carrots, peeled
6 potatoes, peeled
1 cabbage, sliced to 8 wedges
1 teaspoon salt
1/2 teaspoon ground pepper

Methods:

1. Place well-trimmed brisket in a large skillet and cover with cold water. Add pearl onions and garlic; bring to a boil. Reduce heat, cover, and simmer for 3 1/2 to 4 1/2 hours, or until the meat is tender. Remove meat from skillet and drain off fat.
2. Add carrots and potatoes to the remaining liquid; cook for 20 minutes, or until tender. Add cabbage and cook uncovered for 15 minutes. Season with salt and pepper. Cut meat into thin slices across the grain and serve with boiled vegetables.