Beef Recipes |

Ingredients:

1 (4 pound) beef brisket
1 onion, sliced
1/2 cup tomato ketchup
1/2 cup chili sauce
2 tablespoons packed brown sugar
5 cloves garlic, minced
1 (12-ounce) can beer

Methods:

1. Preheat oven to 300°F (150°C).
2. Season meat with salt and pepper and place in a 9 x 13-inch pan; cover with onion. In a small bowl, combine ketchup, chili sauce, sugar, garlic and beer; pour mixture over meat. Cover with foil and bake for 4 hours.
3. Remove foil and bake uncovered for an additional 35 to 40 minutes. Remove meat from pan; let cool. Slice meat cross-grain.
4. Make gravy. With an immersion blender or a blender, blend all liquid from the pan. Cook and stir until thick. Return sliced meat to baking dish and reheat. Serve with gravy.

Ingredients:

2 1/2 to 3 1/2 pound boneless beef brisket
1 tablespoon vegetable oil
1/2 cup chopped onion
3 cups sliced carrots (1/4-inch)
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
8 ounces pitted prunes

Methods:

1. Heat oil in Dutch oven over medium heat until hot. Brown beef brisket; remove. Pour off drippings.
2. Add onion to Dutch oven; cook and stir 5 minutes or until tender. Add 1/2 cup water. Return brisket; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper; continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm.
3. Add prunes to Dutch oven; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. Trim fat from brisket; carve diagonally across the grain. Serve with carrots, prunes and sauce.

Ingredients:

1 tablespoon butter
3 1/2 pounds brisket
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup beef broth
1 tablespoon packed brown sugar
1 1/2 teaspoons apple cider vinegar
1 tablespoon butter
2 onions, sliced
8 ounces dried mixed fruit
1 cup beef broth
1 tablespoon packed brown sugar
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Methods:

1. Heat 1 tablespoon butter in a kettle over medium heat. Add brisket and cook, turning, until evenly browned. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Add 3/4 cup beef broth, 1 tablespoon brown sugar, and 1 1/2 teaspoon cider vinegar; bring to a boil. Reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the brisket is tender.
2. Meanwhile, heat 1 tablespoon butter over low heat until melted. Add sliced onions and cook for 20 minutes, or until soft, stirring occasionally. Stir dried mixed fruit, 1 cup beef broth, 1 tablespoon brown sugar, 1 1/2 teaspoons cider vinegar, and ginger. Cover tightly and simmer over very low heat for 20 minutes, or until the fruit is soft, stirring occasionally.
3. Remove the brisket from the pan and keep warm; skim the surface and stir cornstarch into the pan juices. Cook, uncovered, over medium-high heat about 5 minutes, or until slightly thickened, stirring. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Serve the brisket with the gravy and fruit sauce.

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.