I need a recipe for brisket.?!


Question: It has to be Asian influenced, but kosher.


Answers: It has to be Asian influenced, but kosher.

********BBQ BRISKET
1 (4-6 lb.) beef brisket (fresh)
Celery salt
Garlic salt
Onion salt
Chili powder
1bottle Liquid Smoke
1 bottle BBQ sauce (optional)
1 large cooking bag
Place brisket in cooking bag and put into 13"x9" baking pan (put in fat side up). Heavily season with above seasonings to cover top of meat. Pour Liquid Smoke around meat. Remove from oven and pour off drippings (there will be plenty). Pour BBQ sauce over top of meat and cover; return to oven for 1 hour more. Remove and slice thinly across meat. Super.

*******TEXAS-STYLE BARBECUED BEEF BRISKET
1 whole beef brisket (9 to 10 lb.) trimmed
MOP SAUCE:
5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper
DRY RUB:
2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. sugar
1 tbsp. distilled white vinegar
10 lb. charcoal briquettes
4 c. mesquite wood chips
Prepare grill. Soak mesquite chips in water to cover.
Mop Sauce: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes. Add onions and continue cooking until onions are lightly browned, about 5 minutes. Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper. Simmer over low heat to blend flavors, 15 minutes. Set aside.
Dry Rub: While sauce is simmering, combine all ingredients in bowl. Rub dry rub over entire brisket until coated. Sprinkle brisket on both sides with sugar, then vinegar.
To Cook: When coals are covered with white ash, add wood chips. When ash begins to form on the wood chips, close vents on grill half way. Place small pan filled with water on one side of grill bottom. Place the brisket on grill directly over drip pan. Cook covered 2 hours, turning once halfway through. Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes. (To keep the grill at the proper temperature, replenish with additional hot coals and wood chips as needed, usually when the meat is turned.)
Preheat oven to 250 degrees. Wrap brisket tightly in heavy foil and place in a roasting pan in the oven. Bake 6 hours or until tender enough to cut with a fork. Carve meat in thin slices across grain to serve.

dotn believe its asian but real jack daniels marinate for 3 hours at least in then bake. turns out with this amazing taste.. and very tender

Beef Stew.
1/2 c Cornstarch
2 t Salt
1/4 t Pepper
1/2 t Paprika
1 1/2 lb Stewing beef
3 T Oil
1 1/2 c Carrots
5 ea Potatoes
4 ea Onions
3 ea Stalks celery
1 cn Mushroom soup
1 pk Onion soup mix
1 t Liquid gravy browning
1 T Worcestershire sauce
1 3/4 c Milk




Instructions

1. Combine cornstarch, salt & paprika. Dredge meat lightly with mixture, reserve rest of mixture. Toss meat cubes with oil in oven proof casserole. Bake uncovered in 450 oven 30 min., stir once. Add carrots, celery & onion and potatoes. Combine rest of cornstarch, mushroom soup, onion soup mix, worcestershire sauce and gravy browning, gradually add milk. Pour over meat and vegetables, cover and bake in reduced heated oven at 350 f for 1 hour, stir and bake another 45 min. Or until meat is tender.

Asian-style brisket!?!?!? I guess you could toss in a little soy sauce and ginger with the other seasonings.... or just serve w/ Fried Rice..... ?

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Brisket with Carrots and Onions

6 to 7 pounds beef brisket
2 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 tsp. dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-oz.can tomato juice

Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3? hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.

To serve, slice the meat across the grain. Serve with the vegetables

--Ina Garten, Barefoot Contessa
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Texas Oven-Roasted Beef Brisket

2 Tbsp chili powder
2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1? cups beef stock

Preheat the oven to 350oF. Trim brisket of majority of excess fat. Do not remove all fat (yet).
Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300oF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.

Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.
--Paula Dean
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Wine Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots

-- Wolfgang Puck Makes It Easy Serves 8

5 pounds beef brisket
2 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1 bottle red wine
All-purpose flour
2 plus 2 plus 2 Tbsp. vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricots
6 sprigs fresh Italian or flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tbsp. tomato paste
2 quarts plus 1? cup homemade beef stock or good-quality canned beef broth
1 cup pearl onions, frozen
Minced parsley for garnish

1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume (15 to 20 minutes).

2. Preheat the oven to 350°F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and, when it is almost smoking, turn the heat to medium-high, carefully add the brisket and sear until well-browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves and tomato paste, and continue to cook 1 minute more.

3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2? hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1?-inch strips.

4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.

5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart (15 to 20 minutes). Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.

6. To serve, use a sharp knife to cut the brisket across the grain into 1?-inch slices. Arrange the slices on heated serving plates or on a heated platter. Spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.

Wolfgang's Easy Tips
If you can't find a 5-pound brisket at your supermarket, cook two smaller pieces.
While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat. The results should be so tender that you can pull the meat apart with a fork.
For neater slices, you could let the brisket cool before cutting it across the grain. Reheat the slices in the sauce. That makes brisket an ideal dish to prepare ahead. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving.
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