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Beef Brisket Recipes

Category Roast
This page contains beef brisket recipes. Whether using a cooking bag or a roasting pan a beef brisket makes a delicious main course.
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By 1 found this helpful
November 30, 2010

Ingredients:

  • 1 (3 lb.) beef brisket
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. pepper
  • 2 Tbsp. oil
  • 2 large onions, sliced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 1 cup chili sauce
  • 1/3 cup brown sugar
  • 1/3 cup cider vinegar
  • 2 Tbsp. chili powder
  • 3 Tbsp. flour
  • 1/4 cup cold water
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Directions:

Sprinkle beef with seasoned salt and pepper. In a Dutch oven, brown beef in oil on both sides. Remove and set aside. In drippings, saute onions and garlic until tender. Return beef to pan. Combine broth, chili sauce, brown sugar, vinegar, and chili powder. Pour over beef. Bring to a boil. Reduce heat; cover and simmer 2 1/2 - 3 hours until meat is tender. Remove beef to a cutting board. Slices across the grain. Combine flour and cold water until smooth. stir into cooking juices. Bring to a boil; stir and cook until thickened. Serve with sliced beef. 10-12 servings.

This is a fresh beef brisket, not corned beef.

By Robin from Washington, IA

Comment Was this helpful? 1

By 0 found this helpful
August 20, 2007

Source: Taste of Home Magazine

Ingredients

Directions

Place 1 Tbsp. flour in the roasting bag; shake to coat. Place bag in an ungreased 9x13 inch baking pan; place brisket in bag. Combine the cranberry sauce, soup, tomato sauce, soup mix and remaining flour; pour over beef. Seal the bag. Cut slits in top of the bag according to package directions. Bake at 325 degrees F for 2 1/2-3 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain; serve with gravy.

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February 5, 20130 found this helpful

Crock pot cooking can help tenderize while it slowly cooks your meat. This guide contains slow cooker beef brisket recipes.

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By 0 found this helpful
September 29, 2008

Ingredients

  • 1 brisket of beef
  • liquid smoke
  • onion salt
  • garlic salt
  • celery salt
  • Worcestershire sauce

Directions

Brush top and bottom of brisket with liquid smoke; sprinkle both sides with onion salt, garlic salt, and celery salt. Place in covered dish and refrigerate at least 12 hours. When ready to bake, shake Worcestershire sauce over top of meat. Add 1 cup water to bottom of dish. Bake at 300 degrees F for 3 hours, or until done. Slice across grain of meat and serve. Leftover beef makes excellent sandwiches.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
May 9, 2008

Ingredients

  • 1 boneless beef brisket (4-5 lb.)
  • 1 envelope dry onion soup mix
  • garlic powder
  • pepper
  • Worcestershire sauce
  • 2 cups beef bouillon
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Directions

Rub both sides of meat with garlic powder, pepper and Worcestershire sauce. Place in oven cooking bag with onion soup mix. Pour broth on both sides of beef. Seal bag with a twist and make 6 slits on top. Roast at 300 degrees F for 4 hours. Slice very thin; serve in barbecue sauce.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
April 3, 2008

Ingredients

  • 1 Tbsp. salt
  • 1 1/2 tsp. pepper
  • 1 garlic clove
  • 1 Tbsp. paprika
  • 1 beef brisket (6-7 lb.)
  • 1/3 cup packed brown sugar
  • 2 Tbsp. white vinegar
  • 1/2 cup ketchup
  • 1 onion, thinly sliced

Directions

Preheat oven to 350 degrees F. Combine salt, pepper, garlic, and paprika. Rub brisket all over with mixture and place in roasting pan. Mix brown sugar, vinegar, and ketchup in a small bowl; pour over brisket. Lay the onion slices on top of meat. Cover with foil and bake 3-3 1/2 hours or until tender. Slice brisket diagonally across the grain into thin slices. Pour pan juice over and serve.
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By Robin from Washington, IA

Comment Was this helpful? Yes

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November 30, 20100 found this helpful

Directions

This is how cook the best brisket you will taste in your whole life. First of all marinate brisket overnight in your favorite marinade (I use Claudes). I have a smoker with a water pan on the 2nd level, fill the charcoal pan on the bottom full (I mean full) of charcoal, light and let coals get grey, put in water pan and fill with water or marinade from brisket.

Put brisket in foil pan and cover loosely with foil, put on smoker and add wood chunks directly to fire, I use mesquite. I usually get a 12 to 14 pound brisket and cook for 10 hours adding wood chunks to keep it smoking.

After 10 hours take the brisket out of the pan and place directly on grill and cook for 2 more hours adding more wood chunks, this makes it crispy on the outside and juicy on the inside.

Result is a brisket with about an 1 1/2" smoke ring and so tender it will just melt in your mouth. Thats how some of us folks from Texas cook a brisket even people from New York would sing about.

By KBBullet

Comment Was this helpful? Yes
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