How To make Brisket Of Beef
3 lb Brisket 2 c Water
1 c Stewed tomatoes 6 Ginger snap cookies.
1 Onion soup mix Salt & pepper; to taste
Walt: I have a great recipe for brisket of beef. It is easy, makes its' own great gravy and tastes even better as leftovers. This can be cooked either in slow cooker or the oven. Either way, put in the brisket, mix the onion soup with 2 cups of water and pour it over the meat. Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on the meat. You can break them up to fit. Seal the pan securely with aluminum foil. (If in a slow cooker just put on the lid.) Bake at 325 for three hours without peeking !! Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy. Reseal and bake at 225 for about one hour. Make sure all the meat slices are covered by the liquid so the meat does not dry out. This is tender and delicious. The gravy is great over rice or wide noodles. FROM: BARBARA ZEGER (BNTH32A) -----
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Oven Baked Beef Brisket Made Easy and Simple
Our oven baked brisket is simple, easy, and great for the Holidays. I find it is an excellent alternative to turkey which often I get tired of. It is a basic combination of of spices and vegetables. Cooked low and slow the outcome is out of this world. Everyone will love this brisket.
Give it a try and let us know what you think.
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Gordon's Guide To Brisket
Here's a quick guide to one of America's most loved cheap cut, the Brisket plus a recipe to try.
#GordonRamsay #Cooking #Food #Brisket
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14 Day Corned Beef Brisket For St Patricks Day
Best Oven Baked Brisket
This is how i make beef brisket in the oven. This recipe is so helpful in the cold months or if you have no access to a grill or smoker. You'll be happy with the results every time.
You will need:
6 pounds trimmed beef brisket
1 cup barbecue seasoning:
a mix of ( 3 tbsp smoked paprika, 1/2 tbsp cayenne pepper, 1 1/2 tbsp salt, 2 tbsp brown sugar, 1 tbsp garlic powder 1 tbsp onion powder) 1/2 tbsp black pepper
barbecue sauce to serve
#brisket
#oven_baked
#beef brisket
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Cooking a Brisket Like a Steak
Why is a medium rare filet mignon extremely tender and juicy while a medium rare brisket is completely inedible?
On the other hand, how is it possible that a well-done filet mignon is like shoe leather while a “well-done” brisket is melt in your mouth tender?
It comes down to anatomy and what each muscle is used for.
The chest of a cow (brisket) is responsible for supporting 60% of the cows weight. In order to support this constant pressure, brisket is packed with tough connective tissue and collagen. But the beautiful thing about this collagen is that when it finally starts to break down (+160F internal), it turns into melt in your mouth and flavorful gelatin. So while the tough connective tissue might initially seem like a curse, it becomes the exact reason why brisket is so good when prepared properly.
Compare this to filet mignon which absolutely lucked out in terms of responsibility. All it has to do is laterally move the legs (it doesn’t even need to lift them). As a result, it’s the most tender cut on the cow (but also the most boring imo).
In this experiment I focused on the point section of the brisket due to the additional marbling, and used an Asian pear based marinade to help tenderize (be careful with how much you use it can make meat mushy). To cook it I alternated between high direct and indirect heat and got the internal temp up to 203F in about 1/10th the time it would normally take to smoke a brisket. The texture was nothing like a tender slow smoked brisket, but the flavor was on point and it turned out surprisingly good!
It’s also important to note that this was an Australian wagyu brisket. But in my experience, a highly marbled USDA prime brisket is very similar in terms of quality/marbling, so if you’re in the US, that is what I would use if you attempt to recreate this!
Thank you Andy @andy_cooks and Carrara ( for the Wagyu beef!
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Braised Beef Brisket with Daikon - 萝卜牛腩
⬇️ Ingredients below ⬇️
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The ever-popular dish of Braised Beef Brisket with Daikon is a favourite in Chinese cuisine. Not only is it super tasty, it’s also really easy to make in the comfort of home too!
Using WMF Singapore's Perfect Pro NATUramic, the cooking time is drastically reduced. Add in the beef brisket, tendons, together with all the spices into the pressure cooker after a quick stir fry, and you’ll be quite happy with the results. The NATUramic's hermetic lock seals in the food’s flavour and nutrients for that ideal nutrition and taste.
Succulent beef brisket, beef tendon and daikon cooked to perfection, drawing in all the flavours from the spices added, makes the flavour just so irresistible. Perfect to go with an additional bowl of rice!
#themeatmensg #zichar #pressurecooked #wmf #perfectpro #beefrecipe #flavourbomb
⬇️ Ingredients here ⬇️
1 kg beef brisket (cut into cubes)
1 kg beef tendons
3 tbsp oil
20g sliced ginger
3 cloves of garlic
1 tbsp black and white peppercorns
1 star anise
3 bay leaves
2 dried orange peel
1 tsp five spice
¼ cup shaoxing wine
¼ cup chu hou paste
2 cubes red fermented bean curd
2 tbsp oyster sauce
2 tbsp light soy sauce
1.5 litres water
30g rock sugar
1 tbsp dark soy sauce
500g daikon
4 stalks spring onion (chopped)
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Full recipe:
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