Barbecued Brisket
Barbecued Brisket
Ingredients| 1 (4 to 5 pound) fresh beef brisket 1 (5 ounce) bottle liquid smoke 3 teaspoons garlic salt 2 teaspoons onion salt 2 teaspoons celery salt 1 (18 ounce) bottle barbecue sauce Heavy-duty aluminum foil |
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Preparation
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold.
Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.
Also see ...
Barbecued Brisket of Beef
Mix liquid smoke, garlic salt, onion salt, celery salt and Worcestershire sauce. Sprinkle brisket with pepper. Cover both sides of meat with sauce in a baking dish. Cover tightly with foil and place in refrigerator overnight. The next day, bake (covered) at 300 degrees F for 5 hours.
Mix liquid smoke, garlic salt, onion salt, celery salt and Worcestershire sauce. Sprinkle brisket with pepper. Cover both sides of meat with sauce in a baking dish. Cover tightly with foil and place in refrigerator overnight. The next day, bake (covered) at 300 degrees F for 5 hours.
Barbecued London Broil
Score meat on all sides. Mix together remaining ingredients. Put on meat and let stand 1 1/2 to 2 hours, then place meat in broiler pan about 4 inches from heat. Broil about 10 minutes or a little longer on each side. Ten minutes is for medium rare. To serve, cut diagonally across the
Score meat on all sides. Mix together remaining ingredients. Put on meat and let stand 1 1/2 to 2 hours, then place meat in broiler pan about 4 inches from heat. Broil about 10 minutes or a little longer on each side. Ten minutes is for medium rare. To serve, cut diagonally across the
Barbecued Pot Roast
Brown meat in fat. Sprinkle with salt and pepper. Add 1 cup water, tomato sauce, onion and garlic. Cover and simmer 2 hours. Add remaining ingredients, cover and continue cooking 1 1/2 hours longer, or until tender, adding more water if necessary. Remove meat and skim off excess fat from gravy.
Brown meat in fat. Sprinkle with salt and pepper. Add 1 cup water, tomato sauce, onion and garlic. Cover and simmer 2 hours. Add remaining ingredients, cover and continue cooking 1 1/2 hours longer, or until tender, adding more water if necessary. Remove meat and skim off excess fat from gravy.
Beef and Bacon Roll-Ups
Trim excess fat from roast and pound on each side to tenderize. Place bacon piece in center of each roast slice. Roll up meat jellyroll fashion and secure with wooden picks. In a small bowl or plastic bag, mix flour, salt and pepper. Add meat rolls a few at a time and coat with seasoned flour.
Trim excess fat from roast and pound on each side to tenderize. Place bacon piece in center of each roast slice. Roll up meat jellyroll fashion and secure with wooden picks. In a small bowl or plastic bag, mix flour, salt and pepper. Add meat rolls a few at a time and coat with seasoned flour.
Beef Bourguignonne
Brown meat in shortening; add flour and seasonings. Stir well. Pour into 2-quart casserole. Add broth and wine. Bake 2 hours at 300 degrees F. Add mushrooms and onions. May add more broth and wine, if dry. Bake 1 1/2 hours more, perhaps lowering oven temperature. Skim fat f
Brown meat in shortening; add flour and seasonings. Stir well. Pour into 2-quart casserole. Add broth and wine. Bake 2 hours at 300 degrees F. Add mushrooms and onions. May add more broth and wine, if dry. Bake 1 1/2 hours more, perhaps lowering oven temperature. Skim fat f
Beef Brisket
Marinate brisket in a mixture of the onion, garlic and celery salts and liquid smoke. Rub in well and poke holes in meat to help tenderize it. Marinate overnight or at least 3 hours. Make a pouch of aluminum foil. Put meat in it and add salt and pepper to taste and Worcestershire sauc
Marinate brisket in a mixture of the onion, garlic and celery salts and liquid smoke. Rub in well and poke holes in meat to help tenderize it. Marinate overnight or at least 3 hours. Make a pouch of aluminum foil. Put meat in it and add salt and pepper to taste and Worcestershire sauc
Beef Burgundy
Stir ingredients together in a baking dish. Bake at 350 degrees F for 2 1/2 hours covered and 1/2 hour uncovered. Gravy may be thickened if desired.
Stir ingredients together in a baking dish. Bake at 350 degrees F for 2 1/2 hours covered and 1/2 hour uncovered. Gravy may be thickened if desired.
Beef Hash
Melt butter or margarine in small skillet. Add remaining ingredients and mix well. Cover and cook over low heat until potatoes are fork-tender, about 10 minutes. Uncover and cook 5 minutes longer. Makes 2 servings.
Melt butter or margarine in small skillet. Add remaining ingredients and mix well. Cover and cook over low heat until potatoes are fork-tender, about 10 minutes. Uncover and cook 5 minutes longer. Makes 2 servings.
Beef Jerky I
Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces. Pour marinade over steak strips to cover and marinate
Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces. Pour marinade over steak strips to cover and marinate
Beef Jerky II
Semi-freeze meat. Slice with grain into 1/8-inch thick strips. Marinate overnight in a glass dish in the refrigerator. Lay strips in a single layer on cookie sheets. Leave door of oven open a crack. Roast at 125 to 140 degrees F for 4 to 5 hours. Cool completely. Store in plastic bags
Semi-freeze meat. Slice with grain into 1/8-inch thick strips. Marinate overnight in a glass dish in the refrigerator. Lay strips in a single layer on cookie sheets. Leave door of oven open a crack. Roast at 125 to 140 degrees F for 4 to 5 hours. Cool completely. Store in plastic bags
Beef Jerky III
Slice steak with the grain in thin strips one inch wide. Mix remaining ingredients. Marinate meat strips overnight, turning several times while marinating. Drain on paper towels and lay on oven rack with foil below to catch drips. Bake at 120 degrees F for 9 hours. Store in an airtigh
Slice steak with the grain in thin strips one inch wide. Mix remaining ingredients. Marinate meat strips overnight, turning several times while marinating. Drain on paper towels and lay on oven rack with foil below to catch drips. Bake at 120 degrees F for 9 hours. Store in an airtigh
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Beef Jerky IV
Trim fat from meat and cut into 1/4-inch thick slabs. Mix marinade ingredients in a large bowl; stir well. Add meat and marinate at least 1 hour. Shake excess liquid off; place meat on oven racks, close but not touching. Dry at low heat, 240 degrees F, until dry and hard, about 8 hour
Trim fat from meat and cut into 1/4-inch thick slabs. Mix marinade ingredients in a large bowl; stir well. Add meat and marinate at least 1 hour. Shake excess liquid off; place meat on oven racks, close but not touching. Dry at low heat, 240 degrees F, until dry and hard, about 8 hour
Beef Medallions with Cognac Sauce
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and saut� until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahe
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and saut� until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahe
Beef Pot Roast
Heat 30g (1 ounce) butter in large pan, add meat, brown well on all sides. Remove meat from pan. Add to pan scraped carrots, cut into large pieces; scraped parsnips, cut into large pieces; peeled whole onions; and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remo
TAG: large, sauce, vegetables, remove, brown, ,
Heat 30g (1 ounce) butter in large pan, add meat, brown well on all sides. Remove meat from pan. Add to pan scraped carrots, cut into large pieces; scraped parsnips, cut into large pieces; peeled whole onions; and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remo
TAG: large, sauce, vegetables, remove, brown, ,
Beef Pot Roast in a Barbecue Sauce
Preheat oven to 350 degrees F. Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosema
Preheat oven to 350 degrees F. Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosema
Beef Pot Roast with Dumplings
Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients and blend well. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.
Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients and blend well. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.
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