Beef brisket done right

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Beef Brisket

3 lbs. beef brisket
2 cups ketchup
2 tsp. dry mustard
¼ cup brown sugar
2 tbls. Worcestershire sauce
2 cups water
Trim fat from brisket. Arrange brisket in baking dish. Add liquid ingredients in saucepan and mix well. Simmer for five minutes. Pour liquid mixture over brisket. Cover with lid or foil. Bake 350° for 4 ½ hours*. Let cool before slicing. Save remainder of sauce to serve with meat. Yields 10 servings. Kathy Gingerich, Clark,Mo
*Editors note: During our recipe photo shoot we found that the suggested time and temperature will yield a well-done brisket. Career Center instructor Chef Risner suggested shortening the time to 3 hours if you wish to yield a lower level of doneness. Internal temperatures measured by a meat thermometer should be 185° Fahrenheit for sliced brisket and 200° F for shredded brisket.

Barbecued Brisket
5 lbs. beef brisket
1 tbls. liquid smoke
2 tbls. Worcestershire sauce
2 tbls. vinegar
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. onion salt
Mix together liquid smoke, Worcestershire, vinegar, celery salt, garlic salt and onion salt. Rub mixture on both sides of brisket. Place in covered baking dish and marinate overnight in refrigerator. Bake covered five hours at 275°. When baked, pull off fat while hot. Drain and cool. Slice at an angle and place in heavy foil. Cover with BBQ sauce mixed with a little drained liquid. Yields 8 servings. Kristy Blanchard. Sheldon, Mo.

Beef Brisket
½ tsp. ground allspice
½ tsp. chili powder
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. paprika
½ tsp. seasoned salt
½ tsp. brown sugar
¼ tsp. pepper
1 (3 to 4 lbs.) beef brisket
½ cup cola
1⁄3 cup Worcestershire sauce
½ cup cider vinegar
½ cup butter or margarine, melted
1⁄3 cup soy sauce
¾ cup barbecue sauce
Additional barbecue sauce, optional
Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat. Cover and bake for 1 hour or until meat is tender. Remove meat from pan; let stand 15 minutes before slicking. Serve with additional barbecue sauce if desired. Yields 6 to 8 servings. Lorene Gingerich, Clark, Mo.

Beef Brisket
1 whole beef brisket (10 to 12 lbs.)
1 qt. Riunite royal raspberry wine
2 envelopes Lipton onion/mushroom soup mix
2 lb. fresh mushrooms
Salt and pepper to taste
Cornstarch mixed with water
Put brisket in large roaster and add wine and soup mix. Cover and cook approximately 3 hours. Add mushrooms just before done. Remove brisket to carving board. Skim off fat from pan juice. Add some water if necessary. Thicken with cornstarch. Carve brisket diagonally across the grain in thin slices. Remove all fat. Yields 12 to 15 servings. Sharon Pierce, Cape Girardeau, Mo.

Sweet and Savory Brisket
1 whole beef brisket (5 lbs.)
1 envelope dry onion soup mix
1 cup ketchup
¼ cup grape jelly
Mix together the dry onion soup mix, ketchup and grape jelly. Spread over top of meat. Wrap tightly in aluminum foil to retain juices. Place foil-wrapped brisket in a roasting pan and bake at 325° for at least 2 hours or until meat is tender. Slice brisket across the grain and serve with cooking juices spooned on top. Yields 12 servings. Marlo Bockting, Morrison, Mo.

Brisket in Beer
4 to 5 lbs. beef brisket
1 package dry onion soup mix
1 medium onion, sliced and separated into rings
3 medium stalks celery, leaves intact
1 cup bottled chili sauce
½ cup water
1 can beer
Sear brisket in Dutch oven in small amount of oil. Drain. Sprinkle dry soup mix over meat, add onion and celery. Combine chili sauce and water. Pour over meat. Bake tightly covered at 350° (40 minutes per pound). Baste occasionally. About 45 minutes before the meat is done, pour on beer. Return to oven. After baking, refrigerate overnight. Remove grease, and slice across grain. Yields 8 to 10 servings. Sharon Dillon, Clinton, Mo.

Smoked Brisket
3 to 4 lbs. beef brisket
2 tbls. liquid smoke
2 tbls. Worcestershire sauce
1 tsp. celery salt
1 tsp. onion powder
1 tsp. salt
Trim fat from brisket; mix all ingredients and brush all sides of meat with marinade. Place in a 9x15-inch glass baking dish. Cover with plastic wrap and refrigerate for 8 to 12 hours. Bake meat covered in a large enamel roaster at 275 to 300° for 6 to 8 hours. Drain and let rest for 20 minutes. Slice thin and serve. Note: You may cook this a day or two ahead of time. If you do so, separate meat from liquid and reserve. Refrigerate unsliced brisket and liquid. When ready to use, slice meat while cold: place in an electric roaster and pour juices over meat. Reheat slowly about 275° for about an hour. Serve without juices. Yields 8 servings. Linda Bier, Hannibal, Mo.

This month’s recipes were tested by the northeast district of The Missouri
Association for Family and Community Education.

Pudding recipes will be featured in the March issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Nov. 15. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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