Lee's Brisket Recipes

- Cythnia's Houston - Oven Smoked - Slow Cooker - Joan Nathan's Briskets - Moroccan - Fruited Brisket - Aunt Ruth's - Peppercorn - Porter - Lee's Recipes -

 

Table of Contents

  1. Video Cook's Illustrated ''Brisket BBQ'' America's Test Kitchen Cook's Illustrated ''Brisket BBQ'' Recorded Oct 25, 2008 is a great way to learn about barbecuing brisket.
  2. Cythnia's Brisket Houston Style
  3. Oven Smoked Brisket
  4. Slow Cooker BBQ Brisket from McCormick Spices -
  5. Joan Nathan's Briskets
  6. Moroccan Brisket With Olives, Tomatoes, Onions and Preserved Lemons
  7. Fruited Brisket with Apricots and Apples
  8. Aunt Ruth's Brisket
  9. Peppercorn Brisket from Robin Miller
  10. Brisket Braised in Porter by Bruce Aidells
  11. Brisket of Beef with Sauerkraut and Dumplings (Pennsylvania Dutch)
  12. Coca Cola Brisket
  13. Jean Lynn's Beef Brisket
  14. Texas Beef Brisket Chili from Bruce Aidells. When Maddie made this all-beef, no-bean chili in her big crock pot we loved it. It was really hot! Young Bruce ate his on a baked potato with squash, broccoli and sour cream.

[BBQ] [Beef] [Lee's Recipes]

Source of video: YouTube America's Test Kithen Cook's Illustrated ''Brisket BBQ'' Recorded Oct 25, 2008
http://www.youtube.com/watch?v=PDDZxvOqIZE

Most of these briskets are not true BARBECUE, but they are easy to prepare and everyone loves them! Genuine barbecue means Smokin' and Barbecue Lee's Way.

Watch Video America's Test Kitchen Cook's Illustrated ''Brisket BBQ''

Texas  Cynthia's Brisket Houston Style in Oven   [Briskets] [BBQ] [Beef] [Lee's Recipes]

Cynthia Pinson, Rhode Islander transplanted to Houston taught me this fast, yummy brisket which feeds a crowd.
You do not have to be born in Texas to cook up fabulous Texas cuisine.

Cynthia Pinson, transplanted Rhode Islander to Houston200° overnight approx. 12 hours

10 lb. lean brisket trimmed of fat (or a smaller brisket is fine, just cook less time)
soy sauce
barbecue sauce

Prick holes in brisket with a fork. Put in a shallow baking pan. Cover with a bottle of soy sauce and a bottle of barbecue sauce. Cover with foil and bake for 12 hours at 200°.

See also Cynthia's Swedish Pancakes.

Oven Smoked Brisket   [Briskets] [BBQ] [Beef] [Lee's Recipes]

4-6 lb brisket
3 Tbs liquid smoke (or less)
garlic salt
celery salt
salt
onions, coarsely chopped
1/2 - 1 cup Worcestershire sauce
1/4 cup BBQ sauce (preferably KC Mastersauce)

In a preferably glass roasting pan cover brisket with the liquid smoke. Season with the salts and cover with the onions. Cover with foil and marinate brisket in fridge overnight (up to 24 hours).

Pour off excess liquid smoke. Douse well with Worcestershire sauce. Recover with foil and bake at 275 degrees for 5 hours. Pour on BBQ and cook uncovered for 1 hour more.

To do a smaller brisket reduce amounts of ingredients. Cooking times are very approx. It depends upon size of brisket, and briskets differ. It is actually better to reduce temp to 200, and increase time. Test for doneness. I often do mine overnight at 200 degrees, but I am up at 5 AM testing it.

Slow Cookers BBQ Beef Brisket McCormick's   [Briskets] [BBQ] [Beef] [Lee's Recipes]

 
 

Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
Makes 12 servings.

Ingredients:
3 1/2 pounds beef brisket, trimmed and cut in half
1 large onion, cut into medium wedges
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar


Directions:

Place 1/2 of the brisket in slow cooker.  Add onion.

Mix Seasoning, ketchup, brown sugar and vinegar until blended.  Pour 1/2 of the mixture over brisket.  Top with remaining brisket and seasoning mixture.  Cover.

Cook 8 hours on LOW or 4 hours on HIGH.   Remove brisket to serving platter.  Slice thinly across the grain.  Stir sauce before serving.  Serve with brisket.

IMPORTANT:  For best results, do not remove cover during cooking.
Test Kitchen Tip: 
Be sure to use a fresh beef brisket rather than a corned beef brisket.

Source: McCormick Spices http://www.mccormick.com/recipedetail.cfm?id=11925

 

Joan Nathan's Favorite Briskets   [Briskets] [BBQ] [Beef] [Lee's Recipes]

- Joan's Favorite Brisket - Fruited Brisket with Apricots and Apples - Moroccan Brisket With Olives, Tomatoes, Onions and Preserved Lemons - Jewish Cooking -- Joan Nathan - Lee's Brisket Recipes -

Joan's Favorite Brisket (Not Too Gedempte Fleysch)

Gedempte Fleysch — "well stewed" — that's how Eastern European Jews prefer their meat.

Slow cooking, of course, became a practical necessity with grainy cuts of forequarter meat. Because a brisket stretched into many meals, it was an economical cut for large families in Europe. Leftovers were ground up to stuff knishes or kreplach. The meaty gravy became the base for a midweek cabbage or potato soup or a sauce to cover pompushki, Ukrainian baked dumplings, which resemble Pepperidge Farm rolls. In this country it became particularly popular. Brisket comes from the front quarters of the steer, the chest area. The whole piece of meat, from three to ten pounds, is potted (hence the term pot roast) and cooked slowly by braising in liquid. It should be covered and simmered in a 325°F (160°C) oven for several hours. Brisket needs to be simmered slowly to transform it into the succulent morsels I remember as a child. It is a dish I serve frequently on Friday night, at holidays, and at dinner parties. Tip: Try adding a jar of sun-dried tomatoes to the canned tomatoes which add a more intense flavor to the brisket.

Ingredients

2 teaspoons salt
Freshly ground pepper to taste
One 5-pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak
1 garlic clove, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
One 10-ounce can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal

Method

  1. Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.

  2. Cover and bake in a preheated 325°F (160°C) oven for about 3 hours, basting often with pan juices.

  3. Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is "fork tender."

  4. This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain — that is, the muscle lines of the brisket — and, with a sharp knife, cut across the grain.

  5. When ready to serve, reheat the gravy.

  6. Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350°F (175°C) oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious. Serve with farfel (boiled egg-barley noodles), noodle kugel, or potato pancakes. A colorful winter salad goes well with this.

Source: My Favorite Brisket by Joan Nathan http://www.leitesculinaria.com/recipes/cookbook/brisket_nathan.html

  [Briskets] [BBQ] [Beef] [Lee's Recipes]

Fruited Brisket with Apricots and Apples

Joan's best way to prepare a brisket with gravy.

Joan always braises brisket long and slow to tenderize it. Since brisket comes from the grainier forequarters of the steer, slow cooking is required to tenderize the meat, even more so these days with pre-trimmed, young, or "select" meat. Start with a whole brisket and leave the fat on - I cut it off after cooking. If you want a very savory brisket try My Favorite Brisket from "Jewish Cooking in America." It includes red wine, tomato sauce, and, of course, lots of onions. Instead of a thick gravy with flour, reduce the juices from the brisket after cooking and pour them over as a gravy. Make brisket a day ahead, refrigerate it, trim off the fat and slice it against the grain. Then put the sliced pieces back in the pan with the sauce and fruit, to be heated up at dinner. Here are two of Joan's favorites, one from "The Foods of Israel" and the other, a fruited brisket, from "The New American Cooking." Good luck!

Fruited Brisket with Apricots and Apples
Adapted from "The New American Cooking," (Alfred Knopf)

2 tablespoons vegetable oil
2 chopped onions
4 cloves garlic
1 tablespoon dried ginger
1 five- six-pound brisket
Salt and pepper to taste
2 apples, chopped (about 2 cups)
1 cup dried apricots, halved
1 cup dried plums, pitted
1/2 cup dried cranberries
1 - 2 cups apple juice
1 - 2 cups canned beef or chicken broth

1. Preheat the oven to 350 degrees.

2. Brown the onion, the garlic, and the ginger in the remaining oil until the onion is golden. Then scatter the onions in the roasting pan.

3. Season the brisket with salt and pepper and gently lay on top of the onions. Add the chopped apples, chopped apricots, dried cranberries, chopped pitted prunes and enough apple juice and beef or chicken broth to almost cover the brisket. Cover the roasting pan with a lid or aluminum foil and bake for 3 hours.

4. Remove the brisket, cool, and refrigerate overnight.

5. Just before serving, reheat the oven to 350 degrees. While the brisket is still cold, skim off any fat that has accumulated on top, and slice off the excess fat. Slice the meat against the grain, place in a baking dish with the reserved juices, cover and reheat for about a half hour. Remove from the pan to a platter, surrounded by the fruits and the sauce. Serve this with potato pancakes or noodles. Yield: 8 - 10 servings.

- Joan's Favorite Brisket - Fruited Brisket with Apricots and Apples - Moroccan Brisket With Olives, Tomatoes, Onions and Preserved Lemons - Jewish Cooking - Lee's Brisket Recipes -

Moroccan Brisket With Olives, Tomatoes, Onions and Preserved Lemons

From "The Foods of Israel" (Alfred Knopf)

1 5- to 6- pound brisket of beef
5 garlic cloves, peeled
5 tablespoons vegetable oil
4 large onions, diced (about 8 cups)
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
2 bay leaves
1 celery stalk, diced
3 large tomatoes, diced
1 cup water
11/2 cups green Moroccan olives, pitted
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh cilantro
3 preserved lemons, diced

1. Preheat the oven to 350 degrees.

2. With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan; add the meat, sear on all sides, and remove.

3. Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the diced onions (about 6 cups) until they are limp. Add the turmeric, ginger, white pepper, bay leaves, celery, one of the diced tomatoes, and water to the pan. Stir-fry a minute or two and cool.

4. Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool, and refrigerate, reserving the vegetables. You can prepare this a day ahead of time.

5. The tomato-onion sauce can be done a day in advance as well: heat the remaining tablespoon of oil in another frying pan; add the remaining onions and saute until clear. Then add the 2 remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat.

6. Remove any fat that accumulated on the brisket as it cooled. Cut, against the grain, into slices about 1/4 inch thick. Return the slices to the baking pan, along with the reserved vegetables in which the meat was cooked in step 4.

7. When ready to serve, preheat the oven to 350 degrees and reheat the brisket for about a half hour.

8. Add to the tomato-onion sauce all but 2 tablespoons of the parsley or cilantro, the olives and preserved lemons, and heat in a small saucepan.

9. Remove the brisket and some of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley, cilantro, olives and lemon. Yield: 10 to 12 servings

Source: New York Times http://www.nytimes.com/2006/09/20/dining/20nathan-ques.html

 

 

Aunt Ruth's Brisket   [Briskets] [BBQ] [Beef] [Lee's Recipes]

8 servings

1 3-4 pound brisket
1 package of Lipton Onion Soup mix
1 bottle of chili sauce
small amount of red wine
1 can of Coca Cola
salt and pepper to taste
6-8 potatoes sliced cut up

Mix the soup mix, chili sauce, wine, Coca Cola, salt and pepper. Bake the brisket and potatoes in the mixture in a covered pan at 325 degrees until tender. Let it cool, slice.
This dish may be frozen for up to a month.
Aunt Ruth's Kitchen http://www.auntruthskitchen.com/recipes/beefbrisket2.html

See also Aunt Ruth's Cabbage

- Cythnia's Houston - Oven Smoked - Slow Cooker - Joan Nathan's Briskets - Moroccan - Fruited Brisket - Aunt Ruth's - Peppercorn - Lee's Recipes -

Peppercorn Brisket from Robin Miller   [Briskets] [BBQ] [Beef] [Lee's Recipes]

Ingredients

1 (4-pound) beef brisket, trimmed of fat
Salt
3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet
3 tablespoons all-purpose flour
1 tablespoon garlic powder
1 tablespoon olive oil
1 cup baby carrots
4 medium red potatoes, quartered
4 shallots, cut into wedges
8 cloves garlic, peeled
2 tablespoons chopped fresh rosemary leaves
2 cups red wine
2 cups reduced-sodium beef broth

Instructions:

  1. Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
  2. Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides.
  3. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer.
  4. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
    Shred and reserve 2 cups beef for soft tacos, if desired.
  5. Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.

Recipe Robin Miller, 2007
FoodNetwork aired Sunday Mar. 16, 2008 at 9:30 AM
Show:  Quick Fix Meals with Robin Miller Episode:  Back to the Garden

- Cythnia's Houston - Oven Smoked - Slow Cooker - Joan Nathan's Briskets - Moroccan - Fruited Brisket - Aunt Ruth's - Peppercorn - Lee's Recipes -

Brisket Braised in Porter by Bruce Aidells   [Briskets] [BBQ] [Beef] [Bruce Aidells] [Lee's Recipes]

Makes 12 servings

According to Chef Bruce Aidells, this brisket tastes best if prepared ahead, so he recommends "make at least one day and up to two days before you plan to serve. Chilling the brisket makes it easier to slice. Rewarm the meat in the sauce and serve with a full-flavored dark beer." I made this brisket on Sunday, October 18th. I used Guiness Stout and did not have the dry mustard nor Malt Vinegar. This brisket takes more tending than the Texas version which just goes in the oven all night.

Ingredients

Brisket Braised in Porter by Bruce Aidells1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard (such as Colman's)
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme

1 6-pound flat-cut brisket, trimmed but with some fat still attached

2 tablespoons rendered bacon fat or olive oil
4 cups (or more) low-salt chicken broth, divided
1 12-ounce bottle porter or stout
6 whole pitted prunes
4 bay leaves
2 teaspoons (packed) dark brown sugar
6 cups thinly sliced onions (2 1/2 pounds)
8 whole garlic cloves, peeled

1 pound mushrooms, sliced
1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
2 tablespoons whole grain Dijon mustard
1 tablespoon (or more) malt vinegar

Special equipment: Heavy extra-large wide ovenproof pot

Instructions:

  1. Position rack in center of oven and preheat to 350°F. Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket.
  2. Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side.
  3. Transfer brisket to platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic. Cover pot; place in oven and braise brisket 1 hour.
  4. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.
  5. Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer.
  6. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.
  7. Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain.
  8. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.

Source: Bon Appétit, October 2009 Oktoberfest Brisket Braised in Porter by Bruce Aidells Page 122
http://www.epicurious.com/recipes/food/views/Brisket-Braised-in-Porter-355237

- Cythnia's Houston - Oven Smoked - Slow Cooker - Joan Nathan's Briskets - Moroccan - Fruited Brisket - Aunt Ruth's - Peppercorn - Lee's Recipes -

Coca Cola Brisket   [Briskets] [BBQ] [Beef] [Lee's Recipes]

Coca Cola Brisket

- Cythnia's Houston - Oven Smoked - Slow Cooker - Joan Nathan's Briskets - Moroccan - Fruited Brisket - Aunt Ruth's - Peppercorn - Lee's Recipes -

Jean Lynn's Beef Brisket [Briskets] [BBQ] [Beef] [Lee's Recipes]

Yield: About 10 servings

1 (4- to 5-pound) beef brisket
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon garlic powder

For sauce:
2 tablespoons margarine (not butter)
1/4 cup finely chopped onions
1 clove garlic, pressed or minced
1 cup ketchup
1/4 cup packed light brown sugar
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared yellow mustard

To Prepare Brisket:

  1. Soak hickory or wood chips in water for at least 1 hour.
    Prepare grill for indirect cooking by building the fire under half or less of the grill grate.
  2. Sprinkle brisket evenly on both sides with salt, pepper and garlic powder.
    Place brisket on grill, away from the direct heat. Add wood chips to the fire, and cover the grill.
    Smoke at 250 to 300 degrees for 1 to 1 1/2 hours. If using charcoal, replenish the fire as needed.
  3. Just before brisket is done smoking, preheat oven to 250 degrees.
  4. Wrap smoked brisket tightly in aluminum foil. Place in a roasting pan or on a jellyroll pan.
    Roast in the oven until meat is fork-tender, 5 hours or longer.

    To Prepare Sauce

  5. When brisket is almost done, prepare sauce: Melt margarine in a small saucepan over medium heat.
    Add onions and garlic; cook, stirring, until softened. Do not let brown.
    S tir in ketchup, brown sugar, lemon juice, Worcestershire sauce and mustard.
    Bring to a boil, then reduce to a simmer and cook, uncovered, until thickened, 15 to 20 minutes.
    Let the cooked brisket sit for 10 minutes, then slice across the grain.
  6. Serve with the sauce.

Per serving: 570 calories; 42.5g fat (67 percent calories from fat); 16.5g saturated fat; 147g cholesterol; 33.5g protein; 13.5g carbohydrate; 11g sugar; 0.5g fiber; 1,017mg sodium; 43mg calcium; 659mg potassium.

Source: "Jean Lynn's Beef Brisket by way of Kansas City" from Barbecue Nation by Fred Thompson Page 72
Note that this recipe is posted on-line
at Taste of the South Magazine http://www.tasteofthesouthmagazine.com/recipes/view.php?id=1950 accessed January 22, 2012
at Recipe Link http://www.recipelink.com/mf/17/1236

Updated January 22, 2012