Saturday, December 21, 2013

Brisket #4 is from Pioneer Woman

We have been experimenting with brisket recipes this year. Both of us love brisket and you can't beat the smokey taste, something I order quite frequently at BBQ restaurants. Deciding to cook it for ourselves has resulted in some good eating but it also takes planning.

It's a meat that requires low heat and slow cooking to get all that connective tissue to break down into a mouth-wateringly tender hunk of beef. We have done four briskets so far. Two on the grill and two in the oven.
#1 was on the grill using a Java Rub and apple chips.

#2 was roasted in the oven. It's a Texas Oven-Roasted recipe.

#3 was grilled like the first brisket but Doug used hickory chips instead of cherry. I didn't post that one but here it is below.




Here is brisket #4 - an oven roasted one using a Pioneer Woman recipe.



Ingredients

2 cans Beef Consomme
½ cups Lemon Juice
1-½ cup Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 pounds Beef Brisket

Preparation Instructions

Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours.




When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.

When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.

You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.

Pioneer Woman recipe is HERE

Which one is our favorite? It's a toss up. Honestly, they were all excellent but I liked the grilled one best closely followed by this one, number 4.

If anyone reading this is a brisket fan and you cook your own, please share your recipes with me. We plan to try more methods so please let me know your favorite.

Have fun out there and happy holidays!

6 comments:

Beth F said...

I'll have to post my recipe one of these days ... nothing beats our family's oven roasted brisket. I may like it better than grilled/barbequed

Debra Eliotseats said...

The Hubs workplace smoked a ton of brisket for a holiday party. Just made chili with the leftovers. That smokiness with a bit of chipotle spice thrown in was delicious. Thanks for all the variations. Can't beat brisket!

Tina said...

Beth fish, please do post your recipe. I am on a mission to try different ways!

Debra, what a wonderful idea. I will certainly try that when I make chili.

~~louise~~ said...

Any way you serve it, Tina, I do love brisket! As a matter of fact, I wouldn't mind a brisket for Christmas dinner one tiny bit:)

Thank you so much for sharing, Tina. I look forward to your next conquest!

Tina said...

Let me know if you cook one, Louise. Love a good brisket. Hope you have a lovely Christmas,

Le laquet said...

I should try this ... always too much in awe of your BBQing recipes!
I hope the season has been wonderful for you two.

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