This recipe is a family tradition at Christmas time. My Mom and Grandma bake it in the oven pretty much all day and sometimes I do the same but other times I opt for the time-saving pressure cooker for the first portion of cooking and then add the sauce and cook for the remaining hour in the oven.
Beef Brisket
4lb. Beef brisket
3 tablespoons liquid smoke (I use hickory)
3 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons celery salt
2-3 tablespoons Worcestershire sauce
1-2 teaspoons ground black pepper
Sauce
1 cup ketchup
1 cup water
3 cups brown sugar (I use about half of this, just depends on how sweet you want it)
1/4 cup apple cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1/4 cup Worcestershire sauce
1 small onion finely chopped
Place brisket in a large casserole dish and sprinkle both sides with liquid smoke, garlic powder, onion salt, and celery salt. Cover with two layers of plastic wrap and leave overnight in the refrigerator.
Remove from refrigerator and sprinkle with pepper and worcestershire sauce. Cover with foil and bake 5 hours at 275 degrees.
While baking, make the sauce by combining ingredients in a saucepan and boil for 15 min.
After 5 hours, remove brisket from the oven and pour juices from the meat into a bowl or large measuring cup. Skim the fat/oil from the juices and then put juices back on meat. Cover brisket with sauce and bake uncovered for an additional hour.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Sunday, December 9, 2012
Saturday, July 7, 2012
Three Pepper Beef
This recipe comes from Cooking Light. I've had it sitting in my recipes to try binder for years and I finally got around to trying it. I think it's a keeper. If you want the real recipe click on the link, if you want my version, it's below.
Three-Pepper Beef
1/2 tsp sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 pound flank steak, trimmed and thinly sliced across the grain
Combine sugar, salt, baking soda and flank steak in a medium bowl; toss to coat. Set aside for 10-15 minutes to tenderize beef.
2teaspoons cornstarch
2 teaspoons brown sugar
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1/2 teaspoon freshly ground black pepper (use 1 tsp. if you like it spicy)
1 teaspoon vegetable oil
1/4 cup thinly sliced onion
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed orange bell pepper
Combine 2 teaspoons cornstarch, brown sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done (might have to cook in batches if necessary). Remove the beef mixture from pan; cover and keep warm. Add bell peppers, onions, ginger, and garlic; stir-fry until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
1/2 tsp sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 pound flank steak, trimmed and thinly sliced across the grain
Combine sugar, salt, baking soda and flank steak in a medium bowl; toss to coat. Set aside for 10-15 minutes to tenderize beef.
2teaspoons cornstarch
2 teaspoons brown sugar
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1/2 teaspoon freshly ground black pepper (use 1 tsp. if you like it spicy)
1 teaspoon vegetable oil
1/4 cup thinly sliced onion
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed orange bell pepper
Combine 2 teaspoons cornstarch, brown sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done (might have to cook in batches if necessary). Remove the beef mixture from pan; cover and keep warm. Add bell peppers, onions, ginger, and garlic; stir-fry until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
Tuesday, November 1, 2011
Steakhouse Rub
I use this on steaks and in hamburgers. I make my own hamburgers (the black angus ground beef from Fresh and Easy is the best) adding a little A-1 steak sauce, worcestershire sauce, and this rub to the mix before forming the patties.
1/2 teaspoon black pepper
1/2 teaspoon black pepper
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
Makes enough for four steaks or burgers. Double, triple or whatever as needed.
Wednesday, May 28, 2008
French-Style Pot Roast
French-Style Pot Roast
A medium-bodied, fruity red wine such as Côtes du Rhône or Pinot Noir is best for this recipe. If frozen pearl onions are unavailable, use fresh peeled pearl onions and follow the recipe as directed. The gelatin lends richness and body to the finished sauce; don't omit it. To prepare this dish in advance, follow the recipe through step 7, skipping the step of softening and adding the gelatin. Place the meat back into the reduced sauce, cool it to room temperature, cover it, and refrigerate it for up to 2 days. To serve, slice the beef and arrange it in a 13 by 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the warm sauce over the meat, cover it with aluminum foil, and bake it in a 350-degree oven until heated through, about 30 minutes. Serve this dish with boiled potatoes, buttered noodles, or steamed rice.
Serves 6 to 8
1 boneless beef chuck roast (4 to 5 pounds), pulled apart into 2 pieces and fat trimmed
2 teaspoons kosher salt
1 bottle red wine (750 ml), medium-bodied
10 sprigs fresh parsley leaves
2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
Ground black pepper
4 ounces bacon , preferably thick cut, cut into 1/4-inch pieces crosswise
1 medium onion , chopped fine (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots , peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water , plus 1/4 cup cold water to bloom gelatin
10 ounces white mushrooms , wiped clean, stems trimmed, halved if small and quartered if large Table salt
1 tablespoon unflavored gelatin (powdered)
1. Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.
2. Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
3. Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
4. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8 to 10 minutes total. Transfer beef to large plate and set aside.
5. Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add garlic, flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots to pot after 2 hours.
6. While meat cooks, bring pearl onions, butter, sugar, and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8 to 12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
7. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
8. Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
A medium-bodied, fruity red wine such as Côtes du Rhône or Pinot Noir is best for this recipe. If frozen pearl onions are unavailable, use fresh peeled pearl onions and follow the recipe as directed. The gelatin lends richness and body to the finished sauce; don't omit it. To prepare this dish in advance, follow the recipe through step 7, skipping the step of softening and adding the gelatin. Place the meat back into the reduced sauce, cool it to room temperature, cover it, and refrigerate it for up to 2 days. To serve, slice the beef and arrange it in a 13 by 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the warm sauce over the meat, cover it with aluminum foil, and bake it in a 350-degree oven until heated through, about 30 minutes. Serve this dish with boiled potatoes, buttered noodles, or steamed rice.
Serves 6 to 8
1 boneless beef chuck roast (4 to 5 pounds), pulled apart into 2 pieces and fat trimmed
2 teaspoons kosher salt
1 bottle red wine (750 ml), medium-bodied
10 sprigs fresh parsley leaves
2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
Ground black pepper
4 ounces bacon , preferably thick cut, cut into 1/4-inch pieces crosswise
1 medium onion , chopped fine (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots , peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water , plus 1/4 cup cold water to bloom gelatin
10 ounces white mushrooms , wiped clean, stems trimmed, halved if small and quartered if large Table salt
1 tablespoon unflavored gelatin (powdered)
1. Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.
2. Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
3. Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
4. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8 to 10 minutes total. Transfer beef to large plate and set aside.
5. Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add garlic, flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots to pot after 2 hours.
6. While meat cooks, bring pearl onions, butter, sugar, and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8 to 12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
7. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
8. Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
Monday, February 18, 2008
Brown Sugar Steak
Brown Sugar Steak
¼ cup packed dark brown sugar
½ cup chicken or beef broth
¼ cup low sodium soy sauce
¼ cup Dijon mustard
½ tsp. freshly ground black pepper
¼ tsp. Worcestershire sauce
1 (2 pound) flank steak, trimmed (I've also used London broil steak)
Cooking spray
½ tsp cornstarch
Marinate steak in sauce overnight. Remove steak from marinade and reserve marinade. Grill steak or cook in heavy bottomed skillet coated with cooking spray. Pour marinade into a small saucepan and whisk in ½ tsp cornstarch. Cook over medium heat until thickened.
Serve with potatoes, rice or my favorite parmesan orzo (1 tbls. Butter, 1 cup orzo pasta, 2 ½ cups chicken broth or water, ¼ cup parmesan cheese, salt and pepper to taste – brown orzo in butter, add broth and simmer until broth is absorbed by pasta, add cheese salt & pepper. Other additions, sun-dried tomatoes, pinenuts, basil).
¼ cup packed dark brown sugar
½ cup chicken or beef broth
¼ cup low sodium soy sauce
¼ cup Dijon mustard
½ tsp. freshly ground black pepper
¼ tsp. Worcestershire sauce
1 (2 pound) flank steak, trimmed (I've also used London broil steak)
Cooking spray
½ tsp cornstarch
Marinate steak in sauce overnight. Remove steak from marinade and reserve marinade. Grill steak or cook in heavy bottomed skillet coated with cooking spray. Pour marinade into a small saucepan and whisk in ½ tsp cornstarch. Cook over medium heat until thickened.
Serve with potatoes, rice or my favorite parmesan orzo (1 tbls. Butter, 1 cup orzo pasta, 2 ½ cups chicken broth or water, ¼ cup parmesan cheese, salt and pepper to taste – brown orzo in butter, add broth and simmer until broth is absorbed by pasta, add cheese salt & pepper. Other additions, sun-dried tomatoes, pinenuts, basil).
Subscribe to:
Posts (Atom)