Best Oven Baked Brisket
This is how i make beef brisket in the oven. This recipe is so helpful in the cold months or if you have no access to a grill or smoker. You'll be happy with the results every time.
You will need:
6 pounds trimmed beef brisket
1 cup barbecue seasoning:
a mix of ( 3 tbsp smoked paprika, 1/2 tbsp cayenne pepper, 1 1/2 tbsp salt, 2 tbsp brown sugar, 1 tbsp garlic powder 1 tbsp onion powder) 1/2 tbsp black pepper
barbecue sauce to serve
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#oven_baked
#beef brisket
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Braised Beef Brisket with Daikon - 萝卜牛腩
⬇️ Ingredients below ⬇️
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The ever-popular dish of Braised Beef Brisket with Daikon is a favourite in Chinese cuisine. Not only is it super tasty, it’s also really easy to make in the comfort of home too!
Using WMF Singapore's Perfect Pro NATUramic, the cooking time is drastically reduced. Add in the beef brisket, tendons, together with all the spices into the pressure cooker after a quick stir fry, and you’ll be quite happy with the results. The NATUramic's hermetic lock seals in the food’s flavour and nutrients for that ideal nutrition and taste.
Succulent beef brisket, beef tendon and daikon cooked to perfection, drawing in all the flavours from the spices added, makes the flavour just so irresistible. Perfect to go with an additional bowl of rice!
#themeatmensg #zichar #pressurecooked #wmf #perfectpro #beefrecipe #flavourbomb
⬇️ Ingredients here ⬇️
1 kg beef brisket (cut into cubes)
1 kg beef tendons
3 tbsp oil
20g sliced ginger
3 cloves of garlic
1 tbsp black and white peppercorns
1 star anise
3 bay leaves
2 dried orange peel
1 tsp five spice
¼ cup shaoxing wine
¼ cup chu hou paste
2 cubes red fermented bean curd
2 tbsp oyster sauce
2 tbsp light soy sauce
1.5 litres water
30g rock sugar
1 tbsp dark soy sauce
500g daikon
4 stalks spring onion (chopped)
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Full recipe:
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Claude's Slow Cooker Beef Roast or Brisket Recipe - Only 3 Ingredients!
This slow cooker beef roast/brisket recipe is SO simple to make. If you are short on time and looking for something that tastes like a million bucks, you need to try this! We use a very potent, smoky marinade, then add a little citrus to balance it out. The result is nothing short of divine!!
Here's what you'll need:
1, 2-4 lb chuck roast or beef brisket
4 oz Claude's Sauce
1-2 cans Orange soda
#cookingwithmaryann #claudesauce #roast #brisket #slowcooked #slowcooker #easyrecipe #recipe #fastdinner
The ONLY way to cook a brisket ????
Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
#InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Braised Brisket with Orange, Ginger and Chilli
Braised Brisket
with
Orange, Ginger and Chilli
Ingredients
2kg beef brisket
3 oranges
2tbsp soy sauce
2 tbsp mirin
1 inch ginger (sliced)
3 cloves garlic
1 tsp sesame seed oil
2 tsp chilli sauce
2 tbsp oil
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