Brisket in Sweet-and-Sour Sauce

Brisket in Sweet-and-Sour Sauce

My brother kept asking me about my mom’s brisket recipe enough where I started to want one. I had a brisket from Butcher Box in the freezer so I grabbed and defrosted. Instead of making it Mom’s style brown, saute onions, add mixture of ketchup, yellow mustarts, horseradish and simmer for hours. I decided at Lyn’s request to try a sweet and sour recipe. However, I did not have ginger ale or coke and unfortunately being a senior I was not going to run out to the grocery store just for ginger ale. I happen to have root beer and said what the heck i have Root Beer BBQ Sauce it can’t hurt to try.

INGREDIENTS
• 1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
• 1 medium onion, peeled and quartered
• 1 2-inch piece fresh ginger, peeled, cut into chunks
• 6 large cloves garlic
• 1 cup ketchup
• ½ cup dry red wine
• ¼ cup cider vinegar
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon coarsely ground pepper, or to taste
• 1/4 teaspoon ground cloves
• 1/2 cup olive oil
• 1 ½ cups Coca-Cola or ginger ale I did not have either so I used Root Beer which I had used for my Root Beer BBQ Sauce


How
Let meat stand at room temperature for 45 minutes before cooking. Heat oven to 350 degrees.
Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly with double layer of tin foil and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
Optional, since we smelt it all day and could not stand, let cool and trim off the fat then slice against the grain. Although I always find the next day produces a better piece of meat.
Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Slow Cooker Texas Smoked Beef Brisket

Slow Cooker Texas Smoked Beef Brisket

Yup another brisket recipe, told you I love brisket.

I usually don’t like the texture of meat cooked in a crock pot it always seems on the dry side to me. I think this is just personal preference. This recipe came out good and when topped with my BBQ sauce it was very tasty. I had this sliced and pulled on a bun. It’s a very easy recipe to throw in the slow cooker walk away and get very hungry every time you enter the room.

Ingredients

Brisket Rub:

  • 3 tablespoons smoked paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Cooking Brisket
  • 1 1/2 pounds beef brisket
  • Barbeque Sauce: see my Texas-Style BBQ Sauce
  • 3/4 cup barbeque sauce
  • 1/4 cup water (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke flavoring
  • 1/2 onion, sliced into rings

How

  1. Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  2. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  3. Cook on Low until brisket is very tender, 6 to 7 hours. Scrap the fat cap off with spatula or knife. Rest brisket 10 minutes before slicing or shredding; serve with sauce.
Candied Brisket

Candied Brisket

Usually around St Patricks day I’ll grab a few corned beef briskets this year with the limits I was only able to get 1. So I made what was my son’s favorite this style of brisket and then rubbed it in via pictures and texts. If you’ve been following me you know I love brisket and make it many different ways. I’ve posted many her are a few Another attempt at smoke brisket Brisket in Sweet-and-Sour Sauce, Instant Pot Corned Beef Brisket, Flat, Single or First cut Brisket Jewish style , https://stevesacooking.com/201Another attempt at smoked Brisket…..

Ingredients

  • 1 3-4 Pound Corned Beef Brisket
  • 1/4 Cup Dijon Mustard
  • 1/2 Cup Light Brown Sugar, Packed
  • 2 Teaspoons horseradish
  • 1 tablespoon pineapple juice (optional)
  • Sliced Pineapple (optional)

How

Place corned beef brisket in a large Dutch oven, fat side facing down.

Cover completely with water by two inches.

Bring to boil and simmer on low until fork tender 4-6 hours

Preheat oven to 425 degrees.

Cover a large baking sheet with tin foil.

Remove brisket, allowing all excess water to drain back into the pot.

Place corned beef on the foil covered baking sheet, fat side facing up.

Gently skim the layer of fat off of the corned beef using a spatula; discard fat.

Mix mustard, brown sugar, pineapple juice and horseradish in a small bowl.

Smear the mustard mixture on top of the corned beef.

Place sliced pineapple on top

Bake in oven for 5 to 10 minutes; or until the mixture begins to bubble.

I sometimes use the broiler

Remove from oven and let rest for 5 to 15 minutes.

Slice against the grain and serve

Texas-Style BBQ Sauce

Texas-Style BBQ Sauce

For Christmas Lyn got me a taste of Texas, Austin Texas to be exact Blacks BBQ . It had been years since I was there, but it did not disappoint. It came frozen so after it defrosted, I followed the simple directions to reheat. Wrap in tin foil place on pan * into a preheated 350 degree oven for 45 minutes to 1 hours until internal temp was between 110 and 120. I stuck in my remote temp gauge and began to prepare my Texas style BBQ sauce.   Once it came to temp, I added another step and wrapped the whole thing, foil and all, in a towel and place in a small cooler with lid closed. It was in there for maybe 3 hours. Placing it wrapped in a cooler let it sit and absorb the juices and when I took it out it passed the flexible test gently dropping on each side. Ok enough about the brisket here is the sauce, a friend of mine in Dallas taught me this recipe which I have tweaked since.

* I like to preheat the pan in oven rather than throwing in cold pan.

Ingredients

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 dash of Black’s original pepper sauce (optional)

How

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer until you sell it could be less time. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. I placed in the blender after, but this is optional.  This comes out as a thicker sauce. I stored in a small canning jar.

Instant Pot Corned Beef Brisket

Instant Pot Corned Beef Brisket

Once a year sometimes maybe twice we make a corned beef brisket, yes usually around St Patrick’s Day.

Instant Pot here we try.

Instant Pot Corned Beef

I adapted this recipe stayed with the packet that came with the brisket from Nourish To Fuel.

Ingredients

  • 3-4 pound Corned Beef Brisket
  • 3 cups Beef Broth
  • 3 cups Water
  • 1 Shallot, peeled and roughly chopped (substitute ¼ medium onion)
  • 3 Garlic Cloves, peeled and whole
  • 15 Whole Black Peppercorns
  • 9 Whole Allspice
  • 3 Bay Leaves
  • 5 sprigs Fresh Thyme
  • 6 small to medium Red Potatoes, rinsed and cut into eighths (optional)
  • 5 Carrots, peeled and cut into 2-3 inch pieces
  • 2 Shallots, minced (substitute ½ minced onion)
  • 2 cloves Garlic, minced
  • ½ teaspoon Diamond Kosher Salt
  • 1 head green Cabbage, cut into 8 wedges
  • Instructions
  1. Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
  2. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  3. Press “Manual’ and “+” to increase cooking time to 90 minutes at High Pressure.
  4. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  5. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  6. Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
  7. Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
  8. Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
  9. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  10. Press “Manual’ and “+” to increase cooking time to 15 minutes at High Pressure.
  11. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  12. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  13. Remove vegetables from Instant Pot and serve with sliced corned beef.
  14. For Slow-Cooker Variation
  15. Place all ingredients except cabbage (corned beef, beef broth, water, 3 shallots, 5 cloves garlic, peppercorns, allspice, bay leaves, thyme, optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours.
  16. Add cabbage on top of corned beef, cook for another hour on high.

 

corned beef

Instant Pot MAPLE SMOKED BRISKET

Instant Pot MAPLE SMOKED BRISKET

I’m such a brisket nut that the first thing I made in our new Instant Pot was a BBQ flat cut brisket. When you cook brisket one of the best things is after a few hours coming back into the house and being taken over by the aroma. Well with the Instant pot you start to get that aroma in maybe 5-10 minutes and it is torture, your stomach starts to tell you Hey! I’m Hungry already FEED ME! I like the fact that with this new toy it does not take long before it is done and ready to eat. The only thing with this recipe was the liquid smoke, although adding that BBQ flavor and smell it was the smell that linger for almost a week. A good and bad thing. I felt like I was walking into a BBQ restaurant which in my mind is pretty much heaven. Anyway……

 

IMG_20160227_173714161

From BARE Root Girl

Directions:

Remove the brisket from the refrigerator about 30 minutes before cooking.   Pat it dry with paper towels and set it aside.

Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.   Coat the meat generously on all sides.  The rub will get a bit sticky due to the sugar.

Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes.  Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.  Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot.  Scrape the browned bits off the bottom and cover with the lid.

Switch the setting to “Manual” and increase the cook time to 50 minutes.  Once finished, allow the Instant Pot to release steam on it’s own (EDIT: I’ve found that using the quick release valve can leave large, leaner cuts of meat tasting a little dry).  Remove the brisket from the pot and cover it with foil to rest.  Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.

Slice the brisket on a bias and serve it with your favorite whipped veg (this recipe for Creamy Whipped Parsnips shown here) and drizzle with the reduced sauce.

IMG_20160227_174001077

 

*Notes:

-Make sure you find a liquid smoke that has no additives or MSG.  You can skip the liquid smoke but you’ll get a more subtle smoke flavor.

-With a bit of experimentation, I’ve found that increasing or decreasing your meat size by ½ lb. (when the meat is kept whole and not chopped up) requires about a 10 minute change in cooking time.  For example, 1 lb. needs about 40 minutes, where 2 lb. needs about 60 minutes.  The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 minutes, as needed.

-If using a slow cooker, brown the brisket in a saute pan before adding it to your slow cooker.  Add the broth to the saute pan to deglaze and grab all the flavor from the browned bits.  Then pour the broth straight into the slow cooker, along with the liquid smoke and thyme.  Cook on “Low” for 6-8 hours or until the meat is tender and slices easily.

 

Texas Style Chili

We recently got back from a trip celebrating our 30 anniversary, had a great time twirling, sipping and spitting wines from Napa to Sonoma. we were befriended by two great ladies, sister in laws,  one was I believe 76 and the other 87 and a hot shit. Phyllis was from Texas and on one excursion we were tasting some local chili and she mumbled beans we don’t put beans in chili in Texas.  Well my wife was inspired and it was not long, this last weekend that I was confronted with another do you think you can make this. The first thing I noticed was brisket and I was sold, I love brisket and have a lot of different recipes take a look at them if you have a chance. I actually just had some for lunch, I love the way the different heats from the chilies come out as you eat.

Ingredients

Ingredients

  • 3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes (I really trimmed most of the fat off the brisket)
  • 1 pound beef stew meat
  • 2 teaspoons freshly ground black pepper, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 5 teaspoons canola oil, divided
  • 4 cups chopped yellow onion
  • 2 tablespoons dried oregano
  • 1 1/2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 6 garlic cloves, finely chopped
  • 2 dried bay leaves
  • 1 dried ancho chile, seeded
  • 1 (6-ounce) can unsalted tomato paste
  • 4 1/2 cups water, divided
  • 1 (12-ounce) lager beer (such as Shiner)
  • 5 tablespoons masa harina
  • 2 teaspoons hot sauce (such as Tabasco)
  • 1/2 cup chopped green onions

Preparation

1. Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.

brown

2. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer.

combine bring to simmer cover

Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.

seerve