Where's the Beef (or ground turkey)?

Beef Brisket Questions, Answers, Recipes


Kim2005
If you cook a brisket for 4 hours at 325,
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will it be done?

Do you think it will be tough?

Do you have to cook it at a low temperature for a long time?


melinda2boys
At first I wondered if this was a ? like
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if you give a mouse a cookie! I usually put brisket in the crockpot so it cooks for 6 or 8 hours. Sorry I can't be more help.
Melinda


Kim2005
Ok. Please share your recipe.
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I have, I think, 3 or maybe 4(?) briskets in our freezer. I've never cooked one. MIL marinates hers, and cooks it overnight. However, she commented once that the marinade she used was pretty expensive.

So? How do you cook it? Pretty please?


StillJulie
Go look on the recipe board for my marinade
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for ribeye steaks. Could you try something like that???

Maybe that isn't helpful either... I've never made a brisket. What's a brisket?

A brisket, a brasket, a green and yellow.... COW! (Hhmm... that didn't quite work, did it?)
Julie



melinda2boys
A brisket is the part of the cow
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that's in front of the front shoulders. You know, that kind of flabby looking area.
Melinda




beckadeck
we always grill it
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The only time we have brisket is when we have some sort of family party and we grill it all day. LOL I have never made it for just us because I figured all that cooking was too much of a hassle.

Let us know if it turns out well!
~ Becky in WI
wife, mother, child of God


EightisEnuf
My Mom's recipe...
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Take one beef brisket and poke it all over with a fork. Rub minced garlic liberally all over the meat. Sprinkle with Old Hickory Smoked Salt on both sides and massage the meat.
Place meat into a large zipper bag and add one can of beef broth and one bottle of heinz 57 sauce (I substitute Kroger 1883 sauce because it is the same only cheaper). Gently squeeze out all the air from the bag and close it tightly. Place the meat in the fridge for 24 to 48 hours, flipping it over a few times to properly marinate all the meat.

Take it out of the marinade and put it into a crockpot on low for 6-8 hours, the oven at 300 for 4-6 hours, or on the grill (the best way) off to the side of the coals for low heat for about 2-4 hours. If you put it on the grill baste the meat with a mixture of 1/2 cup oil and 1 Tbsp.lemon juice every 30 minutes. Pour the marinade into a sauce pan, add one bottle of bbq sauce and bring to a boil. Reduce heat and simmer for 20 minutes. Serve with the slices of brisket.
Beth

MoM to 9 great kids!




ltmtexan
Here's 2 ways that I use.
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#1. Put brisket, fat side up, (be sure the butcher doesn't' trim the fat off, this will make your built in baste) in the oven at 275* when you go to bed and it will be done when you get up the next morning. The only problem is you want to eat it for breakfast.

#2. Put brisket, fat side up, in the oven at 275* for 4 hours, then put into a smoker for 3-4 hours.

Serve with mustard potato salad, beans, and Texas toast.

I never marinade, because the slow basted cooking keeps it moist and soooo good.

We introduced this to our Chicago friends who had only had corn beef brisket.


wildwood143 recommended cooking it at 325. very tender.

Bulgogi by 2lplvr


I can help with that one!
It is best to use very thinly sliced beef (easier to cut when it is partially frozen). I use London Broil when it's on sale (I also buy it at the Korean store, frozen rib eye)

They key is marinating the meat preferably over night:
1 1/2 lbs beef
1/2 cup sugar
1/2 cup soy sauce
3 TB garlic minced
2 TB sesame oil
1 tp black pepper
2-4 thinly sliced green onions

mixed everything together, marinate, cook over medium high heat, serve with steamed rice and other sides

Shepherds Pie the Prendergast way (by Wildwood143)
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This by no means the traditional style but I made this last night, it was quick and I wanted to share.

I made this last night with left over chopped beef.

I took
1 pound of mashed potatoes( I used instant idahion potatoes)
1 pound of shredded beef heated through
shredded cheddar cheese
sea salt

I took the cooked mashed potatoes and spread on the bottom
added the shredded chopped beef.
Added a little sea salt to the beef and then topped with shredded cheddar cheese. The heat from the beef and potatoes melted the cheese on top. My kids really dug into it. My daughter loves shepherds pie and told me that this one was really good. So I am on to something here and will make this always from our left over chopped barbecue beef nights the night before.

To get their greens in, we served salad with it.

Beef & Broccoli (by Linderlou)


Beef & Broccoli

3/4 pound broccoli
1 pound lean boneless beef steak
2 tablespoons soy sauce
1 clove garlic, mined or pressed
Cooking Sauce (recipe follows)
1/4 cup oil
2 tablespoons water

Cut off and discard tough ends of broccoli stalks; peel stalks, if desired. Cut tops into small flowerets; slice stalks 1/4 inch thick. Set aside.

Cut beef with the grain into 1½-inch-wide strips, then cut each strip across the grain into ¼-inch-thick slanting slices. In a bowl, mix beef, soy, and garlic. Let marinate for 15 minutes. Meanwhile, prepare Cooking Sauce and set aside.

Place a wok (or large frying pan) over high heat; when wok is hot, add 1 tablespoon of the oil. When oil is hot, add half the meat mixture and stir-fry until meat is browned (2 to 3 minutes); remove from wok and set aside. Repeat to brown remaining meat, using 1 tablespoon more oil.

Pour remaining 2 tablespoons oil into wok. When oil is hot, add broccoli and stir-fry for about 1 minute. Add water, cover, and cook, stirring frequently, until broccoli is tender-crisp (about 3 more minutes). Stir Cooking Sauce, then add to work along with meat; stir until sauce boils and thickens. Makes 3 or 4 servings.

Cooking Sauce: Stir together 1½ tablespoons cornstarch, 1/4 teaspoon ground giner, a dash of ground red pepper (cayenne), 2 tablespoons dry sherry, and 1¼ cups regular-strength beef broth. (If you don't have sherry, just add 2 more tablespoons of broth).

Texas-Style Chicken Fried Steak with Cream Gravy (by eightisenuf)

Texas-Style Chicken Fried Steak with Cream Gravy
* 4 cube steaks
* 1 egg
* 1/4 cup milk
* all-purpose flour
* cooking oil or melted Crisco
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon paprika
* 1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of the steaks.

Dredge the steaks in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set steaks aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each steak into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry steaks on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until steaks are done through. Drain steaks on paper towels.

Cream Gravy
After the meat is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many of the browned bits in the pan as possible. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

Taco Casserole by happymom


Need:
1 pound of ground beef
1 can cream of chicken soup
2 1/2 cups crushed tortilla chips, divided
1 jar of salsa
1 1/2 cups shredded chedder cheese (I use taco cheese sometimes)

Brown the meat and add the soup.
Grease a 9 x 13 pan and put enough crushed tortilla chips in it to cover the bottom.
Top this with the meat/soup mixture.
Put salsa on top of the meat.
Put cheese on top of the salsa.
Bake at 350 degrees for 25-30 minutes or until bubbely.
Sprinkle the remaining chips on top and bake for 3 more minutes (I end up using more than 2 1/2 cups of chips).