Beef brisket

[Mark57]

I've got a 4lb flat cut thawing out, planning on putting in the crock pot tonight or in the morning. Any one have any favorite recipes or killer suggestions?

[RedWifey]

this is my favorite brisket recipe.

Oven-barbecued beef brisket

Meat:
1 3-3.5lb brisket
3/4 C water
1/2 C chopped onion (1 medium)
3 T Worcestershire sauce
2 T cider vinegar or white wine vinegar
1 T chili powder
1 t instant beef bouillon granules
1/8 t ground red pepper
2 cloves garlic, minced

Sauce:
3/4 C cooked meat juice (plus water as needed to get 3/4 C)
2 T brown sugar
1 T all-purpose flour

Throw all the stuff together for the meat and place it in a 325 deg oven for 3 hours. Then make the bbq sauce.

YUUMMMYY!!

[Mark57]

Thanks RW, that does sound good. I found one I think I want to try:

Brisket of Beef in Tomato Onion Gravy

1/4 cup all-purpose flour
1 (4- to 5-pound) beef brisket, trimmed
1 (1 1/2 ounce) package dry onion soup mix
1/2 teaspoon cracked black peppercorns
1 (10 ounce) can condensed tomato soup
1/4 cup beef stock or water
2 tablespoons packed brown sugar
2 tablespoons balsamic or red wine vinegar
Additional all-purpose flour (optional; see note below)

Rub flour into brisket on both sides and place in crock pot.

In a bowl, combine onion soup mix, peppercorns, tomato soup and beef stock. Pour mixture over brisket. Cover and cook on LOW for 12 hours or on HIGH for 6 hours, until beef is very tender. Transfer brisket to deep platter and slice thinly. Stir brown sugar and vinegar into sauce. Pour over sliced meat or pass separately in a sauceboat.

NOTE: If you prefer a thicker gravy, keep cooked brisket warm and pour sauce into a saucepan. Place 2 tablespoons all-purpose flour in a small bowl. Add 1/4 cup hot cooking liquid, 2 tablespoons at a time, stirring to thoroughly blend after each addition. Stir mixture into remaining sauce and cook, stirring, over medium heat until thickened. Pour over brisket and serve.

Makes 8 to 10 servings.

I was going to add a couple cloves of garlic, some Worcestershire and a can of diced tomatoes, so it should be pretty similar to that one of yours.

[RedWifey]

Let me know how it turns out!

[lawyerjoke]

Give that tomato onion gravy thing a try if you want.

But when a woman from Texas offers a brisket recipe, it's time to take notes!

[Mark57]

Hmm, good point.

Maybe I'll go with the oven barbeque thing after all.

[Buildingmuscle]

hmm, it would be a nicely match. Last time when I tried cooking beef brisket. I used some red wine, soy sauce, pepper, sugar sesame oil to do some seasoning. It does work out great. Then I shallowed fry it and prepare some thin tomato gravy. it does work great and you should give it a try.

[beach_plums]

If you're looking to use the crock pot, make the BBQ sauce (RWs recipe or a bottle if you prefer) and put both in the crock pot on low. It's simple, and turns out quite good.

[LisaS]

We're all waiting to hear how it turned out.

on a side note:
Do y'all brown the brisket before you put it in the slow-cooker or oven?

[RedWifey]

Nope, no browning.

[beach_plums]

Nope. I don't brown it either. I suppose you could, but that's a whole other something that needs to get cleaned afterwards.

[Mark57]

I brown chuck roasts for pot roast, but not brisket.

I ended up going with some kind of hybrid recipe, I used the tomato-onion one I posted but used a can of diced tomatoes instead of the condensed soup. Also added the Worcestershire sauce, garlic and balsamic vinegar and put in in a crock pot for 12 hours, then removed and refrigerated for a day.

So today I separated the sauce and sliced up the brisket. Hit the sauce with a stick blender and I was going to make a brick roux but it's already pretty thick so I'm just reducing it and will probably use as is over the meat and some roasted red potatoes.

The little bit I tasted while I was slicing it up were pretty awesome.