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Old 09-10-2011, 12:15 AM   #1
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Beef Brisket

Beef Brisket

Who's jaw wouldn't drop at the sight of this?



This is very easy and very very very nummy! If you are unable to finish all of this in one sitting then you can make a pot roast or a pasta dish with a creamy red wine sauce. The more you cook a brisket the more tender it becomes.

Ingredients
3-4 lb Brisket
1-4 cups of Red Wine (I used Zenfendal)
10 crushed cloves of Garlic
1 thinly sliced Onion
Salt and Pepper
Olive Oil

BAM!

1. Preheat oven to 325 degrees.

2. Place brisket in the pan or skillet. Oil your brisket working it in real well with your hands and then pour about 1-2 cups of red wine (gauge this depending on the size of the brisket, you will want about an inch in the skillet or pan) over the brisket. It is better if you use one of the garlic presses for this dish to make it easier to spread over the top of the roast, with that being said spread the garlic over the top to create a crust. Arrange your thinly sliced onions evenly around the top of the brisket then salt and pepper it.
3. Cover with tin foil and cook. It takes about 2-3 hours to cook, uncover for the last hour basting every twenty minutes with the rest of the red wine.

4. Let the brisket set for about twenty five minutes before serving.

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Old 09-10-2011, 09:16 PM   #2
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Hi Anne, Thanks for the recipe it sounds awesome.

Welcome to DC.

Josie
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Old 09-10-2011, 09:23 PM   #3
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Quote:
Originally Posted by AnneHelm View Post
Beef Brisket



Who's jaw wouldn't drop at the sight of this?



This is very easy and very very very nummy! If you are unable to finish all of this in one sitting then you can make a pot roast or a pasta dish with a creamy red wine sauce. The more you cook a brisket the more tender it becomes.



Ingredients


3-4 lb Brisket


1-4 cups of Red Wine (I used Zenfendal)


10 crushed cloves of Garlic


1 thinly sliced Onion


Salt and Pepper


Olive Oil




BAM!




1. Preheat oven to 325 degrees.




2. Place brisket in the pan or skillet. Oil your brisket working it in real well with your hands and then pour about 1-2 cups of red wine (gauge this depending on the size of the brisket, you will want about an inch in the skillet or pan) over the brisket. It is better if you use one of the garlic presses for this dish to make it easier to spread over the top of the roast, with that being said spread the garlic over the top to create a crust. Arrange your thinly sliced onions evenly around the top of the brisket then salt and pepper it.



3. Cover with tin foil and cook. It takes about 2-3 hours to cook, uncover for the last hour basting every twenty minutes with the rest of the red wine.




4. Let the brisket set for about twenty five minutes before serving.
ASIDE from the picture the recipe sounds AWESOME! The picture does NOT do that wonderful recipe justice.
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Old 09-11-2011, 01:48 PM   #4
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Thank you everyone! The picture was an afterthought with my cell phone :(
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Old 09-11-2011, 05:21 PM   #5
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Quote:
Originally Posted by AnneHelm
Thank you everyone! The picture was an afterthought with my cell phone :(
I think it looks fine! Zin will turn anything purple. Think of all the antioxidents!
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Old 09-11-2011, 06:30 PM   #6
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one can make "knishes" with leftover brisket...by itself or mixed with some of the potatoes that you may have roasted along with it....very, very, yummy
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Old 09-11-2011, 11:08 PM   #7
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Thanks so much for the red wine/brisket recipe. Look forward to trying.

Here's another way to do a brisket that's just dead simple, and produces a tender, wonderful roast.

Start with any size brisket, 3 pounds or over, making sure that it is of pretty even thickness and has a small thin layer of fat on one side.
Place it fat side up in a shallow roasting pan lined with heavy duty aluminum foil and completely cover the meat with your favorite bottled barbecue sauce. (We use Sweet Baby Rays).
Tightly cover the pan with another layer of the foil and bake in a 325 degree oven for 3 hours.
That's it. You will have a wonderful, tender brisket with a delicious gravy. Just make sure to slice it thin, slicing across the grain. This is one dish the whole family will love...and it just doesn't get any easier. Enjoy!
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Old 09-12-2011, 03:02 PM   #8
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We cook our brisket the day before and let it sit in the fridge overnight. That way you can get all the fat off the top before reheating it (again with a foil lid).

I like to make pulled beef sandwiches with leftover brisket.

It's just about "that time" of year for brisket, too! Bring it on.
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Old 09-12-2011, 03:09 PM   #9
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Yeah, it's about time I threw a brisket on the smoker. I love the meat in chili.
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Old 09-12-2011, 03:14 PM   #10
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Originally Posted by pacanis View Post
Yeah, it's about time I through a brisket on the smoker. I love the meat in chili.

I always use chuck in chili. Maybe I should consider brisket.
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Beef Brisket [CENTER] Beef Brisket[/CENTER] [URL="http://1.bp.blogspot.com/-QiTb9UMmYBE/TmrNZdKbAxI/AAAAAAAAAH0/vJgRuewmrHY/s1600/mail.google.com.jpg"][IMG]http://1.bp.blogspot.com/-QiTb9UMmYBE/TmrNZdKbAxI/AAAAAAAAAH0/vJgRuewmrHY/s400/mail.google.com.jpg[/IMG][/URL] Who's jaw wouldn't drop at the sight of this? [CENTER] [/CENTER] [CENTER] This is very easy and very very very nummy! If you are unable to finish all of this in one sitting then you can make a pot roast or a pasta dish with a creamy red wine sauce. The more you cook a brisket the more tender it becomes.[/CENTER] [CENTER] [/CENTER] [CENTER] [U]Ingredients[/U][/CENTER] [CENTER] 3-4 lb Brisket[/CENTER] [CENTER] 1-4 cups of Red Wine (I used Zenfendal)[/CENTER] [CENTER] 10 crushed cloves of Garlic[/CENTER] [CENTER] 1 thinly sliced Onion[/CENTER] [CENTER] Salt and Pepper[/CENTER] [CENTER] Olive Oil[/CENTER] [CENTER] [/CENTER] [CENTER] BAM![/CENTER] [CENTER] [/CENTER] [LEFT] 1. Preheat oven to 325 degrees.[/LEFT] [LEFT] [/LEFT] [LEFT] 2. Place brisket in the pan or skillet. Oil your brisket working it in real well with your hands and then pour about 1-2 cups of red wine (gauge this depending on the size of the brisket, you will want about an inch in the skillet or pan) over the brisket. It is better if you use one of the garlic presses for this dish to make it easier to spread over the top of the roast, with that being said spread the garlic over the top to create a crust. Arrange your thinly sliced onions evenly around the top of the brisket then salt and pepper it.[/LEFT] [LEFT] [/LEFT] [LEFT] 3. Cover with tin foil and cook. It takes about 2-3 hours to cook, uncover for the last hour basting every twenty minutes with the rest of the red wine.[/LEFT] [LEFT] [/LEFT] [LEFT] 4. Let the brisket set for about twenty five minutes before serving.[/LEFT] 3 stars 1 reviews
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