CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

*BEEF BRISKET*

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Brisket/Cornbeef
    Prep Time:       Cook Time:       Total Time:  

1 tbsp olive oil
1 whole beef brisket or 2 first cut or flat half brisket pieces, about 5 lbs total
2 large onions, peeled and thinly sliced
2 medium celery ribs, chopped
2-4 cloves garlic, minced
1 cup bottled chili sauce
1 pkg dried onion soup mix
1 (12 oz) bottle lager beef
2 cups beef broth
Salt and pepper, to taste
Additional water or beef broth, if needed

Place oven rack in the lower middle position and preheat oven to 500. Place a dutch oven over medium-high heat and add the olive oil. When hot, brown the meat on both sides. Remove brisket to a plate.

In the pan, saute onions, celery and garlic until they begin to wilt. Stir in the next 3 ingredients. Return the brisket and spoon some liquid over the top, season with salt and pepper and cover. Reduce the oven to 250 and bake the brisket. After about 90 minutes, check internal temperature and continue to check until the meat reaches 175 degrees when thermometer reaches 175 degrees.

When the brisket reaches the desired temperature, remove from oven and place on a serving platter, cover and let rest about 10 minutes.

While the meat is resting, skim off the frat from the cooking liquid in the pan and add enough water or beef broth for about 3 cups. Bring to a boil, adjusting for additonal seasoning. Remove from the heat. Slice brisket across the grain into thin slices, spoon cooking liquid over the meat and serve immediately. Serves 8


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Beef Brisket
   by sgre52160



1 whole beef brisket (point and flat) about 9-11 lbs 4 tbsp paprika 2 tbsp chili powder, ground cumin, dark brown sugar and salt 1 tbsp ground oregano and sugar 1 tbsp ground black and ground




Hanukkah Beef Brisket
   by kbriefer








Mediterranean Beef Brisket
   by sgre52160



Serves 6-8 1 2- to 2-1/2 lb beef brisket 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp olive oil 2 medium onions, chopped 2 large cloves garlic, peeled and sliced 1 Tbsp Herbes de Provence




Oriental Beef Brisket
   by ICOOK2



1 lb. baking potatoes, peeled and cut into 1-inch cubes 1 lb. sweet potatoes, peeled and cut into 1-inch cubes 1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed 1 /2 cup bottled hoisin sauce




Braised Beef Brisket
   by sgre52160



2 (14.5-oz.) cans low-sodium beef broth 1 cup low-sodium soy sauce 1/4 cup lemon juice 5 garlic cloves, chopped 1 tbsp hickory liquid smoke (optional) 1 (7- to 9-lb.) beef brisket Garnish: fresh





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.