Pioneer Woman Brisket Recipe In Oven

Beth's Brisket Recipe Ree Drummond Food Network

WEBMar 9, 2016 · Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown …

1. Preheat the oven to 300 degrees F.
2. Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours.
3. Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.
4. To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.

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Braised Beef Brisket Recipe Ree Drummond Food …

WEBNov 11, 2016 · Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, …

1. Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
2. When ready to cook, preheat the oven to 300 degrees F.
3. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
4. You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

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Pioneer Woman’s Beef Brisket Recipe Food.com

WEBDec 23, 2010 · Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for …

1. Combine first five ingredients in large roasting pan (a disposable is just fine because as Ree says: "For Brisket, I sometimes like to use these heavy, disposable aluminum numbers. Makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party"). Place brisket in the marinade, fat side up (Ree says: "I usually scoop up some of the marinade and pour it over the top").
2. Cover tightly with foil. Marinate in refrigerator for 24-48 hours.
3. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound. After your approximate cooking time, open the oven door and peel back the foil. Stick two forks into the meat and make sure it’s fork-tender/falling apart, which means you can pull it apart to some degree. It may still be tough in the middle. If it is, just cover it and stick it back in for another hour.
4. When fork-tender, transfer whole brisket to a cutting board. With a long, serrated knife, begin cutting away the slab of fat. It should be very easy to remove. If you get a little meat with it, don’t panic. There’s plenty where that came from.

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