ISO: ISO: recipes for beef brisket, not bbq. I would like to make beef sandwiches au jus...

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dawn_mo

dawn_mo

Well-known member
beef is not my strongest suit, since it is not one of my favorites, but hubby loves it. I would like to make, I think this is what they are called, French dips. I have a medium-sized brisket from our cow purchase, and I would like to make it for dinner tonight. I know they have to cook at a low slow temp for a long time. I am just wondering about the seasonings. A lot of recipes that I have seen for brisket use bbq sauce or Lipton's Onion Soup Mix. I do not want a ketchup based recipe, and I am not opposed to using the onion soup mix, I am just wondering if there are any T&T recipes out there?

Oh, and what would the proper bread be to serve these with, and perhaps sides? Thanks!

 
This one is pretty good - it's a friend's recipe

1 lg fresh beef brisket
Liquid Smoke
Worchestershire Sauce
Garlic Salt
Celery Salt
Black pepper

Poke deep holes all over brisket with sharp knife. Rub both sides with a mixture of Liquid Smoke and Worchestershire Sauce. Sprinkle generously with seasonings. Wrap in heavy foil (or double layers of regular), place in a baking pan and leave in the refrigerator over night. Bake 275 degrees at least 4 hours.

I normally do a brisket overnight. I think in a pinch you can omit the overnight in the fridge. I'd bake it all day. The longer it bakes the more tender it becomes. g

 
PS At my house we serve brisket with

the typical fare: cole slaw, potato salad, or both, and baked beans. You can put it on buns but it's really good with sourdough rolls, too. We always have sliced red onion, jalapenos and dill spears, too. I normally have a bag of some kind of Kettle Chips.

That's it for here. Pretty simple but great comfort food!

 
I will give this a try and refrigerate it overnight, and have it tomorrow.

I am running out of time to have it for card night. Lemonade tomorrow, finally. lol.

 
this must be "psychic friend's network" '-)) I'm making my first brisket..

tonight too. also cause DH has been asking for months. I found one on EPI that I decided on but would love to hear what others do.

isn't the beef au Jus just sliced roast beef with the pan drippings to dip into?

whatever, I can report on this recipe tomorrow or tonight but I really don't have anything to compare it to, brisket wise.

good luck to us!

http://www.epicurious.com/recipes/recipe_views/views/13482

 
most of the recipes I found say to marinate overnight or to cook it, refrig overnight...

and serve the next day. is this the norm for brisket?

 
I was wondering about that! smileys/smile.gif TTYL

I'm headed to Springfield to my daughter's. We're spending the night and doing 25th BD party for my middle DD tomorrow afternoon.

I dread loading my car up! lol

 
The reasoning for that may be to harden the fat that cooks on the brisket

Easier to remove when cold. I trim mine pretty well, before cooking, though. I'd skim the fat from the broth. GTG
bye

 
did i hear little voices in the background saying,"

GAYLE!!!! GET THE *&$#%( OFFA THE (*^%#$%(* COMPUTER AND LET'S GET THIS SHOW ON THE (*^%#$%(* ROAD!!!

just a thought.size>

 
rvb, you might have but he had already left for work....

so I had to make the trip alone, then he came on over after work. (he works in Springfield)

I wish he HAD been still home - would have had him help me load up all the stuff I had to bring!!!!

You are so funny! Is that how you speak to your wife?????????? ; p

 
I make mine the day before and let it cool. It's easier to slice when cool. Heat slices in juice.

 
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