brisket recipe?

Question

i am entertaining family in a couple of weeks, i want to make a brisket...only i have a few restrictions. 1. one of them likes onion flavor but does not like onions, and 2. it has to be dairy free any suggestions for a good unique flavored brisket?

Answer 1

Hearty Oven Brisket

Recipe By : Linda West Eckhardt "The Only Texas Cookbook"
Serving Size : 20 Preparation Time :48:00
Categories : Beef Brisket
Main Dish Meats
Roast Texas Fare
Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 8-10 lb Brisket
1/4 cup dry red wine
1 Tablespoon molasses
1/4 cup soy sauce
1 teaspoon peppercorns
1 Tablespoon salt
5 cloves garlic
2 medium onions -- finely chopped
2 stalks celery -- finely chopped
Coarsely ground pepper

"Cooking a brisket recalls an elementary law of physics. What happens to water at 212 deg. F.? It boils away. By cooking a brisket at 200 deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important that the cooking sack be completely sealed -- a good method is to use what is called a drugstore wrap. here's what you do.
You'll probably notice that a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. here's how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you'll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now lift the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds until you have a tight package. Press fold flat against the meat. This leaves only the ends. Fold these like you would a birthday present -- into a kit shape -- and then fold them under the meat. This is what is known as a drugstore wrap. When you are finished the foil should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process.
When I cook this brisket, I do the whole thing after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed. By morning it is cooked to a turn. A good working woman's scheme. You can eat this for several days without screaming."

Make a marinade of wine, molasses, soy sauce, peppercorns, salt, garlic, onions, and celery. (You can put onions and celery in processor until almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy-duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hours. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or jelly roll pan). Place in a 200-deg. F. oven and cook for 8 hours. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with warm meat. Good hot or cold on sandwiches.

Answer 2

I have people constantly calling to ask for my brisket recipe. It's so easy it's almost embarrassing to give the recipe out.
Buy the McCormick Grill Mate in Mesquite flavor. You need 1 package of the Grill Mate, 1/4 cup of water and 1/4 cup of cooking oil for each two pounds of brisket. Place in an Oven Bag, marinate at least 30 minutes then cook per instructions found in the Oven Bags. Unbelievably flavorful and tender brisket. I've been cooking briskets for years and this is the recipe that gets the most compliments.

Answer 3

Get a good dry rub, you can find them in the spice aile(find one with garlic,onion and cumin as main ingrediants) Coat the brisket liberally and wrap tightly and refrigerate for at least 24 hrs. up to 48 hrs.If you are grilling, cook over indirect low heat (about 200 deg.) until well browned then wrap in foil and finish (about 4hrs. total) Remove and let stand about 20 min. Slice and serve with your favorite BBQ sauce.

Answer 4

Bar-b-que Brisket

Marinate brisket using 1 bottle of liquid smoke and seasoned salt overnite

Cover and bake at 250 degrees for 5 hours. Cool and slice.

Pour a whole bottle of bar-b-que sauce over brisket and bake for another hour, covered. (You can uncover for the last 15 minutes of baking)

Answer 5

recipesource.com has 101 recipes for 'brisket' some sound really good!

Answer 6

why not do the old fashioned recipe . throw it in a pot of boiling water with potatos, carrots, cabbage, with the season packet it came with . Just substitute the onion with two tablespoons onion powder ( just add to boiling water ) .