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Top Rated Braised Beef Brisket Recipes

by
The Pioneer Woman
I love making this braised beef brisket for the Fourth, because it can be made couple of days ahead of time and reheated for the party. And it serves a bunch!
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by
Lora Brody, Cooking Light MARCH 2003
Tender from gentle cooking, this Guinness-braised beef brisket is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.
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by
Claire Robinson
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by
marlabeth19
Ingredients: 12 slices of thick bacon, chopped 2 (4-lb.) trimmed beef briskets Essence, recipe follows 6 large onions, sliced thinly 4 ribs celery, sliced thinly 6 carrots, cut crosswise into 1 1/2-inch-thick pieces 3 turnips, cut into 1-inch pieces ...
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by
Susan Feniger and Kajsa Alger
Every cook should have a good brisket recipe at the ready, and this one's a doozy. Braised with lots of browned onions, carrots, and celery in a mix of chicken broth and crushed tomatoes, the beef exits the oven full-flavored and fork-tender, ready to be shredded for the country hash or sliced and served with mashed potatoes for a homey dinner (though it's even better if you can wait a day). By all means, freeze the leftover braising liquid; it's wonderful as a sauce for fettuccine or as the base for a vegetable barley soup.
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by
darbar
Super comfort food. Delicious!
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by
Fronie
from Pioneer Woman Hands-on time: 15 min.; Total time: 4 hr., 35 min. (plus 1 day for chilling). Can't find a large brisket? Substitute two smaller ones that equal the same weight. This makes a lot, so try one of our other recipes using the leftovers.
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by
Southern Living NOVEMBER 2009
Hands-on time: 15 min.; Total time: 4 hr., 35 min. (plus 1 day for chilling). Can't find a large brisket? Substitute two smaller ones that equal the same weight. This makes a lot, so try one of our other recipes using the leftovers.This recipe goes with Cowboy Nachos, Cowboy Dip Sandwich
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by
Vitaly Paley and Kimberly Paley
Brisket is commonly used to make corned beef, but I find that it lends itself well to other preparations. And once it's in the oven, you can forget about it for hours—it's that easy to prepare. This brisket with a south-of-the-border kick is one of my very favorites. The meat actually tastes better to me when it sits overnight so all the flavors have more time to marry. It will hold well for a few days. While good reheated the next day, the meat served cold in a sandwich is a delicious alternative to leftovers. I serve the brisket alone or alongside a grilled steak, as it emphasizes steak's meaty flavor.
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by
pleclare
Fork-tender beef and winter vegetables simmered in dark beer makes a lucious and heartwarming supper on a chilly day.
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by
choclytcandy
Https://www.cooksillustrated.com. 24 hour preparation required
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by
MGL the Cook
If you have all afternoon to cook a beef brisket, this is the one you want
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