| James McNair's Beef | by James McNair
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef. |  |
Tip: Try brisket-reheating for more results. Results 1 - 5 of 5 for beef brisket-reheating.
- 1. BEEF BRISKET
- Roast covered at 275 ... slices). Remove bay leaves. Reheat in gravy. The secret is in the reheating.
Ingredients: 5 (brisket .. broth .. leaves .. salt ...)
| - 2. MOM'S BEEF BRISKET
- Combine above ingredients for sauce and pour over beef. Cover with heavy ... with heavy foil and reheat at 350 degrees for ... of sauce. Serve with rice.
Ingredients: 9 (casserole .. catsup .. mustard .. onion .. salt ...)
| - 3. BRISKET OF BEEF
- Cook 3 to 3 ... make a sling under brisket and over lower rim ... mess and burned fingers. Reheat with sauce and onion ... over mashed potatoes or rice.
Ingredients: 5 (amount .. brisket .. can .. pan ...)
| - 4. BRISKET LIKE JONAH'S GAGA MAKES
- Preheat oven to 300 degrees. Season brisket with salt and pepper ... cooking ahead or freezing. Reheats well. Slice before freezing or reheating.
Ingredients: 6 (ketchup .. mustard .. sugar ...)
| - 5. "THE REAL THING" BRISKET
- Mix first four ingredients; set aside. Bake brisket, uncovered, without the ... dish with juices to reheat. Cover with foil ... time for dinner. Serves 6.
Ingredients: 5 (beef .. catsup .. cola .. sauce ...)
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