|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 beef brisket chili for more results.
1 - 10 of 18 for smoked beef brisket chili
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Preheat oven to ... up. Pour liquid smoke around it (you ... oven. Roast the brisket for 4 hours ... frequently. Add more juice if necessary to keep meat moist.
Combine salt, pepper, ... bay leaves and chili powder. Rub meat completely with liquid smoke. Place meat, ... stirring occasionally. Makes about 1 quart
Combine salt, pepper, chili powder, and bay ... completely with liquid smoke. Place meat, ... occasionally. Cook for 10 minutes. Serve with sliced brisket.
STEP 1: Peel ... and add to chili. STEP 4: ... cumin, and liquid smoke. Reduce heat ... to pot. Brown beef and do the ... forget the ice cream for dessert!
Slice meat into strips 1/8 inch thick, 1 1/2 inches wide, 6 inches long. (Have the butcher use the mechanical cutter to save time.) Blend spices and ...
Combine salt, pepper, chili powder and bay ... meat with liquid smoke. Place meat, ... Combine all ingredients and bring to a boil. Serve with sliced brisket.
Put brisket in 13"x9" baking ... meat. Pour Liquid Smoke around meat. Tightly ... return to oven for 1 hour more. Remove and slice thinly across meat. Super.
Place meat fat ... with salt, pepper, chili powder and bay ... thin slices (diagonally). Mix remaining ingredients. Simmer 10 minutes and pour over beef.
Marinate brisket in sauce overnight ... hour. For best results use a meat thermometer; 170 degrees F. Slice brisket very thinly across the grain at an angle.
Saute onion and ... soft. Stir in chili powder and cook ... except butter and smoke flavoring and bring ... liquid smoke. Place beef in a baking ... and half to pass.
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