|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 541 for beef brisket
Combine all ingredients ... to coat the brisket; save the ... before slicing. Slice just before serving to preserve juiciness. Makes about 10 to 16 servings.
Place beef brisket, fat side ... large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley.
Place brisket in pan that ... Sprinkle soup over beef. Add bouillon ... oven and slice thinly; put back in sauce to serve. Serve with hard, crusty rolls.
Place beef brisket on a piece ... Bake at 325 degrees for 3-4 hours. This is cooked very slowly to tenderize meat. You can make gravy from the drippings.
Preheat oven to ... heavy pan. Wipe beef brisket with a damp ... slice across the grain. A sauce of mayo and horseradish to taste may be served on the side.
Rub surface of brisket with salt. Place ... ingredients; pour over beef. Close baking ... from 2-3 "faces" of beef. Spoon remaining juices over sliced beef.
Rub surface of beef brisket with salt. Place on ungreased pan. Mix ingredients. Pour over beef. Cover and bake in 325 degree oven until tender, about 3 hours.
In a roasting pan place the beef brisket. Top with all the ingredients. Bake at 350 degrees for 3 1/2 hours. Uncover and bake for 30 more minutes. Serve.
Sprinkle liquid smoke on beef brisket. Wrap tightly ... refrigerator before slicing. Take it out when needed, slice, cover with bar-b-cue sauce and heat.)
Mix all together and turn brisket to coat. Bring ... 2-3 hours until beef is tender. Remove and slice thin. Return beef to sauce. Can be served over rice.
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