|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.
111 - 120 of 541 for 1lb beef brisket
Sprinkle all sides of brisket generously with the ... degrees for 5-6 hours. Then pour barbecue sauce over meat. Bake uncovered for 1 hour more. Serves 12-15.
Spoon 1/4 cup cooking sherry over meat and marinate for 2 hours, turning once or twice. Mix remaining 1/4 cup sherry with dry onion soup and spoon ...
Season the beef with salt, celery ... with foil and bake about 5 hours in a slow oven. Pour 1/2 bottle barbeque sauce over the meat and bake 1 hour more.
Lay the brisket on heavy tin ... pour can of beer over all. Wrap securely and seal tight. Uncover the last 1/2 hour. Bake at 350 degrees for 3 1/2 hours.
Rub meat with salt. Place in ungreased baking dish. Stir together remaining ingredients; pour over meat. Cover tightly; bake at 325 degrees for 3 ...
Mix together Worcestershire ... and pepper. Marinate brisket in it overnight. ... butcher and have it sliced paper thin or slice as thin as possible by hand.
Combine last 5 ingredients. Pour over beef, marinate 12 ... degrees. Bake 45 minutes, basting 2 or 3 times. You can save the marinade to use again if you wish.
Put brisket in pan. Cover ... cook, cover pan, brisket and marinade tightly with two layers of foil. Cook in a slow, 250-300 degree oven for 4 to 5 hours.
Trim excess fat from brisket. Salt and ... meat. Cover. Bake at 350 degrees for 3 1/2 hours. Uncover and bake 30 minutes more, basting often with juices.
Tie into compact shape: Melt in Dutch oven: Add and brown lightly: Add meat and place over it: Simmer the meat, covered, about 2 1/2 hours or until ...
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