Best Texas Braised Brisket Recipes

TEXAS BBQ BRAISED BEEF BRISKET

Steps:

• For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.
• Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.
• For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.
• Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.
• Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.

TEXAS BRAISED BRISKET

Steps:

• For the beef: Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.
• For the tortillas: Meanwhile, preheat the oven to 350 degrees F. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.
• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
• Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
• Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
• Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
• In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

FAMOUS DAVE'S BRAISED BRISKET WITH TEXAS PIT RECIPE - (4/5)

Steps:

• 1.Place brisket in a Ziploc bag. Pour Famous Dave's Beef Marinate over top. Seal and refrigerate overnight. 2.Pull brisket from bag and wipe off any excess marinate. Discard bag and marinate. 3.Season both sides of brisket with Famous Dave's Steak and Burger seasoning. 4.Pre - heat oven to 300 degrees. Heat heavy bottom roasting pan on medium heat with 3 tbls of olive oil. Add brisket and brown both sides until a crust forms. Remove brisket and set aside. 5.Add onions and garlic to pan and brown, stirring frequently. 6.Add red wine and scrape bottom of pan to reduce any yummy bits. Reduce wine by half. 7.Add brisket back into pan placing over onions and garlic. Pour in beef stock and bring to a boil. Cover pan with lid or foil. Place in oven and roast for 2 hours. 8.Remove brisket from oven, and skim off any fat that has formed on top. Stir in Famous Dave's Texas Pit and recover and place back into oven for additional 45 minutes to 1 hour or until fork tender. 9.Remove brisket from pan and slice across grain into ¼" slices. Spoon sauce over and serve.