Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
Bake in the preheated oven until very tender, 4 to 5 hours.
00\u00b0F.
Heat Dutch Oven add 1-tablespoon olive oil
ryovac bag, and remove the brisket, saving the bag.
Rinse
tch oven heat oil over medium-high heat. Carefully add beef brisket
Preheat oven to 275\u00b0.
NOTE:
Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.
eed to soak the corned beef! Between 2 and 4 hours
Preheat oven to 350 dg. and place brisket fat side up in baking
Preheat oven to 325\u00b0. Place onions in bottom of metal baking pan and place beef brisket (not corned) on top. Pour coffee over meat, then pour over the chili sauce. Sprinkle brown sugar over all. Cover baking pan tightly with foil. Bake for 3 1/2 to 4 hours. Allow to sit for 8 to 10 minutes before slicing thinly across grain.
Sprinkle brisket with seasoned salt and black
Preheat oven to 350\u00b0.
Place brisket, fat side up, in a
Preheat oven to 325 degrees F (165
Sprinkle Season-All salt on both sides of brisket. Put in pan with fat side up. Cover with foil. Bake in oven at 450\u00b0 for 45 minutes. Pour 10 oz. of Coke over the top. Sprinkle 1 pkg. of onion soup mix over brisket, cover and bake at 250\u00b0 for 2 hours. Remove from oven, let cool, slice, and reheat.
alts together. Pierce top of brisket in several places.
Sprinkle
using large serving fork, pierce brisket all over.
Apply the
Place the beef brisket in a large slow cooker with the fat side up.
Pour the coffee over the meat.
Cook the brisket on low for 24 hours.
Meanwhile, stir together the ketchup, cola, worchestershire sauce, mustard, liquid smoke and brown sugar in a bowl until well blended.
Refrigerate until needed.
After 24 hours of cooking, remove and discard any fat from the meat.
Use forks to pull the meat apart and shred the meat.
Pour the sauce over the meat, stirring to coat evenly and cook 1 hour longer.
Preheat oven to 350\u00b0.
Place brisket on sheet of heavy-duty foil.
Add all the other ingredients, except the flour.
Bake 3 hours or until tender.
Slice the meat.
Skim off the fat from the gravy and thicken with flour.
Add mushrooms.
Return sliced meat to gravy and heat until bubbly.
Slow boil Corn Beef Brisket about 3 hours or until
Arrange onion slices in bottom of roasting pan, then place the brisket on top.
Combine all other ingredients and pour over the meat.
Cover tightly with foil and bake for 3-4 hours at 350 degree F. until meat is fork tender.
Juice can be thickened if you like.
Remove meat from oven and let sit for 10-15 minutes.
Cut in thin slices across the grain.
Serve with noodles or rice.
Trim brisket well.
Place in large deep roasting pan.
Heat Worcestershire sauce, liquid smoke and margarine. Pour over brisket.
Cover tightly with heavy-duty aluminum foil.
Cook in oven at 250\u00b0 for 1 hour per pound. (Or cook at 425\u00b0 for 1/2 hour, then reduce heat and cook at 325\u00b0 for 30 to 40 minutes per pound.) Meat is done when fork inserts easily.
Cool for 30 minutes and cut with electric knife into thin slices.