For the brisket:
Preheat oven to 325 degrees. Season brisket generously with salt
emove brisket and let it come to room temp before cooking. Putting
Special equipment: spray bottle for apple juice.
Combine all
Heavily coat all sides of the meat with the seasonings.
Place fat side DOWN in oven bag.
Pour liquid smoke into bag and over meat.
Seal bag and allow to marinate overnight.
Place fat side UP in pan, cook at 325 degrees for 4 hours for smaller brisket, longer if 8 lbs. Test with fork through the bag, should be easily pierced and tender, with no blood oozing.
Allow to rest 10- 20 minutes outside oven. ALWAYS cut brisket against the grain.
Serve and enjoy!
For cooking liquid, in a bowl combine first eight ingredients. Reserve 1/2 cup liquid for sauce.
Trim fat from brisket and place in 4-quart crock-pot.
Pour remaining liquid over brisket. Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
*Cut recipe in half for small brisket.
But still cook 2 to 3 hours.
Reserve 1 T rub for later. Rub brisket with remaining rub. Let
e water. Microwave the water for about 30 seconds. Next take
In a large foil-lined baking dish, place brisket.
Cover meaty side of brisket with brown sugar (massage in).
Then cover with garlic salt until white.
Turn meat over (fatty side up) and repeat previous steps.
Make sure that it is covered white with garlic salt.
Bake in oven on top rack uncovered and fatty side up at 350\u00b0 for 2 hours for small brisket, 4 hours for large brisket.
Slice and serve as sandwiches or with a meal.
ake corn tortillas - see my recipe for tortillas de maiz here.
00b0 or until tender.
(For smaller brisket, bake 1 hour at
Preheat grill for cooking with two zones: one for direct grilling over high heat
Mix all ingredients except for the brisket.
Place the brisket into the crock pot and pour the cola mixture over the meat.
Cook on high for 8 hours or overnight on low.
Slice and serve.
esco electric roasters. 5 for Booyah and 1 for rice. Each Nesco
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Heat oven to 350\u00b0.
Chop onion and garlic.
Combine onion, garlic, wine and 1/2 cup water in roasting pan.
Sprinkle meat with salt and pepper; put in pan, fat side up.
Cover and cook in oven for 1 1/2 hours.
For tender brisket, the liquid should just simmer, never boil.
Reduce the oven temperature if necessary. Cut carrots in approximately 1/2-inch slices and add to pan. Cover and cook until the meat is tender, about 1 1/2 hours longer. Slice the meat and serve with the carrots and the braising liquid.
add the bacon and cook for about a minute, then add
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Preheat oven to 325\u00b0.
Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl.
Add oil and sugar.
Measure out flour.
Add spices and soda; stir to mix, then add to applesauce mixture.
Stir well.
Add chocolate chips and raisins and stir some more.
Scrape into cake pan.
Lick spoon.
Bake at 325\u00b0 for 50 to 60 minutes.
(This cake keeps well even if not eaten right away.)
thoroughly thawed before preparing for the oven unless you