Barbecue Beef Brisket Recipe from Stoneware Cookbook: Sharing the Love!

[its_me_susan]

Does anyone have the "Barbecue Beef Brisket" recipe from page 41 of the Stoneware cookbook printed out?

My kids and family loved this (used my new rectangular baker LID yesterday!!!) and I wanted to share the recipe with others - just haven't been able to find it "already typed out" anywhere, so I thought I'd ask.

 

[its_me_susan]

OH MY GOODNESS! Left over BBQ beef brisket (pg 41) leftovers are to DIE for shredded up on roll the next day ~ with VERY minimal work! I will be making this again and again. My 5 & 7 year old are gibbling it up!

I'll type it up myself soon ~ will need to make again!

 

[stephanieboyd]

When you get it, hook me up!! That sounds awesome!! You are making my tummy growl!!!

 

[dianevill]

Here ya go...This is one of the first recipes I made from this cookbook. YUM!

Barbecue Beef Brisket (Stoneware Inspirations, pg. 41)

1 beef brisket (5-6 lb)
4 garlic cloves, pressed
1 t salt
1/4 t ground black pepper
1 1/2 c ketchup
1/3 c cider vinegar
1/4 c brown sugar
1/4 c Worcestershire sauce
2 T yellow mustard
2 large onions, sliced

1. Preheat oven to 350. Trim excess fat from brisket and place fat side up in Rectangular Baker. Press garlic over brisket using Garlic Press, spreading evenly. Sprinkle with salt and black pepper.
   
2. In Small Batter Bowl, combine ketchup, vinegar, brown sugar, Worcestershire sauce and mustard. Pour over brisket.
   
3. Slice onions using Ultimate Slice & Grate fitted with v-shaped blade. Arrange onions over brisket. Cover baker with Rectangular Lid/Bowl or aluminum foil. Bake brisket 2 hours, 30 min to 3 hours or until fork-tender. Carefully remove lid/bowl, lifting away from you. Remove onions and brisket to Reversible Bamboo Cutting Board; let stand 10 minutes. Pour pan juices into Easy Read Measuring Cup; skim off fat from pan juices. Reserve 1 cup pan juices.
   
4. Slice brisket thinly across the grain (the direction the meat fibers are running) using Carving Knife. Wrap and refrigerate half of the onions (about 1 cup), half of the meat (about 24-32 oz) and all remaining pan juices, to be used separately for Barbecue Beef & Peppers Sub and Quick Barbecue Beef Stew.
   
5. Place remaining meat and onions on serving platter. Serve with 1 cup reserved pan juices.

Yield: 6-8 servings

HTH,
Diane

 

[its_me_susan]

This is one of the first recipes I made from this cookbook. YUM!

Barbecue Beef Brisket (Stoneware Inspirations, pg. 41)

1 beef brisket (5-6 lb)
4 garlic cloves, pressed
1 t salt
1/4 t ground black pepper
1 1/2 c ketchup
1/3 c cider vinegar
1/4 c brown sugar
1/4 c Worcestershire sauce
2 T yellow mustard
2 large onions, sliced

1. Preheat oven to 350. Trim excess fat from brisket and place fat side up in Rectangular Baker. Press garlic over brisket using Garlic Press, spreading evenly. Sprinkle with salt and black pepper.
   
2. In Small Batter Bowl, combine ketchup, vinegar, brown sugar, Worcestershire sauce and mustard. Pour over brisket.
   
3. Slice onions using Ultimate Slice & Grate fitted with v-shaped blade. Arrange onions over brisket. Cover baker with Rectangular Lid/Bowl or aluminum foil. Bake brisket 2 hours, 30 min to 3 hours or until fork-tender. Carefully remove lid/bowl, lifting away from you. Remove onions and brisket to Reversible Bamboo Cutting Board; let stand 10 minutes. Pour pan juices into Easy Read Measuring Cup; skim off fat from pan juices. Reserve 1 cup pan juices.
   
4. Slice brisket thinly across the grain (the direction the meat fibers are running) using Carving Knife. Wrap and refrigerate half of the onions (about 1 cup), half of the meat (about 24-32 oz) and all remaining pan juices, to be used separately for Barbecue Beef & Peppers Sub and Quick Barbecue Beef Stew.
   
5. Place remaining meat and onions on serving platter. Serve with 1 cup reserved pan juices.

Yield: 6-8 servings

HTH,
Diane

THANK YOU Diane!!!!