Best 2 Kittencals Beef Brisket Or Beef Short Ribs Recipes

If you are looking for a delicious and comforting dish, then look no further than kittencals beef brisket or beef short ribs. These two cuts of beef are known for their rich flavor and fall-off-the-bone tenderness when cooked properly. Whether you prefer the smokiness of a slow-cooked barbecue brisket or the hearty richness of braised short ribs, there's a kittencals recipe out there to satisfy your cravings. In this article, we will guide you through the process of creating the best kittencals beef brisket or beef short ribs, providing tips and tricks to ensure a mouthwatering and memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

BARBECUED BEEF SHORT RIBS

Barbecued Beef Short Ribs image

For a real straight-from-the-chuckwagon beef meal, you can't rope a better recipe than this! This is the recipe I rely on when feeding a hungry group. The wonderfully tangy sauce is lip-smacking good.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 to 4 pounds bone-in beef short ribs
1 tablespoon canola oil
2-1/2 cups water, divided
1 can (6 ounces) tomato paste
1 cup ketchup
1 garlic clove, minced
3/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup white vinegar
2 tablespoons prepared mustard
1-1/2 teaspoons salt
Hot cooked noodles

Steps:

In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.

Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1187mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 20g protein.

KITTENCAL'S BEEF BRISKET (OR BEEF SHORT RIBS)

Kittencal's Beef Brisket (Or Beef Short Ribs) image

Plan ahead the brisket or ribs will need to marinate in the spice rub for 24 hours or more --- this recipe is for a 5-7 pound beef brisket, if you are making a larger one then double all ingredients --- servings and cooking time are only estimated depending on the size of your brisket --- I use my recipe#232433 for this, you may use you own favorite sauce.

Provided by Kittencalrecipezazz

Categories Meat

Time P1DT3h

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 (5 -7 lb) beef brisket
3 -4 onions, chopped
2 -3 tablespoons minced fresh garlic
1 (1 1/2 liter) bottle favorite barbecue sauce (you can even use more BBQ sauce if you desire!)
1 cup water
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons light brown sugar
1 tablespoon cumin
1 tablespoon dry mustard
3 teaspoons salt
2 teaspoons black pepper (increase the cayenne if desired to suit heat level) or 1/4 teaspoon cayenne pepper (increase the cayenne if desired to suit heat level)

Steps:

A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this).
Sprinkle the chopped onions in the bottom of the pan.
In a small bowl or cup mix together all rub ingredients.
Rinse brisket under cold water, then dry with a paper towel.
Rub the brisket lightly with vegetable or Canola oil.
Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down).
Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!.
Cover tightly with foil and place in the fridge.
The following morning turn the brisket over to fat side up.
Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together).
With clean hands, rub the sauce all over the top of the brisket.
Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
Set oven to 325 degrees.
Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter).
Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain.
Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side.
Delicious!

Nutrition Facts : Calories 624.8, Fat 18, SaturatedFat 6, Cholesterol 140.6, Sodium 2217.9, Carbohydrate 64.7, Fiber 2.8, Sugar 44.7, Protein 48.2

Tips:

Choose the right cut of beef. Brisket and short ribs are both good choices, but they have different textures and flavors. Brisket is a tougher cut of meat, but it has a more intense flavor. Short ribs are more tender, but they have a less pronounced flavor.
Season the beef well. A good rub or marinade will help to enhance the flavor of the meat.
Cook the beef low and slow. This will help to tenderize the meat and develop its flavor.
Use a braising liquid that complements the flavor of the beef. Common choices include red wine, beef broth, or beer.
Add vegetables to the braising liquid. This will help to add flavor and nutrition to the dish.
Serve the beef with a flavorful sauce. A good sauce will help to bring all of the flavors of the dish together.

Conclusion:

Beef brisket and beef short ribs are both delicious and versatile cuts of meat that can be cooked in a variety of ways. By following these tips, you can create a delicious and memorable meal that your family and friends will love.