Best 2 Tangy Tomato Brisket Recipes

When it comes to creating a delicious and flavorful dish, tangy tomato brisket stands out as an exceptional choice. This succulent and tender brisket boasts a tantalizing blend of tangy tomato sauce, aromatic herbs, and a hint of smokiness that captivates the senses. Whether you prefer slow-cooking it in your kitchen or embracing the great outdoors with a smoker, this versatile recipe offers endless possibilities for customization. Get ready to embark on a culinary journey as we explore the secrets behind crafting the perfect tangy tomato brisket that will leave your taste buds craving for more.

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TANGY TOMATO BRISKET

Tangy Tomato Brisket image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 7h10m

Yield 8 servings

Number Of Ingredients 4

Ingredients

One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mix
Several dashes hot sauce

Steps:

Preheat the oven to 275 degrees F.
Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

TANGY TOMATO BRISKET

Tangy Tomato Brisket image

Number Of Ingredients 11

Ingredients

3 ounces tomato paste
1/4 cup firmly packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
3 cloves garlic, pressed
4 pound brisket, trimmed of as much fat as possible and blotted dry
1 salt and freshly ground pepper to taste
1 paprika to taste
1 tablespoon olive oil
2 yellow onions, cut in half and thinly sliced into half-moons

Steps:

In a small bowl, stir together the tomato paste, brown sugar, vinegar, Worcestershire, mustard and garlic.
If the meat is too big to lie flat in your slow cooker, cut it in half. Season the meat generously with salt, pepper, and paprika.
In a large, heavy skillet, preferably one without a nonstick coating, heat the oil over high heat. When hot, brown the brisket very well, about 3 minutes per side. Transfer to a plate. Add the onions to the pan and cook, stirring a few times, until browned or even a bit blackened on the edges, 5 to 7 minutes.
Put half the onions in the cooker. (If you have cut your brisket into 2 pieces, place one-third of the onions in the cooker.) Smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up. Top with the remaining onions. (If you have cut your brisket into 2 pieces, place one-third of the onions between the two pieces of brisket, and the remaining onions on top of the second piece.) Pour any meat juices from the plate over the brisket.
Cover and cook on LOW until the brisket is tender when pierced with a for, 5 to 7 hours.
Transfer to a cutting board and cut on the diagonal, against the grain, into thin slices. Pour the sauce into a bowl and allow to settle so that you can skim the fat. Serve the meat with the sauce and sliced onions.

Tips:

Choose the right cut of brisket: Look for a brisket that is well-marbled with fat, as this will help keep it moist during the long cooking process.
Trim the brisket: Before cooking, trim off any excess fat from the brisket, leaving a layer of about 1/4 inch.
Sear the brisket: Searing the brisket before braising helps to develop flavor and color.
Use a flavorful braising liquid: The braising liquid is what will give the brisket its flavor, so choose one that is packed with flavor. Some good options include beef broth, red wine, and tomato sauce.
Cook the brisket low and slow: Brisket is a tough cut of meat, so it needs to be cooked low and slow in order to become tender. The ideal cooking temperature is between 200 and 250 degrees Fahrenheit.
Let the brisket rest before serving: Once the brisket is cooked, let it rest for at least 30 minutes before serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Tangy tomato brisket is a delicious and flavorful dish that is perfect for a special occasion meal. It may look complicated but it is relatively easy to make. By following these tips, you can make a tangy tomato brisket that will impress your family and friends. So, gather the ingredients and start cooking!