Lone Star Brisket

By: Maddie Greer (View Profile)

It’s fall and that means football. Football means tail gate parties or just enjoying good food with friends and family watching the game at home. This brisket will melt in your mouth, and you don’t have to fire up the grill. Enjoy!

Lone Star Brisket (No Fail Brisket)
4–6 pounds brisket
Garlic and celery salt
Small bottle Worcestershire sauce
Small bottle liquid smoke
Two chopped yellow onions
Your favorite barbecue sauce

Pour liquid smoke, seasonings, and onions over brisket, fat side up. Seal tightly with foil and marinate overnight.

Heat oven to 250º F. Pour off the liquid smoke and sprinkle Worcestershire over brisket. Cover with foil and bake for five hours at same temperature. Drain off grease and cover with your favorite barbecue sauce.

Return to oven for one more hour.

Let stand for 30 minutes before slicing and serving.

Serve with sauce.

Simply Mahhvelous Oven BBQ Beef Sandwiches

By: Nini Kahler (View Profile)

A Home-Reared Chef! Cook by Instinct, Recipe #18!
A must try! Family and friends rated this dish five stars, for taste and texture.

Prep Time:    30 min
Cook Time:   3 hours in oven
Level:           Easy
Serves:         10 hearty servings
Ingredients:
7 (about) pounds 7-Bone chuck
1 tablespoon peanut oil
1 tablespoon olive oil
1/2 cup Tawny Port
1 can of Coca Cola
1 bottle (2 cups) barbecue sauce (Bullseye preferred)
1/2 cup apple cider vinegar
1/3 cup golden-brown sugar (packed)
1 tablespoon Gray salt
1 and 1/2 tablespoon mustard (Grey Poupon preferred)
2 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon Chipotle powder
1 teaspoon Ancho chili powder
2 large onions, coarsely chopped
5 cloves of garlic, crushed
2 bay leaves
1 sprig of thyme (or about 1/2 tablespoon dry)
About 10 to 13 sweet rolls/French rolls




Heat oven to 350 º F
1.   Brown the meat in heated oils in a large Dutch (ovenproof) oven. When meat is nicely golden take out and set aside.
2.   To the pot add the rest of the ingredients: port, BBQ sauce, cola, vinegar, and brown-sugar, gray salt, mustard, Worcestershire, chili powders and chili flakes, onion, garlic, bay leaves and thyme. When you see that all the ingredients are beginning to boil place the meat in pot and bring this back to a boil.

3. Place in the oven and bake (covered) for a total of about 3 hours (after 1 and half hours turn meat and continue cooking until it is fork-tender). Take the meat out and let it rest for about 20 to 30 minutes before slicing or shredding.