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Brisket Recipes that Take Less than 3 Hours?

I'm an idiot. I planned to make a brisket this eve for dinner, but didn't start looking at recipes till now (6pm) and it looks like everything on Epicurious takes 3 hours or more.

Are there any good recipes/ideas with beef brisket that take less time? Or are we doomed to eat at 10pm tonight?

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  1. Plan something else for dinner tonight and serve the brisket tomorrow. Brisket does not like to be rushed.

    1 Reply
    1. re: JudiAU

      I agree...and use one can Dr.Pepper and 1/2 cup Worcestershire as a marinade,marinade in ziplock bag,lay flat on plate or large bowl,flip every 12 hours for 48 hours then slather a layer of good BBQ on the outside and bake,fat side up,in a roasting pan with the lid off,for 1 hour per pound at 275 degrees or until falling apart.Then last 15 minutes put another thick layer of BBQ over the top and then turn up to 375.You'll say to yourself I love candy and meat at the same time.

    2. Only 3 hours? I smoke brisket that takes 9 1/2 to 10 hours. Well worth it!

      1 Reply
      1. re: Mutt

        Yes, when you are cooking at 225, it takes a long time. Sometimes overnight.

      2. Maybe if you have a pressure cooker and you cut the brisket into smaller pieces...otherwise agree with JudiAU, get a pizza tonite.

        1. brisket really needs the time. cooked correctly (slow and low), it can be tender and wonderful. rush it, and it will be like chewing on beef-flavoured rubber.

          1. Cook it tonight and eat it tomorrow. It's always better the next day anyway.

            You'll also be able to skim off the congealed fat tomorrow.

            1. You can eat it tonight but it will turn you off brisket forever and your family will give you the evil eyes. Brisket needs at least 3 hours in a 300 degree oven.

              He's my secret that I learn years ago when I screwed up a brisket. After 2.5 hour, take it out and slice against the grain. Then place back into the oven for another hour. Now you can place in the fridge for tomorrow night and it will be fork tender.

              Pizza tonite

              1. Brisket is so much easier to slice when COLD! Do it after it sits overnight, and it will taste much better the next day, day after that, and a week from now!

                1. Two brisket ideas: the first sounds really lame but it's the preferred method of suburban Jewish homemakers from the 50's and 60's - really easy and (really) good: take one brisket - throw it in a oven-proof pan/dish. Slice an onion or 2 or 3, whatever -and throw THEM in. Now for the secret ingredient - A BOTTLE OF HEINZ KETCHUP! Yes, that is right - their secret recipe of herbs and spices mixed with the pan juices just really works. So pour a bottle over meat and give it a stir, cover pan with foil and toss in the over and roast until fork tender. (This is also great taken from fridge and reheated the next day.)

                  2nd recipe is much fancier - brisket braised in red wine: brown brisket in olive oil on all sides until nicely brown. then throw in onion, garlic, celery, basic mire pois, and sauge. pour an entire bottle of good red (you must drink what you cook with) and a dollop of good tomato paste - the italian stuff in the tube is the best - bring entire thing to a boil, then cover and finish off in 375 degree oven til done - place brisket on a platter and wait the appropropriate let the juices settle time and degrease sauce - you don't really wanat to eat or need to eat) a sauce that is one quarter fat - and you may reduce sauce if it's too watery to a nice syrupy consistancy. Slice meat and ladel on some sauce. You can throw anything into this: root veggies, mushrooms, anything - a versatile and easy to make dish that will have your friends think you know what you're doing and great comfort food for those chilly evenings.

                  Tip: Le Creuset cookware works best for this type of cooking.

                  4 Replies
                  1. re: jbarc

                    Our "recipe" is actually chili sauce and a package of Lipton's onion soup. we throw some carrots and onions in too, sometimes potatoes. But every time I've tried to make something a little different it doesn't get eaten.

                    1. re: annimal

                      I have the same problem. My kids won't eat it unless I make it the same way I did when they were little:

                      A can of jellied cranberry sauce, a package of Lipton's (used to use Manischewitz but can no longer find it) onion soup mix, and 1 cup of water.

                      I've made other, less "packaged" brisket recipes, but have given up trying.

                      It is delicious - sliced when still hot and put back into the sauce to cook for at least another half-hour; the meat absorbs the sauce and becomes more tender because of it.

                    2. re: jbarc

                      Made recipe#2 this past Saturday and ate the meat on Monday. It was so good. Much better having let the meat sit for a day.

                      1. re: jbarc

                        My sister and I have been looking for this Heinz recipe for years! We remember my mom cooking the brisket already sliced and pouring the heinz on it. Is it possible she cooked the whole thing first, then sliced and cooked again with the Ketchup? I always thought the butcher sliced it for her and she went from there. We don't know temperatures and times of roasting--can you help fill in the blanks? We're attempting this tonight for dinner tomorrow!

                      2. When my mom was first married. Her brother was coming over for dinner. My dad (clueless) bought my mom a brisket to cook. At the time she was not a very experienced chef (this was not true by the time I was old enough to remember). Anyway, she cooked the brisket like a roast, and it came out tough as a board. My uncle was on strict orders from their mother to appreciate her food. Needless to say we have gotten years of enjoyment out of this story.

                        So to answer your question do as the others have suggested and make it tomorrow. I make brisket for most of the Jewish holidays, and I usually come home at lunch and put it on to cook for 6 hrs or so. My usual recipe is to cook it with tons of garlic, onions and potatoes with a healthy dose of black pepper and covered in red wine. I seal things up with heavy duty foil and cook it on very low heat. It comes out very tender. I recently saw that a great way to cook/serve brisket is to cook it ahead of time. Let it cool, and then slice it (much easier than slicing it hot). You then just reheat the meat with all the drippings the next night. I plan on giving this a go come Passover.