Cooking Brisket in the Oven - A Beginners Guide

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Cooking brisket in the oven is a time consuming process, but also a very rewarding one. When your family and friends take their first bite of your delicious brisket, they will most definitely be asking you for the recipe. This article will make you a brisket cooking pro!

Did you know that at one time, brisket was considered a very poor quality meat? History has it, that two brothers from Germany, back in the 1950’s decided to smoke up some leftover brisket they had. They left the brisket inside their smokehouse for an entire weekend. When they returned to work they sliced up the meat and served it to their customers. The meat was so flavorful and tender that it quickly became a hit.

I remember the first time I had the pleasure of eating beef brisket. It was at this fabulous little Barbecue Restaurant in Croton-On-Hudson, NY called Memphis Maes.

New York isn’t known for its BBQ, so my wife and I were a bit skeptical. But after we took our first bite of the “Texas BBQ Beef Brisket”, we became believers! My wife then looked at me and said , “You have to make this!” Not wanting to let the lovely wife down, I took it upon myself to try and recreate the BBQ brisket at home. I don’t own a smoker, so I needed to improvise and cook the brisket in the oven.

Believe it or not, the oven makes a pretty darn good BBQ brisket. Many BBQ enthusiasts will tell you that a smoker is the only way to cook brisket, but I can tell you from experience this is simply not the case.

The secret to a good beef brisket is to cook it nice and slow at around 225 degrees for several hours. So if you are looking for a quick and easy meal tonight, cooking brisket in the oven is not the way to go.

You will have to prepare this particular recipe one day in advance and you will need to plan some extra time to cook the brisket as it takes several hours to finish cooking.

Lets Talk About Dry Rubs

There are a variety of different dry rub recipes you can use for your beef brisket. One such recipe is listed below. Don’t be shy with your dry rub. You want to really coat the brisket well. Its not called a rub for nothing, so really rub those spices into the meat with your hands. After the rub has been applied put the brisket in the fridge and let it marinade over night.

DRY RUB

- 1/4 Cup Paprika

- 1/4 Cup Light Brown Sugar

- 2 Tbs Chili Powder

- 2 Tbs Kosher Salt

- 2 Tbs Freshly Cracked Black Pepper

- 1 1/3 Tbs Granulated Garlic

- 1 1/3 Tbs Granulated Onion

- 2 Tsp Ground Cumin

THE SAUCE

We need some type of liquid to slowly braise the brisket in the oven. Braising is an excellent way to cook brisket in the oven because it keeps the brisket moist and very tender.

What I do is mix some good quality store bought barbecue sauce with a little beef broth to thin it a bit. I like to use a smoke flavored barbecue sauce. To give it a little more smoky flavor, I also add a few drops of liquid smoke. This makes a very tasty braising liquid.

LETS START COOKING ALREADY!

Before we start cooking, lets do a little preparation.

Remove the brisket from the fridge and leave it on the counter for 30 minutes or so to allow it to come to room temperature.

Get yourself a baking dish with a tight fitting lid big enough to hold your brisket.

Mix equal parts of barbecue sauce and beef broth. I like to make enough so that the brisket is at least half submerged. Pour this mixture into your baking dish.

Pre-heat your oven to 225 Degrees.

Heat up a large pan over medium heat and add enough oil to cover the pan. Add the brisket to the pan and brown on all sides until it forms a nice crust.

Place the browned brisket into the baking dish with the braising liquid. Put the lid on and place it in the pre-heated oven.

About half way through the cooking process, flip the brisket over so that the other side has time to cook in the braising liquid.

The brisket is done when it is fork tender and has an internal temperature of around 185-200 degrees F. The amount of time it takes to cook a brisket in the oven really depends on the weight of the brisket. Figure 1 1/2 to 2 hours per pound of meat.

There you have it. My recipe for cooking brisket in the oven.

Popularity: 76% [?]

Healthy Eating Recipes - How To Make Your Recipes Healthier

Healthy Eating Recipes - How To Make Your Recipes Healthier
By Trevor John

You’ve probably got hundreds of recipes in your collection but maybe not all of them are as healthy as you’d like them to be. Which is likely a shame as there’s a good chance that some of those recipes are amongst your favorites.

How do you go about changing your favorite recipes into ones that are healthy for you? Even those old family favorites that have been passed down through the generations.

1. Reduce the amount of fat, sugar and salt in your recipes.
You’ll be pleasantly surprised just how much you can reduce the level of fat, sugar and salt in your recipes without affecting the taste. If you’ve cut back too much, it’s always possible to add a little bit more salt at the table. You can reduce the amount of fat by using a non stick pan and an oil spray rather than slurping oil into the pan. You can also use a slotted spoon to skim off any excess fat as the recipe cooks. Cutting down on sugar will depend on what you’re cooking, but it’s generally safe to try initially cutting sugar down by a quarter - I doubt you’ll notice the difference.

Salt is necessary in recipes for bread as otherwise the yeast won’t be able to do it’s job. In other recipes, such as crock pots and stews, you should easily be able to reduce the salt you use by half with very little effect on the final taste. You may even find that with an imaginative use of sauces, you can eliminate salt from some of your recipes entirely.

Remember that some of the ingredients you use may contain salt, sugar or fat. Read the labels and substitute as necessary. But don’t just blindly add a low fat option without checking that the manufacturer hasn’t simply substituted sugar for fat.

2. Make Healthy Substitutions

As well as examining labels, look for ways to increase the nutrition in the food you eat. Whole wheat pasta, brown rice, whole grain cereals. All of these are easy substitutes and will likely enhance the taste of the dish you are cooking - they have less of the original product removed in the manufacturing process, which leaves more taste available for you.

3. If possible, delete an unhealthy ingredient

Many recipes react well to variations (you may even find alternatives listed at the end of the recipe). Substitute frosted ingredients for un-frosted ones to cut down on sugar, for instance. Be careful with adding nuts to a dish as they are high in fat (although the fat is usually considered “good” fat, so don’t cut them out entirely). Let your family and guests add their own toppings such a mayonnaise and sauces. Consider substituting lower salt, fat and sugar versions of these sauces. And don’t squeeze that maple syrup quite as hard the next time you eat a stack of pancakes!

Once you start converting your recipes, you’ll become more imaginative and will have a good idea on what is working and what isn’t Keep a notebook handy so that you can remember the successes and adjust the times when the changes you made weren’t as successful as you’d have liked.

Treat your children and family to a batch of specially designed healthy recipes that are easy to make and have all been taste tested.

Article Source: http://EzineArticles.com/?expert=Trevor_John
http://EzineArticles.com/?Healthy-Eating-Recipes—How-To-Make-Your-Recipes-Healthier&id=608183

Popularity: 20% [?]

10 Things You Need To Know About Indian Spices And Curry!

10 Things You Need To Know About Indian Spices And Curry!
By Sailaja Gudivada

Indian curry is over 5,000 years old and the term ‘curry’ which is an English word is derived from the South Indian Tamil word ‘kaikaari’ or its shortened version ‘kari’meaning vegetables cooked in spices.Basically curry is a gravy dish or a stew like dish with spices and seasonings and flavoured with hot and sour tastes.Today ,curry has become the symbolic British word for Indian dishes that could be eaten with rice or rotis.

Authentic Indian curry,one of the world’s fasted growing ethnic food trends, combines flavours,textures and pungency which are unique. Each region of India has its own distinctive style of seasoning while preparing a curry and a common factor in all the regional styles of cooking curry is marination and slow cooking which ensures the flavor and color of herbs and spices to meat, fish, poultry, and vegetables.

1. Spices : are derived from plants and are aromatic dried bark, roots, buds, seeds, berries or fruits. When spices are heated the aroma and flavour is released. Its advisable not to store spices in glass jars as they will lose their aroma and potency before the expiry date. Store in air tight containers.

2. Curry : the authentic indian curry often combines the following spices, coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices. One of the popular spice blends used in Indian curries is called “Garam Masala”.

3. Bhuna : bhuna is a Hindi term for cooking the various spices (Masala) in hot oil to release the natural oils and flavours of the spices and remove the raw taste.It literally means ‘fry in oil’ and most important process in cooking a perfect Indian curry.

4. Tadka/Bargar : bargar is a Hindi term for the process of frying whole spices is and is a technique used for the same reasons as Bhuna, to cook out the raw taste from the spices. The oil used should be hot and the spices added whole.It is important to take care to not burn the spices. The spices are cooked the moment they colour and start to float do not let them blacken. This process can be very quick especially with the small spices like cumin seeds and mustard seeds.

5. Masala : means mixture of spices sauteed in oil or ghee. Perhaps the most famous and varied is Garam masala, a major spice blend of Indian cookery where each home has its own spice blends. It is often added towards the end of the recipe, almost like a garnish.

6. Curry Powder : is made with many spice blends. Quite a few dishes in western countries like America and U.K call for curry powder which basically consists of turmeric, cumin seeds, coriander seeds, mustard seeds, five spice powder (cardamom, cinnamon, black pepper, bay leaf and cumin), with red chili powder.You can mix your own curry powder according to your tastes or buy it ready made at your grocery store.The use of curry powder is minimal in India and most are unaware of curry powder.

7. Turmeric : called ‘haldi’ in Hindi is a deep yellow powder obtained from grinding a dried plant root.Its known for its colour and earthy flavour in many Indian and Asian dishes.Turmeric has anti-oxidant properties and is widely known for its digestive properties and to fight against leukemia.

8. Cumin : called ‘jeera’ in Hindi is a spice with a huge variety of culinary uses. It’s a very important element in Indian and ayurvedic cooking.Indian curries and dry vegetables are mostly flavored with whole cumin seeds. Cumin is considered to have digestive properties and is also considered to have cooling properties.

9. Tandoori : describes a style of food unique to the north Indian state of Punjab. A tandoor is a cylindrical clay oven used in northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F). It is not uncommon for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Tandoori chicken is marinated before cooking and despite an intense dry heat, the oven produces succulent moist meat with the famous red spicy seasoning on the outside.

10. Authentic Indian cooking : calls for the use of a number spices, many in small quantities as per the recipe requirement and added at particular intervals throughout the recipe, rather than in one go as a paste or curry powder.This process is difficult and time-consuming art to master in today’s ‘time-poor’ lifestyleTandoori describes a style of food unique to the north Indian state of Punjab.

Much of making curry is knowing what spices blend well and experimenting. After you’ve made a couple of different curries, it’s hard to go wrong, Get some good fresh spices and a coffee grinder, dry roast the spices and grind them to make your own curries. There is no substitute for this authentic way of making a typical Indian curry.

Sailaja Gudivada is a herbalist,an avid foodie and an enthusiastic cook.She highlights Indian recipes, ayurvedic cooking and nutritive value of herbs & spices of India from her kitchen at http://indiacuisine.blogspot.com

Article Source: http://EzineArticles.com/?expert=Sailaja_Gudivada
http://EzineArticles.com/?10-Things-You-Need-To-Know-About-Indian-Spices-And-Curry!&id=107415

Popularity: 14% [?]

Traditional Indian Cooking

Traditional Indian Cooking
By Noraini Maskuri

Many people are mystified by traditional Indian cooking and cuisines and a little somewhat confused with the varieties of curries and spices used . Some may even think the traditional Indian cooking is mostly about vegetarian dishes and curries.

India has one of the finest and richest culinary histories. Contrary to popular belief, Indian cuisines are not complex or too confusing to cook. It can also be as elaborate as you want it to be. If you understand the diversity of the country, which is divided into four regions, north, south, east and west, you will appreciate the varieties of dishes, exotic spices, cooking methods, etc.

Two distinctions in many Indian recipes is the absence of beef and pork due to religious factors, as cows are sacred to the Hindus and pork is prohibited in the Muslim diet.

Indian cuisines are however generally characterized by exact combination of spices and flavours and the cooking method generally is to saute and simmer the dishes or curries over low heat. Tandoori cooking has popularised the oven-clay oven method which has produced tandoori chicken or naan bread.

Regardless of region, spices are key ingredients in Indian cooking. The Indians are also mindful of the healing properties of spices in their cooking. These are derived from plants’s roots, buds, seeds, fruits and dried bark which produce the exotic aroma. It is released when the spices are heated up. All these spices are all readily available in supermarkets.

Spices can be grouped into five basic categories: sweet, pungent, tangy, hot, and amalgamating. The way these are used and the amounts used in cooking are governed by these characteristics. Examples of the different types of spices are:

Amalgamating: Coriander seed, fennel seed

Sweet: Cinnamon, allspice, nutmeg, vanilla

Pungent: Cloves, star anise, cardamom

Tangy: Ginger, tamarind, sumach, kokam

Hot: pepper, chilli, mustard, horseradish

Most of the herbs such as thyme, sage, marjoram, oregano, bay leaves, mint and rosemary are considered as savoury. The herbs do have varying degrees of flavour intensity, however not as dramatic as with spices.

Northern Indian cooking is influenced by the weather which can range from extreme heat to freezing cold. The dishes are traditionally rich and heavy with cream and ghee, using breads, meats and tend to be less spicy. Yoghurt is widely used instead of coconut milk which is widely used in the south. They also tend to be drier as soupy sauces do not mix well as dippings for breads. Naan and chapati breads come from the north.

In the south where the weather is mostly hot, rice is widely grown and this makes the diet of south Indians rice-based that goes well with soupy curries. Spices are used heavily and the southern cusines tend to be spicier than the north. The roti-prata or dosai are typical southern breads.

Indian desserts are basically different forms of rice puddings, milk puddings, vegetables and fruits dipped in sweet syrup. Indian sweets or fudges are usually decorated or garnished with raisins, almonds, pistachios. Mostly made by boiling down milk to remove the moisture and then adding butter, flavour and sugar. The Indian sweets usually have high sugar content so use sugar in moderation when trying out Indian dessert recipes.

Noraini Maskuri loves cooking and has professional training in bakery. She owns a website at MyCookery.com and runs a blog at http://mycookery.com/blog

For more tips and recipes of traditional Indian cooking, please visit =>http://recipehome.nmaskuri.com/Indian_recipes.php

Traditional Indian Cooking

Article Source: http://EzineArticles.com/?expert=Noraini_Maskuri
http://EzineArticles.com/?Traditional-Indian-Cooking&id=298121

Popularity: 13% [?]

Healthy Cooking Tips For Your Family

Healthy Cooking Tips For Your Family
By Susanne Myers

Do you sometimes feel like cooking, especially cooking “healthy” foods, is a chore? - Not to mention expensive. Or do you get frustrated at the end of the week when you have to throw away unused, rotten vegetables that you purchased to make a healthy salad and never found the time to put it all together.

Most households are just trying to stay above water. With our already over booked schedules, it seems impossible to add another task. Trying to shop and prepare healthy meals is not on our number one priority list.

But the truth is there is a little voice inside our heads that always makes us feel guilty about our eating habits. The fact is everyone really does want to eat healthier because we really want to be healthier.

Because of recent scientific evidence supporting the importance of a healthy diet for longevity and health, our priorities need revising. It is a fact that Americans have a hectic stressful lifestyle.

There may be little time available for healthy cooking. But again, the warning is clear - we must eat healthy in order to live lives free from the risk of chronic devastating disease. Eating healthier starts in our own kitchens. Cooking healthy nutritious meals at home is possible.

Healthy cooking will actually make our lives less stressful. The more we learn concerning nutrition, the more important it becomes to incorporate healthy choices into our lives.

Cooking healthy meals does not have to take up a lot of time and energy. With just a little and planning, cooking healthy nutrient rich meals will become second nature. Cooking healthy meals is the easiest way to keep track of the nutrients that your family is eating.

Rachel Ray has become a celebrity with her “30 Minute Meals” TV show. It is more than possible to get a good nutritious meal on the table for your family in under an hour. It would take you that long to get the kids together into the car to go to the neighborhood fast food joint. So put on your apron (don’t have one?) and get to the kitchen, it is time to cook healthy.

Here are five quick ways to prepare healthy meals.

1)Include fruits and vegetables in your meal plans.

Fruits require no cooking skills but can be
prepared as deserts or added to salads.

Baked vegetables are delicious and nutritious and easy to prepare.

2) Use more chicken and fish, beans and nuts in your cooking.
Bake, steam, grill, or broil meats instead of frying or sautéing.

3) Reduce fats, use Olive Oil rather than saturated fats, trans fats.

4) Avoid products that have high sodium and excessive sugar content.

You will also save money by preparing meals at home. For those individuals who are concerned about their cooking skill, there is no need to worry. If you can turn on an oven or a microwave, you can prepare healthy meals.

Anyone can learn to cook healthy meals. There are no magic formulas or complicated diagrams required. Shopping healthier will result in healthy cooking which result in a healthier family.

For more information about healthy cooking for vegetable haters visit http://www.healthymenumailer.com/articles/healthy-cooking-for-vegetable-haters.html

Article Source: http://EzineArticles.com/?expert=Susanne_Myers
http://EzineArticles.com/?Healthy-Cooking-Tips-For-Your-Family&id=435216

Popularity: 12% [?]

How To Make Sure You Are Buying The Best Prime Rib

How To Make Sure You Are Buying The Best Prime Rib
By Hans Dekker

Six Ways to Make Sure you are Buying the Best Prime Rib Available

The best grade of rib or any type of beef is of course prime grade. The problem comes in when trying to buy prime grade beef, there is only 20 percent of prime grade beef in America cut and most of this grade of beef finds its way to those fancy restaurants. Some prime rib can be found in your local grocery store and some in the butcher shop. If you are lucky enough to find prime grade then you will still need to know how to make sure you are buying the best prime rib available. Here are some things to look for and some to steer away from.

Now, you know what prime rib is but did you know that that the rib cut includes cuts like the Rib Roast, the Rib eye Steak and the back ribs and is the least tender of all the other sections. So, when you begin to look at the prime ribs in the store you will want to seek out the more flavorful and best you can find in order to prepare a delectable meal. With this guide you should be able to make sure you are buying the best prime rib you can find.

1. Always look at the date the prime rib was packaged. This is an indicator as to how long it has been sitting around in the store. Look at the color of the prime rib; it should have a bright red color and no dry or brown edges. Check for any damage to the packaging and wrapping.
2. Buying prime rib that has been injected with flavorings is also a very bad idea. Many people believe that this process will ensure that their prime rib is flavorful and juicy but that is not the case. Usually the flavorings will cause the meat to break down and become mushy. This can produce a tougher prime rib.
3. Several people also search out prime rib that has been tenderized by the butcher, but once again that is another error. When the butcher tenderizers the prime rib or any beef he beats and pierces the meat. Any piercing allows the natural juices and flavorings to escape. This will not only leave your meat un-flavorful but it will also be tough.
4. Next is how the prime rib is aged. The best method of drying your prime rib is dry aged. . Dry aging is when the meat is taken from the bag that it arrives in to the butcher and is hung in a cooler for a certain amount of time to dry out. This method allows for the meat to shrink naturally. Most meat you find in your supermarket has been cut beside the slaughter house, wrapped in plastic and has aged on the way to the store in a Styrofoam packaging and plastic. This is for sure not the way to get a great tasting prime rib. You can talk with the butcher at your supermarket and ask him about the aging process used if he knows. If not and you desire the best prime rib around, then you should go directly to a butcher shop and talk with them.
5. Not only should your prime rib be bright red but it should have some fat. This is called marbling. The fat should be in thin lines and distributed evenly throughout the prime rib. The marbling will give your prime rib more flavor.
6. You also want to buy prime rib that is cut close to the bone or with the bone still intact as much of the flavoring also comes from the bone marrow.

With these few tips you should know how to make sure you are buying the best prime rib.

Hans is author of Steaks, Seafood and
Barbeque Recipes at Steaks-Guide.com

Article Source: http://EzineArticles.com/?expert=Hans_Dekker
http://EzineArticles.com/?How-To-Make-Sure-You-Are-Buying-The-Best-Prime-Rib&id=62983

Popularity: 10% [?]