Best Brisket Recipe

To-die-for Beef Brisket that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour. Serve with a side of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!

I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy.

But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket.

Beef Brisket

For dinner tonight, serve Tyler Florence’s Beef Brisket recipe from Food Network with crispy potato latkes.

Prep: 0 20min0

Total: 0 4h35min0

Yield: 10 servings

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 1398, Fat 122g, Saturated Fat 22g, Carbohydrate 33g, Fiber 6g, Sugar 7g, Protein 37g, Cholesterol 171mg, Sodium 1351mg

Ingredients:

• 4 large garlic cloves, smashed
• 1/2 teaspoon kosher salt, plus more for seasoning
• 4 sprigs fresh rosemary, needles striped from the stem and chopped
• 1/4 cup extra-virgin olive oil
• 1 (4 pound) beef brisket, first-cut
• Coarsely ground black pepper
• 4 large carrots, cut in 3-inch chunks
• 3 celery stalks, cut in 3-inch chunks
• 4 large red onions, halved
• 2 cups dry red wine
• 1 (16-ounce) can whole tomatoes, hand-crushed
• 1 handful fresh flat-leaf parsley leaves
• 3 bay leaves
• 1 tablespoon all-purpose flour (optional)
• Potato Pancakes, recipe follows
• 4 medium russet potatoes, peeled
• 2 medium onions
• Kosher salt and freshly ground black pepper
• 2 egg whites, lightly beaten
• 1/4 cup finely chopped chives
• Vegetable oil, for frying
• Serving suggestion: applesauce

Instruction:

1. Preheat the oven to 325 degrees F.
2. On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
3. Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
4. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
5. Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
6. Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
7. Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

Slow Cooker Beef Brisket with BBQ Sauce

Video above. Beef brisket slow cooked until tender, then finished in the oven to get that gorgeous caramelisation, basted with a homemade BBQ Sauce that the brisket is cooked in. Slice it and serve as part of a hearty Southern style supper or pile it up high on sliders!

Prep: 15min

Total: 615min

Yield: 8

Serving Size: 269 g

Nutrition Facts: servingSize 269 g, calories 476 kcal, Carbohydrate 24 g, Protein 66 g, Fat 14 g, Saturated Fat 5.6 g, Trans Fat 0.7 g, Cholesterol 198 mg, Sodium 756 mg, Fiber 0.6 g, Sugar 20 g, unSaturated Fat 8.1 g

Ingredients:

• 1.5 – 2 kg / 3 – 4 lb beef brisket ((Note 1))
• 1 tbsp olive oil ((or a neutral oil like vegetable, canola))
• 1 tbsp brown sugar
• 2 tsp paprika powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin powder
• 3/4 tsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 garlic cloves (, minced)
• 1/2 cup / 125 ml apple cider vinegar
• 1 1/2 cups / 375 ml ketchup
• 1/2 cup / 110g brown sugar (, packed)
• 2 tsp EACH black pepper, onion powder, mustard powder
• 1 tsp cayenne pepper ((adjust to taste re: spiciness))
• 1 tbsp Worcestershire sauce

Instruction:

1. Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
2. Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
3. Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
4. Remove brisket onto a tray.
5. Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
6. Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
7. TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.

The Best Passover Brisket

This baked brisket recipe with onions and tomatoes is perfect for any Jewish holiday, but it has been at the center of our Passover table for generations. I’ve been making this version inspired by Emeril’s beef brisket for my Seder table, and can truly say it is the best Passover brisket you will ever eat: moist, perfectly tangy, and sweet with a slight kick. Stuffing the meat with garlic cloves is my favorite part—they melt completely away by the end but make the sauce and meat that much more flavorful. This small touch and the homemade caramelized onions (none of that soup mix business, here) are what make this brisket special.

Prep: 15min

Ingredients:

• One 5 pound brisket
• 8 garlic cloves (cut lengthwise into 4 pieces)
• Sea salt
• 1 quart beef stock
• 2 Vidalia or sweet onions (thinly sliced)
• 1 cup ketchup
• ¼ cup coconut sugar or brown sugar
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon dried thyme or rosemary
• 2 bay leaves

Instruction:

1. Preheat the oven to 500°F.
2. Place the brisket on a work surface. If the fat cap is on the thicker side (1/2 inch) trip off a little of the fat, leaving an even 1/4 -inch layer.
3. Using a paring knife, make vertical incisions in the meat and shove a piece of garlic into each. Do this until the meat is stuffed with garlic all over. Season both sides with salt and pepper and place the brisket in a large braiser, Dutch oven or rimmed baking dish (preferably metal) starting with the fat cap facing up and brown it in the oven, about 10 minutes per side.
4. Remove the pan from the oven, and pour in the beef stock (NOTE: if you are using a pyrex dish, wait a few minutes for the pan to acclimate to room temperature so it does not shatter.). Turn the oven down to 350 degrees, cover the dish with a lid or foil, and cook in the oven for 1 hour.
5. In the meantime, heat 1 tablespoon of olive oil over medium-low heat in a large skillet. Add the onions and sauté, stirring every once in a while, until soft and caramelized, about 30 minutes.
6. Remove the meat from the oven, and add the ketchup, sugar, paprika, smoked paprika, cayenne, thyme or rosemary, and bay leaves to the pan. Using a fork, whisk everything together with the beef stock. Arrange the caramelized onions on top of the meat. Cover the pan again with the lid or foil, and return it to the oven for 2-3 hours. NOTE: if you want to be able to cut the brisket into slices, take it out at 2 hours. If you want it to be falling apart, more along the lines of a pulled brisket, keep it in for the full 3.
7. Remove the meat from the oven, and transfer it to a cutting board. Slice the brisket against the grain into slices. Return the meat to the sauce and serve, or store in the fridge overnight–the brisket can be made a day or two in advance.

Smoked Texas Brisket Recipe – Confit Brisket

FAQ

What is the best cooking method for brisket?

What is the secret to a tender brisket?

What is the 3 2 1 rule for brisket?

How many hours do it take to cook a brisket?