This week I received an email from Dale.
Hi Lynn, do you have a simple recipe for beef brisket.
And the answer is no Dale, I do not have a brisket recipe, because I have never actually cooked brisket.
I really should have cooked a brisket by now. I live in Oklahoma where brisket is cooked all the time, but I have never cooked one. I have always wanted to, but never got around to actually doing it.
So, I hope my readers can help Dale out.
Do you have a favorite recipe or way that you like to cook brisket?
Here’s what we love:
Take a large, trimmed brisket and put it in a large crockpot. Add a 16-18 oz bottle of good barbecue sauce. Cover and cook on low overnight.
Next morning, take the brisket out and discard the sauce (or, like I do, save it in a ziploc bag in the freezer for the NEXT time you do this). Slice VERY thinly or shred, depending on how tender it already is, and put it back in the crockpot. Add a FRESH bottle of barbecue sauce to the meat; cover and cook on low for 4 more hours.
This makes BBQ pulled beef sandwiches to DIE for…toast some good quality sandwich rolls and pile on the beef. It’s one of our favorite Sunday-after-church meals. I put it on to cook on Saturday night, do the second stage early Sunday morning, and by the time we’re back from church the feast is ready. And people always seem to hear that we’re having it because we always seem to have company!
I will steer your reader to the Heavenly Homemaker for a brisket recipe https://www.heavenlyhomemakers.com
Amy @ Finer Things
We love barbecued beef brisket: https://amysfinerthings.com/progressive-dinner
We love smoked brisket seasoned with seasoning salt, then dipped in our favorite BBQ sauce. I know that a friend of mine loves doing it in the slow cooker with the brisket and a jar of BBQ sauce then letting it cook all day. We plan to try that soon!!
I was going to recommend the tutorial on Heavenly Homemakers, but I see someone already did! 🙂
Trim off a bunch of the fat (but not all), sprinkle both sides liberally with salt, pepper and garlic powder. Line the bottom of your broiler pan with heavy duty aluminum foil and add the brisket. Cover with another piece of foil. Bake at 250F for several hours, or better yet, overnight. Allow to rest a few minutes, slice and serve. We don’t care for BBQ brisket, but you can certainly add your favorite BBQ sauce to the meat instead of the salt, pepper and garlic powder. The brisket will produce enough juices that none need to be added.
The Pioneer Wife has a good recipe in Southern Living Magazine from this past fall. She also has a blog where you might find it.
1 bottle of Chili Sauce (next to ketchup)
1 can beer
6 cloves garlic, minced
potatoes/carrots – rough chop
3 large sweet onions – cut into thick slices
Trim fat/silvery skin off large brisket. Place in large slow cooker. and cover with garlic and think sliced onions. Pour chili sauce over beef, then fill bottle with beer, shake, and pour over meat. Cook on high 3-4/low 8 hours until fork tender. Last hour of cooking add potatoes/carrots. Taste great the next day. I usually make before I go to bed, and serve next day!
I am from TEXAS and believe we were shown Brisket recipes when we were born here. So here is my simple, but yummy Brisket in the Crockpot Recipe:
I put my brisket in a CROCK POT (you might need to cut it up to fit completely, I use a large brisket) with a bottle of BBQ sauce and one onion sliced with a 1 cup of water and let it cook on LOW for 8 hours, the brisket comes out tender and wonderful, ENJOY!!
Texas Brisket with Caramelized Onion
Super easy and INSANELY fabulous!!
2 tablespoons kosher or coarse salt
2 teaspoons coarse black pepper (use fresh cracked pepper)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves (dried)
1/2 teaspoon ground cumin
1 teaspoon granulated garlic
Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.
I watch alot of Bobby Flav cooking show and this is one of his recipes for a dry rub
The absolute best way to eat brisket is after it has been cooked low and slow by my hubby outside on our smoker.
An alternative recipe (from Sandra Lee’s slow cooker cookbook) is:
3 1/2 lbs beef brisket
salt & black pepper
1 large sweet onion, sliced
1 jalapeno pepper, diced
1 packet onion soup mix
1 (14 oz) bottle BBQ sauce
(Note: we omit the jalapeno and just use chipotle BBQ sauce)
Trim fat from brisket. Sprinkle with salt and pepper.
Place onions in the bottom of a 5-quart slow cooker. Put the brisket on top. Add onion soup mix and cover with BBQ sauce.
Cover and cook on High for 1 hour. Turn to low and cook for another 8 to 10 hours more.
Lots of other people have suggested making a BBQ type sauce. Instead of that, we love cooking our brisket with beer. It gives it great taste! Here’s how:
Preheat oven to 400. Add a little oil to a glass bake pan. Heat oiled pan in oven for about 10-12 minutes, and then place brisket in pan. Cook brisket for 10 minutes on each side (This braises the meat). Then lower oven to 300 add 1 bottle of your favorite beer (the better the quality beer, the better the taste so if you wouldn’t drink it out of the bottle, you won’t like the flavor it gives to the brisket. Cover the brisket with foil and cook for 1.5 hours. Flip the meat, and cook for another 1.5 hours.
I make this all the time, and it always comes out perfect!
Some additional tips and things that I have done in the past:
-We like to add lots of carrots and onions in the pan with the brisket so you have your veggies cooked at the same time
– I also like to chop up some garlic and “press” it into the brisket before I braise it. I love garlic flavor, but if you are not a garlic lover this is not necessary.
One of my favorite go to brisket recipes.
Beef Brisket Recipe
Prep: 15 min. Bake: 2-3/4 hours + standing
2 large onions, sliced
1 fresh beef brisket (3 pounds)
3/4 cup ketchup
1 teaspoon paprika
1/2 teaspoon garlic powder
1 can beef broth
5 small potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
2 celery ribs, cut into chunks
Place onions in a greased shallow roasting pan; top with brisket. In a small bowl, combine the ketchup, paprika and garlic powder; spread over brisket. Pour can of beef broth into pan. Cover and bake at 325° for 1-1/2 hours.
Add the potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat is tender. Remove brisket to a serving platter; let stand for 15 minutes. Thinly slice meat across the grain. Serve with potatoes, carrots and celery.
this is a really easy sweet and savory beef brisket using a slow cooker.
1 beef brisket (3-3/12 lbs not corned beef, cut in 1/2)
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 tsp pepper
put 1/2 of the brisket in slow cooker. mix the remaining ingredients together and spread over 1/2 the meat, top with remaining 1/2 of the mat and the ketchup mixture. cover and cook on low 8-10 hours or until tender. slice and serve with cooking juices
I was going to post this recipe. It is so good! Smells delicious cooking! One of my favorite dishes to make!
Just got a magazine from our local food market(Wegmans) and here is their recipe. I’m sure you can use whatever bbq sauce you have!
Our family favorite is from the book “Once-A-Month Cooking”
Mrs. Ringle’s Brisket
1 4-6 lb brisket
2 Tab prepared mustard
1 pkg onion soup mix
Place brisket fat side up in a crockpot. Do not add any water or liquid. Cover brisket with mustard and dry onion soup mix. Cook on low overnight.
Skim mustard an onion seasoning from brisket; mix with liquid. Remove brisket from crockpot; allow to cool. Peel off fat, and discard it; slice or shred meat. Save juices and seasonings (thicken with flour to make gravy if desired).
Warm it back up to eat and serve on roll (we like dense rolls so the bread doesn’t get soggy).
2 ways for brisket – trim it up, then soak it overnight in Claude’s Brisket marinade in a turkey size oven bag if over 10 pounds (we always feed a crowd) a large size bag if smaller. Put it in the oven at 250 degrees and let cook all day 8 to 10 hours – or cook it overnight. Slice and serve. If you are one that likes to smoke your meat – after soaking it overnight, use some pecan or cherry wood to smoke it for 3 to 4 hours – put it back in the bag with the marinade – keep your fire low and cook for 4 more hours. My husband does this for the local rodeo, and family get togethers. Seems like there is never any left!
Claude’s Brisket Marinade is great for jerky seasoning also.
Ginger Zoerb Fritz
I try to make a brisket at least once during the summer. It’s a 2-step process-first I roast the brisket with sliced onions and salt and pepper on top, a little water with Worcestershire sauce or broth and cover with foil, roast at 325 till done through. I cool it and shred. It goes into the crockpot with my homemade BBQ sauce till heated through, then served on my homemade tortillas. Yummy!
This is the best brisket recipe!!
place trimmed brisket in crockpot. pour in 1 bottle of Claude’s Brisket Marinade and cook on low overnight. In the morning, pour out almost all of the marinade leaving just enough to cover the bottom of your crockpot. Trim excess fat off of the brisket. In a separate bowl, stir together 2 large cans of tomato sauce with 2 cups of brown sugar. Pour mixture on top of brisket and let cook on low for 3-4 hours. Shred and eat! YUMMY!
We are Okies too and yes brisket is a must!!
I take a oven cooking bag and put my brisket in it. Fat side up. I pour in a cup or so of Soy Sauce and seal the bag. I let it marinate over night. The next morning I put the bag in the oven at 250 and let it cook slowly all day. I serve with our favorite BBQ sauce. It is easy and I get rave reviews everytime!