Best 20 Beef Brisket Recipes

EASY BAKED BEEF BRISKET

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

SLOW-COOKER BEEF BRISKET

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

SIMPLY THE EASIEST BEEF BRISKET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Steps:

• Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
• Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

BARBECUED BEEF BRISKET

Steps:

• In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

BEEF BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• 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.
• 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.
• 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).
• Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
• 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.
• 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.

OVEN BARBECUED BEEF BRISKET I

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

BRAISED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
• Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
• Roast in the preheated oven until meat is tender, about 6 hours.

SLOW COOKER CORNED BEEF-STYLE BRISKET

Steps:

• Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
• Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
• To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

SLOW-COOKED BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

JEWISH GRANDMA'S BEST BEEF BRISKET

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

BAKED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275°.
• NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
• NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
• Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
• Rinse corned beef brisket well with cold water. Pat dry.
• Get out your 9 x 13 baking dish.
• Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
• Place the corned beef on the foil, in a baking dish, fat side up.
• Sprinkle with seasoning mix and pat into the brisket.
• Bring the foil up & around the corned beef, do not close up the foil.
• Bake, unwrapped, for 2 hours.
• After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
• Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
• Allow the meat to rest before slicing. Cut against the grain.
• I prefer to use an electric knife to get nice thin slices.
• Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
• Enjoy!

BEEF BRISKET RUB #1

Steps:

• 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.

BBQ BEEF BRISKET

Steps:

• Allow the brisket to come to room temperature for 30 minutes.
• Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
• Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
• Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
• Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

BEEF BRISKET TACOS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

SLOW-COOKER BEEF BRISKET

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender., Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy.

SLOW COOKER BEEF BRISKET

Steps:

• Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.
• Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours.
• Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm.
• Slice the brisket against the grain and serve it with the sauce.

PRESSURE COOKER CORNED BEEF BRISKET

Steps:

• Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
• Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
• Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.

CRANBERRY BEEF BRISKET

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Transfer to a greased roasting pan. Combine remaining ingredients; pour over beef., Roast, covered, until meat is tender, 3-4 hours. Cut diagonally across the grain into thin slices. If desired, strain cooking juices and serve with brisket.