Best 3 Cajun Brisket Recipes

Indulge in a culinary journey to the heart of Louisiana with our tantalizing Cajun Brisket. This succulent dish embodies the vibrant flavors of Cajun cuisine, a harmonious blend of spices, herbs, and smokiness that will leave your taste buds dancing. Prepared with love and patience, our Cajun Brisket showcases a tender, fall-off-the-bone texture, infused with a symphony of spices like paprika, garlic, onion, cayenne, and thyme. The secret lies in the slow cooking process, allowing the flavors to permeate every inch of the meat, resulting in a mouthwatering masterpiece. Served alongside a medley of delectable sides, including Creamy Horseradish Sauce, Tangy BBQ Sauce, and a refreshing Corn and Black Bean Salsa, this Cajun feast promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN BRISKET

Cajun Brisket image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16h20m

Yield 8 servings

Number Of Ingredients 30

Ingredients

2 tablespoons kosher salt
1 tablespoon seasoned salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
1 teaspoon ground thyme
1 teaspoon ground oregano
2 tablespoons dark brown sugar
One 6- to 8-pound beef brisket
4 stalks celery, chopped
4 cloves garlic, chopped
2 onions, sliced
2 green bell peppers, sliced
One 28-ounce can diced tomatoes with their liquid
One 6-ounce can tomato paste
2 cups brewed coffee with chicory, cooled
Chopped fresh parsley, for serving
Grits, such as Creamy Cheese Grits, recipe follows, for serving
1 tablespoon butter
1 tablespoon oil
2 jalapenos, diced
1 onion, diced
1 red bell pepper, diced
4 cups stone-ground grits
8 cups low-sodium chicken (or beef) broth, plus more if needed
2 cups half-and-half
2 cups grated Cheddar

Steps:

Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
When ready to cook, preheat the oven to 275 degrees F.
Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.
Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
Remove the grits from the heat and stir in the cheese. Serve immediately.

CAJUN BEEF BRISKET

Cajun Beef Brisket image

There's nothing like seeing my husband's eyes light up when he comes through the door and sees I've prepared this meal for him. The recipe is tried and true.

Provided by Taste of Home

Categories Dinner

Time 2h45m

Yield 2-3 servings.

Number Of Ingredients 11

Ingredients

1 fresh beef brisket (1-1/4 to 1-1/2 pounds)
2 teaspoons Creole or Cajun seasoning
1 teaspoon garlic salt
1 teaspoon lemon-pepper seasoning
1 teaspoon dried parsley flakes
1 bay leaf
2/3 cup tomato sauce
1/4 cup sugar
1/4 cup packed brown sugar
1 to 2 teaspoons Liquid Smoke, optional
1/8 teaspoon hot pepper sauce

Steps:

Place meat, fat side up, in a greased 11x7-in. baking dish. In a bowl, combine the Creole seasoning, garlic salt, lemon-pepper and parsley. Rub over meat. Add bay leaf. Cover and bake at 350° for about 2-1/2 hours or until meat is just tender. Drain and discard juices. Discard bay leaf., In a saucepan, combine the tomato sauce, sugar, brown sugar, liquid smoke if desired and hot pepper sauce. Bring to a boil over medium heat. Pour over meat. Cover and bake 30 minutes longer or until the meat is tender and sauce is heated through.

Nutrition Facts : Calories 388 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 1521mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 40g protein.

RAGIN CAJUN SMOKED BRISKET RECIPE - (4.2/5)

RAGIN CAJUN SMOKED BRISKET Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 19

Ingredients

10 - 15 LB TRIMMED BRISKET
RAGIN CAJIN RUB
1/2 CUP DARK BROWN SUGAR
1/4 CUP CAJUN SPICE
1/2 CUP CANE SUGAR
1/2 CUP SEASONED SALT
1/2 CUP PAPRIKA
2 TBSP GARLIC SALT
2 TBSP CHILI POWDER
2 TBSP BLACK PEPPER
2 TBSP GROUND MUSTARD
1 TBSP ONION SALT
1 TBSP CELERY SALT
1 TBSP CAYENNE
1 TSP GARLIC POWDER
1 TSP GROUND MARJORAM
1 TSP GROUND THYME
1 TSP GROUND CUMIN
1 TSP GROUND ALLSPICE

Steps:

MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER. TRIM BRISKET OF EXCESSIVE FAT, 1/8 TO 1/4 INCH LEFT ON ROAST IS GOOD. SEASON WITH RUB COATING EVENLY AND WITH A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVERING WITH LID THEN INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER FOR 1 HOUR LETTING IT COME UP TO ROOM TEMP, DURING THIS TIME PREPARE YOUR SMOKER AND WARM IT UP TO 225 F, SMOKE WITH MISQUITE, HICKORY, OAK, ALDER FOR NO MORE THEN 4 HOURS,,, MISQUITE AND HICKORY ARE STRONG WOODS SO 2 TO 2 1/2 HOURS FOR THEM CONTINUE TO COOK AT 225 F TILL AN I.T OF 145- 180 F BASTE WITH YOUR FAVOURITE BBQ SAUCE WHEN CLOSE TO BEING DONE,, ENJOY

Tips:

Choose a well-marbled brisket to ensure a tender and flavorful result.
Trim excess fat from the brisket to prevent greasiness.
Use a flavorful rub to enhance the taste of the brisket. The rub in this recipe includes a blend of chili powder, garlic powder, onion powder, paprika, cumin, oregano, salt, and pepper.
Smoke the brisket over indirect heat at a temperature between 225°F and 250°F for 6-8 hours, or until the internal temperature reaches 200°F.
Wrap the brisket in foil during the last hour of cooking to help it retain moisture and become even more tender.
Let the brisket rest for at least 30 minutes before slicing to allow the juices to redistribute.

Conclusion:

This Cajun brisket is a delicious and flavorful dish that is perfect for any occasion. The combination of the smoky, spicy, and sweet flavors is sure to please everyone at your table. With proper preparation, and attention to detail, you can create a tender, juicy, and flavorful brisket that will be the star of your next meal. Whether you're serving it for a special occasion or just a casual family dinner, this Cajun brisket is sure to be a hit.