Best 6 Chuckwagoncookies Easy Beef Brisket Recipes

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Calling all chuckwagon enthusiasts and barbecue aficionados! Get ready to embark on a culinary journey with our delectable chuckwagon cookies and easy beef brisket recipes. These dishes, steeped in the rich history of the American frontier, promise an explosion of flavors and an authentic taste of the Wild West. From the crispy, golden-brown exteriors of the cookies to the tender, melt-in-your-mouth brisket, each recipe is crafted with care and simplicity, ensuring a delightful dining experience. Whether you're a seasoned chef or a home cook looking for a touch of adventure, these recipes will guide you through the process of creating these iconic dishes with ease. So, saddle up, gather your ingredients, and let's venture into the world of chuckwagon cooking!

Let's cook with our recipes!

EASY BRISKET WITH CARAMELIZED ONIONS



Easy Brisket with Caramelized Onions image

Ultimate Beef Brisket with Caramelized Onions is a perfect main course for weeknight dinner or for a holiday party, with leftovers perfect for sandwiches!

Provided by Sabrina Snyder

Categories     Main

Time 3h15m

Number Of Ingredients 9

4 tablespoons unsalted butter
4 yellow onions (, sliced)
1 teaspoon Kosher salt (, divided)
2 tablespoons canola oil
4 pound beef brisket
1/2 teaspoon coarse ground black pepper
2 cloves garlic (, minced)
2 tablespoons Worcestershire sauce
2 cup beef broth

Steps:

  • Preheat the oven to 325 degrees.
  • In a large cast iron skillet melt the butter on medium heat and add in the onions and 1/2 teaspoon Kosher salt.
  • Cook for 15-20 minutes, stirring frequently until they start to caramelize.
  • Remove the onions from the pan and set aside. Add in the canola oil and turn the heat up to medium-high.
  • Season the brisket with the remaining 1/2 teaspoon salt and the pepper.
  • Brown on both sides for 3-5 minutes on each side.
  • Remove the beef and add the garlic, Worcestershire sauce, and beef broth.
  • Stir well and add the brisket back in fat side up.
  • Top with the onions and tent tightly with foil or a lid.
  • Cook in the oven for 3-4 hours.

Nutrition Facts : ServingSize 6 g, Calories 330 kcal, Carbohydrate 5 g, Protein 38 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 740 mg, Sugar 2 g

EASY BEEF BRISKET



Easy Beef Brisket image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 12

One 3- to 3 1/2-pound trimmed beef brisket
2 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
3 tablespoons canola oil
3 large yellow onions, thinly sliced (about 8 cups)
1 cup cola
2 1/2 cups beef stock
4 dried whole star anise
2 sprigs fresh rosemary
1 dried bay leaf
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh thyme, chopped

Steps:

  • Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
  • Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
  • Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
  • Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
  • Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
  • Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.

EASY BAKED BEEF BRISKET



Easy Baked Beef Brisket image

For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 12h15m

Yield 8

Number Of Ingredients 10

3 pounds first-cut brisket (or flat-cut), trimmed of fat
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons butter
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice

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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g

SIMPLY THE EASIEST BEEF BRISKET



Simply the Easiest Beef Brisket image

Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.

Provided by PMARRIE

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 6

1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
¾ cup packed brown sugar

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.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g

OVEN-BAKED BRISKET



Oven-Baked Brisket image

Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 16

1 fresh beef brisket (4 to 5 pounds)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon onion salt
1 tablespoon liquid smoke
2 teaspoons salt
2 teaspoons pepper
Dash hot pepper sauce
SAUCE:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground mustard
3 drops hot pepper sauce
Dash ground nutmeg

Steps:

  • Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.

CHUCKWAGONCOOKIE'S EASY BEEF BRISKET



ChuckwagonCookie's Easy Beef Brisket image

Easy grill and oven cooking for a juicy, delicious brisket! And a great sauce! You can't rush this one, plan on at least six to eight hours.

Provided by ChuckWagonCookie

Categories     Meat

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
1 (12 ounce) dark beer or 1 (12 ounce) ale
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 teaspoon liquid smoke
4 garlic cloves, chopped

Steps:

  • The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
  • The next morning, take brisket out, preheat oven to 275 degrees.
  • Prepare your grill for indirect heat cooking.
  • Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
  • Let the brisket cook on indirect heat for three hours.
  • Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
  • Place in oven, and forget about it for 5 hours.
  • Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
  • Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
  • Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
  • Slice brisket against the grain and drizzle sauce on top.
  • Goes great with cole slaw!

Nutrition Facts : Calories 119.5, Fat 0.3, SaturatedFat 0.1, Sodium 3574.3, Carbohydrate 25.9, Fiber 0.7, Sugar 21.5, Protein 0.7

Tips:

  • Use a quality chuck roast for the best flavor and texture.
  • Sear the chuck roast in a Dutch oven or large pot over medium-high heat to brown it and lock in the flavor.
  • Add beef broth, water, Worcestershire sauce, garlic powder, onion powder, and black pepper to the pot and bring to a boil.
  • Reduce the heat to low, cover the pot, and simmer the chuck roast for at least 2 hours, or until it is fall-apart tender.
  • Remove the chuck roast from the pot and let it rest for 10 minutes before slicing it against the grain.
  • Serve the chuck roast with mashed potatoes, roasted vegetables, or your favorite sides.

Conclusion:

Chuckwagon cookies are a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. The chuck roast is cooked in a Dutch oven or large pot with beef broth, water, Worcestershire sauce, garlic powder, onion powder, and black pepper. The roast is simmered until it is fall-apart tender and then sliced against the grain. The chuck roast can be served with mashed potatoes, roasted vegetables, or your favorite sides. This dish is sure to please everyone at the table.

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