Best 2 Ground Beef Brisket Recipes

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Prepare to tantalize your taste buds with a culinary journey into the world of ground beef brisket, where succulent flavors and textures await. This versatile ingredient opens up a realm of possibilities, from classic comfort food to innovative culinary creations. In this article, we present a diverse collection of ground beef brisket recipes, each offering a unique taste experience.

From the all-American classic, Ground Beef Brisket Chili, to the exotic fusion of Ground Beef Brisket Tacos, these recipes showcase the versatility of this protein. Indulge in the hearty and comforting Ground Beef Brisket Meatloaf, or explore the smoky goodness of the Ground Beef Brisket Barbecue Sandwiches. For a lighter option, try the flavorful Ground Beef Brisket Stuffed Bell Peppers. And for a creative twist, the Ground Beef Brisket Shepherd's Pie offers a delicious take on a traditional dish. With step-by-step instructions and helpful tips, these recipes promise to guide you towards culinary success. Whether you're a seasoned cook or just starting out, let the ground beef brisket be your culinary compass, leading you to a world of delectable dishes.

Here are our top 2 tried and tested recipes!

BEEF BRISKET



Beef Brisket image

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

Provided by Tyler Florence

Categories     main-dish

Time 4h35m

Yield 10 servings

Number Of Ingredients 22

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

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.

SCOTT'S BEEF BRISKET



Scott's Beef Brisket image

As a native Texan, I love beef. My brother and I made special grills to cook and smoke 20 briskets at a time for parties. I created this recipe to achieve a similar fork-tender, sweet and spicy brisket using the oven. -Scott Post, Clayton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 10

1/2 teaspoon each ground allspice, chili powder, garlic powder, onion powder, paprika, seasoned salt and sugar
1/4 teaspoon pepper
1 fresh beef brisket (3 to 4 pounds)
1/2 cup cola
1/3 cup Worcestershire sauce
1/2 cup cider vinegar
1/2 cup butter, melted
1/3 cup soy sauce
3/4 cup barbecue sauce
Additional barbecue sauce, optional

Steps:

  • Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

Nutrition Facts : Calories 361 calories, Fat 19g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1165mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 37g protein.

Tips:

  • Choose the right ground beef. Use an 80/20 ground beef for a more flavorful and juicy brisket.
  • Season the ground beef well. A good blend of spices will help to create a flavorful brisket. You can use a store-bought brisket rub or make your own.
  • Form the ground beef into a loaf. Use a loaf pan or a piece of plastic wrap to help you form the ground beef into a loaf shape.
  • Smoke the ground beef brisket low and slow. The ideal temperature for smoking a ground beef brisket is between 225°F and 250°F. Cook the brisket until it reaches an internal temperature of 160°F.
  • Let the ground beef brisket rest before slicing. Allow the brisket to rest for at least 15 minutes before slicing. This will help the juices to redistribute and make the brisket more tender.

Conclusion:

Ground beef brisket is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover ground beef and it is also a budget-friendly meal. With just a few simple ingredients and a little bit of time, you can create a ground beef brisket that will be the star of your next meal.

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