Beef brisket is a relatively inexpensive cut of meat, but yields delicious results. It requires a long cooking time at a low temperature, but the wait is worth it for this tender, boldly flavored beef.
Beef brisket is a cut from the breast section of the animal. It is usually sold boneless. Because brisket is a tough cut of meat, it's best when braised (that is, simmered in a small amount of liquid), either in the oven, the slow cooker, or on the stove top.
Two different cuts of brisket are available. Unless the recipe specifies one or the other, either may be used in recipes calling for boneless beef brisket:
Most briskets you buy will have a layer of fat on the surface. Trim this away using a sharp slicing knife. If needed, slice the brisket into two pieces to fit into your Dutch oven or slow cooker. Unless otherwise specified, you do not need to brown the brisket before cooking.
A slow cooker is ideal for braising brisket unattended for hours. In this preparation, the cooking liquid becomes a smoky barbecue sauce to serve alongside the tender, meaty slices of brisket.
1. Prep the Veggies and Sauce
2. Slow-Cook the Brisket
In this oven-barbecued beef brisket, the meat braises in a chili-spiced liquid in the oven. No special equipment is needed -- all you need is a baking pan.
1. Prep the Cooking Liquid
In a small bowl stir together 3/4 cup water, 1/2 cup chopped onion, 3 tablespoons Worcestershire sauce, 2 tablespoons cider vinegar or white wine vinegar, 1 tablespoon chili powder, 1 teaspoon instant beef bouillon granules, 1/8 teaspoon cayenne pepper, and 2 minced garlic cloves.
2. Bake the Brisket
This skillet-braised, company-ready recipe is flavored with vodka and vermouth and garnished with green olives. No wonder it's called "Martini Brisket." If you wish to make an alcohol-free version, the spirits may be omitted.
1. Prep the Brisket and Cooking Liquid
2. Cook Brisket on the Stove Top
3. Finish the Sauce
How to Store Leftover Brisket
Divide leftover cooked brisket into small portions and place in shallow airtight containers. Refrigerate for up to 3 days or freeze (in freezer containers) for up to 2 months.
Brisket Recipes to Try: