5 Beef Brisket Recipes You'll Love
You can prepare a hearty and super delicious meal with beef brisket at a reasonable price. Slow cooking at a low temperature for a long period may seem like a waste of time, but the end result is worth the effort. Low and slow is the way to go! Giving this piece of beef lots of time to cook at low temperatures, whether you’re cooking brisket in the oven, on the stovetop, in a slow cooker, or on the grill, is the key to success. We’re bringing you the top five recipes you can do with beef brisket to impress your family and friends!
What is Beef Brisket?
It’s easy to understand why beef brisket is once again a very popular cut to cook with. It is really adaptable and great for slow cooking, braising in the oven, and served with smokey barbeque sauce. There are two entire briskets on each side of the cow, one above the front shanks and the other beneath the chuck. The confusion arises when you are in front of the meat case and notice three different-looking slabs of meat that all have the word “beef brisket” written on them. Two pieces of beef brisket come together to form the whole. The butcher separates the brisket and cuts it so you may choose between the slimmer section, sometimes referred to as the flat brisket or first cut, and the more marbled piece with the most fat, frequently referred to as the brisket point or second cut.
Five Beef Brisket Recipes You Can Enjoy
1. Slow-cooker Beef Pot Roast
To make your Sunday dinner preparations easy, put this Australian beef brisket in the slow cooker first thing in the morning. Makes a perfect family meal!
Ingredients:
- 2 Tbsp olive oil
- 1½ kg rolled beef brisket
- 2 Tbsp plain flour
- 3 carrots, chopped
- 3 sticks of celery, chopped
- 2 parsnips, chopped
- 1 onion, chopped
- 80g button mushrooms
- 2 bay leaves
- 5 garlic cloves, crushed
- 2 tsp Dijon mustard
- 500ml red wine
- 250ml beef broth
Procedure:
- Prepare a large pan and add olive oil. Heat it up.
- Coat the rolled beef brisket with flour and season with salt and pepper.
- Sear all sides of the beef brisket in the pan. Set aside.
- Prepare your slow cooker and add all the vegetables to the bottom of the slow cooker. Switch to low.
- Add the seared beef brisket on top of the vegetables.
- Add bay leaves, garlic, mustard, red wine, and beef stock. Cover and keep cooking for 7 hours.
- When the beef is almost done, pre-heat the oven to 200C. Place the cooked brisket on a tray and roast in the oven for 20 mins or until you get a good crust.
- Ladle some of the sauce into a small pan and reduce until desired consistency.
- Slice beef and serve with vegetables and potatoes.
2. Guinness Brisket
Wow your family and friends with this melt-in-your-mouth Guinness beef brisket recipe!
Ingredients:
-
2 tbsp extra virgin olive oil
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1.5kg Beef Brisket
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1 leek, chopped
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2 carrots, diced
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3 pcs of bacon, finely chopped
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1/4 cup tomato paste
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sprigs fresh thyme
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4 garlic cloves, crushed
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2 bay leaves
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375ml bottle of Guinness beer
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1 cup beef stock
Procedure:
- Preheat your oven to 160C
- Prepare a large pan with olive oil and sear the beef brisket until brown. Set aside.
- In the same pan, add carrots, leeks, and bacon. Saute until bacon caramelises.
- Add the tomato paste, thyme, garlic, and bay leaves.
- Pour in the beer, burn off the alcohol, and add the beef stock.
- Add the beef to the pan or pot. Cover and transfer to the oven. Cook until tender.
- Once you get the desired tenderness, remove beef from pot. Shred into pieces and serve with buttered vegetables and potatoes.
3. Corned Beef
There’s nothing more traditional than an Irish Corned Beef served with cabbage. Enjoy this Irish treat with horseradish and mustard.
Ingredients:
- 1.5 kg Beef Brisket
- 1 onion
- 1 carrot, roughly chopped
- Black peppercorns
- 10 cloves
- 2 bay leaves
- ¼ cup brown sugar
- ½ cup malt vinegar
- Water
Procedure:
- Wash and trim the beef brisket.
- Prepare a big pot. Add the beef, add spices and other vegetables.
- Add enough water to cover the beef.
- Place the pot to high heat and bring to a boil.
- When the water boils, reduce the heat to a simmer. Cover and cook for 2 a minimum of 2 hours.
- Remove the beef from the liquid and let it rest for 20 minutes before slicing,
- Serve with horseradish, cabbage, and mustard.
4. Beef Brisket Tacos
The beef in this traditional Mexican dish is shredded and has an extraordinary level of flavour. Fantastic in sliders, tacos, burritos, enchiladas, and quesadillas, as well as stacked high on Mexican Red Rice.
Ingredients:
- 1.5kg Beef brisket
- 1 onion, sliced
- Bay leaves
- Black peppercorns
- 8 cloves of garlic
- 1 Poblano pepper
- Dried Oregano
- 1 Tbsp Cumin
- Beef Broth
- Salt
Procedure:
- Prepare all your vegetables.
- Prepare your slow cooker and add the vegetables, spices, and beef into the slow cooker.
- Pour the beef broth until meat is well covered.
- Put the setting on low and let it cook overnight or until it becomes soft and easy to shred.
- Take out the beef and shred. Save the broth.
- Serve with any Mexican condiment and side dishes and enjoy!
5. Korean Beef Stew
Truly the best Korean beef stew you’ll ever cook in an instant pot! You’ll be preparing this delectable beef stew often since it’s sweet, flavorful, with touches of sesame and spice, and the meat is melt-in-your-mouth tender.
Ingredients:
- 5 Cloves of garlic, minced
- 1.5 tsp minced ginger
- Soy sauce
- Brown sugar
- Korean chili paste
- Pear, grated
- Cooking wine
- Sesame oil
- Salt and Black pepper
- 1.5kg Beef brisket, cut into cubes
- Onions
- Scallions and sesame seeds to garnish
Procedure:
- In a bowl, add soysauce, ginger, garlic, brown sugar, korean chili paste, sesame oil, grated pear, and cooking wine. Mix thoroughly.
- In a large heated pan, brown the beef brisket pieces and set aside.
- Prepare an instapot or slow cooker. Add in your sauce and the beef.
- Add a cup or two of beef broth. Switch to low and let cook overnight.
- Season to taste and garnish with scallions and sesame seeds.
- Serve with a cup of steamed rice and some kimchi!
How do you slice Beef Brisket?
No matter what cooking technique you employ, eating brisket won’t be pleasant if it isn’t sliced properly once it has finished cooking. The first step is to cut against the grain. The fact that the brisket is divided into two sections might make this a bit challenging, but you can manage it. The arrangement of muscle fibres determines the grain of any flesh. The muscle fibres are tough and chewy when they are whole.
What are the two parts of the Beef Brisket?
There are two brisket cuts available. In recipes asking for boneless beef brisket, either may be used unless one or the other is specified: Beef Brisket Flat Half, also known as thin cut, flat cut, first cut, or centre cut, is often the more expensive of the two cuts because to its low fat content. The less costly cut of beef brisket is the point half, which is also known as the front cut, point cut, thick-cut, or nose cut. It has more taste and fat.
Beef Brisket FAQ
Here in Australia, brisket is still referred to as brisket. A brisket cut is traditionally associated with cattle, however nowadays it may also be produced from lamb, veal, or even buffalo.
Due to their comparable texture and flavour, chuck roast is the ideal brisket alternative. Both of these cuts originate from the cow’s forequarters, which also explains why they are frequently interchangeable.
Brisket is a beef cut, whereas “London broil” refers to a way of cooking. In order to produce London broil, which is seared over high heat, it is customary to utilise a lean cut, such as flank steak or top round. Brisket, on the other hand, requires longer to boil down since it is tough, fatty, and contains a lot of connective tissue.
Even though brisket shouldn’t be grilled over high heat like a typical steak, the entire packer can be divided into smaller pieces. Just keep in mind that the meat will still need to simmer for a while or it will become too tough.
We recommend allocating between 30 and 60 minutes per pound as a general guideline. A 16-pound brisket, for instance, will take between 10 and 12 hours to cook at 275 degrees Fahrenheit. It will take between 18 and 20 hours to complete the trimming, injecting, seasoning, and cooking steps.
