Beef Brisket Recipes



 

Beef brisket is one tough piece of meat, but with a little TLC it can be transformed into a tender, extraordinarily flavorful dish. 

First or Flat Cut

The brisket comes from the shank or upper leg portion of the cow.  A whole brisket can weigh 12 pounds or more, so butchers generally cut them in half to sell. 

One half is called the first or flat cut and the other half is called the second or point cut.  The point cut is thicker and can be more tender.   

I think the best method for cooking a brisket is braising.  The meat contains a lot of connective tissue.  Long, slow cooking is the key to turning any tough piece of beef into a succulent treat 

 

Second or Point Cut



 

Easy Family Favorite Brisket
Serves 6-8

3 pound brisket
2 tablespoons vegetable oil
2 tablespoons soy sauce
1/2 Cup strong black coffee
1/2 Cup Catsup
1/2 Cup Chili sauce
1/2 Cup Honey
1/3 Cup Worcestershire sauce
4 Garlic cloves; minced
Water

Sear meat in oil on all sides until well browned.  Place meat in a Dutch oven with the rest of the ingredients.  Add enough water to just cover meat. 

Simmer on stove top until done- 2 1/2 - 3 hours or in a 325 degree oven for the same time.

 

 

Sweet & Sour Brisket Recipe
Serves 6-8

6 Pound beef brisket
2 Large Onions, sliced
1 Clove Garlic, minced
3/4 Cup Brown sugar
1/2 Cup Vinegar
1 Cup Catsup
1 Cup Water
1 Tablespoon Salt
1/4 Teaspoon Pepper

Place brisket in heavy skillet and brown on all sides, add onion and garlic and brown.  Add rest of ingredients.  Cover and simmer until meat is tender, about 2 1/2 to 3 hours.

 

Orange Roasted Brisket
Serves 10

3 Onions
4 Pound Beef Brisket  first cut
1/2 Cup Red Wine
1 Cup Orange Juice, fresh is best
3 Tablespoon Tomato Sauce
1 Teaspoon Sugar
3 Garlic cloves, minced
Salt  and Pepper to taste

Preheat oven to 325 degrees. Use covered roasting pan or dutch oven. Place onions on bottom and brisket on top, fat side up. Combine wine, orange juice, tomato sauce and sugar and garlic. Pour over meat.

Add salt and pepper and roast in covered pan for 2 1/2 hours. Raise heat to 350 degrees and roast for 1/2 hour uncovered. Slice against grain when cooled.

 

Crockpot Chili-Beer Brisket
Serves 6-8

2 1/2 Pound Beef brisket
1/2 Cup chopped onions
1 Teaspoon Salt
1 Teaspoon Black pepper
1/4 Teaspoon Garlic powder
12 Ounces Chili sauce
12 Ounces dark beer

Place beef brisket, fat side down a medium crockpot.  Sprinkle brisket with onions, salt, pepper and garlic powder. Pour chili sauce over brisket.  Cook on low for 3 hours. 

Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes. Place brisket on large serving platter.

Slice brisket thinly and serve with rice and fresh sliced tomatoes


 

Onion Smothered Brisket
Serves 8-10

2 Tablespoons Garlic powder
2 Tablespoons Paprika
1 Teaspoon Pepper
1 Brisket; 5 to 6 pounds
1/4 Cup Vegetable oil
2 Pound Onions; sliced

Preheat oven to 275 deg.  Mix garlic powder, paprika and pepper and rub into brisket.  Heat oil in Dutch oven and sear brisket on all sides until well browned. Remove and set aside. 

Saute onions in Dutch oven until starting to brown.  Replace brisket and cover to with onions.   Cover tightly.  Cook for 3 1/2 to 4 hours.


 

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