Easy Beef Brisket Recipes

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.

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.

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.

Steps:

• Remove wrapper and absorbent sheet from frozen brisket (I forgot once, and didn't take out the absorbent pad--wouldn't recommend doing that!).
• Place brisket in large 10 x 13" pan with sides at least 2" - 3" high.
• Sprinkle generously with worcestershire, then liquid smoke.
• Sprinkle on salt, pepper, and garlic powder.
• Pour water AROUND roast--don't wash off the seasonings by pouring it OVER the roast!
• Cover completely with foil and place in oven.
• Bake at 250 degrees 8-10 hours. Don't worry if you're a half-hour late coming home from work! This roast will be fine at this temperature!
• Use the leftovers for BBQ, hot roast beef sandwiches, or beef stew. See my other recipes for directions.
• GRAVY:.
• In a 2 1/2 quart saucepan, place drippings.
• Add warm water, bouillon, liquid smoke, worcestershire,garlic powder, and salt and pepper to taste.
• Bring to a rolling boil.
• In a small covered container, place cold water and cornstarch. Shake well.
• Add to boiling broth, stirring constantly till thickened (some brands of cornstarch are less effective at thickening than others. You may need to add more. Just repeat the addition of cornstarch and cold water again, and bring back to a boil, stirring constantly.
• Serve with roast, potatoes and carrots.

Steps:

• Turn the broiler on high.
• Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
• Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
• Preheat the oven to 275˚F (135°C).
• In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
• Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
• If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
• If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
• Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
• Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
• The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
• Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
• While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
• Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
• When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
• Enjoy!

Steps:

• Put brisket fat side up in roasting pan.
• Mix together cola, chili sauce and soup mix and pour over brisket.
• bake at 325 for 3-4 hours (30 minutes per pound).
• After roasting, defat brisket by cutting away with a sharp knife.
• Slice against the grain.

Steps:

• Lightly dust brisket with flour; sprinkle with pepper. In a Dutch oven, brown brisket in oil on broth sides over medium-high heat. Remove and keep warm. In the drippings, saute onions until golden brown, about 15 minutes. Return meat to pan. Combine tomato paste, salt and garlic; spoon over meat., Cover and bake at 375° for 1-1/2 hours. Slice meat across the grain; return to pan, overlapping slices. Add carrots. Cover and bake 1-1/4 to 1-3/4 hours longer or until meat is tender.

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.