Brisket Recipe:

Brisket Recipe:

Onion-Braised Beef Brisket

This beef brisket recipe comes from Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. It was originally published in The Silver Palate New Basics Cookbook in 1989, and apparently, it is the world’s most Googled brisket recipe. The recipe is surprisingly simple. Unlike all other briskets I’ve made, there’s no wine, stock, or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.

How to Cook Brisket: 4 Ways to Make a Mouthwatering and Inexpensive Meal

Cooking brisket is a relatively affordable way to serve an ultra-satisfying beef dinner. For the ultimate in tenderness, you want to cook at a low temperature for a long time, but the wait is worth it. Here's how to cook brisket for the best results, plus a few of our favorite beef brisket recipes.

What Is Brisket?

If you’re learning how to cook brisket, it helps to know what a brisket is. Usually sold boneless, this cut comes from the breast section of the animal. It’s a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

What Is a Beef Brisket?

I love meat that is so juicy and tender! This recipe takes the meat to the next level by topping it with a sweet rub and some BBQ sauce. It is insanely delicious! Slow cooker beef brisket is a cut of meat you cook all day long. Something unique about a beef brisket is that it keeps its shape while cooking so that you can slice it. But that doesn’t mean it’s not tender! You will put it on your fork and it will be so juicy that it will fall apart in your mouth? It’s THAT good!

My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! The marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.

Quick and easy spaghetti using canned corned beef and bottled spaghetti sauce. Delicious! For added nutrition, add a can of mixed vegetables or cut-up fresh vegetables, such as chopped onion or green peppers and tomatoes. (Source: www.allrecipes.com)

Where to Buy Brisket?

A lot of people always ask me where to buy brisket. If you are going to invest the time to smoke a brisket, I recommend getting high-quality beef. Quality matters. Go for the best grade you can find. At this point, how many briskets are you going to smoke this year? Seriously. Go big or go home so get the best quality you can afford. And then don’t drink so much beer while you’re smoking that you pass out and forget to check on your brisket in the smoker. Or set yourself an alarm in case you do.

What Temp Is Brisket Done?

The temperature that collagen actually breaks down is 203 degrees. This has always been the temp I have aimed for when smoking meats. HOWEVER, I have found that for high-quality brisket, ie Prime or American Wagyu Brisket, it does better when you pull the meat earlier as letting it get to 203 renders it a bit mushy. For this brisket recipe, I recommend it to be pulled from the foil at 190 degrees, then put back on the smoker to set the glaze for 30 minutes. Keep in mind that Brisket will continue to cook once you remove it off the grill.

Brisket Versus Tri-Tip:

If you want a smoked beefy experience but don’t want to invest the time or money into a brisket, a good alternative is to smoke a Tri-Tip. Give my Smoked Tri-Tip a try, you won’t be disappointed. You can smoke a Tri-Tip in a little over an hour. It’s not the same experience as a brisket, but it is equally satisfying. I like to think of a Tri-Tip as the cross between a roast and a steak. They’re delicious. It is harder to find Tri-Tip on the East Coast, but it is a staple cut on the West Coast. If you want to give it a try, I’m a big fan of Snake River Farms Wagyu Brisket. This is actually the cut I used to compete at the Fire Women Competition at the World Food Champs!

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Brisket on the Big Green Egg:

I’ve done this recipe on all kinds of grills, including the Big Green Egg. In fact, the Egg is by far my favorite way to do brisket because I think it gets the MOST smoke flavor in an Egg versus cooking in a pellet smoker. To smoke a brisket on a Big Green Egg, the only difference is that you will need to, of course, use your plate setter the entire time and at the end, you will need to keep it on the plate setter but let the temp come up to 350 to set the glaze.


This brined brisket and bagel treat is a great excuse to get the gang over. If you’re looking for a straightforward brining project with spectacular results, then have a go at making your own salt beef. It takes a week for the beef to brine, so it makes an ideal weekend activity, ready for you to enjoy the following weekend. And, seeing as you’ll need to be a little patient while the brining process does its thing, why not use the time to conjure up a couple of jars of homemade dill pickles? For cooking direction, I consulted a few of my favorite chefs in “Que”, particularly Chris Lilly. Back in my earlier days of blogging I attended Kingsford University and got to see Chris Lilly in action making Brisket. Since then I’ve had the pleasure of spending more time with him at Memphis in May and via my sponsor Kingsford. Let me tell you- a combination of these techniques and recipes and YOU CAN’T GO WRONG. One key ingredient in this recipe that contributes to its success and great bark is the use of Beef Base. 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).

Lower the heat to 325°F and cook the brisket until it is fork-tender, 1-3/4 to 2-1/2 hours, or longer if necessary. The brisket is ready to serve with its juices, but it is even better the second day. (Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.)

Cooking brisket in the oven requires braising it in liquid in a covered baking pan ($38, Walmart) or Dutch oven. You can flavor the brisket liquid many ways. Try a simple barbecue flavor in this Oven-Barbecue Beef Brisket, or if you want to learn how to cook brisket with wine and herbs, try this Wine-Braised Brisket with Onions. Whatever combination of liquids you choose, you'll need about three cups liquid for a 3- to 4-pound brisket for oven-cooking.

Beef brisket is taken from the lower chest of a cow – it's a tough cut of meat that, with a long and lingering cook, yields fall-apart results. The Texan barbecue playbook favours brisket cooked low and slow over wood and coals – see our 12-hour barbecue beef brisket recipe if that's what on your mind. Braised brisket à la O Tama Carey's black braised brisket or Tony Tan's recipe with chili-oil sauce, produce spiced, aromatic results; and for brisket to feed a crowd, it's got to be the beef brisket nachos. (Source: www.gourmettraveller.com.au)


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