Tried and True: Beef Brisket

I had heard of brisket but never made one. Then last week at the Farmers’ Market, I was looking to buy some beef and I saw the brisket as a choice from one of my favorite vendors. The price was right so I inquired. Her advice was to cook it long and slow, but that was all I had to go on.

After asking for brisket recipes here on ye ole blog, I navigated to the Pioneer Woman‘s recipe. It looked good, but I didn’t have any liquid smoke, and when I googled it, I didn’t like what I saw. I also wasn’t thrilled with the idea using canned beef consomme, so I created my own version of the recipe.

For one thing, Ree’s cooking for the ranch, and I’m cooking for my family of 5. So I started with a 3-pound brisket, not a 10-pounder.

I marinated mine in 1 cup beef broth, 1/3 cup soy sauce (gluten free, of course!), 2 Tbsp lemon juice, 1 tsp salt and 3 cloves minced garlic.

For a couple of hours.

Then I popped it in a 300-degree oven, tightly covered, for about 3 hours.

When I took it out, it was almost falling apart.

I took the fat off and shredded it up.

Then I popped it back in the pan to soak up the juices.

I served it with mashed potatoes and freshly steamed green beans, but you could also put it on a roll. It’s also good put in a taco shell with shredded Monterey Jack and all the taco fixin’s you can throw on there — my son can attest to this. We’ve had this twice, and it is delicious every time. It’s a nice, affordable alternative to ground beef, and it’s so easy you won’t believe it.

Beef Brisket
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Beef
Serves: 8-12
Ingredients
  • 3 pound beef brisket
  • 1 cup beef broth
  • ⅓ cup soy sauce
  • 2 Tbsp lemon juice,
  • 1 tsp salt
  • 3 cloves minced garlic.
Instructions
  1. Mix together the beef broth, soy sauce, lemon juice, salt and garlic in a gallon ziploc bag. Add the beef brisket and marinate in the refrigerator for 8 hours or overnight.
  2. Place the brisket and marinade ingredients in a glass pan, cover tightly with foil, and cook in a 300 degree oven for about 3 hours. The meat should pretty much fall apart. Shred or slice thinly, place in a serving bowl and cover with juices from the pan. Serve on a roll or as a main dish with mashed potatoes and a vegetable.

 

Comments

  1. Lolli @ Better in Bulk says

    It’s morning, and I typically wouldn’t eat brisket for breakfast, but if that was in front of me right now, I would eat it for sure! Yum!

  2. says

    The only brisket recipe I can ever follow is my grandmother’s and it is perfect every single time. I marinate overnight in Italian dressing wrapped tightly in foil. Remove from the marinade and rewrap tightly and cook several hours in the oven at about 200 (at least four, but can go more). Remove from the oven, open up the foil and put on the pit to smoke for about an hour. Serve with or without BBQ sauce. Sometimes she would add a little liquid smoke, but I usually don’t because David adds mesquite or hickory to the pit.

  3. says

    This is how my mom has done a brisket roast for 40 years. Put the roast into a heavy, deep pan (cast iron is best), with some hot oil, and brown it well on all sides. Turn off heat. Add potatoes (quartered and peeled if you like), and cut carrots. She also adds garlic and onion, as much as you like. Salt and pepper. Then she pours a can of Campbell’s Golden Mushroom soup on top, plus a can of water. If you don’t want that option (b/c of chemicals, etc.) you could probably come up with a fair equivalent. The mushrooms in the gravy make a nice touch. Cover tightly and cook at 225-250 degrees for several hours. She preps this, and cooks it in the oven while she’s gone to church each Sunday. We’ve been eating this meal weekly for decades. She completes the meal with hot peas, cole slaw (which is SO yummy with the beef), hot rolls, and sometimes asparagus. It’s quite a feast!

  4. says

    It looks delightful and since it is 11:45 p.m. here, I am not drooling. You recipe seems similar to the way I have cooked it but I usually brown it slightly and then use a crockpot.

  5. Sarah R says

    We love beef brisket because it can be done in the crockpot on a busy day. We have two recipes that we like.

    The first is more of a “french dip.” I took a can of beef broth, a can of french onion soup (I use Wolfgang Puck’s line of organic soups) and a 12 oz bottle of beer (I think they have gluten free beer, right?) I put the soup and beer in first, then the brisket and cook for 8 hours on low.

    The second recipe is 2 cups of beef broth and one cup of a red wine. I usually use merlot. I mix that then add some minced onion and garlic powder. Then I add the brisket and cook for 8 hours on low.

    Such an easy meal, right?

  6. says

    We have an electric smoker. So Husband seasons the brisket (I have no idea what he uses) and we slow cook it in the smoker for a long time. We love our smoker. Since it is electric it keeps a constant temperature. We just have to add wood chips every 1.5 hours or so. It is safe too, because the outside doesn’t get hot, so we don’t have to worry about the kids burning themselves (well, it gets hot from the sun, but not hot from cooking, if that makes sense). We smoke chickens in it every couple of weeks, eat one chicken for dinner and then shred and freeze the other for future meals. Best cooking purchase we have made.

  7. Mary @ Giving Up on Perfect says

    Mmmmmm! My granny and my mother-in-law both made THE BEST brisket. I just ate dinner, but all of a sudden, I’m hungry for brisket!

  8. says

    I’ve never done brisket before. It always sounded intimidating. After seeing this though it looks pretty straight forward and even easy. I’ve been trying to figure out how to get more red meat into our diet and this looks like a good way to do that. I didn’t know about putting it back in the oven to soak up the juices so that’s a good tid bit of info. Thanks.

  9. Lisa says

    Oh Yum O: ! That looks So delicious :D I’ve never cooked Brisket before, but I think I will have a go.
    All those delicious juices are crying out for some Creamy Mashed Potatoes and a little pepper. Tomorrow’s payday so I’m adding that to the grocery list. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>