5 Brisket recipes

Classic Smoked Brisket:

Ingredients:

1 whole beef brisket (10-12 pounds)

1/4 cup kosher salt

1/4 cup black pepper

1/4 cup paprika

2 tablespoons garlic powder

2 tablespoons onion powder

Wood chips for smoking (e.g., hickory or oak)

Instructions:

Preheat your smoker to 225°F (107°C) and soak the wood chips in water for about 30 minutes.

In a bowl, combine the salt, black pepper, paprika, garlic powder, and onion powder to create a rub.

Rub the spice mixture generously over the entire brisket.

Place the brisket in the smoker and add the soaked wood chips.

Smoke the brisket for 1.5 hours per pound or until the internal temperature reaches 195°F (90°C).

Remove the brisket from the smoker and let it rest for 30 minutes before slicing against the grain.

Slow Cooker Brisket with BBQ Sauce:

Ingredients:

3-4 pounds beef brisket

1 cup BBQ sauce

1/2 cup beef broth

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1 onion, sliced

Salt and pepper to taste

Instructions:

Season the brisket with salt and pepper on all sides.

In a slow cooker, combine the BBQ sauce, beef broth, Worcestershire sauce, garlic, and onion.

Place the seasoned brisket into the slow cooker and spoon some of the sauce over the top.

Cook on low heat for 8-10 hours or until the brisket is tender.

Once cooked, remove the brisket from the slow cooker, slice it against the grain, and serve with the remaining sauce.

Braised Brisket with Red Wine:

Ingredients:

4 pounds beef brisket

2 tablespoons olive oil

1 onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

4 cloves garlic, minced

1 cup red wine

2 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 sprigs fresh thyme

Salt and pepper to taste

Instructions:

Preheat the oven to 325°F (163°C).

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Sear the brisket on both sides until browned, then remove it from the pot and set it aside.

In the same pot, sauté the onion, carrots, celery, and garlic until softened.

Add the red wine, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well.

Return the brisket to the pot, cover it with the sauce and vegetables, and bring to a simmer.

Cover the pot and transfer it to the preheated oven. Cook for about 3-4 hours or until the brisket is tender.

Remove the brisket from the pot, slice it against the grain, and serve with the braising liquid and vegetables.

Brisket Tacos:

Ingredients:

2 pounds beef brisket

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to

Asian-Inspired Braised Brisket:

Ingredients:

3 pounds beef brisket

1/2 cup soy sauce

1/4 cup hoisin sauce

1/4 cup rice vinegar

2 tablespoons honey

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 star anise

2 cups beef broth

2 tablespoons vegetable oil

2 green onions, chopped (for garnish)

Instructions:

Preheat the oven to 325°F (163°C).

Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.

Sear the brisket on both sides until browned. Remove the brisket and set it aside.

In the same pot, add the garlic and ginger, and sauté for a minute until fragrant.

Add the soy sauce, hoisin sauce, rice vinegar, honey, star anise, and beef broth. Stir well to combine.

Return the brisket to the pot, cover it with the sauce, and bring to a simmer.

Cover the pot and transfer it to the preheated oven. Braise for about 3-4 hours or until the brisket is tender.

Remove the brisket from the pot, slice it against the grain, and drizzle with some of the sauce. Garnish with chopped green onions.

Brisket Chili:

Ingredients:

2 pounds beef brisket, cubed

1 onion, chopped

3 cloves garlic, minced

1 bell pepper, chopped

1 can (14 ounces) diced tomatoes

1 can (15 ounces) kidney beans, drained and rinsed

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

Olive oil for cooking

Chopped fresh cilantro and shredded cheese (for garnish)

Instructions:

Heat some olive oil in a large pot or Dutch oven over medium heat.

Sauté the onion, garlic, and bell pepper until softened.

Add the cubed brisket to the pot and brown it on all sides.

Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Mix well to coat the brisket and vegetables.

Add the diced tomatoes and kidney beans to the pot. Stir to combine.

Bring the chili to a simmer, then reduce the heat to low and cover the pot.

Let the chili cook for about 2-3 hours, stirring occasionally, until the brisket is tender and the flavors are well blended.

Serve the brisket chili hot, garnished with chopped cilantro and shredded cheese.

Enjoy your brisket culinary adventures!