Brisket

Brisket is one of those cuts of meat that the longer it’s braised, the more flavorful and tender it becomes.  We love cooking beef brisket because not only will it feed a crowd,  there are so many wonderful leftover dishes the entire family will enjoy- especially our quick BBQ Brisket! The recipe is below.  But that is of course IF you have leftovers.

You can prepare brisket a day ahead, that is how my mom taught me, however if you want to braise the brisket the same day, simply start earlier in the morning. The biggest reason to cook it the day ahead is so you can separate the fat from the stock. It takes about 5-6 hours of braising for a 6 lb. brisket on low heat.  This allows the brisket to cook down slowly and become deliciously tender and melt in your mouth. IDK about you, but i’m already drooling just thinking about this dish! LOL

A 6-7 lb. brisket feeds up to 10 with leftovers. BUT know brisket will SHRINKS. A lot of its weight is in the fat. That fat it what adds to its great FLAVOR and tenderness.  Because it shrinks quit a bit, almost 1 pound or more, if you do want to have leftovers for say BBQ brisket sandwiches, tacos, or whatever you dream up, you definitely want to add a pound or 2 more. In our video we used 3 lbs. of meat that served 4 nicely with left overs. We like to serve it with green beans and a salad or cole slaw.

Watch our recipe video below to see our step by step method for preparing this easy and oh so delicious recipe.

Another way to cook brisket is our Beer Fennel and Fig Braised Brisket or  or Lamb or Chicken Stew

Brisket Ingredients:

Serves 6 with leftovers

  • 5-6 lb. Beef or Bison Brisket (Bison takes a little longer to tenderize)
  • 2 onions
  • 6-8 cloves garlic or more slivered ( half for brisket and some for onions and mushroom)
  • 6 carrots cut on the diagonal or large chunks
  • 1 lb. cremini, shiitake or a blend of mushrooms, about 4 or more Cups sliced
  • 2 Bay leaves (remove after cooking)
  • 2 sprigs fresh oregano and 3 sprigs fresh thyme (parsley is also a great addition)
  • 1 tsp onion powder
  • 2 Tsp dried onion flakes (similar to onion soup packets without additives)
  • 1 can tomato paste
  • ½ Cup dry red wine (optional)
  • 3 Cups organic beef broth or Imagines No-Chicken broth (the later is our favorite)
  • Olive oil for sautéing onions and mushrooms
  • Deep baking or roasting dish
  • Cover with parchment and then with tin foil

Cooking Method: Day One

  • Pre-heat oven to 400 degrees.
  • 1. In a pre-heated Dutch oven or roasting pan, add 3 Tbsp. olive oil, sliced onions, 4 slivered garlic, sliced mushrooms and rough cut carrots. Heat until slightly browned and tender. About 5-7 minutes. Remove vegetables and set aside.
  • 2. Season meat with salt, pepper
  • 3. In the same pan, add a little more oil and sear meat on both sides.
  • 4. Remove to a plate. Cut slits into the non-fatty side of brisket and stuff with garlic slivers.
  • 5. Generously spread tomato paste over top of the brisket to cover. (You may have leftovers of the paste depending on size of your brisket. Store leftover paste in a glass container in refrigerator.
  • 6. Sprinkle with garlic powder and onion flakes.
  • 7. Place half of the cooked onions, mushrooms, and carrots on bottom of the 9 x 13 or Dutch oven.
  • 8. Place brisket on top of vegetables.
  • 9. Top meat with the remaining onions, mushrooms and carrots.
  • 10. Add fresh thyme and oregano as well as fresh ground pepper.
  • 11. Pour 1/2 cup dry red wine and 1 box, 34 cups, organic beef broth over top* (if not using wine, use all 4 cups of the beef or veggie broth)
  • 12. Cover and braise for 15 minutes in the 400 degree oven.
  • 13. Reduce oven heat to 275 & bake for 5-6 hours covered with a lid or parchment paper, then tin foil to seal tightly.
  • 14. Braise meat until fork tender. Check after 4-5 hours by piercing the brisket with a sharp knife or fork to see how tender it is. Bison might take longer.
  • 15. Remove from oven. Let cool completely before putting brisket, vegetables, and sauce into refrigerator.
  • 16. Below is how we’ve separated all 3: meat, juice, and the vegetables. Now they are ready to store in the refrigerator.

Cooking Method: Day 2 Get Ready to Serve.

Preheat oven to 350.

  1. Slice brisket against the grain. Against the grain means when you look at the brisket after it’s cooked, there are lines in the brisket that runs one way. Cut opposite from the direction the grain. If meat flakes or pulls apart you are not cutting against the grain. Turn the brisket until you can cut a clean slice before going on. See recipe video for the visual.
  2. Once you’ve cut the entire brisket, start to layer into your roasting pan or the baking dish you will be serving it in.
  3. Add the carrots, onions and mushrooms over the meat.
  4. Skim fat off from top of liquid and pour it over the sliced beef and vegetables.
  5. When serving, re-heat sliced brisket and vegetables in a pre-heated 350-degree oven for 30-45 minutes covered. When it is hot and bubbly lower temperature and cook for longer time.
  6. NOTE: If more stock is needed use another cup of the of the prepared stock.

Watch our Brisket Recipe Video below.

BBQ Brisket Camper Style

Ingredients:

Leftover brisket or a fresh made brisket just for this recipe!

1 bottle or 2 Your favorite gluten free BBQ sauce. The amount depends on how much brisket you have left over. I used an entire bottle for 2 lbs. of leftover brisket. I also added the leftover juices and vegetables with the BBQ sauce to make it super saucy and juicy.

Method for BBQ Brisket

  1. In a large skillet, 12″ is best or bigger, add all the sliced brisket, the leftover sauce or “juices” plus the veggies. 
  2. Add in the bottle of BBQ Sauce and let cook down until the sauce looks super yummy.
  3. Serve as is or on GF hamburger buns. 
  4. Serve with our favorite cauliflower “mock” potato salad or cole slaw.

Check out our Pinterest Fall Favorites how Pegs made this ahead and served this yummy BBQ Brisket camping! 

**Optional COOKING Methods:

Same Day Cook. Instead of the two day process, start cooking the brisket very early in the morning. Once cooled put into refrigerator and by the late afternoon separate the fat off from the liquid.

OVERNIGHT: In this recipe we braised a 5-6 lb. brisket into a preheated 400-degree oven at night, turned down the heat to 200-degrees and let it cook all night. It cooked wonderfully! In the morning we separated all the vegetables and juice and by late morning sliced the meat and put it all together to eat that night.

Instapot: Follow the directions for the Instapot. Once meat is done, separate the veggies and juices. Follow the same directions as above to separate the fat from the liquid.

currygirlskitchen

Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

1 Comment

  1. bev morse on September 19, 2014 at 11:26 AM

    peggalah – looks great – will try it next week (don’t tell my mother) – and double the recipe for leftovers
    love and a sweet and healthy – l’shanah tovah – from our family to you and the family of wo/man *L*

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