If you have a crockpot, baking pan, or a slow cooker, there are some wonderful recipes you can use for beef brisket.
The meat can be infused with several flavors, covered in glazes, or simply smoked and served with barbecue sauce. Get creative with the rubs and you can make some delicious meals.
In this article, we will detail 20 delicious beef brisket recipes and have a bonus section dedicated to recipes for the holidays.
You only need a handful of ingredients to create this Brisket With Sweet And Sour Onions. Season the brisket and lay atop a layer of onions then spread on a mix of ketchup, tomato paste, brown sugar, soy sauce, and garlic.
Cover and braise until very tender then uncover until the sauce thickens and leave to cool slightly. Slice the brisket across the grain and spoon on the sauce to serve with a cilantro garnish.
Fruit goes incredibly well with brisket too, as you will find out with this Brisket With Apricots And Prunes. Spread salt onto the brisket then cook until browned in a cast-iron casserole dish and remove.
Add onion slices and cook until softened then add garlic, thyme, tomato paste, cinnamon, paprika and cook for a couple of minutes.
Add peeled tomatoes, chicken broth and bring to a boil. Remove from the heat and stir in the apricots with the prunes.
Return the brisket with its juices to the dish and cook until tender, discard the thyme and serve with the sauce.
Red wine goes with a lot of dishes as it does with beef brisket here. In a Ziploc bag, marinate the brisket with red wine, juniper berries, red wine vinegar, carrots, white peppercorns, garlic, celery, and a thinly sliced onion overnight.
Strain the mix then pat the brisket, season it and brown in a casserole dish before transferring to a plate. Add the finely diced apples and sliced onions then cook until softened.
Put the brisket back in the casserole dish and add a bay leaf, raisins, thyme, and the marinade then bring to a simmer and braise in the oven until very tender.
Move the brisket back to a plate and cover then strain the cooking liquid while you wipe out the dish. Add the cooking liquid with chicken broth, boil and reduce then season for your sauce.
Slice the brisket across the grain then serve with the sauce.
For a barbecue recipe that can feed a large gathering, try this Brisket With BBQ Sauce. Rub over a spice mix of paprika, brown sugar, onion powder, garlic powder, cumin, mustard powder, salt, and pepper then allow some time to stick.
In a slow cooker, combine garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, cayenne pepper, mustard powder, and Worcestershire sauce.
Add your brisket and slow cook until tender then simmer the cooking liquid until syrupy and drizzle over the brisket to roast in the oven, basting over the sauce every ten minutes or so.
With a delectable crust and a juicy center, this Baked Corned Beef Brisket could quickly become a firm favorite. Rinse the corned beef then pay dry and trim the fat cap within an inch of the meat.
Place the brisket on a grate placed on a roasting pan and pour some water in the pan to the edge of the grate. Sprinkle on the seasoning packet, cover with some aluminum foil and bake until tender then roast until a meat thermometer shows 185°C.
A juicy, tender brisket should also be served smoked, just like they do in Texas. Trim the brisket, then add on a rub of salt, pepper, garlic powder, onion powder, ground cilantro, and chipotle chili powder.
Smoke the brisket fat side down and remove once it hits 165°F on a meat thermometer to wrap in butcher paper. Continue to smoke until the internal temperature hits 203°F, leave to rest and slice against the grain.
For a barbecue, this Crockpot Brisket Sandwich recipe can really do well at a gathering. Create a spice rub from paprika, brown sugar, salt, cumin, cayenne pepper, garlic powder, onion powder, and black pepper then apply it liberally to the brisket.
Slow cook the brisket until fork-tender then slice into strips and return to the slow cooker and combine with the spicy barbecue sauce. Cook until ready to serve in buns.
Use Hawaiian rolls with butter for these Brisket Sliders. Use thinly sliced smoked brisket and top with Swiss cheese on the bottom of some Hawaiian rolls on a baking sheet. Drizzle on barbecue sauce then add the tops of the rolls.
Combine melted butter, Dijon mustard, Worcestershire sauce, onion flakes, garlic, and black pepper and brush over. Bake until toasted and serve warm.
Flavorful and versatile, these Brisket Tacos could also be burritos or enchiladas. In a crockpot, add a quartered onion, poblano chili, garlic, salt, cumin, oregano, cilantro, and bay leaves to the brisket.
Pour in beef broth and slow cook until easily shredded then strain the juices and skim off the fat to pour onto the meat when it’s ready to be served in tacos with grilled vegetables.
10. Brisket Nachos
Try these Brisket Nachos for a delicious weekend treat.
Place a layer of tortilla chips on a baking sheet then layer on half of the shredded brisket, corn kernels, diced red onion, jalapeño pepper, green onions, pinto beans, tomato, barbecue sauce, and shredded cheese.
Repeat with more tortilla chips to create two layers with cheese on top. Oven bake until the cheese melts and serve with sour cream and barbecue sauce.
Smoky, spicy, tender, and zesty, try this Coffee Rubbed Brisket. Trim the brisket and rub on a mix of ground coffee, garlic powder, chili powder, black pepper, onion powder, smoked paprika, cumin, dry mustard, and Kosher salt.
Wrap in foil, leave in the refrigerator overnight and then slow cook with sliced onion, garlic, beef broth, coffee, Worcestershire sauce, and liquid smoke. Once the brisket hits 165°F, remove it and allow it to rest before slicing across the grain.
Sweet and spicy, this Brisket With Bourbon Peach Glaze is a great addition to a picnic or barbecue. Create a rub from garlic powder, onion powder, chili powder, salt, pepper, bay leaf, and dry mustard then add to the brisket.
Roast uncovered, turn down the temperature, pour in beef broth then add water up to halfway in the pan and cover with aluminum foil to cook further.
Create a glaze from peach preserves, bourbon, liquid from the roasting pan, and cayenne pepper. Reduce by half and pour over the brisket then broil until crispy.
Use a Sous Vide with a smoker for this deliciously textured brisket. Heat up the sour vide to 155°F with an immersion circulator. Combine Kosher salt, pink curing salt, and black pepper to use as a rub then vacuum seal to cook for 36 hours.
Pat thoroughly, and smoke once it achieves a deep bark when you can slice and serve with barbecue sauce.
Brisket also goes well with cooked pasta. Cook the pappardelle, drain, and return to the pan to toss with heated through brisket pieces and top with grated pecorino cheese. Sprinkle on some pepper and parsley as a garnish.
Burnt ends are arguably the most popular part of a barbecue brisket. Trim the brisket point, season with a rub of salt, pepper, and garlic powder then smoke until the meat thermometer shows 165°F while adding beef broth every hour.
Wrap in butcher paper then smoke until the internal temperature hits 195°F and cut into cubes then drain the liquid. Top the cubes with brown sugar and barbecue sauce in a pan then smoke again until caramelized.
Yes, beer and onions go well together and with brisket you have an entire meal to enjoy. Caramelize the sliced red onions in butter with Kosher salt then add garlic and set aside.
Brown the brisket with salt and pepper, then place in the slow cooker and top with the onions before adding Worcestershire sauce and beer. Cook until tender and slice across the grain.
For a hearty brisket recipe, try this one with vegetables. Combine salt, pepper, oregano, paprika, and thyme to rub into the brisket and then brown the meat and remove it to a platter.
Add onions to the pot until softened then add celery and carrots then garlic. Add beer, stir in crushed tomatoes, bay leaves, and broth, stir it up and add your brisket with the meat juices.
Cover the pan with aluminum foil, oven bake until tender then leave to rest and remove the vegetables. Skim off the excess fat, remove the bay leaves, and use as a sauce.
Serve the vegetables with the thinly sliced brisket and garnish with parsley.
Try a spicy variation of brisket with this Korean Chile Braised Brisket recipe. Rub in paprika, chili flakes, salt, and pepper, then leave to chill for up to a day. Sear the beef in a large skillet then transfer to a plate.
Sauté the onions then add ginger and garlic followed by beer, ketchup, gochujang, soy sauce, brown sugar, sesame oil, and fish sauce. Cook in a pressure cooker, simmer the sauce, and serve with kimchi coleslaw.
For a filling meal that you can batch cook and save for later, try this Smoked Brisket Chili. Soften onions, bell peppers and garlic with leftover brisket, chili powder, cumin, and smoked paprika.
Add a bottle of beer and deglaze the pan while the alcohol cooks off and you add coffee, diced tomatoes, tomato sauce, black beans, kidney beans, canned corn, green chili and sautéed bacon. Bring to a simmer, cover and cook until thick.
With a whole brisket, you can create Smoked Brisket Pastrami. Bring water, Kosher salt, sugar, and pink curing salt to a boil then add pickling spice and garlic. Stir, pour on more water, and allow to cool.
Trim the brisket, place in a Ziploc bag, pour on the brine and refrigerate for five days then remove and pat off any excess seasoning.
Air dry in the refrigerator then smoke with a rub of black pepper, garlic, mustard, onion, and cilantro. Once the internal temperature hits 165°F, wrap in butcher paper and continue to smoke until it hits 203°F. Rest and then slice.
Bonus: Brisket Set For The Holidays
If you want a beef brisket to serve at the holidays then there are several recipes that you can try. From Hanukkah Brisket to the versatile Kosher Holiday Brisket, and Holiday Beef Brisket With Onions.
Whether for Hanukkah, Passover, or Rosh Hashanah, this Holiday Brisket recipe is savory yet aromatic (see also ‘32 Passover Recipes For A Sensational Seder Dinner‘).
Rub in salt and pepper to the brisket then brown in a skillet while you blitz canned tomatoes, brown sugar, garlic, apple cider vinegar, and broth then add more seasoning.
Fry the onion slices until softened, add the carrot and celery then cook until fragrant and remove while you heat the juices with broth.
Pour half of the tomato mix into a roasting pan, add your brisket with the vegetables and broth then top with the rest of the tomato mix.
Cover with aluminum foil, roast undisturbed until tender then let it rest. Heat up the sauce and vegetables then cut the brisket against the grain.
To create a brisket for Hanukkah, first rub in a spice mix from sage, paprika, black pepper, and sea salt.
Brown the brisket and set aside while you add sliced onions with salt into the roasting pan to cook until well browned when you can add that beef broth, red wine vinegar, garlic, tomato purée, black peppercorns, and a bay leaf to simmer.
Once thickened, return that brisket to the pan and nestle in the fennel, bake under foil until extremely tender, leave to rest, carve, and serve with the vegetables and pan juices.
Another Hanukkah recipe is this Holiday Beef Brisket With Onions. Rub on a mix of salt, pepper, oregano, thyme, and paprika.
Soak the porcini mushrooms in hot water to soften then chop them and keep the liquid. Brown the brisket and then transfer to a platter and remove any excess fat.
Add chicken broth, dry vermouth, and the mushroom liquid, scrape up the brown bits in the dish then stir in the mushrooms, bay leaves, and canned tomatoes.
Return the brisket to the dish, scatter over onions and garlic then bring to a boil before oven cooking for an hour.
Cook uncovered while you spoon the onions onto the top then cook until browned and place the onions back in the liquid, cover again and cook until fork-tender.
Simmer the sauce, discard the bay leaves and carve across the grain then spoon over the onions and sauce.
If you have the time, you should use it wisely by slow cooking a beef brisket. Whether in a slow cooker, sous vide, or on a barbecue.
Even the leftovers can be used in a chili, or as a filling for taco and on nachos. For such versatility, you can really make some great use of a beef brisket.
Frequently Asked Questions
What Is Beef Brisket Best Served As?
For this particular piece of meat, you should try smoking beef brisket and cooking it slowly. Aside from that, beef brisket works really well in pot-roasts and casserole dishes.
How Is Beef Brisket Cooked Best?
For the best results with a piece of beef brisket, cook it low and slow. That could mean in a slow cooker or in a smoker, even the indirect heat on a grill.