Ultimate Beef Brisket
Beef brisket is the best thing you’ve ever eaten when done right.
It will be fall apart tender, full of flavorful juices and sliced perfectly against the grain.
Brisket is one of the most versatile cuts of meat to cook. It can be served as a weeknight meal or a special occasion treat to feed a large party.
There are a few tips to follow to get that tender fall-apart brisket we all know and love.
- Low and slow. Brisket can’t be rushed. It takes a low, slow oven to break down all the connective tissue. An underdone brisket will be tough.
- Fat side up. Roast the brisket fat side up so as the fat melts it bastes the meat.
- Sear it first. A classic technique with most roasts used to brown the outside and seal juices inside.
- Resting period. Brisket, especially braised, will continue to get better with time. Bake it early and let him rest before slicing time.
This is my favorite recipe for brisket. It uses apple juice and apple cider vinegar for the braising liquid. Red wine or beer can also be used but the apple cider gives the dish just a hint of sweetness that is delightful and addictive.
Braising is one of my very favorite ways to prepare roasts.
What is Braising? Braising (French) is a cooking method that starts with searing the outside of the meat at high temperatures and then cooking at low temperatures with a controlled amount of liquids (usually acidic) in a closed container.
I think this sort of preparation is hard to beat when it comes to affordable meats. Braising turns tough, disagreeable cuts into tender delicacies.
First, rinse and pat dry the brisket.
STEP 1: Line the Pan
Use a generous amount of foil to line the roasting pan. Plenty of foil. We are going to wrap this baby up with all the marinade and onions like a present tucked inside the foil. You’ll want it nice and tight so no steam or liquids can escape.
This is braising yall.
STEP 2: Make the Braising Liquid
Combine apple juice, apple cider vinegar, tomato paste, honey, garlic and thyme in a small bowl. Whisk it all together and set aside.
STEP 3: Slice the Onions
Slice 2 onions and place them evenly in the bottom of the (foil lined) roasting pan.
STEP 4: Season & Sear the Brisket
Generously salt and pepper both sides of the brisket. Like, lots of salt, man.
Add 2 tbsp of lard or fat to a hot skillet and brown the brisket on both sides.
Place the seared brisket in the roasting pan on top of the onions – FAT SIDE UP. Sorry for yelling.
Scrape the searing skillet clean and add any drippings, meat juice, and seasonings into the roaster with the brisket.
STEP 5: Add the Liquids, Seal & Bake
Pour that beautiful braising liquid over the top of the brisket and wrap him up snug in the foil.
Tightly close any gaps so all the steam will stay inside. Cover the roasting pan with lid (yes, on top of the foil- just more precaution to keep all the juices from escaping).
Bake at 300 degrees for 4 hours.
After 4 hours take the brisket out of the oven and remove the lid.
Loosen the foil so the brisket can begin to cool. Let the brisket rest on the counter (still tented with foil) for at least 30 minutes before carving. The longer this rests the better.
Use an electric knife or a sharp serrated knife to slice the brisket against the grain.
Heap the caramelized onions and braising liquids over the sliced meat.
Serve with mashed potatoes, brussels sprouts, or forks.
Lucky Charms are not magically delicious… this is.
You should make this tonight!
Grow More, Shop Less, Live Better
Ready to ditch the rat race? Grow your Groceries? And Enjoy Farm Fresh Meals?
“Homesteading made easy. Meal plans that delight. Help when You need it.”