Recipes with beef brisket
111 recipes
Smoked Beef Brisket with Red Wine Herb Marinade
Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.
Esquire Fortnightly's Eastern Establishment Chili
Esquire's Eastern Establishment chili with whole brisket, two types of chile, and a surprising splash of coffee. A refined East Coast take on Texas chili with masa harina thickening and deep beef flavor.
Barbecued Brisket of Beef
Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.
Eastern Establishment Chili
Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.
Texas Beef Barbecue On a Gas Grill
Mesquite-smoked beef brisket on a gas grill rotisserie, rubbed with paprika and cayenne, then basted for hours in a beer-spiked barbecue sauce. Slice it thin and watch it fall apart on the cutting board.
Green Chile Pot Roast with Potatoes
Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.
Best of the Border Barbecue Brisket
Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.
Brisket in Natural Gravy
Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.
Brisket with Peppercorns
Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.
Chil-Beer Brisket of Beef Over Wild Rice Amadine
Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.
Orange Roast Brisket
Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.
Hand Shredded Beef
Mexican-style hand-shredded beef brisket: rubbed with garlic, onion, oregano, and cumin, foil-roasted then broiled. The foundation for tacos, burritos, and enchiladas.
Favorite Brisket
A simple recipe that creates a scrumptious beef brisket that everyone will love!
Golden Harvest Beef
Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.
Mom Doyle's Beef Brisket
Mom Doyle's beef brisket bakes tender in a tight foil packet with just onion soup mix and water, no fuss and no fancy ingredients. The foil traps steam so the meat turns fork-tender and makes its own savory gravy.
Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.
Esquire's Eastern Establishment chili with whole brisket, two types of chile, and a surprising splash of coffee. A refined East Coast take on Texas chili with masa harina thickening and deep beef flavor.
Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.
Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.
Mesquite-smoked beef brisket on a gas grill rotisserie, rubbed with paprika and cayenne, then basted for hours in a beer-spiked barbecue sauce. Slice it thin and watch it fall apart on the cutting board.
Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.
Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.
Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.
Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.
Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.
Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.
Mexican-style hand-shredded beef brisket: rubbed with garlic, onion, oregano, and cumin, foil-roasted then broiled. The foundation for tacos, burritos, and enchiladas.
A simple recipe that creates a scrumptious beef brisket that everyone will love!
Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.
Mom Doyle's beef brisket bakes tender in a tight foil packet with just onion soup mix and water, no fuss and no fancy ingredients. The foil traps steam so the meat turns fork-tender and makes its own savory gravy.
