beef brisket recipe

Step by step how to make corned beef. Tender, mouth watering meat with a salty sour touch punctuated by spices like dill, allspice, mustard seeds and more! Prep time does not include 10 days of brining the brisket. Cooking time is for Instant Pot, other cooking times will vary.

How to Make Corned Beef

water ((1 gallon))

kosher salt ((See Note 1))

brown sugar

pickling spice blend

tsp pink curing salt ((See Note 2))

garlic

lb beef brisket

beef broth

tbsp pickling spice blend

carrots

potatoes

green cabbage (core removed and quartered)

In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.

In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 10 days, turning beef on day 5. On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.

To Make Brine

Stovetop method: Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover and cook for about 3 1/2 hours. Add water if necessary to keep brisket covered. Slice across the grain.

Oven Braised method: Preheat oven to 350°F. Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep brisket covered. Slice across the grain.

Cooking Methods

Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release.

Remove corned beef and cover with foil to keep warm.

Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.

How to Cook Corned Beef in an Instant Pot?

I think the term pressure cooker brings back bad memories or scary stories of exploding kitchen pots, so with a rebranding of the kitchen cooking utensil, a more user friendly name is todays Instant Pot.

For a 5 pound corned beef brisket. Place corned beef on rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth.

Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Turn off the heat and allow to rest, sealed for 10 minutes, then uncover.

How to Cook Corned Beef in the Pressure Cooker?

For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours and on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours.

Just remember that when ready to serve, slice the brisket against the grain in 1/8 to 1/4&quot; slices. Cutting with the grain and you&#x27;ll have stringy beef jerky. No bueno. Cut ACROSS the grain!

How to Cook Corned Beef in a Slow Cooker?

Texas Style Oven Brisket Recipe: A simple smokey brisket recipe with a zesty dry rub, that can be made in the oven, instead of a smoker. Enjoy with others!

Texas Style Oven Brisket Recipe

beef brisket ((not corned beef brisket))

sea salt

chili powder

paprika

mustard

garlic powder

onion powder

thyme

liquid smoke, (any variety)

Preheat the oven to 250 degrees F. Pour 3 cups water into the bottom of a large roasting pan with a rack and add the liquid smoke.

In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.

Slow roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.

Take the brisket out of the oven and allow it to rest for 30 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.

https://content.jwplatform.com/videos/3pIy08G2.mp4

Try our slow-cooked beef brisket recipe made with a fresh ginger, chilli and Chinese five-spice sauce. An impressive main served with roast potatoes or steamed rice and greens. Check out more roast beef recipe ideas here.

Spiced brisket with chilli, lime, peanut and coriander

vegetable oil

shallots, quartered

garlic cloves, crushed

beef stock

clear honey

beef brisket

jasmine rice

For the sauce

shaoxing rice wine

soy sauce

dark soy sauce

fresh ginger, finely chopped

tbsp chinese five-spice powder

red chillies,

For the topping

Vegetable oil

unsalted peanuts

red chillies, sliced

coriander,

limes,

Heat the oven to 140°C/fan120°C/gas 1. Heat the oil in a large, deep frying pan. Add the shallots and fry for 5 minutes or until beginning to colour. Stir in the garlic and cook for 1 minute, then add the beef stock and spoon in 100ml of the honey. Heat for a further minute.

Mix all the sauce ingredients in a jug. Untie the brisket and put it in a deep roasting tin, then pour over the sauce along with the stock mixture. Cover the meat with a layer of baking paper, then cover the tin with 2 layers of foil, folding the edges around. Put on the oven’s middle shelf.

After 2½ hours, lift the foil and paper, turn over the brisket and baste with the juices. Return to the oven, resealed inside the paper and foil, for another 2½ hours.

Once the brisket has had its full cooking time and is tender (see tips), remove from the oven and turn the heat up to 220°C/fan200°C/gas 7. Carefully pour all the juices from the roasting tin into a deep frying pan. Set the frying pan over a high heat and bubble for 20 minutes or until the juices are reduced. Taste and season with salt and pepper.

Spoon 2 ladlefuls of the reduced sauce over the brisket, then drizzle over the remaining honey. Return to the oven for 15 minutes or until the outside of the brisket has caramelised and turned crisp.

For the topping, heat a little vegetable oil in a large frying pan and lightly toast the peanuts. Leave to cool slightly, then roughly chop and mix with the chillies and coriander. Serve the brisket with a good squeeze of lime juice, topped with the peanuts, chillies, coriander and lime wedges, and some steamed jasmine rice.

Dr Pepper Barbecue Beef Brisket

beef brisket (fat trimmed)

tsp garlic salt

tsp black pepper

oz Dr Pepper

ketchup

Tbsp apple cider vinegar

Tbsp dark chili powder

tsp ancho chili powder OR chipotle chili powder OR smoked paprika

tsp liquid smoke (adjust to taste)

onion (finely diced)

garlic (minced)

tomato paste (plus additional as needed)

Preheat oven to 325°F. Season brisket on all sides with garlic salt and black pepper.

In a large 6-8 quart Dutch oven or deep baking pan sprayed with cooking spray, center brisket seasoned on all sides with garlic salt and black pepper.

In a small bowl whisk together Dr Pepper, ketchup or chili sauce, brown sugar, apple cider vinegar, chili powder, ancho chili powder, liquid smoke, onion and garlic until sugar has dissolved. Pour over brisket.

Cover Dutch oven with a lid or cover baking pan tightly with foil. Bake for 3-3 1/2 hours or until fork tender.

Remove brisket to a platter, to rest. Place Dutch oven on stovetop. Add 2 Tbsp tomato paste, mixing until fully dissolved. Repeat, as needed to thicken sauce to taste.  (If using a baking pan, pour liquid into a saucepan.)

Slice brisket across the grain, serve drizzled with barbecue sauce.

Slow Cooker Beef Brisket that&#39;s quick to prepare, but tastes like you labored all day over it. Incredible flavor, tender, and slices like a dream.

Slow Cooker Beef Brisket

beef brisket (, fat trimmed)

smoked paprika

salt

black pepper

cayenne pepper

cumin

liquid smoke

barbecue sauce

Worcestershire sauce

In a small bowl, mix together the brown sugar, paprika, thyme, salt, black pepper, onion powder, garlic powder, cayenne, and cumin.

Rub beef with the liquid smoke to coat, then rub with the spice mixture.

Lightly coat a 6-quart oval slow cooker with nonstick cooking spray. Pour in the barbecue and Worcestershire sauce; stir together. Add beef and coat with the sauce.

Cover and cook on low until fork tender, for 8-10 hours.

Transfer beef to a cutting board; let rest, loosely covered with foil, about 20 minutes.

Cut meat across the grain into 1/2-inch slices and serve with the sauce.

This oven beef brisket recipe is sweet and smoky, thanks to the spice rub and braising liquid, and cooked low and slow for ultra-tender slices everyone will love! Watch the video below to see how I make it in my kitchen!

Sweet and Smoky Beef Brisket

maple sugar

black coffee

blackstrap molasses

apple cider vinegar

Apply dry rub

Apply the dry drub. Preheat your oven to 250°F. Liberally apply the dry rub on both sides of the brisket. If the brisket is refrigerated, let it sit for 30 minutes or until it comes to room temperature.

Mix roasting liquid

Mix roasting liquid. Whisk all of the liquid ingredients together and pour into a roasting pan. Add the brisket to the roasting pan and cover tightly with aluminum foil.

Cook brisket

Cook the brisket. Cook for about 6 hours or until an instant-read thermometer reaches 195°F to 200°F.

Slice brisket

Slice the brisket. Remove the brisket from the oven and let it rest for 30 minutes before slicing. Then, slice against the grain for the most tender pieces of brisket.

https://www.youtube.com/watch?v=lAcscbM2b4s

This beef brisket is the perfect combination of sweet and smoky flavors, thanks to the seasoning in the brisket rub as well as the braising liquid. It's cooked low and slow in the oven for the most flavorful, tender slices that everyone will love!

I love smoked brisket and I've enjoyed it on travels throughout Texas, Kansas City, and Oklahoma. But if you, like me, don't have a smoker, you'll love this equally delicious oven-braised brisket recipe. It serves up a similar sweet and smoky flavor, but it's perfect for indoor cooking.

Unlike other cuts of beef such as prime rib, beef tenderloin or filet mignon which cook more quickly, brisket requires a special labor of love — time. Brisket comes from the part of the cow that's full of connective tissue, but a "low and slow" cooking method turns this tough cut of meat into something truly flavorful and tender. 

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► TIMESTAMPS:
00:00 Intro
00:26 The type and size of brisket to buy.
01:27 Make the brisket dry rub.
02:23 Spread the brisket rub all over the brisket.
03:04 Make the braising liquid.
03:37 Place the braising liquid and brisket in a roasting pan, then cover and cook.
04:34 Let the brisket rest, then slice it against the grain.
05:58 Serve up the brisket with your favorite side dishes, like mashed sweet potatoes and green beans.
06:36 Taste test and tips.

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#brisket #beefrecipe #beef

Easy Oven BEEF BRISKET Recipe with Sweet & Smoky Flavor!

Come home to a warming bowlful of this filling, Slow Cooker Beef Brisket Soup.&nbsp;&nbsp;Satisfying and easy to make, this homemade soup is a great supper or leftover for lunch.

Slow Cooker Beef Brisket Soup

olive oil

beef brisket ((not corned beef))

salt and black pepper

onion

carrots (sliced)

celery (diced celery)

parsley

bay leaves

pasta (or noodles of your choice)

Heat the olive oil in a large pot. Add the brisket, seasoned with salt &amp; pepper and brown on all sides over medium-high heat.

Remove from the pan and set aside.

Add the onion, carrots, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 5 minutes, until the vegetables start to brown.

Add the potatoes, and parsley to the pot along with the bay leaves.

Return the brisket to the pot and add the stock and season with salt &amp; pepper.

Raise the heat and bring to a boil. Transfer to a slow cooker, cover and cook on Low heat setting 8 to 10 hours.

Remove the brisket from the pot and either cut the meat to your liking or pull it apart with a fork for more shredded meat.

Discard the bay leaves, and skim off the fat.

Meanwhile, a pasta pot of water to a boil, cook the pasta according to the package instructions &amp; drain.

Portion the pasta into bowls &amp; cover with the hot soup to serve.

Thank you, I made it as per recipe, and everyone loved it!  Will make again :)

Omg this is just lush, I made it with dumplings, so good

My husband smoked a brisket too long so I put it in the crock pot in beef broth and sautéed the vegetables you suggested and tomorrow I will serv it and let you know how we liked it. I shall follow you Thanks🙂🍰Maerene

I used your recipe with a Texas twist.  I had about 2 lbs of smoked brisket that was left over from our pre-christmas smoking party.  Instead of browning the brisket, I just heated it up in the pan with enough heat to melt out any remaining fat.  I reduced the simmer time down to an hour after the boil and had some bowls of mighty fine “smoked brisket soup”.

I just made a version of this. Since brisket was on sale around St Patrick's day I searched to see if it could be made into soup. I found your site and voila! It was possible. I put my own weird spin on my soup. Cooked it in a pressure cooker for one thing. Added a whole head of cabbage for another. No pasta in mine. But I really want to thank you for letting me know BRISKET SOUP IS POSSIBLE. And, by the way, mine was delicious. Oh my goodness it was delicious. I am going to do it again - but there are so many things out there waited to be discovered... Thank you again!

This soup was calling my name. The kids and I just loved it! Thank you for a great recipe!

Top 7 beef brisket recipe recipes from across the web

The most viewed beef brisket recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make Corned Beef

Texas Style Oven Brisket Recipe

Spiced brisket with chilli, lime, p...

Dr Pepper Barbecue Beef Brisket

Slow Cooker Beef Brisket

Sweet and Smoky Beef Brisket

Slow Cooker Beef Brisket Soup

Top 7 beef brisket recipe recipes from across the web

The most viewed beef brisket recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Corned Beef

Texas Style Oven Brisket Recipe

Spiced brisket with chilli, lime, p...

Dr Pepper Barbecue Beef Brisket

Slow Cooker Beef Brisket

Sweet and Smoky Beef Brisket

Slow Cooker Beef Brisket Soup

The most viewed beef brisket recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine