Beef Brisket Point Cut Recipes

EASY BAKED BEEF BRISKET

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

SLOW-COOKER BEEF BRISKET

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

INSTANT POT BEEF BRISKET

Steps:

• Combine the dry rub: In a small bowl combine all the dry rub ingredients together and whisk well. Rub the dry rub spice mixture all over the brisket.
• Prepare the sauce: In a medium size bowl combine all the sauce ingredients together and whisk well.
• Turn on the Instant Pot: Turn the Instant Pot to the high sauté setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the beef brisket.
• Sear the meat: Sear the beef on all sides. Should take about 3 to 5 minutes per side.
• Add the sauce: Pour the prepared sauce over the meat. There should be enough sauce to cover the entire brisket, then close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual/High Pressure setting and set the timer to 75 minutes.
• Remove the Instant Pot lid: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Carefully unlock and remove the lid from the instant pot. Remove the brisket carefully with tongs and set aside. Cover the meat with aluminum foil and let it rest for 15 minutes before slicing into it.
• Finish the sauce: Switch the instant pot to the sauté setting again (do not put the lid on) and simmer the leftover sauce until reduced by half, should take about 15 minutes. At the same time you can use a ladle to skim some of the fat that's rising to the top. At this time, taste the sauce and season with more salt if needed.
• Serve: Slice the brisket and served with the BBQ sauce.

FRAGRANT BAKED CORNED BEEF BRISKET (POINT CUT)

Steps:

• Let corn beef stand at room temp for 1 hour. Place celery stalks in bottom of roasting pan. Place corn beef on top of celery stalks in roasting pan fat side up. Rub minced garlic into fat of corn beef Sprinkle pickling spices or the spice pack that comes with corn beef on top of corn beef. Lay onion slices on top of corn beef Add small amount of water to bottom of roaster.
• Cook corned beef at 400 degrees for 20 minutes. Turn down heat to 325 and place a tin foil tent over meat (or cover with a lid if using a cast iron pot) and place top on roaster. Cook corn beef until fork comes out easily when inserted into meat then the meat is tender. The cook time depends on the weight of the corn beef but should be between 1.5-2.5 hours. Take beef out of roaster and let stand 15 minutes on cutting board covered with tin foil / baking sheet. Remove onion slices, trim off fat from top of meat. Slice, eat and enjoy.

OVEN ROASTED BEEF BRISKET

Steps:

• Place beef in a large rectangular dish or bowl.
• Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.
• In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.
• Cover and refrigerate for 12-24 hours.
• Preheat oven to 325˚F.
• Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.
• Transfer to a large rectangular baking pan.
• In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.
• Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.
• Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.

ONE-SKILLET BRAISED BEEF BRISKET IN OVEN

Steps:

• Preheat oven to 300 degrees. Season brisket with kosher salt and pepper on both sides and set aside (See note below - if possible, season brisket with salt 8-24 hours in advance and let sit in refrigerator).
• Slice onions lengthwise, from root to stem.
• In a large cast iron skillet, add olive oil and coat bottom of skillet. Heat on medium high heat until the oil is shimmering. Add onions and cook for about 10 minutes, stirring often. After about 10 minutes, sprinkle some salt and ½ tsp of sugar onto the onions, which will help caramelize the onions. When they begin to caramelize, remove onions from skillet.
• Add canola oil to cast iron skillet and brown beef brisket on both sides on a medium-high heat. About 5 minutes on each side. Remove beef brisket from skillet.
• Add garlic, beef broth, Liquid Smoke and Worcestershire sauce to cast iron skillet and stir well (or, you can use a large roasting pan if you don't want to cook the brisket in a cast iron skillet).
• Place beef brisket in cast iron skillet fat side up. Top with onions.
• Cover tightly with foil or a lid, and place into a 300-degree oven. Cook until brisket is 180-200°F and fork tender, approximately 40 minutes per pound.
• Transfer beef brisket to a cutting board, slice against the grain, and serve.

NACH WAXMAN'S FAMOUS BEEF BRISKET

Steps:

• Preheat the oven to 375°F.
• Dust brisket all over with flour, if using. Season the brisket with pepper.
• In a large Dutch oven over medium-high heat, add the oil and heat until shimmering. Add the brisket to the Dutch oven and cook, turning halfway through cooking time, 10 to 14 minutes or until scattered crusty and browned areas appear on the brisket. Transfer the brisket to a platter.
• Add the butter to the Dutch oven and cook until the butter is melted.* Add the onions and cook, stirring constantly with a wooden spoon. Continue cooking and scraping up any browned bits stuck to the bottom of the pot, 10 to 15 minutes or until the onions have softened and developed a rich brown color but aren't caramelized. Remove the pot from the heat. Place the brisket on the onions and pour any accumulated juices on the platter over the brisket.
• Using a knife or a small spatula, spread the tomato paste over the brisket. Season the brisket with salt and pepper and then add the garlic and carrot to the pot. Cover the pot, transfer it to the oven, and cook, untouched, for 1-1/2 hours.
• Transfer the brisket to a cutting board. Using a very sharp knife, thinly slice the brisket across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. If absolutely necessary, add 2 to 3 teaspoons water to the pot.
• Reduce the oven temperature to 325°F. Cover the pot and cook, occasionally drizzling the meat with pan juices, about 2 hours or until the brisket is fork-tender. If the pan juices have evaporated, add up to a tablespoon of water and return to the oven.
• When the brisket is fork-tender, remove it from the oven and let stand, covered, for 15 minutes.*
• Arrange the brisket slices on a platter and spoon some of the pan juices over the brisket to barely moisten it.
• Arrange the onions from the pan around the brisket. *