Ella Walter
Beef brisket is a large, flavourful, and relatively affordable cut of meat that can be cooked in a variety of ways. While it is typically sold boneless, it is a tough cut of meat, so the best way to cook it is slowly at a low temperature. This can be achieved in an oven, on a stovetop, in a slow cooker, or on a grill. One way to cook beef brisket is to first sear it in a pan on the stovetop and then finish cooking it in the oven.
| Characteristics | Values |
|---|---|
| Best way to cook | Low-and-slow method |
| Other ways to cook | Pan-frying, grilling, slow cooker, oven |
| Best cut | Beef brisket point half (front cut, thick cut, nose cut) |
| Weight | 3-3.5 pounds or larger |
| How to store leftovers | Divide into small portions, store in shallow airtight containers, refrigerate for up to 3 days or freeze for up to 2 months |
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What You'll Learn
Seasoning and searing the brisket
Beef brisket is a large, flavourful cut of meat that can be cooked in many ways with a variety of seasonings. It is usually sold boneless and is a tough cut of meat, which is why it is best cooked slowly at a low temperature.
To season and sear the brisket, firstly, get a stainless-steel roasting pan and place it on the stove. Turn the heat up to medium-high. Pour 2 tablespoons of vegetable oil into the pan. While the oil heats up, take your whole beef brisket and sprinkle both sides with kosher salt and ground black pepper. You can also add other seasonings of your choice, such as garlic powder, paprika, or dried herbs, to enhance the flavour.
Once the oil is hot, carefully place the seasoned meat into the pan. Sear the meat for about 6 minutes on each side, or until a nice brown crust has formed. You may need to adjust the heat to ensure the meat is searing evenly without burning.
After the brisket is seared, remove it from the pan and set it aside. You can now use the same pan to sauté vegetables, such as onions, carrots, celery, and garlic cloves, to build flavour. Alternatively, you can transfer the seared brisket directly to the oven to finish cooking slowly, or you can place it in a slow cooker with tender vegetables.
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Sautéing vegetables
To sauté vegetables, use a pan that promotes even heat distribution, has a wide cooking surface, and allows for easy tossing and stirring. A non-stick skillet or a carbon steel pan are good options.
- Cut the vegetables into uniform sizes to ensure even cooking. Firmer vegetables like carrots and broccoli will take longer to cook than softer vegetables like zucchini and mushrooms.
- Add oil to the pan and heat it over medium-high heat until it starts to shimmer. The amount of oil will depend on the number of vegetables you are cooking, but ensure there is enough to coat the bottom of the pan.
- Add the vegetables to the pan. For a mixture of vegetables, start with the firmer varieties first and add the softer, quicker-cooking ones later. For example, add carrots, sweet potatoes, or Brussels sprouts first, followed by softer vegetables like onions, peppers, and zucchini.
- Cook the vegetables, covered, for 3-4 minutes. If you are using only softer vegetables, you can simply cook them in the oil until browned, stirring occasionally.
- Once the vegetables are lightly browned and slightly tender, add seasonings like garlic, thyme, salt, and pepper. You can also add other herbs and spices to suit your taste and dish.
- Continue cooking for another 2-3 minutes, or until the vegetables are just tender.
- Remove the vegetables from the heat and sprinkle with lemon juice, parsley, and, if desired, parmesan cheese.
Some tips to keep in mind:
- Avoid adding salt to the vegetables at the beginning of cooking, as salt draws out moisture and can make them soggy.
- While it may seem that constant stirring helps the vegetables cook faster, it actually does the opposite. Try to only stir the vegetables once or twice while sautéing to allow them to brown properly.
- To promote browning, use a pan with a larger surface area so that more vegetables make direct contact with the pan.
- Turning up the heat will help the vegetables lock in their moisture and caramelize quicker.
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Stirring in wine, ketchup and tomatoes
Once you've seared your beef brisket on both sides, it's time to start building the sauce. Transfer the brisket to a baking sheet and set it aside. Add chopped onions, carrots, celery, and garlic cloves to the roasting pan. Cook these vegetables over medium heat for about 6 minutes, stirring occasionally to prevent them from sticking to the pan.
When the vegetables start to soften and turn a golden brown, it's time to stir in the wine, ketchup, and tomatoes. Start by pouring in a cup (240 ml) of dry red wine and stirring the mixture until it bubbles. Make sure to scrape the bottom of the pan to loosen any bits of vegetable or meat. Next, add a third of a cup (80 ml) of ketchup and a 14-ounce (400 g) can of whole peeled tomatoes that you've crushed by hand, along with their juice.
The wine adds a depth of flavour to the dish, while the ketchup provides a tangy sweetness, and the tomatoes contribute to the overall savoury taste and add a bit of acidity. Together, these ingredients create a rich and flavourful sauce that will infuse the meat with delicious flavours as it continues to cook.
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Cooking methods: oven, stove, slow cooker, grill
Beef brisket is a flavourful cut of meat that can be cooked in a variety of ways. It is best cooked slowly, making it a great choice for the slow cooker, oven, stove, or grill.
Oven
For an oven-baked beef brisket, you can try a Texas-style recipe. Coat the brisket with a rub and refrigerate for up to 24 hours before cooking. Then, bake at 300°F for about 4 hours. Let the meat rest for 20 to 30 minutes before slicing. You can also add vegetables, wine, ketchup, and tomatoes to the brisket while it cooks.
Stove
You can quickly sear beef brisket on the stove and then finish cooking it in the oven. Season the brisket with salt and pepper, and cook it in hot oil for about 6 minutes on each side. After searing, sauté vegetables such as onions, carrots, celery, and garlic cloves in the same pan. Once the vegetables soften, add wine, ketchup, and crushed tomatoes. Place the brisket back into the pan with herbs and cover it with foil. Finish cooking in the oven.
Slow Cooker
Slow cookers are ideal for beef brisket as it is a cut of meat that needs to be cooked slowly to break down the connective tissues. Place the ingredients for a homemade BBQ sauce in the slow cooker （vinegar, ketchup, Worcestershire sauce, garlic, and spices), add the beef, and cook for 8 to 10 hours. Then, finish the brisket in the oven or under the grill/broiler to caramelise the crust.
Grill
You can smoke a beef brisket on a charcoal grill to achieve a Texas-style barbecued brisket. Prepare the grill with soaked wood chunks or wood chips, and smoke the meat until it's tender and can be pulled apart with your fingers. Slice and serve the brisket naked, leaving barbecue sauce optional.
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Choosing the right cut
Beef brisket is a large, flavourful cut of meat that typically comes boneless. It is a tough cut of meat, which is why it is best cooked slowly at a low temperature to achieve maximum tenderness. When selecting a brisket, opt for one that has a good colour and appears moist but not wet. Avoid packages with tears or liquid at the bottom of the tray, as these could indicate that the meat has been mishandled or is past its prime.
There are two main types of beef brisket cuts: the flat half and the point half. The flat half, also known as the thin cut, first cut, or centre cut, has minimal fat content. This cut is generally more expensive due to its leanness. On the other hand, the point half, also called the front cut, thick cut, or nose cut, has more fat and is therefore more flavourful. This cut is usually the less expensive option.
When planning your meal, a good rule of thumb is to allow for 3 to 4 ounces of meat per person. Briskets typically come in sizes ranging from 3 to 3.5 pounds or larger. Unless you are cooking for a crowd, you will likely have leftovers, which can be great for sandwiches, stews, or other meals.
Remember, the beauty of cooking brisket is its forgiving nature. Unlike other cuts of beef, brisket is quite challenging to overcook, so you can focus on slow cooking it to perfection without worrying about it drying out or becoming overdone.
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Frequently asked questions
Yes, you can. First, season and sear the brisket in a pan with some oil. Then, sauté some vegetables like onions, carrots, celery, and garlic cloves in the same pan. After this, transfer the brisket to a baking sheet and cook the vegetables in the pan with some wine, ketchup, and tomatoes. Finally, add the brisket back into the pan with the vegetables and herbs and bake it in the oven.
For the ultimate tenderness, it is recommended to cook beef brisket at a low temperature for a long time. This means cooking it in the oven at 300 °F for about 4 hours. Then, let the meat rest for 30 minutes before slicing it.
When selecting beef brisket, look for meat that has good color and appears moist but not wet. Avoid packages with tears or liquid at the bottom of the tray. Plan on 3 to 4 ounces of raw beef brisket per person. Also, remember that beef brisket is best cooked low and slow.
