Beef brisket is a large, flavorful cut of meat that can be cooked with many flavors and in many different ways. Since it is best cooked slowly and at a low temperature, it is perfect for the slow cooker. You can also quickly brown it in a pan and complete the process in the oven by accompanying the meat with tender vegetables; alternatively, you can prepare the classic Texan-style barbecue. Prepare the charcoal grill and smoke the meat until it is tender enough to tear with your fingers.
Ingrediants
Slow Cook with Onions
For 6 servings
- 15 ml of olive oil
- 700 g of sliced yellow or red onions (equal to about two large onions)
- 1.5 kg of beef brisket
- Coarse salt and freshly ground black pepper
- 6 minced garlic cloves
- 500 ml of beef broth
- 30ml Worcestershire sauce
- 15 ml of soy sauce
Braised with Vegetables
For 6-8 servings
- 3 kg of whole beef brisket
- Whole salt and freshly ground black pepper
- 30 ml of seed oil
- 1 kg of yellow onions (about 5 medium onions) cut into slices about 6 mm thick
- 500 g chopped carrots (about 6 medium carrots)
- 250 g chopped celery (about 4 large stalks)
- 6 medium-sized cloves of garlic
- 250 ml of dry red wine
- 80 ml of ketchup
- 400 g box of hand-crushed whole peeled tomatoes (juice included)
- 4 sprigs of thyme
- 2 bay leaves
Texan Style Barbecue
For 10-12 servings
- 1 beef brisket (2.5-3 kg)
- 15 g of coarse salt
- 10 g of chili powder
- 10 g of sugar
- 2 g of freshly ground black pepper
- 2 g of ground cumin
Steps
Method 1 of 3: Slow Cook with Onions
Step 1. Brown the sliced onions
Put the pan on the stove and add 15 ml of olive oil. Turn on a medium heat and in the meantime finely slice 700 g of yellow or red onions (equivalent to about 2 large); add them when the pan is very hot and cook for 20 minutes, stirring occasionally.
The vegetables should start to caramelize or turn golden once they are cooked
Step 2. Season and brown the meat
Remove the brisket (about 1.5kg) from the wrapper and use kitchen paper to pat dry. Sprinkle several pinches of coarse salt and black pepper all over the surface as you heat another pan on the stove over medium-high heat. Place the beef on the hot pan and cook it for several minutes; flip it over and brown the other side until it turns golden evenly.
During this phase the meat probably emits a lot of smoke; open the kitchen window or turn on the fan
Step 3. Transfer the meat to the slow cooker along with the garlic, onions and all the flavorings
Make sure that the side covered with grease is facing up; chop the 6 garlic cloves and sprinkle them on the meat along with the cooked onions. Pour the following liquids around the beef:
- 500 ml of beef broth;
- 30 ml of Worcestershire sauce;
- 15 ml of soy sauce.
Step 4. Let the meat cook for 6-8 hours by setting the appliance to the minimum temperature
Close the lid and turn the slow cooker on to the minimum; continue cooking for 6-8 hours until the meat is completely tender when you insert a fork between the fibers.
Step 5. Let it sit for 20 minutes
Turn off the slow cooker and wait for the juices to redistribute in the muscle fibers, this way it is easier to slice it. If you want the meat to stay warm while it rests, you can leave the lid on the appliance and activate the keep warm function.
Step 6. Slice and serve the brisket
Remove it from the slow cooker and use a sharp knife to cut it into long strips. Remember to cut perpendicular to the fibers; this way, you experience less difficulty and the bites are more tender to chew. Alternatively, take two forks and tear the meat into very small pieces. Serve the beef with its cooking juices and soft onions.
Store leftovers in the refrigerator. The fat in the juices floats on the surface and hardens, so you have to remove it with a spoon before reheating the meat in the oven at a low temperature for an hour
Method 2 of 3: Braised with Vegetables
Step 1. Season and brown the beef
Place a stainless steel dish on the stove over medium-high heat; add 30 ml of seed oil and, while it is heating up, remove a whole 3 kg brisket from the fridge. Season it with salt and black pepper on all sides, place it in the pan right on top of the boiling oil and cook for about 6 minutes. Turn it over carefully and let the other side brown for another 6 minutes.
- It may be necessary to place the dish on two burners and turn them both on to keep the pan warm evenly.
- Beef should be browned on all sides when well browned.
Step 2. Cut the vegetables
Wash half a kilo of carrots (about 6 medium vegetables) and cut them into bite-sized pieces. Then wash 250 of celery (4 stalks) and chop it; you must also peel 1 kg of yellow onions (about 5 medium-sized pieces) and cut them into 6 mm slices.
Step 3. Brown the vegetables
Transfer the beef to a baking sheet and leave it aside; add the carrots to the pan along with the onions, celery and six medium-sized cloves of garlic. Cook the vegetables over medium heat for 6 minutes, stirring them to prevent them from sticking to the bottom of the pan.
The vegetables become soft and develop a golden color
Step 4. Cook the wine and mix it with the tomatoes and ketchup
Pour 250ml of dry red wine into the dish, stirring until it comes to a boil. Remember to scrape the bottom of the pan to loosen any bits of vegetables and meat that are stuck. Incorporate 80 ml of ketchup without stopping mixing and the contents of a 400 g can of peeled tomatoes (remember to mash the peeled tomatoes first with a fork); also use tomato juice.
Step 5. Return the beef to the pan and add the herbs
Turn off the stove and put the browned meat in the pan, add 4 sprigs of fresh thyme and 2 bay leaves; seal everything with aluminum foil.
Step 6. Turn on the oven and cook the meat for 3-4 hours
Set the appliance to 150 ° C and place the dish on the center shelf. Cook the brisket for 3-4 hours, checking it from time to time with a fork; it should become so tender that it tears a little when cooked.
Since this cut of meat takes a very long time, you don't have to preheat the oven
Step 7. Let the dish rest for half an hour
Remove the pan from the oven and leave it on the stove off for 30 minutes; during this phase the juices are redistributed in the muscle fibers. You can use a ladle or spoon to remove the layer of fat floating on the liquid; you should also throw away the bay leaves and thyme sprigs.
Step 8. Slice and serve the brisket
Lift it from the pan and place it on a cutting board. Use a sharp knife to cut the meat perpendicular to the muscle fibers; cut it into very thin slices and place them back in the pan so that they are covered with cooking liquids. Let them rest once more for half an hour so that they absorb the tomato and wine mixture; finally serve the beef.
You can prepare this dish up to 4 days in advance; store cooked meat in the refrigerator in an airtight container
Method 3 of 3: Texan Style Barbecue
Step 1. Prepare the spice mix
Pour all the dry ingredients into a small bowl and use your fingers or a whisk to mix until smooth. You need:
- 15 g of coarse salt;
- 10 g of chili powder;
- 10 g of sugar;
- 2 g of freshly ground black pepper;
- 2 g of ground cumin.
Step 2. Dry the meat and flavor it with the mixture
Remove the 2.5-3 kg brisket from the refrigerator and pat it dry with kitchen paper; sprinkle the spices all over the surface.
If you want to prepare it in advance or enrich it with more flavor, wrap it in cling film after flavoring it; keep it in the refrigerator for 4-8 hours
Step 3. Prepare the charcoal barbecue
Heat the charcoal briquettes and stack them in the middle of the lower tray; in this way, you create a "hot" and a "cold" zone that receives indirect heat. Spread about 140g of wood chips right on top of the charcoal; the wood releases a smoky aroma as it heats up.
Do not use the gas barbecue because it does not allow the meat to be smoked properly
Step 4. Place the brisket in a pan over the grill
Take a disposable aluminum pan and arrange the meat so that the fat is facing up; then place everything in the center of the grill to prevent it from being directly above the embers. Finally close the lid of the barbecue.
Step 5. Cook the meat by smoking it for 6-8 hours
Let it cook and add flavor for at least 6 hours (and up to 8), checking the charcoal every hour or so and adding 10-12 new embers to keep the grill hot. Soak the meat from time to time with its own juices and add about 70g of wood chips every hour during the first three cooking times.
The meat should become tender enough to tear with your fingers
Step 6. Let it rest for 15 minutes and slice it
Carefully remove it from the barbecue and place it on your work surface; wait 15 minutes for the juices to redistribute, then slice the meat into strips, taking care to cut perpendicular to the muscle fibers. You can pour the gravy over the slices and serve them immediately.
Store leftovers in an airtight container and store them in the refrigerator
Advice
- Make sure the meat you buy is top quality; if the label is unclear, ask the butcher where the meat comes from and make sure it is of excellent quality.
- There are many different ways to cook brisket, but avoid those at high temperatures and with quick times; do not sauté it in a pan and do not grill it, otherwise it becomes hard.
