Beef Brisket
This beef brisket recipe has become the traditional holiday meal in my house. Everyone loves the leftovers on a challah bun just as much as they like it hot out of the oven. You want to always make this ahead of time, because it needs to roast “low and slow.” A.K.A. The meat needs to cook at a low temperature for a long time. Most important note: KEEP IT MOIST.
photo credits: Claudia Chocano
Season brisket, fat side up. Cover brisket with sliced carrots, celery, onions, fennel & garlic. Pour canned tomatoes on top. Mix beer/coke, broth & brown sugar together. Pour over brisket. Cover tightly with aluminum foil and cook for 1 hour at 350 degrees F. Reduce heat to 300 degrees F and cook another 3+ hours. For a tender brisket, the internal temperature should reach 180 - 200 degrees. Remove from oven and let brisket cool to room temperature. Then cover with foil and refrigerate overnight. Remove from refrigerator to slice. First slice off fat and then slice brisket against the grain into thin pieces. Place back in pan with sauce. Reheat uncovered at 300 degrees F after pouring more BBQ sauce over brisket. When reheating the meat you want the internal temperature to be 165 degrees. Short Cut: You can’t rush a brisket or you’ll end up with dry, tough meat. Follow this recipe and I promise that you will have a home run! Alternative Method: If you want to splurge, try using a veal cut for an extremely tender brisket.Beef Brisket
Prep Time
30 minutes
Cook Time
4 hours
Additional Time
12 hours
Total Time
16 hours 30 minutes
Ingredients
Yield: 10 servings
Instructions
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Notes
