The Easiest Beef Brisket Recipe
Many times I think about becoming a vegetarian, but then I make something like this mouthwatering beef brisket and I realize, vegetarianism is just not for me. When it comes to beef brisket, I love mine with tons of flavor, which is why I make mine with a delicious dry rub and a homemade barbecue sauce. You can never have too much flavor, trust me on this. If you’ve never made a brisket before because you’re scared it will come out dry, worry no more. My recipe is full proof, and you’ll end up with an incredibly delicious piece of brisket every single time. Trust me!
What Is Beef Brisket
If you’ve had a nice pastrami sandwich or corned beef before, then you’ve had brisket. If you still think you’ve never had it, you might wonder where this piece of meat comes from. Brisket is actually a cut of meat from the breast or lower chest of beef or veal. Beef brisket really is the king of braised beef! It’s a large piece of beef that is flavor-packed and it’s ideal for braising and slow cooking because it’s a tough cut of meat. Also, always go with a sear to start to develop the flavor. This really is a step I wouldn’t skip. This classic slow cooked piece of meat can now be made in your Instant Pot/Pressure cooker for a fraction of the time without sacrificing flavor, and you’ll always still end up with perfectly juicy meat. The meat comes out perfectly tender, almost fall apart and shreddable. The Instant Pot is perfect for making this piece of meat because you can sear it right there, then pour the sauce over it and cook it on high pressure for 75 minutes and you’re all done. It’s the perfect one pot meal that comes complete with a delicious homemade barbecue sauce that’s out of this world.
Beef
Beef Brisket – An ideal meat for this kind of high pressure cooking with no worry of it drying out. Olive oil – This is the oil we will use to sear our meat to ensure we lock in flavor and develop a nice crust.
Dry Rub
Seasoning – The old faithful, salt and pepper. Spices – Cumin, chili powder, smoked paprika, garlic powder, mustard powder, and cayenne pepper.
Sauce
BBQ sauce – Store bought works just fine as a base for our sauce today or you can make your own homemade bbq sauce using my recipe here. Ketchup – We want some sweetness and some acidity today. Honey – This will help create a finger licking glaze on our brisket. Apple cider vinegar – We want to ensure our sauce is nice and tangy, white vinegar can be substituted if that’s what you have on hand. Garlic – Use as much or little as you like. Brown sugar – This sugar will create a great depth of flavor as those molasses notes melt into our meat. Liquid smoke – This is a flavor secret weapon to trick our taste buds into thinking our brisket has been in a smoker all day. Worcestershire sauce – Some great savory umami flavor will be delivered to our dish through this sauce. Broth – Low sodium chicken broth to control our sodium and give our recipe some liquid which is essential to cooking with in an Instant Pot.
Slow Cooker Beef Brisket
Beef brisket was meant to be slow cooked, so if this is your preferred method for cooking it, here’s how.
Oven Beef Brisket
Beef brisket is great because you can also make it in an oven, so don’t worry if you don’t have an Instant Pot or Slow Cooker, I’ve got you covered.
At What Temperature Is Beef Brisket Done
The best way to tell when your beef brisket is done is to use a digital thermometer. When inserted into the thickest part of the brisket, the thermometer should read anywhere between 195-205°F for the perfect tenderness. Anything above that will result in the meat drying out.
Slice Across The Grain
After you remove the brisket from the Instant Pot, you’ll want to cover it with aluminum foil and let it rest for a good 15 minutes to 30 minutes before slicing into it. When you slice it, you’ll always want to be slicing it against the grain and into 1/4 inch slices. Just make sure that each piece has a good piece of that delicious seasoned bark, there’s a lot of flavor there.
Other Meat Cuts You Can Use
Two different cuts of brisket are available: If you can’t find beef brisket you could always use a boneless chuck roast or even short ribs, but I strongly recommend going to your butcher to find a nice piece of brisket.
Make Ahead
Brisket is perfect for making ahead, and I might even go as far as saying to it tastes even better the next day, since all these awesome flavors have a chance to develop and come together. So when you’re storing this, make sure you store it with the sauce on, let that sauce penetrate the meat and do its thing. It’s really a great thing!
How To Store Leftovers
Fridge
Brisket will keep fresh for 3 – 4 days in an airtight container in the fridge.
Freezer
To freeze just wrap the meat in plastic wrap and aluminum foil before freezing for 2 months. Just be sure to thaw overnight in the fridge before warming in the oven.
More Must Try Beef Recipes
Beef Bourguignon Beef Brisket Gyros Hungarian Goulash Roast Beef Beef Tenderloin Matambre – Argentinian Stuffed Flank Steak Easy Meatloaf Easy Beef and Broccoli Stir Fry Garlic Butter Steak Bites Beef Wellington
