Slow and low heat cooking is the key to having a tender, delicious beef brisket dinner. Though it’s most popular as corned beef around St Patrick’s Day, this large, tough cut of beef can also be transformed into a delectable fall-apart meat as a pot roast or as the classic New England boiled dinner. The following beef brisket recipes will show you how to cook a brisket into a flavorful, yum-worthy meal.
Slow Cooker Corned Beef and Cabbage
Corned beef is the ever popular Irish American meat dish served for St. Patrick’s Day. Already loaded with flavor, a corned beef brisket can easily be cooked in the slow cooker, giving you time to prepare your other favorite St. Paddy’s Day recipes.
- 4 cups apple juice
- 3/4 cup brown sugar
- 1 tablespoon mustard
- 2 small heads green cabbage, cut into wedges
- 1 (3 to 4 pound) corned beef brisket
- Add apple juice, brown sugar, and mustard to a large slow cooker and stir to combine.
- Add cabbage and corned beef brisket; cover slow cooker and cook on low for 8 to 10 hours.
- Remove brisket and cut against the grain into thin slices; serve beef with cabbage and cooking liquid.
The Best Family-Style Pot Roast
You don’t need a holiday or special occasion to cook a pot roast, but the delectable leftovers will give you a mini-holiday from cooking for a couple of days. Braising a beef brisket with onions, garlic, spices, and an ultra-flavorful braising liquid makes this pot roast a family favorite.
- 3 tablespoons vegetable oil
- 1, 3 1/2 pound beef brisket
- 2 large onions, thinly sliced
- 6 garlic cloves, minced
- 3 cups beef broth
- 1 cup tomato sauce
- 3 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard
- Juice of 3 lemons
- 2 tablespoons finely grated lemon zest
- 1 cup ketchup
- 1/4 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Heat oil in a large Dutch oven over medium-high heat; brown brisket on all sides then set aside.
- Add onions and cook, stirring often, for 5 minutes; add garlic and cook, stirring, for 1 minute.
- Add broth and tomato sauce, stirring to combine; place brisket in the pot, using a ladle to baste brisket with sauce and onions.
- Bring liquid to a boil; cover pot and reduce heat to low; simmer for 75 minutes, basting and turning brisket every 10 to 15 minutes.
- In a medium bowl, combine brown sugar, paprika, mustard, lemon juice, zest, ketchup, vinegar, Worcestershire, salt, and pepper; pour over brisket.
- Cover pot and continue to simmer for 75 to 90 minutes, basting and turning brisket, every 15 minutes, until brisket is tender.
- To serve, slice brisket against the grain and plate it with the sauce left in the pot.
New England Boiled Dinner
Though this classic beef brisket recipe requires a long cooking time, the result is a family-pleasing combination of flavorful, tender slices of beef and hardy vegetables.
- 3 1/2 pounds beef brisket
- 20 peppercorns
- 10 whole cloves
- 1 bay leaf
- 1 tablespoon mustard seeds
- 3 cinnamon sticks
- 1 tablespoon salt
- 3 turnips, peeled and quartered
- 6 red potatoes, peeled and quartered
- 6 medium carrots, cut into thirds
- 1 small head green cabbage, cut into 6 wedges
- Prepared horseradish to taste
- Place brisket in a large Dutch oven and cover brisket with an inch of water.
- Add peppercorns, cloves, bay leaf, mustard seeds, cinnamon sticks, and salt to the pot.
- Turn burner on high heat and bring liquid to a low boil; reduce heat until liquid is at a low simmer; cover tightly and cook brisket for 4 hours, or until you can easily insert a fork into the beef.
- Carefully transfer meat to a large plate and cover with foil to keep the meat warm.
- Add the turnips, potatoes, carrots, and cabbage to the pot; increase the heat to medium-high and bring the liquid to a high simmer; cook, adjusting heat down if water starts to boil, until vegetables are tender.
- Slice brisket against the grain into thin slices and plate with vegetables and some of the broth; serve with horseradish sauce.