61 beef brisket recipes

Old-world pickled beef brisket or tongue brined for 19 days with garlic, bay leaves, and pickling spices. A traditional Jewish deli-style corned beef you can make at home from scratch.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Fork-tender slow-roasted beef brisket on a bed of paper-thin onions with paprika and allspice. Roasts at 300F for 3 hours and slices even better the next day.

Shredded barbecue beef brisket sandwiches with a paprika, garlic, and mustard dry rub plus a hit of liquid smoke. Slow-roasted until fork-tender, piled on French rolls with warm barbecue sauce.

If you're feeding a large group of people, then try making this scrumptious dish that will satisfy everyone's hunger.

Slow-roasted beef brisket brushed with soy sauce and smothered in onion soup mix. Four hours in the oven yields fork-tender, deeply savory meat that practically carves itself.

Best corned beef cures your own brisket from scratch in a spiced salt brine, then simmers it tender. Real-deal homemade corned beef with garlic and pickling spice, far better than anything from a packet.

Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.

Homemade corned beef from scratch: brisket cured 10 days in a kosher salt brine with juniper, allspice, bay, and garlic. Includes Reuben sandwich assembly.

A simple recipe that creates a scrumptious beef brisket that everyone will love!

Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Classic Italian bollito di manzo: beef brisket slow-simmered for 3 hours with Roma tomatoes, vegetables, and aromatics. Yields fork-tender meat and a rich broth. Serves 6.

Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.