Type what you have

Ingredients

• ✓ beef brisket
• tomatillo
• chipotle pepper
• adobo sauce
• tomato sauce
• water
• salt
• brown sugar
• olive oil
• onion
• garlic

Instructions

1. 1 Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
2. 2 Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
3. 3 Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

By Claudia

Ingredients

• ✓ beef brisket
• onion
• garlic
• bay leaf
• salt
• water
• guajillo chile pepper
• ancho chile pepper
• white vinegar
• garlic
• clove
• allspice berry
• black pepper
• oregano
• thyme
• cumin seed
• ginger
• cinnamon
• salt

Instructions

1. 1 Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
2. 2 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
3. 3 Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
4. 4 Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
5. 5 Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
6. 6 Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

By mega2408

Ingredients

• ✓ beef brisket
• dill pickle
• barbecue sauce

Instructions

1. 1 Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
2. 2 Cook on High until beef shreds easily with 2 forks, about 6 hours.

By Christina Tabaretti

Ingredients

• ✓ beef brisket
• mustard
• brisket rub

Instructions

1. 1 Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
2. 2 Remove brisket from the refrigerator and bring to room temperature.
3. 3 Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
4. 4 Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
5. 5 Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

By Kevinlost

Ingredients

• ✓ beef brisket
• onion soup mix
• beef broth
• french roll

Instructions

1. 1 Place beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
2. 2 Cook on Low 7 to 9 hours.
3. 3 Transfer brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from the slow cooker into 5 individual bowls to serve with sandwiches for dipping.

By Allrecipes Member

Ingredients

• ✓ beef brisket
• cola-flavored carbonated beverage
• chile sauce
• onion soup mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place brisket, fat-side up, in a roasting pan. Combine cola, chili sauce, and onion soup mix in a small bowl; pour over brisket. Cover roasting pan.
3. 3 Bake in the preheated oven for 3 to 4 hours; uncover during the last hour.

By MARCIA ELLIS

Ingredients

• ✓ beef brisket
• chili sauce
• onion soup mix
• garlic powder

Instructions

1. 1 Place beef brisket in a slow cooker. Whisk chili sauce, onion soup mix, and garlic powder together in a medium bowl; pour over brisket. Cover slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Slice brisket against the grain; pour gravy over slices.

By DRUMNWRITE

Ingredients

• ✓ beef brisket
• ketchup
• onion soup mix
• ginger ale
• carrot
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
3. 3 Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

By JodyVTPT

Ingredients

• ✓ beef brisket
• beef broth
• soy sauce
• lemon juice
• liquid smoke
• cream cheese
• horseradish

Instructions

1. 1 Place brisket in a stainless steel or glass container. Whisk broth, soy sauce, lemon juice, and liquid smoke together in a small bowl; pour over brisket. Cover and refrigerate, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer brisket to a 9x13-inch baking dish; discard marinade.
4. 4 Bake in the preheated oven until fork-tender, about 6 hours. An instant-read thermometer inserted into the center should read between 195 and 205 degrees F (91 and 96 degrees C).
5. 5 Mix cream cheese and horseradish together in a small bowl until well combined. Serve with brisket.

By Kimber

Ingredients

• ✓ beef brisket
• ketchup
• grape jelly
• onion soup mix
• black pepper

Instructions

1. 1 Cut brisket in half across the grain and place 1 half into a slow cooker. Spread with 1/2 cup ketchup and 2 tablespoons grape jelly; sprinkle with 1/2 of the dry onion soup mix. Place remaining brisket half on top of first piece. Spread with remaining 1/2 cup ketchup, 2 tablespoons grape jelly, and onion soup mix. Sprinkle black pepper into the slow cooker.
2. 2 Cover and cook on Low until meat is very tender, 8 to 10 hours.

By mazzypants

Ingredients

• ✓ beef brisket
• onion
• beef broth
• french onion soup
• beer

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.
3. 3 Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.
4. 4 Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.
5. 5 Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.
6. 6 The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
7. 7 Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.
8. 8 Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.

By Marlene

Ingredients

• ✓ beef brisket
• garlic salt
• meat tenderizer
• beef gravy
• salad dressing
• mushroom
• onion soup mix

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Season beef brisket with garlic salt and meat tenderizer; place in a 9x13-inch baking dish.
2. 2 Mix beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over beef brisket. Cover tightly with aluminum foil.
3. 3 Bake in the preheated oven until very tender, 4 to 5 hours.

By gagirl90

Ingredients

• ✓ beef brisket
• beer
• onion
• garlic
• salt
• pepper
• barbecue sauce
• blackstrap molasses
• liquid smoke

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
3. 3 Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.

By LVANDERHIDER

Ingredients

• ✓ beef brisket
• ketchup
• ginger ale
• onion soup mix
• brown sugar
• red wine

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil.
3. 3 Bake in the preheated oven until the meat is very tender, about 4 hours.

By JaJa0908

Ingredients

• ✓ beef brisket
• ice water
• salt
• prague powder
• white sugar
• pickling spice

Instructions

1. 1 In a large plastic bucket or tub, mix together the ice water, salt, Prague powder, sugar and pickling spice. Submerge meat in the mixture, and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged.
2. 2 Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.

By Gene

Ingredients

• ✓ beef brisket
• onion soup mix
• tomato
• green chile
• tomato sauce
• garlic powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place the beef brisket in a baking dish. In a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. Pour over the brisket.
3. 3 Loosely cover the brisket with foil. Bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees F (63 degrees C).

By Stephkp1

Ingredients

• ✓ beef brisket
• salt
• black pepper
• garlic powder
• barbecue sauce
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C).
2. 2 Sprinkle both sides of brisket with salt, pepper, and garlic powder. Place in a Dutch oven or large roasting pan with a cover.
3. 3 Cook in the preheated oven, covered, without adding water, for 3 hours.
4. 4 Remove brisket from the pan and slice. Return slices to pan. Mix BBQ sauce with water; pour over sliced brisket. Cover the pan and cook for 1 more hour.

By JMOOSE

Ingredients

• ✓ beef brisket
• onion
• potato
• baby carrot
• beef broth
• onion soup mix
• ketchup
• ginger ale

Instructions

1. 1 Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
2. 2 Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
3. 3 Simmer the brisket until tender, about 2 1/2 hours.

By Debbie Paskow Taveira

Ingredients

• ✓ beef brisket
• vegetable oil
• onion
• garlic
• onion soup mix
• apricot

Instructions

1. 1 In a large heavy skillet, heat oil over medium-high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
2. 2 Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
3. 3 Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
4. 4 Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

By Abby J Benner

Ingredients

• ✓ beef brisket
• teriyaki sauce
• soy sauce
• worcestershire sauce
• dark corn syrup
• liquid smoke
• brown sugar
• sesame seed
• garlic powder
• honey
• onion powder
• cayenne pepper

Instructions

1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Ingredients

• ✓ beef brisket
• lemon
• olive oil
• garlic
• red wine vinegar
• beef stock
• thyme leaves
• rosemary
• rosemary
• garlic

Instructions

1. 1 Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
2. 2 Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
3. 3 Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
4. 4 Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
5. 5 Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
6. 6 Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
7. 7 Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
8. 8 Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

By Campbell's Kitchen

Ingredients

• ✓ beef brisket
• salt
• pepper
• onion
• beer
• tomato chili sauce
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Season brisket on all sides with salt and pepper and place in a glass baking dish. Cover with a layer of sliced onion.
4. 4 Mix beer, chili sauce, and brown sugar together in a medium bowl. Pour over beef brisket. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven for 3 hours. Remove the aluminum foil and bake for an additional 30 minutes.
6. 6 Let brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

By PMARRIE

Ingredients

• ✓ beef brisket
• coffee
• ketchup
• cola
• worcestershire sauce
• yellow mustard
• liquid smoke
• brown sugar

Instructions

1. 1 Place beef brisket in a large slow cooker, fat-side up. Pour coffee over brisket. Cover the slow cooker. Cook on Low for 24 hours.
2. 2 Meanwhile, combine ketchup, cola, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
3. 3 Discard any fat from brisket. Pull or shred brisket using two forks; pour sauce over brisket, stirring to evenly coat. Cook on Low, 1 hour more.

By Ly

Ingredients

• ✓ beef brisket
• soy sauce
• white sugar
• garlic
• black pepper
• shishito pepper
• egg

Instructions

1. 1 Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
2. 2 Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.

By jjlee

Ingredients

• ✓ beef brisket
• water
• ketchup
• white vinegar
• onion
• garlic
• brown sugar
• salt

Instructions

1. 1 Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
2. 2 Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13-inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

By Louise

Ingredients

• ✓ beef brisket
• celery salt
• black pepper
• salt
• garlic salt
• onion salt
• worcestershire sauce
• russian dressing
• barbecue sauce
• kaiser roll

Instructions

1. 1 Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.
2. 2 Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
3. 3 Transfer beef to a cutting board; shred into small pieces using two forks.
4. 4 Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.
5. 5 Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.
6. 6 Serve beef and sauce on rolls.

By Gary

Ingredients

• ✓ beef brisket
• vegetable oil
• black pepper
• onion
• garlic
• salt
• pepper

Instructions

1. 1 Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.
2. 2 Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
3. 3 Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

By FRIENDLYFOOD

Ingredients

• ✓ beef brisket
• roasting bag
• all-purpose flour
• liquid smoke
• garlic powder
• onion soup mix
• black pepper

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
3. 3 Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

By BREVEAL

Ingredients

• ✓ beef brisket
• seasoned salt
• apple cider
• honey
• soy sauce
• ketchup
• brown sugar
• apple cider vinegar
• worcestershire sauce
• garlic powder

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Season brisket all over with salt; place in a roasting pan. Pour apple cider over brisket; cover tightly with foil. Cook in the preheated oven until tender, about 3 hours. Don't peek.
3. 3 Preheat an outdoor grill for low heat and lightly oil the grate. Combine honey, soy sauce, and salt in a small bowl.
4. 4 Transfer brisket to the preheated grill; cook, turning and basting frequently with honey sauce, about 30 minutes.
5. 5 Combine ketchup, sugar, vinegar, Worcestershire sauce, garlic powder, and salt in a saucepan; cook sauce on low heat until flavors meld, about 15 minutes. Do not boil, or sauce will become too vinegary.
6. 6 Rest brisket about 10 minutes, then slice and serve with barbecue sauce.

By Susan

Ingredients

• ✓ beef brisket
• bacon
• coffee
• salt
• butter
• garlic
• shortening
• fatback
• sweet potato
• olive oil
• horseradish

Instructions

1. 1 Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
2. 2 In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
3. 3 Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
4. 4 While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

By MATTBLOOM