I’m a big fan of protein, and this is by far one of the easiest ways to cook a large amount of healthy protein with very little effort. I buy grass-fed beef whenever possible because of the superior nutrition, but really any brisket could work. The brisket cut of meat comes from the breast or lower chest of the cow, and you might have had it before in barbecue. Many people shy away from brisket because it has a reputation for being the toughest part of the cow, but this does not deter us! A few natural meat tenderizers, and brisket becomes a tender, wonderful cut of meat.
This easy brisket recipe will provide enough meat to re-purpose for several more meals in stir fries, casseroles or omelets.
Slowcooked Beef Brisket
Yield 10 +
Easy slow-cooked beef brisket that makes a tough cut of meat in to a flavorful and delicious meal with plenty of leftovers.
- Remove brisket from packaging and rinse well. Place in roasting pan or large enough baking dish to hold brisket and the juice it will create when cooked.
- With sharp knife, pierce brisket across the grain to tenderize. Try to pierce every 1/2 inch or so.
- Rub/pour the vinegar or tomato juice on the brisket (this will tenderize).
- Pour liquid smoke and Worcestershire sauce over brisket (to taste, I usually use 1/3 cup of each).
- Season to taste with pepper, garlic and onion powders and herbs like basil and oregano. (Do not use salt! This will make it tough!)
- Cover pan and put in fridge overnight (at least 12 hours, up to 24).
- In the morning, place in oven, covered,at 300 and cook 8-10 hours (A good rule of thumb is about 40 minutes per pound of meat).
- Baste every hour or so (this is totally optional! There are many days I just stick it in the oven and go).
- When cooked, remove from oven and let sit for 10 minutes. Slice against the grain in thin slices.
What’s your favorite cut of meet?