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.
Slow-Cooked Beef Brisket Recipe
Ingredients
- 1 large beef brisket
- ¼ - ½ cup white vinegar (or tomato juice)
- ⅓ cup all natural liquid smoke
- ⅓ cup Worcestershire sauce
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp basil
- 1 tsp oregano
Instructions
- 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 ½ inch or so.
- Rub/pour the vinegar or tomato juice on the brisket.
- Pour liquid smoke and Worcestershire sauce over brisket to taste.
- Season with pepper, garlic and onion powders, and herbs. (Do not use salt! This will make it tough!)
- Cover pan and refrigerate overnight or for at least 12 hours and up to 24.
- In the morning, preheat the oven to 300°F and place the brisket in oven, covered.
- 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 the brisket from the oven and let sit for 10 minutes. Slice against the grain in thin slices.
Notes
Nutrition
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What’s your favorite cut of meet? How do you cook it?
This really sounds good !!! I have a smaller family (2-3 of us max) so I get the smaller briskets. Do you do the same thing for one you put into a slow cooker ??
This recipe looks yummy, and I want to try it, but the Worcestershire has wheat and soy in it. Do you know where to find soy-free, gluten-free Worcestershire sauce (or do you have a DIY recipe you could share a link for)?
How long should I cook the brisket Ig it’s about 3-4 pounds?
You might want to check out where liquid smoke comes from.
I saw a video a few years back on how they create these and it’s not good!
This recipe was awesome! I had this humongous beef brisket that I had gotten with a quarter of a grass-fed cow (or bull, not sure which). Had no idea how to cook it so that it would be tender. I followed the recipe but then cooked the marinated meat for 10 hours in a slow cooker on low setting. It was terrific! Now, I’m going to use the leftovers for beef BBQ sandwiches!
This recipe is easy and delicious!! Melted in your mouth. Thanks!!
I have a very large Brisk. I cut off a 4 pound slice.
I put in the crock pot and slow cook it over night with spice. And it came out as tough as all get out.
Boy was I surprise at how tough it was after slow cooking over night. still have 13 pounds Brisk.
Any idea how to tenderize this brisk.
thanks
Genevieve
Do I leave the juice in the pan when I put it in the oven?
Yes. I cooked my first one (5 lbs.) today and poured the marinade over the brisket before putting in the oven, then used it to baste throughout the cooking process.
All I can say is, “Awesomeness in a roasting pan!”
My family and friends loves, Loves, LOVES this and can’t stop ‘testing’ it. Not sure there will be any left when we actually sit down to eat! There are several excellent BBQ restaurants in our area and they charge about $18-$20 for brisket. This is just as good as theirs and a lot more affordable.
FYI – I used balsamic vinegar instead of white vinegar and added smoked paprika to the seasonings.
Thank you, Wellness Mama!
Could you do this in a crock pot? Would you still cook it for 8-10 hours?
Yes, if you could fit it in you can. Many briskets are too big!
How big is that brisket if you’d need to cook it for 8-10 hrs, at 40 min per lb?! That comes out to something like 12 lbs!
I usually get a 10+ pound one…