Slow-Cooked Beef Brisket Recipe
Easy slow-cooked beef brisket that makes a tough cut of meat in to a flavorful and delicious meal with plenty of leftovers.
Servings: 6 people
Calories: 231kcal
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
The types and quantities of spices used for this brisket are entirely up to you. I've included my favorites, but feel free to play with the combination to fit your tastes.
Nutrition
Calories: 231kcal | Carbohydrates: 4g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 206mg | Potassium: 418mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2.1mg | Calcium: 38mg | Iron: 4mg