We embrace the lean, adaptable slab of brisket as a springtime favorite, but look to it year-round to inexpensively feed a crowd. You can go several ways with brisket – slow-cooked pot roast-style with root vegetables, smoked and slathered with barbecue sauce (burnt ends please!), blanketed in lemon slices and simply roasted. You really can’t go wrong with this versatile cut, but we here to make sure things go very right.
Roasted Brisket with Parsley, Mint and Thyme opens in a new tabChoosing the Right Brisket
Brisket is cut from the breast of beef or veal.
It’s typically sold in two portions, call the flat and point cuts.
The flat cut is the larger of the two portions and significantly leaner.
The point cut tapers to a point (thus earning its name) as has additional fat marbling.
You may also find corned beef brisket (a Saint Patrick’s Day favorite), which has gone through a flavor-packed curing process in preparation for cooking.
Whichever cut you take home, rest easy knowing our beef is from cattle raised to meet our high quality and animal welfare standards opens in a new tab.
No antibiotics and growth hormones.
No animal byproducts in the feed.
Raised without gestation or farrowing crates.
Certified to the Global Animal Partnership’s 5-Step Animal Welfare Rating Standards.
Roasted Beef Brisket with Carrots and Tomatoes opens in a new tabCooked to Perfection
Brisket is lean and tough, so a low and slow cooking time is essential to a truly delicious final product.
In a 325°F oven, plan on the following timeline for a perfectly cooked brisket.
3-4 pound brisket = 4-5 hours
5-7 pound brisket = 6-7 hours
8-10 pound brisket = 7-8 hours
Brisket can also be rubbed with a spice mixture before cooking for added flavor. Try Lou Lambert’s Coffee Rubbed Roasted Brisket.
Corned beef brisket should be boiled or braised, adding extra liquid to the cooking process with no additional seasonings.
If you’re set on baking or roasting corned beef, carefully rinse the cured brisket and place it in a stockpot. Cover the beef with water, bring the pot to a boil and discard the water. Repeat, then proceed with the recipe.
Remove the brisket’s fat cap after it has cooked. The fat will flavor the meat as it roasts and protect it from drying out during the long cooking time.
Slice brisket across the grain of meat to ensure the most tender cut.
What’s your go-to brisket recipe? Is it a cut you find yourself using all year long?