18 Savory Brisket Recipes for Slow Cooking

Dive into the heartwarming world of slow-cooked comfort with our roundup of 18 Savory Brisket Recipes perfect for any home cook looking to impress. Whether it’s a cozy weekend dinner or a special occasion, these dishes promise rich flavors and tender results that’ll have everyone asking for seconds. Ready to transform your brisket game? Let’s get cooking!

Classic Texas-Style Smoked Brisket

Yearning for that melt-in-your-mouth, smoky perfection? Classic Texas-Style Smoked Brisket is your ticket to flavor town. Fire up the smoker—this is about to get delicious.

Ingredients

• 1 whole packer brisket (12-14 lbs), untrimmed
• 1/4 cup coarse kosher salt
• 1/4 cup freshly cracked black pepper
• 1/4 cup granulated garlic
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• Post oak wood chunks, for smoking
• Butcher paper, for wrapping

Instructions

1. Preheat your smoker to 225°F, using post oak wood for authentic Texas flavor.
2. Combine kosher salt, black pepper, granulated garlic, smoked paprika, and cayenne pepper in a bowl to create the rub.
3. Trim the brisket, leaving a 1/4-inch fat cap for moisture and flavor.
4. Apply the rub evenly over the entire brisket, pressing gently to adhere.
5. Place the brisket fat-side up on the smoker grate. Insert a meat probe into the thickest part.
6. Smoke until the internal temperature reaches 165°F, about 6-8 hours, maintaining a steady 225°F.
7. Wrap the brisket tightly in butcher paper when it hits the stall (around 150-160°F) to retain moisture.
8. Continue smoking until the internal temperature reaches 203°F, approximately 4-6 more hours.
9. Remove from smoker and let rest, still wrapped, for at least 1 hour before slicing.
10. Slice against the grain into 1/4-inch thick pieces for serving.

Amazingly tender with a bark that crackles, this brisket boasts deep smoky flavors. Serve atop jalapeño-cheddar cornbread for a Texas-sized twist.

Slow Cooker Beer-Braised Brisket

Dive into the ultimate comfort food with this melt-in-your-mouth brisket, slow-cooked to perfection in a rich beer broth that’ll have your kitchen smelling like a gourmet pub.

Ingredients

• 3 lbs beef brisket, trimmed of excess fat
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups dark beer (stout or porter recommended)
• 1 cup beef stock, low-sodium
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear brisket on all sides until deeply browned, about 4 minutes per side. Transfer to slow cooker.
2. In the same skillet, sauté onion and garlic until translucent, about 3 minutes. Deglaze with beer, scraping up browned bits.
3. Stir in beef stock, tomato paste, Worcestershire sauce, smoked paprika, salt, and pepper. Bring to a simmer, then pour over brisket.
4. Add thyme and bay leaf to the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until brisket is fork-tender.
5. Remove brisket and let rest for 10 minutes. Skim fat from the sauce, then slice brisket against the grain. Serve with sauce.

Zesty and robust, this brisket falls apart at the touch of a fork, with a sauce that’s deeply flavorful. Try it piled high on toasted brioche buns for an epic sandwich.

Jewish-Style Sweet and Sour Brisket

Craving a dish that marries sweetness with a tangy kick? This Jewish-Style Sweet and Sour Brisket transforms tough cuts into tender, flavor-packed slices. Perfect for holidays or a cozy Sunday dinner.

Ingredients

• 4 lbs beef brisket, trimmed of excess fat
• 2 cups yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar, packed
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 2 cups beef stock, low-sodium
• 2 tbsp grapeseed oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 325°F. Season brisket generously with salt and pepper on all sides.
2. Heat grapeseed oil in a large Dutch oven over medium-high heat. Sear brisket until deeply browned, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
4. Whisk together ketchup, apple cider vinegar, brown sugar, Dijon mustard, and smoked paprika in a bowl. Pour into the pot with onions, stirring to combine.
5. Return brisket to the pot. Add beef stock until the liquid comes halfway up the sides of the brisket.
6. Cover and transfer to the oven. Braise for 3.5 hours, turning the brisket every hour, until fork-tender.
7. Remove brisket from the pot. Let rest for 10 minutes before slicing against the grain.
8. Meanwhile, skim excess fat from the sauce. Simmer over medium heat until slightly thickened, about 10 minutes.
9. Serve sliced brisket topped with sauce.

Now, savor the melt-in-your-mouth texture, where the sweetness of brown sugar balances the sharpness of vinegar. Try serving over creamy mashed potatoes or with a side of roasted carrots for a complete meal.

Korean BBQ Brisket Tacos

Absolutely nobody asked for a mashup this delicious, but here we are—Korean BBQ Brisket Tacos are about to dominate your dinner rotation.

Ingredients

• 2 lbs beef brisket, trimmed and sliced against the grain into 1/4-inch thick strips
• 1/2 cup Korean BBQ sauce
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1/2 tsp gochujang (Korean chili paste)
• 8 small flour tortillas
• 1 cup kimchi, drained and chopped
• 1/2 cup pickled daikon radish
• 1/4 cup fresh cilantro leaves
• 1 tbsp toasted sesame seeds

Instructions

1. In a large bowl, whisk together Korean BBQ sauce, soy sauce, sesame oil, ginger, garlic, brown sugar, and gochujang until fully combined.
2. Add brisket strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat a grill or cast-iron skillet to high heat (450°F). Grill brisket strips for 2-3 minutes per side, until caramelized and slightly charred.
4. Warm tortillas on the grill for 30 seconds per side, just until pliable and lightly toasted.
5. Assemble tacos by placing 3-4 brisket strips on each tortilla, topped with kimchi, pickled daikon, cilantro, and a sprinkle of sesame seeds.

Every bite delivers a crunch from the daikon, a kick from the kimchi, and melt-in-your-mouth brisket. Serve these tacos with a side of extra Korean BBQ sauce for dipping, and watch them disappear.

Brisket Chili with Black Beans

Whip up a storm in your kitchen with this brisket chili that’s all about deep flavors and hearty satisfaction. Perfect for those who crave a meal that packs a punch and sticks to your ribs.

Ingredients

• 2 lbs brisket, trimmed and cubed
• 1 cup black beans, soaked overnight
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup beef stock
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 tbsp apple cider vinegar
• Salt, to season

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add cubed brisket, searing each side for 3 minutes until a deep brown crust forms. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Transfer brisket to a plate, reduce heat to medium, and sauté onion until translucent, about 5 minutes.
4. Stir in garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant. Tip: Blooming spices in fat unlocks their full flavor potential.
5. Return brisket to the pot, add beef stock, fire-roasted tomatoes, and soaked black beans, stirring to combine.
6. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 hours, stirring occasionally, until brisket is fork-tender. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.
7. Finish with apple cider vinegar and season with salt, adjusting as needed.

Yield a chili that’s robust with tender brisket and creamy black beans, offering a smoky depth from the paprika. Serve it over a baked sweet potato for a sweet and savory twist.

Red Wine Braised Brisket with Herbs

Never settle for bland brisket when you can boldly braise it in red wine and herbs for a dish that’s unapologetically rich and fork-tender.

Ingredients

• 3 lbs beef brisket, trimmed
• 2 cups dry red wine
• 4 cups beef stock, homemade preferred
• 1/4 cup extra-virgin olive oil
• 3 tbsp tomato paste
• 2 tbsp all-purpose flour
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 large yellow onion, thinly sliced
• 2 large carrots, peeled and chopped into 1-inch pieces
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 325°F. Season brisket generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket until deeply browned, about 5 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion and carrots, sautéing until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
4. Sprinkle flour over vegetables, stirring to coat. Gradually pour in red wine, scraping up any browned bits from the bottom of the pot.
5. Return brisket to the pot. Add beef stock, rosemary, thyme, and bay leaves. Liquid should come halfway up the sides of the brisket.
6. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours, or until brisket is tender when pierced with a fork.
7. Remove brisket from pot. Strain cooking liquid, discarding solids. Skim fat from the surface and return liquid to the pot.
8. Simmer liquid over medium heat until reduced by half, about 15 minutes. Season with salt and pepper to taste.
9. Slice brisket against the grain. Serve with reduced braising liquid spooned over the top.

Brisket emerges meltingly tender, infused with the deep flavors of red wine and herbs. For a show-stopping presentation, arrange slices over creamy polenta or alongside roasted root vegetables.

Texas-Style Smoked Brisket Burnt Ends

Whip up the most indulgent Texas-Style Smoked Brisket Burnt Ends that’ll have your taste buds dancing. This melt-in-your-mouth delicacy is a game-changer for any BBQ enthusiast.

Ingredients

• 1 (5 lb) whole beef brisket, point cut, fat cap trimmed to 1/4 inch
• 1/2 cup coarse black pepper
• 1/2 cup kosher salt
• 1/4 cup granulated garlic
• 1/4 cup granulated onion
• 1 tbsp cayenne pepper
• 1 cup dark brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup beef stock
• 1/4 cup Worcestershire sauce
• 2 cups hickory wood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 250°F, ensuring a steady temperature throughout the cooking process.
2. Combine coarse black pepper, kosher salt, granulated garlic, granulated onion, and cayenne pepper in a bowl to create the rub.
3. Generously apply the rub to all sides of the brisket, pressing gently to adhere.
4. Place the brisket in the smoker, fat side up, and insert a meat probe into the thickest part.
5. Smoke the brisket for 6 hours, maintaining a consistent 250°F, and add soaked hickory wood chips every hour for smoke.
6. After 6 hours, wrap the brisket tightly in butcher paper, return to the smoker, and cook until the internal temperature reaches 203°F, about 3 more hours.
7. Remove the brisket from the smoker and let it rest, wrapped, for 1 hour to redistribute juices.
8. Unwrap the brisket and separate the point from the flat. Cube the point into 1-inch pieces.
9. In a large bowl, toss the brisket cubes with dark brown sugar, apple cider vinegar, beef stock, and Worcestershire sauce until evenly coated.
10. Return the coated cubes to the smoker at 250°F for 1 hour, stirring every 20 minutes, until the sauce is sticky and caramelized.

Heavenly tender with a smoky-sweet crust, these burnt ends are perfect atop creamy mashed potatoes or stuffed into a fluffy brioche bun for the ultimate sandwich experience.

Brisket and Onion Jam Sliders

Get ready to elevate your slider game with this mouthwatering combo of tender brisket and sweet onion jam. Perfect for your next gathering or a cozy night in, these sliders are a guaranteed hit.

Ingredients

• 1.5 lbs smoked brisket, thinly sliced
• 2 large yellow onions, julienned
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 cup beef stock
• 12 slider buns, split
• 2 tbsp unsalted butter, melted
• 1/2 cup sharp cheddar cheese, shredded

Instructions

1. Preheat your oven to 350°F (175°C) to warm the brisket and toast the buns later.
2. In a large skillet over medium heat, caramelize the julienned onions with brown sugar and apple cider vinegar for 20 minutes, stirring occasionally until deeply golden.
3. Stir in Dijon mustard, smoked paprika, and beef stock, then simmer for 5 minutes to thicken into a jam-like consistency. Tip: A splash of water can loosen the jam if it’s too thick.
4. Brush the split slider buns with melted butter and toast in the oven for 3-5 minutes until lightly golden. Tip: Watch closely to prevent burning.
5. Layer the bottom halves of the buns with sliced brisket, a generous spoonful of onion jam, and a sprinkle of sharp cheddar cheese.
6. Return the sliders to the oven for 2-3 minutes to melt the cheese. Tip: For extra crispiness, broil for the last 30 seconds.
7. Cap with the top bun halves and serve immediately.

Flaky, buttery buns give way to the smoky brisket and the sweet, tangy punch of onion jam. Try serving these sliders with a side of pickles for an extra crunch and acidity that cuts through the richness.

Brisket Pho with Rice Noodles

Never settle for bland when you can dive into a bowl of Brisket Pho with Rice Noodles that’s rich, aromatic, and utterly comforting. This dish transforms your kitchen into a Vietnamese street food stall with minimal effort.

Ingredients

• 2 lbs beef brisket, thinly sliced against the grain
• 8 cups beef bone broth, simmered with star anise and cinnamon
• 1 package (14 oz) rice noodles, soaked in warm water until pliable
• 1 large yellow onion, charred and thinly sliced
• 3 tbsp fish sauce, adjusted for salinity
• 1 tbsp raw sugar, dissolved in broth
• 1 bunch cilantro, stems finely chopped, leaves reserved
• 2 scallions, thinly sliced on a bias
• 1 Thai chili, thinly sliced (optional)
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring the beef bone broth to a rolling boil over high heat. Add the star anise and cinnamon stick, then reduce to a simmer for 10 minutes to infuse.
2. Add the thinly sliced brisket to the broth, ensuring slices are fully submerged. Simmer gently for 5 minutes until just cooked through.
3. While the brisket cooks, drain the rice noodles and divide among 4 large bowls. Tip: For extra flavor, toss noodles with a splash of broth before adding toppings.
4. Ladle the hot broth and brisket over the noodles. Arrange the charred onion slices, cilantro stems, and scallions on top.
5. Serve immediately with Thai chili, lime wedges, and cilantro leaves on the side. Tip: Squeeze lime juice over the pho just before eating to brighten the flavors.

Yielding a harmonious blend of tender brisket and silky noodles, this pho is a textural dream. For a twist, top with a soft-poached egg or a sprinkle of fried shallots for crunch.

Brisket Mac and Cheese

Just when you thought mac and cheese couldn’t get any better, we’re throwing brisket into the mix. This isn’t your average comfort food—it’s a smoky, cheesy masterpiece that’ll have you coming back for seconds.

Ingredients

• 1 lb elbow macaroni
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup smoked Gouda cheese, freshly grated
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 lb smoked brisket, shredded
• 1/2 cup panko breadcrumbs
• 2 tbsp clarified butter
• 1/4 cup fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the elbow macaroni in salted boiling water for 6 minutes, then drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Whisk in the flour to create a roux, cooking for 2 minutes until golden.
4. Gradually add the warmed milk to the roux, whisking constantly to prevent lumps. Bring to a simmer and cook for 5 minutes until thickened.
5. Remove the saucepan from heat. Stir in the sharp cheddar and smoked Gouda until fully melted. Season with smoked paprika and cayenne pepper.
6. Fold the cooked macaroni and shredded brisket into the cheese sauce, ensuring everything is evenly coated.
7. Transfer the mixture to the prepared baking dish. Sprinkle the panko breadcrumbs over the top and drizzle with clarified butter.
8. Bake for 25 minutes, or until the top is golden and crispy.
9. Garnish with fresh chives before serving.

Yield a forkful of this brisket mac and cheese, and you’ll hit the jackpot—creamy, smoky, and utterly indulgent. Try serving it straight from the skillet for a rustic touch that’s as Instagram-worthy as it is delicious.

Brisket-Stuffed Bell Peppers

Dig into this twist on a classic where smoky brisket meets sweet bell peppers in a match made in foodie heaven. Perfect for meal prep or impressing at dinner parties, this dish packs flavor in every bite.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups smoked brisket, shredded
• 1 cup cooked basmati rice
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded brisket, basmati rice, heavy cream, smoked paprika, garlic powder, sea salt, and black pepper. Mix until all ingredients are evenly distributed.
3. Stuff each bell pepper with the brisket mixture, packing it tightly to ensure they hold their shape during baking.
4. Place the stuffed peppers in the prepared baking dish and sprinkle the grated cheddar cheese on top of each pepper.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
6. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld together.

Now, savor the contrast of the tender, smoky brisket against the crisp sweetness of the bell peppers. For an extra kick, drizzle with a spicy aioli or serve alongside a crisp green salad.

Brisket Hash with Fried Eggs

Make your morning epic with this brisket hash—crispy, savory, and topped with perfectly fried eggs. It’s the ultimate breakfast flex.

Ingredients

• 2 cups cooked brisket, shredded
• 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/2 cup yellow onion, finely chopped
• 2 tbsp clarified butter
• 4 pasture-raised eggs
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced potatoes, spreading them in an even layer. Cook undisturbed for 5 minutes to develop a golden crust.
3. Stir in chopped onion and shredded brisket. Season with smoked paprika, salt, and pepper. Cook for another 7 minutes, stirring occasionally, until onions are translucent and potatoes are tender.
4. Create 4 wells in the hash. Crack an egg into each well. Cover the skillet and cook for 3-4 minutes for runny yolks, or until desired doneness.
5. Garnish with fresh chives before serving.

Flaky brisket mingles with crispy potatoes, while the yolks add a luxurious sauce. Serve with a side of pickled jalapeños for a spicy kick.

Brisket Shepherd’s Pie

Kickstart your comfort food game with this twist on a classic—succulent brisket meets creamy mashed potatoes in a dish that’s hearty, flavorful, and utterly irresistible.

Ingredients

• 2 lbs smoked brisket, shredded
• 3 cups Yukon Gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 cup sharp cheddar cheese, grated
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 cups beef stock
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, boil the potatoes in salted water until fork-tender, about 15 minutes.
3. Drain the potatoes, return them to the pot, and mash with heavy cream and butter until smooth. Season with salt and pepper.
4. In a skillet over medium heat, sauté the onion and garlic until translucent, about 5 minutes.
5. Add the carrots, peas, tomato paste, Worcestershire sauce, and smoked paprika. Cook for another 5 minutes.
6. Stir in the shredded brisket and beef stock. Simmer until the liquid reduces by half, about 10 minutes.
7. Transfer the brisket mixture to a baking dish. Top with the mashed potatoes, spreading evenly.
8. Sprinkle the grated cheddar cheese on top. Bake for 20 minutes, or until the cheese is bubbly and golden.
9. Let the pie rest for 5 minutes before serving.

Flaky, cheesy, and packed with smoky brisket, this pie is a showstopper. Serve it with a crisp green salad to cut through the richness, or enjoy it straight from the dish—no judgments here.

Brisket Ramen with Soft-Boiled Eggs

Transform your ramen game with this brisket-packed bowl that’s all about deep flavors and silky noodles. Think tender, slow-cooked brisket meets perfectly chewy ramen, topped with jammy soft-boiled eggs.

Ingredients

• 1 lb smoked brisket, thinly sliced
• 4 pasture-raised eggs
• 2 packs ramen noodles (discard seasoning packets)
• 4 cups beef bone broth
• 2 tbsp clarified butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1 tsp black garlic paste

Instructions

1. Fill a medium pot with water and bring to a rolling boil over high heat. Gently add eggs and boil for exactly 6 minutes for soft-boiled perfection.
2. Immediately transfer eggs to an ice bath to stop cooking. Peel under cool running water for smooth shells.
3. In a large pot, heat clarified butter over medium heat. Add sliced brisket and sear until edges crisp, about 3 minutes per side.
4. Pour in beef bone broth and bring to a simmer. Stir in soy sauce, sesame oil, and black garlic paste for a rich, umami base.
5. Add ramen noodles to the broth and cook for 3 minutes, stirring occasionally to separate strands.
6. Divide noodles and broth between bowls. Top with brisket slices, halved soft-boiled eggs, and a sprinkle of green onions.

Get ready for a bowl that’s a textural dream—creamy yolks, chewy noodles, and melt-in-your-mouth brisket. Serve with a side of pickled veggies for a tangy contrast.

Brisket Nachos with Queso

Zesty and bold, these Brisket Nachos with Queso are your next obsession. Layer smoky brisket, crispy chips, and velvety queso for a bite that slaps.

Ingredients

• 1 lb smoked brisket, shredded
• 1 bag (13 oz) thick-cut corn tortilla chips
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 375°F.
2. In a medium saucepan over low heat, melt clarified butter. Add heavy cream, cheddar, and Monterey Jack cheeses, stirring constantly until smooth. Stir in smoked paprika and cayenne pepper. Keep warm.
3. Arrange tortilla chips in a single layer on a large baking sheet. Sprinkle shredded brisket evenly over chips.
4. Drizzle warm queso over the brisket and chips. Bake for 5-7 minutes, until cheese is bubbly.
5. Remove from oven. Top with pickled jalapeños and fresh cilantro.
6. Serve immediately with sour cream and lime wedges on the side.

Ultimate in comfort, these nachos boast a crunch that gives way to tender brisket and a queso that’s rich with a kick. Try serving on a heated cast iron skillet to keep every bite toasty.

Brisket Banh Mi Sandwich

Zesty flavors collide in this Brisket Banh Mi Sandwich, where smoky, slow-cooked brisket meets crisp, pickled veggies. Bold, bright, and utterly addictive—this sandwich is a flavor explosion waiting to happen.

Ingredients

• 2 lbs beef brisket, trimmed
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 2 tbsp granulated sugar
• 1 tbsp sriracha
• 1 cup daikon radish, julienned
• 1 cup carrots, julienned
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1 baguette, halved and toasted
• 1/2 cup cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. Preheat oven to 275°F. Season brisket with salt and pepper, then place in a roasting pan.
2. Roast brisket for 6 hours until fork-tender, basting occasionally with pan juices.
3. While brisket cooks, combine fish sauce, rice vinegar, and sugar in a bowl. Stir until sugar dissolves.
4. Add daikon and carrots to the fish sauce mixture, letting them pickle for at least 1 hour.
5. Whisk mayonnaise with lime juice and sriracha for a spicy aioli.
6. Shred the cooked brisket, then toss with 2 tbsp of the pickling liquid for extra flavor.
7. Spread aioli on both sides of the toasted baguette.
8. Layer brisket, pickled vegetables, cilantro, and jalapeño slices on the baguette.
9. Cut sandwich into 4 portions and serve immediately.

Amazingly tender brisket contrasts with the crunch of pickled veggies, while the spicy aioli ties everything together. Try serving it with a side of sweet potato fries for an unbeatable combo.

Brisket and Potato Pierogies

Unleash your inner chef with this brisket and potato pierogies recipe that’s sure to dazzle your taste buds and impress your dinner guests.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp sea salt
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup sour cream
• 4 tbsp clarified butter, divided
• 1 cup finely diced cooked brisket
• 1 cup mashed Yukon Gold potatoes
• 1/4 cup finely chopped yellow onion
• 1/2 tsp freshly ground black pepper
• 1/4 cup chicken stock

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp sea salt. Make a well in the center.
2. Add 1 lightly beaten pasture-raised egg and 1/2 cup sour cream into the well. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Wrap in plastic and rest for 30 minutes.
4. Heat 2 tbsp clarified butter in a skillet over medium heat. Sauté 1/4 cup finely chopped yellow onion until translucent, about 3 minutes.
5. In a bowl, mix sautéed onions, 1 cup diced brisket, 1 cup mashed potatoes, and 1/2 tsp black pepper.
6. Roll the dough to 1/8-inch thickness. Cut into 3-inch circles.
7. Place 1 tbsp filling on each circle. Fold and seal edges with a fork.
8. Boil pierogies in salted water for 3 minutes or until they float. Remove with a slotted spoon.
9. Heat remaining 2 tbsp clarified butter in a pan over medium-high heat. Fry pierogies for 2 minutes per side until golden.
10. Add 1/4 cup chicken stock to the pan. Cover and steam for 1 minute.

Perfectly golden pierogies offer a crispy exterior with a tender, flavorful brisket and potato filling. Serve with a dollop of sour cream and a sprinkle of fresh chives for an extra touch of elegance.

Brisket Empanadas with Chimichurri

Bold flavors meet flaky pastry in these Brisket Empanadas with Chimichurri—your next party hit.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp fine sea salt
• 1 lb smoked brisket, finely shredded
• 1/2 cup red onion, finely diced
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour and sea salt. Cut in chilled butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Wrap in plastic and chill for 30 minutes.
4. Heat clarified butter in a skillet over medium heat. Sauté red onion until translucent, about 3 minutes.
5. Add shredded brisket and smoked paprika. Cook until heated through, about 5 minutes. Remove from heat.
6. Roll dough to 1/8-inch thickness on a floured surface. Cut into 6-inch circles.
7. Spoon brisket mixture onto each circle. Fold dough over filling, crimp edges with a fork to seal.
8. Place empanadas on prepared baking sheet. Bake until golden, 20-25 minutes.
9. For chimichurri, whisk together parsley, cilantro, red wine vinegar, olive oil, garlic, and red pepper flakes in a bowl.
10. Serve empanadas warm with chimichurri sauce on the side.

Flaky pastry gives way to smoky, tender brisket, while the bright chimichurri cuts through the richness. Try serving these empanadas with a side of pickled vegetables for an extra tangy contrast.

Summary

Absolutely, these 18 savory brisket recipes are a treasure trove for any home cook looking to master the art of slow cooking. Each recipe promises to deliver mouthwatering flavors that will have your family asking for seconds. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow brisket enthusiasts to enjoy!