Beef brisket is one of life’s ultimate comfort foods
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Tender, savory, and incredibly welcoming, from the moment you walk into the house until the last morsel is eaten from your plate
Every family, it seems, has a recipe all their own. They’re often passed down as an heirloom, and ours is no exception. Although I’ve had others, they’re always mentally compared to my mom’s, never quite making the grade
Therefore, it seemed fitting that the first Christmas meal my husband and I had the honor of hosting would include this family treasure
Though infinite recipes and cooking techniques abound, her recipe follows a general philosophy that a darn good brisket need not be complicated.
There’s nothing tricky happening, nor fancy ingredients to source. Just a low and slow cook day one, letting it sit overnight in the fridge to meld the flavors and finishing it off day two with more sauce and spices.
Don’t forget to keep an eye on the moisture. Sometimes a bit of chicken broth will need to be added if it looks like the meat is getting dry.
The sauce can easily be pulled to the sweet or tart ends of the spectrum by adjusting the brown sugar content
One of our family’s brisket secrets? Costco, hands down they sell the best brisket.
Don’t forget about the left-overs! They’re wonderful. Making great sandwiches, or freeze the meat for other meals where you need a protein boost.
- 6 lb brisket
- 6 cloves garlic
- 1 large onion
- chicken broth, optional
- Day 1 Sauce
- 1 cup ketchup
- 6 dashes Worcestershire sauce
- 4 dashes Tabasco sauce
- 2 Tbsp vinegar
- 2 Tbsp brown sugar
- Day 2 Sauce
- 1 cup ketchup
- 4 Tbsp brown sugar
- 3 Tbsp Worcestershire sauce
- 4 Tbsp vinegar
- 2 Tbsp liquid smoke
- Wrap brisket in foil and embed the garlic cloves.
- Bake at 325° F for approximately six hours.
- Mix together 1 cup ketchup, 6 dashes Worcestershire sauce, Tabasco sauce, 2 tablespoons vinegar and 2 tablespoons brown sugar.
- Open foil and pour the mixture over the brisket. Bake an additional hour.
- Cool overnight in the refrigerator.
- The next day, slice a large onion and line the bottom to the baking pan with the slices (adding extra garlic if you'd like).
- Thinly slice the meat and cover with the mix made from remaining ingredients.
- Bake at 325° F for an hour, covered, but with a few “air/steam holes” punched into the foil.