The result is tender and juicy beef. Just as important, the leftovers are excellent, too! I enjoy affordable yet flavorful beef cuts such as beef shanks and tri-tip roast. In barbecue places, brisket is my favorite cut to order - I even prefer it to pork ribs! The best restaurants smoke the meat slowly, but the oven is a great tool, too. Simply use smoked paprika to give the meat a smoky flavor, and cook it on low for several hours. You’ll be rewarded with tender, flavorful meat and plenty of delicious leftovers.
Variations
Instructions
Storing Leftovers
Recipe Card
Beef brisket: I usually get a three-pound cut at Whole Foods. You can also order it online on websites such as US Wellness Meats. To season: Kosher salt, black pepper, smoked paprika, ground cumin, onion powder, garlic powder, and dry mustard.
If you enjoy spicy food, add ¼ teaspoon of cayenne or ½ teaspoon of red pepper flakes. I tried both and enjoyed them.
You start by mixing kosher salt, black pepper, and spices, then rubbing the mixture all over the meat.
Place the brisket in a well-sealed foil pouch.
Brush the slightly cooled meat with the cooking juices and broil it to crisp the fat. This is what it looks like after being broiled:
Let the meat rest for a few minutes before slicing it.
Slice Against the Grain
Before you cook it, look at the raw brisket and locate the direction of the grain, as shown in the photo below. When cooked, you will want to cut it thinly against the grain to sever the muscle fibers, tenderize the meat, and make chewing easier. So, I usually serve it with easy side dishes that I can make separately in the microwave, such as mashed cauliflower, microwave broccoli, or microwave asparagus. A salad is another great option. My favorites are arugula salad, cucumber salad, and tomato salad. Use them as you would roast beef - serve cold slices on a plate with sriracha mayo or Dijon mustard and quick pickles, or make a cloud bread or almond flour bread sandwich. If you’d like to reheat the leftovers, do so gently, covered, in the microwave at 50% power. You can freeze the leftovers in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge and reheat them in the microwave.
