Categories: Eats, Life Style

"Barbecued" Brisket

Hey, What’s Cookin’?


There are so many holiday celebrations during the month of December! And all of them call for special dishes–not just good, but GREAT food that is happily shared among families and friends.

One common December holiday main course is beef brisket. Brisket is a cheaper but no less loved cut of meat that comes from the chest of the steer. It’s not as tender as the more expensive, tender cuts such as rib and chuck, so it is usually cooked the day before it’s served–which is very convenient for the host!  Cooking the brisket a day or two before not only takes a big item off your “to do” list, it also allows you to easily remove any fat from the refrigerated meat and pan juices so your main course will have a greatly reduced fat content. Win-Win!

This brisket is not really “barbecued” in the sense that it cooks over a gas or coal grill; instead, it’s baked in the oven but then run under the broiler just before serving to give it a crispy finish. And because you are using quite a bit of it, be certain that your ketchup is organic. You don’t want to douse that nice cut of meat in high fructose corn syrup and MSG!


“Barbecued” Brisket

Adapted from: Mark Bittman for NYT Cooking
Serves: 8+


  • 2 tbs coconut oil or grape seed oil; plus more as needed
  • 1 whole beef brisket, about 5 pounds
  •  Salt and freshly ground black pepper
  • 1 or 2 large onions, chopped
  • 2 cups organic ketchup
  • ½ cup dry red wine or beef broth
  • ¼ cup rice wine vinegar or rice vinegar
  • 1 tablespoon low-sodium Worcestershire or soy sauce
  • 1 tablespoon chile powder, or to taste
  • 2 cloves garlic, minced or crushed


    1. Preheat oven to 300 degrees. Sprinkle all sides of your brisket with salt and pepper. Heat a large pot or Dutch oven over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side. When nicely browned, remove pot from heat and turn down to medium-low. Remove beef from pot and set aside.
    2. Add onion to pot and cook, stirring, over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.
    3. Cover the pot, put it in oven, and cook until meat is very tender; about 3 hours (more if needed). When it is done, allow the meat to cool somewhat before you refrigerate it in its liquid for 1 to 2 days.
    4. About a half-hour before you are ready to serve the brisket, remove it from the refrigerator and drain the meat. Place it on a foil-lined sheet pan. Skim cooking juices of fat, put the pot on medium low heat to warm up, and use as sauce.
    5. 15 minutes before serving, start the broiler and position the rack about 4 inches away from heat source. When broiler is ready, broil brisket on both sides until brown and crisp, just a few minutes each side. Slice the brisket and serve with the defatted, hot cooking juices.



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