12 Irresistible Beef Brisket Recipes

Hanukkah Brisket

Brisket recipes can be cooked in a number of ways, from smoking the meat to slow-cooking it until it's super tender. Brisket is also delicious in hearty stews, noodle soups, and barbecue sandwiches. From a sweet-and-sour brisket to a red-wine-braised beef brisket, here are our best brisket recipes.

01 of 12

Brisket with Sweet and Sour Onions

Brisket with Sweet-and-Sour Onions
David Cicconi

This brisket recipe is from Jessamyn Rodriguez, the founder of Hot Bread Kitchen, the New York–based social enterprise that helps immigrant women and others launch careers and food businesses. She calls the brisket her "crowning glory," and says the secret is cooking it low and slow.

02 of 12

Brisket with Apricots and Prunes

Brisket with Apricots and Prunes
© Christina Holmes

For extra-tender brisket, cookbook author Julia Turshen cleverly uses a damp piece of crumpled parchment as a protective blanket for the meat to prevent it from drying out while it roasts. "In this case, a wet blanket is a good thing!" she says.

03 of 12

Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits

Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits
© John Cullen

The beef for this simple stew marinates in red wine, garlic, sage, and rosemary to help make it tender. Served with a dollop of cream, it's an extremely luscious dish.

04 of 12

Cranberry-Onion Hanukkah Brisket

Cranberry-Onion Hanukkah Brisket
Justin Walker

This nearly effortless brisket gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease. Double-roasting the brisket yields incredibly tender meat that soaks up the concentrated sauce.

05 of 12

Smoked Brisket Noodle Soup

Smoked Brisket Noodle Soup
Greg DuPree

Move over, chicken noodle soup—hello, Smoked Brisket Noodle Soup. In this recipe, barbecued brisket is paired with tender egg noodles, okra, corn, and lima beans in every smoky bite.

06 of 12

Red-Wine-Braised Beef Brisket

Red-Wine-Braised Beef Brisket

Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German deli where he worked as a teenager. The terrific recipe they ultimately perfected is both very sweet and very sour, made with raisins, apples, red wine vinegar, and red wine."

07 of 12

Holiday Beef Brisket with Onions

Holiday Beef Brisket with Onions
© Fredrika Stjärne

When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least ⅛-inch thick.

08 of 12

Robb Walsh's Texas Barbecue Brisket

Robb Walsh’s Texas Barbecue Brisket. Photo © Hector Sanchez
© Hector Sanchez

Serve this delightful brisket with sliced white bread, chili beans, and coleslaw—and don't forget your pickles!

09 of 12

Grandma Selma's Brisket

Grandma Selma's Brisket
© John Kernick

This is Russ Pillar's modern take on his grandmother's recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola) to re-create her dish and came up with this version.

10 of 12

Barbecued Brisket and Burnt Ends

Barbecued Brisket and Burnt Ends
© James Baigrie

Ten hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends). When slicing the brisket, cut perpendicular to the grain to keep the meat juicy.

11 of 12

Smoked Brisket Sandwiches with Pickled Vegetables

Smoked Brisket Sandwiches with Pickled Vegetables
© John Kernick

On its own, this applewood-smoked brisket is luscious and much easier to make at home than most barbecued meats. Michael Symon turns it into a fun sandwich, topped with cilantro and pickled vegetables to cut the richness of the meat.

12 of 12

Hanukkah Brisket

Hanukkah Brisket

Andrew Zimmern likes to roast his brisket whole, because the fatty nose of the wide end will help to keep the roast moist. This juicy brisket also freezes well when cooked and bagged with the vegetables and liquid.

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