The Recipes

Sliced Beef Brisket

I'm not always the most amazing fan of brisket.  Yes, it can be tender when cooked for a long time at a low temperature, but it just doesn't do it for me the way a lot of other cuts of meat do.  But... I've been trying to use up the meat in my freezer, so here it is!  I find that one of my biggest challenges is buying proteins in even the smallest portion possible and then having a freezer crammed full of them.  Of course, one of the biggest reasons to cook at home is to save money, so I've got to get on clearing out my freezer before I end up wasting all of this food.  Maybe I need one of those vacuum-sealer thingies on the infomercials....

If I do say so myself, this turned out pretty dang good for someone who wasn't totally stoked about the meal until I tasted it.

Sliced Beef Brisket


- 1 8-oz. piece of beef brisket
- 1/4 yellow onion, diced
- 2 T. tomato paste
- 1 c. tomato sauce
- 1 garlic clove, minced
- a few dashes of hot sauce
- 1 jalapeno, diced (seeds and ribs removed if you want to lessen the heat)
- 1-2 c. chicken or beef stock
- 1 tsp. Mexican oregano
- 1 T. cumin
- salt
- pepper
- olive oil
- 1/2 c. rice per serving
- cilantro, chopped for garnish

Preheat the oven to 300 degrees.  Season the brisket with the salt and pepper.  Heat a few tablespoons of olive oil in a dutch oven until almost smoking.  Sear the brisket on all sides to get a nice crust; approximately 2 minutes per side.  Remove the brisket and set it aside.

Add a little bit more oil if needed, then add the onions and jalapeno.  Season with salt and cook for 7-8 minutes, then add in the garlic and cook for a minute longer.  Add the tomato paste, stir for a minute or two to "waken" it up, then add in the tomato sauce, hot sauce, oregano, and cumin.  Season again with salt and pepper.  Let the mixture cook for 4-5 minutes for the flavors to combine, then nestle the brisket back into the sauce.  Add enough stock to come up to the top of the brisket, cover, and place it in the oven.

Now walk away.  Check on the brisket periodically to make sure that there is still liquid in the pot.  Let it cook for 3-3 1/2 hours; until the brisket is fairly falling apart and tender.  Cook the rice, and remove the brisket.  Let it rest for a few minutes while you transfer the sauce to a blender (or use an immersion blender).  Blend the sauce until smooth.

Pile your plate with rice, then thinly slice the brisket and lay it over the top.  Pour some of the sauce over the brisket and rice and sprinkle the top with the cilantro.  Pretty tasty, if I do say so myself.