Juicy Beef Brisket

There are many brisket recipes out there.

I have tried so many of them and I always come back to the same technique.

Whether on the bone or boneless, brisket can get dry and tough. (It is harder to get dry meat if the brisket is on the bone).

There are tricks to making a delicious, tender and juicy brisket.

My top 3 tricks when making brisket:

1. I prefer brisket on the bone. That being said, I know many people do not simply because there is more carving afterwards. So I made this recipe with a beef brisket (I also normally use veal because it is more tender) off the bone just to illustrate that if you learn the simple basics about making brisket, it will work regardless every time.

2. Always braise the meat first. This means you rub your spices all over the meat (you can even do this a day head and let the meat marinate in the fridge) then you heat up on medium/high a skillet with olive oil or canola oil and you brown the meat nicely on both sides. What this does is two things: 1. It seals in all the flavour of the meat; 2. It forms a delicious crust on the outside of the brisket.

3. I always use a roasting pot (with cover) with a tray at the bottom. (See picture below. I bought mine at Walmart). The reason for this is the meat will release its juices. If the meat was positioned directly on the bottom of the roasting dish, there is no circulation underneath, therefore liquid and air do to pass. You want this circulation for a juicy, tender brisket.


There you have it. My top 3 tricks to making a delicious brisket. Whichever spices you choose to use, it’s up to you. As long as you follow this basic technique, you will get delicious, tender meat every time.


1 large beef brisket

3 yellow onions, sliced

1 tbsp. granulated garlic

1 tbsp. ground cumin

1 tbsp. paprika

1 tsp. dried oregano

1/4 tsp. mesquite

1/4 tsp. mace

1/2 tbsp. ground coriander

pinch of freshly ground black pepper

pinch of sea salt

1 tbsp. beef consommé

2 c. water


Preheat oven to 350 degrees.


Begin by mixing all the spices together with about 1 tbsp. of olive oil until it turns into a rub.

Rub the spice mixture over the outside of the brisket (top, bottom and sides).



In a large skillet over medium/high heat, braise the top and bottom of the meat.



Once nicely browned, place brisket on the grill tray inside a roasting pot.




Sautee the onions in the skillet with olive oil until just a little soft, about 2-3 minutes. This will pick up all the leftover juices left by the braised brisket.

Place onions on the bottom of the roasting pan, then put the grill, then place the brisket on the grill. Mix the tbsp. of beef consommé into 2 c. of water and pour this into the roasting dish. This will become the sauce.



Cook covered for 2 1/2 hours. Baste the meat about every 30 minutes or so.

Once cooked, the meat will shrink to half it’s size. Keep that in mind when you are serving a large group.

Let meat cool completely before cutting.

Once completely cool, place brisket on a cutting board and cut against the grain. If you don’t know what that looks like, I provided a picture of the wrong way (with the grain) and the right way (against the grain) to slice a brisket. You should sharpen your knife before you start.

This is with the grain and the wrong way. If you see this turn the meat 90 degrees and cut the other way.



This is what cutting against the grain looks like (this is the right way):



If you were to cut with the grain, it will be chewy. No good.





Serve with my Roasted Garlic & Thyme Potatoes.



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