Get ready to tantalize your taste buds with the irresistible flavors of Smoky Brisket with Peppers and Onions! This mouthwatering dish combines tender, juicy brisket infused with smoky spices, all nestled beneath a vibrant medley of sautéed bell peppers and onions. Perfect for family gatherings or a cozy dinner at home, this recipe promises to impress even the most discerning meat lovers. With just a little prep and a slow-cooking technique, you can transform an ordinary evening into an extraordinary culinary experience. Are you ready to dive into the deliciousness? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs brisket
- 2 bell peppers, sliced
- 1 large onion, sliced
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Preheat your oven to 300°F (150°C). This low and slow cooking method will help tenderize the brisket and infuse it with flavors.
- While the oven is preheating, prepare the brisket. Pat it dry with paper towels to remove excess moisture. This will help achieve a nice sear.
- Season the brisket generously with salt, pepper, smoked paprika, and garlic powder on all sides. Make sure to rub the spices into the meat for maximum flavor.
- In a large oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the brisket and sear it for about 4-5 minutes on each side until it develops a nice brown crust. Remove the brisket from the pot and set it aside.
- In the same pot, add the sliced onions and bell peppers. Sauté them for about 5-7 minutes until they are softened and slightly caramelized.
- Once the onions and peppers are ready, return the brisket to the pot, placing it on top of the vegetables. Pour in the beef broth, ensuring the liquid covers the bottom of the pot. This will help keep the brisket moist during cooking.
- Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Cook for about 4 hours, or until the brisket is fork-tender. Check the brisket halfway through cooking and add more broth if necessary to prevent drying out.
- Once the brisket is done, remove it from the oven and let it rest for at least 20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, making it more flavorful and juicy.
- Slice the brisket against the grain into thin pieces. Serve it warm with the sautéed peppers and onions on the side, spooning some of the pan juices over the top for added flavor.
- Enjoy your smoky brisket with peppers and onions, perfect for a hearty meal!
Tips
- Choose the Right Cut: Opt for a well-marbled brisket, as the fat will melt during cooking, keeping the meat moist and flavorful.
- Sear for Flavor: Don’t skip the searing step! It develops a rich crust that adds depth to the overall flavor profile of the dish.
- Low and Slow: Cooking at a low temperature for an extended period is key to achieving that fork-tender texture. Resist the urge to crank up the heat!
- Monitor Liquid Levels: Keep an eye on the beef broth during cooking. If it looks like it’s evaporating too quickly, add a bit more to ensure the brisket stays juicy.
- Rest Before Slicing: Allowing the brisket to rest after cooking is crucial. This step helps the juices redistribute, ensuring every bite is packed with flavor.
- Serve with Style: For an impressive presentation, slice the brisket against the grain and serve it with the sautéed peppers and onions, drizzled with the pan juices for that extra touch of deliciousness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 130mg
