Get ready to transform your dinner table with the most mouthwatering, fall-apart tender beef brisket that will have your guests begging for seconds! Meliz's Slow Beef Brisket is not just a recipe; it's a culinary journey that turns an ordinary cut of meat into a legendary dish that melts in your mouth. With just a few simple ingredients and a little patience, you'll create a show-stopping main course that promises to become a family favorite and impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1.5kg beef brisket
- 2 tbsp olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup barbecue sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove the beef brisket from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the meat dry with paper towels and generously season both sides with salt and pepper.
- Preheat the oven to 300°F (150°C). Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the brisket for 4-5 minutes on each side until a deep golden-brown crust forms. Remove the brisket and set aside on a plate.
- In the same pot, add sliced onions and cook for 3-4 minutes until they start to soften. Add minced garlic and sauté for another minute.
- Return the brisket to the pot. Pour beef broth and barbecue sauce around the meat, ensuring the liquid covers about one-third of the brisket.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 6 hours, turning the brisket once halfway through cooking.
- After 6 hours, remove from oven. The meat should be tender and easily pull apart with a fork.
- Let the brisket rest for 15-20 minutes before slicing against the grain.
- Garnish with fresh chopped parsley and serve with the cooking liquid spooned over the top.
Tips
- • Always bring your brisket to room temperature before cooking to ensure even cooking. • Pat the meat dry before seasoning to help achieve a perfect golden-brown crust. • Use a heavy-bottomed pot or Dutch oven that can go from stovetop to oven. • Don't rush the cooking process - low and slow is the key to tender, succulent meat. • Let the brisket rest after cooking to allow the juices to redistribute. • Slice against the grain to ensure the most tender and easy-to-eat pieces. • Save the cooking liquid - it makes an incredible sauce or gravy to serve alongside the meat. • If you have leftovers, brisket actually tastes even better the next day after the flavors have had time to meld.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 45g
Fat: 28g
Saturated Fat: 11g
Cholesterol: 140mg
