Okay, so certainly there are many amazing briskets out there, and I have tasted many. But this was outrageously tender, slice with a fork, plates licked clean kind of good. It really was. This is more your Grandma’s Brisket than it is a Texas BBQ brisket. And you can trust that I know both well with my Southern roots! Both ways are amazing if done correctly, but let me tell you what…I have tasted brisket that I literally had to spit out. It was sinewy and chewy and the flavor completely off. I guess that’s what I get for trying brisket on the East Coast. For shame.
Luckily, I was not about to let a good cut of meat go to waste. I’ve got a hungry, carnivorous bunch living under my roof and this brisket just HAD to turn out. I channeled my Grama Jennie’s talent and gave it a whirl. I think the secret is finding that perfect balance between cooking it long enough and yet not overdoing it. The onions and garlic infuse into the brisket and make it equally as aromatic as it is flavorful. The kids could not get enough. I think I witnessed my 7 year old son’s eyes actually roll back in his head as he took his first bite of this fork-tender gift from the heavens. And so I give you….the Best. Brisket. Ever!
Ingredients:
- 1 brisket, grass fed if possible (about 4 pounds)
- 32 ounces beef broth (homemade if desired and for aip)
- 5 cloves of garlic minced
- 1 large onion sliced thin
- Freshly ground black pepper (omit for aip)
- Avocado Oil
- 6 large carrots
- Coat the bottom of a large stockpot with avocado oil
- Heat on medium/high
- Rub ground pepper on both sides of brisket and put into oil
- After about 7 minutes flip brisket over to brown other side
- Once both sides of brisket are nicely browned, place sliced onions in the bottom on the stockpot
- Place brisket back on top of the onions
- Pour the beef broth over the brisket and put garlic into stockpot as well as carrots
- Bring to a simmer and continue simmering for about 4 hours
- Turn down heat after 4 hours and remove brisket from pot
- Slice and serve with carrots, onions, the broth/gravy and whatever greens you wish!
- If you wish to make this in your Instant Pot , you’ll want to use the saute feature to cook the onions in a bit of oil first then you can brown both sides of your peppered brisket just as in the directions above. Finally you’ll want to pour your broth in and add your carrots, then cook on high pressure for 50 minutes. Tender delicious brisket in under an hour!
This is a no-kidding, off-the-chart recipe for the most heavenly brisket yet. I made this recipe for Easter supper along with your Rainbow Salad and Roasted Broccoli. I fell in love. I’ll be making the brisket again this weekend because I just have to.
Woot! We will be making this again this weekend too. Just cuz….
I made this today in the crockpot. It was absolutely delicious. Great recipe!!
Wonderful Andi! I am so glad you enjoyed it. We made it yesterday actually and not a shred of meat was left!
Always a winner. We have it every two weeks now since that’s when we start jonesing for it. Just tried it with dijon mustard and sea salt last night. Mmmercy.
Jenny from the block, you are the definition of loyal!
I was wondering… can you do this in the crockpot instead and not much liquid added?
I have not yet made it in the crockpot but I imagine you certainly could! I’d still want some broth in there to prevent it from drying out.
This sounds amazing! Maybe a silly question… But do you simmer with the lid all the way off, or half way off? Also, have you ever tried this with chicken stock? Thanks!
I think I just had the lid partially “cracked” so I didn’t lose too much of the broth! I have not made it with chicken stock, but I am sure it would be delish!
For those making the brisket in the crockpot–for how long are you cooking it? On high or low? Thanks!
I’d do high for 4-6 hours. Or low for 7-8 hours if you have a 4 pound brisket. You’d want to check it towards the end!
So sad that I’ve called every single store around here and none have grass-fed brisket in stock. Hoping for luck tomorrow at the farmer’s market. Made the apple kugel for Rosh Hashanah yesterday with my two girls. I had to try a tiny taste — delicious! Can’t wait to make this one too.
Soooooo good!!!! We loved it! Thank u!
Yay!!!
If my brisket is 6 lb should I simmer it for 6 hours? I don’t want to overlook it! Last time I made this it was perfect ( my brisket was 4 lbs). The one I have this time is HUGE!
Wondering.. it came out great but needed salt for sure. How come the seasoning doesn’t call for salt?
Most people salt to taste since it’s a personal preference.
Looks fab I’m going to try this today as I’ve just recently got an Instant Pot. For making this is the Instant Pot when you say to brown the meat as per directions above are you meaning to cook the onions an saute in the IP and then add brisket on top to brown or do you still have to brown the brisket on a stockpot on the stove? When you made it in the IP did it come out similar to on the stove? Hope to hear back soon:) Many thanks!
You can brown it in the Instant Pot on the saute function with the onions!
Before cooking, do you trim the fat off the brisket? There seem to be differing opinions on that one…
I do not trim the fat unless it seems to be excessive.
I cooked a 4 lb rubbed brisket (first time) in my Instant Pot on high for 60 minutes with some blanched onions and beef broth, did a quick release and cooked some veggies on top of the meat for 10 minutes on high followed by another quick release and the meal was great and the veggies were perfect but the center of the brisket was tough. Did it need more cooking time or should I cut the meat into maybe two or three pieces? It was seared on the simmer setting before cooking. Thx!
You could definitely cut the meat into smaller pieces!
3 Adencliffe Street
How do the carrots taste after cooking for 50 minutes? wonder if these should be cooked seperately? I’m using an Instant Pot. Thanks!
They still taste great to me!
Is this equally good when made in the Instant Pot? Not enough time for a 4 hour session. Please advise, and thanks so much!
Also, it’s difficult to get the meat seared in the Instant Pot, because of the smaller surface area of the IP. Is it OK if it doesn’t get as seared as it would be in a stockpot? Thanks in advance, very much!
I think it’s great either way!
Just cooked brisket in instant pot – 5lbs of meat – cut in 2 pieces – used 32oz of broth – cooked for 50 mins – did natural release – came out very tough – is it under or over cooked?
Hard to say, could be undercooked but sometimes I have meat cuts that are tougher no matter what.
Did mine in the instant pot as well. Brisket was 3.65 lbs. and cut in half to fit. The cooking time needs to be longer because like other that used the IP, the center is still tough.
You can increase/decrease time as needed.
Can I make this in the oven in my Dutch oven instead of on the stove top?
Tried this recipe last night in instant pot and was so excited for it! But it came out very tough. 14 minutes seemed like a long time to sear it though….perhaps IP is not the best? Flavor was good and my kids still ate it. I consider that a win 🙂
I have found some briskets are extra tough and need extra pressure cooking time.
It’s almost Rosh Rosh Hashanah, a weird one with no friends and family. I used to have a brisket recipe that was very similar to this one. I think I’ll try yours for the holiday. It’s just the 2 of us now, and leftover brisket is the best! And I think it improves overnight in the refrigerator. An early shana tovah and thank you!
I hope you enjoy it Alene!!