Recipe Roundup

Our 27 Best Brisket Recipes

Need to up your brisket game? We've got several ways to do that.
Image may contain Food Pork Dish Meal and Steak
Photo by Alex Lau
  • Photo by Lauren Volo
    11/27

    Wine-Braised Brisket With Butternut Squash

    This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, so it’s a better fit for spring holiday meals.

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  • Julian Broad
    12/27

    Braised Brisket with Bourbon-Peach Glaze

    Go sweet and savory: a fatty brisket benefits from the hot sweetness of bourbon in the soy sauce-stout soaking liquid. Glaze the meat in peaches for added Southern character.

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  • Photo by Stephen Baccon
    13/27

    Barbecue Brisket with Pickled Fennel

    You’ve probably never thought of throwing some brisket on the barbie, but this recipe will totally convert you.

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  • Gentl & Hyers
    14/27

    Belgian Ale-Braised Brisket

    For a beer-braised brisket, go for a Belgian Tripel ale. The clove notes and caramely character add a spicier dimension to slow-cooked beef. We're keen on Unibroue's La Fin du Monde, a Tripel style out of Quebec.

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  • Jarren Vink
    15/27

    Beer-Braised Brisket

    After braising this brisket with Dijon and cumin, let it sit overnight in the refrigerator. The meat will absorb some of the marinade, and the fat will be easier to remove.

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  • Christopher Testani
    16/27

    Texas-Style Smoked Brisket

    Brisket (from the cow's breast or lower chest) is rich in connective tissue, so it requires a low-and-slow process for tenderization. Enter: the smoke method. To pull off this Texas-style barbecue brisket, give the brisket 12 hours in smoke. When it's finished, you won't even need sauce.

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  • Photo by Marcus Nilsson
    17/27

    Corned Beef Hash

    Dinner for breakfast: save some corned beef brisket and toss into your morning eggs and potato stir-fry. Opposites never seemed so attractive.

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  • Linda Pugliese, food styling by Anna Hampton
    18/27

    Turkish Coffee-Rubbed Brisket

    Turkish coffee, with its cardamom flavor, gives a jolt to plain ol' braised brisket. Always buy more brisket than you think you need—it'll lose weight during cooking.

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  • Photo by Lara Ferroni
    19/27

    Wine-Braised Brisket with Tart Cherries

    We get it: you have a tradition to uphold. But there's nothing wrong in bending the brisket rules. Some perfumey star anise and an agrodolce (a sweet-and-sour sauce) of brown sugar and balsamic is all you need to improve the classic without going too far out there.

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  • Gentl & Hyers
    20/27

    Grilled Sliced Brisket

    The flat cut of brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy. The flat cut holds up better in high temperatures—crucial for high-heat grilling.

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  • Lara Ferroni
    21/27

    Pulled Brisket Sliders

    Leftover upgrade: use this spicy pulled brisket in tacos, served with corn tortillas and garnished with red onion and chopped fresh cilantro.

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  • Jason Wyche
    22/27

    Atlanta Brisket

    What makes this an Atlanta brisket? The capital of Georgia is also the capital of Coca-Cola. This tomato-rich Coca-Cola marinade tenderizes the beef and imbues a sweetness you can't get anywhere else.

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  • Maren Caruso
    25/27

    Spiced Brisket with Leeks and Dried Apricots

    You'll need to start marinating the meat at least a day ahead. It can be cooked up to 2 days in advance of serving.

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  • 26/27

    Braised Beef Brisket

    Braised with lots of browned onions, carrots, and celery in a mix of chicken broth and crushed tomatoes, this brisket exits the oven full-flavored and fork-tender, ready to be shredded for a country hash or sliced and served with mashed potatoes.

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