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Sous Vide Corned Beef Recipe image

Sous Vide Corned Beef Recipe

Sous vide corned beef is something I don't make nearly enough! It's so flavorful and goes with so many different dishes. I also love curing my own brisket for homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands.

Home Cured Corned Beef Recipe image

Home Cured Corned Beef Recipe

Homemade corned beef is nothing like the overly salty, generally bland store bought corned beef. Making it at home gives you full control over the salt levels and the seasonings. It also is really easy to do!

Pressure Cooker Corned Beef Recipe image

Pressure Cooker Corned Beef Recipe

Corned beef is an excellent dish that I always regret not making more. It's salty, flavorful and really tender, especially when cooked in the pressure cooker. Pressure cooking is a much faster process than braising the corned beef traditionally.

Sous Vide Smoked BBQ Brisket Recipe image

Sous Vide Smoked BBQ Brisket Recipe

Combining the flavor of smoking meat with the tenderization power of sous vide results in amazing briskets. I always struggled making traditional smoked briskets, but using sous vide ensures that they turn out amazing every time.

Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce image

Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce

When sous viding BBQ brisket, just put it in a bag, seal it and forget it for 18 to 36 hours. When you're ready to eat the BBQ brisket will be fall apart tender and unbelievably flavorful.

Pressure Cooker Brisket Peppered Beef Recipe image

Pressure Cooker Brisket Peppered Beef Recipe

The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef.

Sous Vide Brisket Recipe with Cranberry BBQ Sauce image

Sous Vide Brisket Recipe with Cranberry BBQ Sauce

Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.

Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce image

Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce

I turn the sous vided brisket or chuck roast into shredded beef for flavorful carnitas covered in a sweet and spicy tangerine-chipotle sauce. I serve them with corn tortillas and avocado so they are easy to pick up and eat.

Sous Vide Thick Cut Pastrami Reubens image

Sous Vide Thick Cut Pastrami Reubens

I've always been a fan of pastrami and I really enjoy making my own. The process takes a while but the actual work required is very small. Making your own allows you to enjoy a variety of options as you tweak the spices!

Bacon-Bourbon BBQ Jam  Recipe image

Bacon-Bourbon BBQ Jam Recipe

Bacon and bourbon are two of my favorite foods and this recipe combines them in a smokey, spicy BBQ sauce that is great on wings, pulled pork, brisket, or about anything else you can think of. The sauce itself is really tasty but the bacon chunks add great bursts of flavor.

Smokey Sous Vide Brisket Recipe image

Smokey Sous Vide Brisket Recipe

Use sous vide to serve great meals around a busy schedule. One of the ways sous vide can do this is by taking a traditionally difficult meal and making it very easy. For most people, doing a BBQ brisket during the busy work week is impossible because there is no time to smoke and grill it for hours. Using sous vide for the brisket allows you to prep and bag the brisket in 10 minutes when you have time. Then a few days before you want to eat simply put it in the water bath and forget about it. Once it's cooked you quickly sear the sous vided brisket and you're all ready to eat.

Sous Vide Pastrami with Short Ribs Recipe image

Sous Vide Pastrami with Short Ribs Recipe

I'm a huge fan of Michael Ruhlman and an even bigger fan of pastrami so when he recently posted about making short rib pastrami it inspired me to follow suit. Of course, I had to make sous vide pastrami instead of braising it.

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