Do you have a corned beef brisket or a plain beef brisket? That will determine how it will be seasoned and cooked. Corned beef is a cured beef brisket. If you have a regular beef brisket, you would "pot" it, as you would a pot roast. Corned beef will be cooked in either water or, as some prefer, in lager or beer. The corned beef is what they use on St. Patrick's Day, and the plain beef brisket is traditionally served on holidays such as Passover. If it's a plain beef brisket recipe you're looking for, I have one that's outstanding.

Is it a corned beef or just a beef brisket?

Yep - CB Brisket and plain brisket are two different cats.

I cook my "plain brisket" very slowly on low heat.

I put it in a pan with a package of onion soup mix and a half cup of water. I seal it up good with heavy guage foil and bake it for 7 hours at 250º. Then I let it cool and refrigerate it. Slice it ACROSS the grain ( I like nice thick slices - at least an inch or more).

Make sure you save the cooking juices and pour over the top of the sliced meat and reheat. It will be the best "roast beef" you have ever had.

You can cook, cool, slice and freeze this to use later.

Cousin Linda's Beef Brisket ~

3-4 lb. beef brisket
1 package onion soup mix
1 small can tomato paste (trust me here...it really does the trick)
1 cup water

Cook in a heavy-weight, covered dutch oven (I use an oval enamel on cast iron dutch oven) at 300 degrees for 5 hours (or as above at 250 degrees for 6-7 hours). Remove from the oven, slice across the grain and return the meat to the dutch oven. Add 1 lb. trimmed fresh green beans, cover, and cook for an additional 2-3 hours (depending on the oven temperature). The additional 2-3 hours will allow each slice to absorb the juices/gravy. It's like heaven on a plate!

For being in Texas, it may seem strange but this is my favorite.

3 lb Beef brisket -- about
16 oz Stewed tomatoes
8 oz Sauerkraut
1 c Applesauce
2 ts Brown sugar
2 tb Cold water
2 tb Cornstarch


In 10 inch skillet combine undrained tomatoes,
undrained kraut, applesauce, and brown sugar. Bring
to a boil, reduce heat. Add brisket, spooning mixture
over the meat. Cover and simmer for 2 1/2 to 3 hours
or till meat is tender, spooning sauce occassionally.
Transfer meat to serving platter, keep warm. Skim off
fat from pan juices. Combine cold water and
cornstarch, stir into tomato mixture. Cook and stir
until thickened and bubbly, cook 2 more minutes. Serve
as gravy.

Most of the time, I'll cook it in the crock pot all day. I serve it over rice.

The ones we get in our area are pretty fatty, so I trim mine ,and slow roast it til tender,then we always shred it up for bar b q...boy is that a good thing!!!!

Cousin Linda's looks good, my old boss (a female) cooked great brisket and gave me a similar recipe.

Wonderful, tender and tasty brisket!!

Use a 4 Â 5 # Beef Brisket not smaller

Rub brisket with celery, onion and garlic salt.
Place in oblong dish and
Pour 3 oz. bottle of liquid smoke over brisket.
Cover with foil and leave refrigerated overnight.

Sprinkle with Worcestershire
Cover again with foil and bake at 275 for 5 hours.

Uncover and pour bottle of BullÂs-eye bar b q sauce over.
Cook for one more hour uncovered.

You will love the flavor the bar b q sauce gives it. I have served this to 75 people with nothing but compliments and wanting the recipe.
Charlene

How do you buy beef brisket. A friend of mine who makes wonderful brisket says the secret is to buy the right cut, but I don't know how to do that, and she can't seem to explain. I think it is wonderful and would love to try it, but it turns out tough.

sheila..here is a site that shows the different cuts...i believe the flat is the least fatty...

Here is a link that might be useful: http://www.beeffoodservice.com/Cuts/Info.aspx?Code=17