Brisket Recipes Grandma Saved for the Holidays: 12 Oven and Slow Cooker Briskets That Melt in Your Mouth

These brisket recipes are proof that the most impressive holiday roast in the family does not need a smoker, a backyard or a whole weekend. Brisket is a tough, hard-working cut, and that is exactly why it shines after a few slow hours in a covered pan in an ordinary oven or a slow cooker. Grandmothers have leaned on it for Rosh Hashanah, Hanukkah and Sunday suppers for generations, because it can be made a day ahead, sliced cold and reheated in its own sauce without drying out. Below you will find a sweet onion brisket, a peppery Texas-style rub done in the oven, a sticky cola version, Korean and cranberry twists, plus smart ways to stretch leftovers into sandwiches, tacos, chili and hash. We also cover slicing and safe temperatures, so your brisket recipes turn out tender every time..

Holiday Brisket Recipes: Grandma’s Brisket With Onions

Ask anyone who grew up with a holiday brisket and they will describe the onions first. Grandma sliced a mountain of them, let them melt under the meat, and by the time the pan came out of the oven they had turned into a dark, jammy gravy. This is the brisket served at Rosh Hashanah and Hanukkah tables in countless Jewish homes, and it tastes even better the next day. Braise it low and covered, chill it overnight, then slice it and warm it gently in that sweet onion sauce..

You will need: 1 beef brisket (4 to 5 pounds), 4 large yellow onions, 4 garlic cloves, 2 tablespoons tomato paste, 1 cup beef broth, 2 tablespoons brown sugar, 1 tablespoon paprika, 2 bay leaves, salt and pepper.

How to make it: 1. Heat the oven to 325°F and season the brisket well. 2. Brown it on both sides in a roasting pan on the stovetop, then set it aside. 3. Soften the sliced onions and garlic, then stir in tomato paste, broth, sugar and paprika. 4. Return the brisket fat side up, add the bay leaves, cover tightly and bake 3 to 4 hours until fork-tender. 5. Chill overnight, slice against the grain and reheat in the onions.

Texas-Style Oven Brisket With a Dry Rub

Texas pitmasters swear by little more than salt and coarse black pepper, and you can borrow that idea without owning a smoker. Of all the brisket recipes here, this one comes closest to a barbecue joint plate. The trick is a long, low oven bake with the brisket wrapped in foil or butcher paper partway through, which keeps it juicy while the peppery crust sets. A splash of Worcestershire and a pinch of smoked paprika add a gentle smoky note. Serve it with pickles, sliced onion and white bread.

You will need: 1 whole beef brisket (8 to 10 pounds), 3 tablespoons coarse black pepper, 3 tablespoons kosher salt, 1 tablespoon garlic powder, 2 teaspoons smoked paprika, 2 tablespoons Worcestershire sauce, foil or butcher paper.

How to make it: 1. Trim the fat cap to about 1/4 inch. 2. Brush the meat with Worcestershire and press on the mixed rub. 3. Roast uncovered at 275°F for about 4 hours until a dark crust forms. 4. Wrap tightly and keep roasting until the thickest part is probe-tender, about 195 to 203°F. 5. Rest at least 1 hour before slicing.

Easy Brisket Recipes: Slow Cooker Cola Brisket

This is the brisket for busy weeks. A can of regular cola, a cup of chili sauce and an envelope of dried onion soup mix turn into a sticky, sweet and tangy glaze while the meat cooks all day. It has the same set-it-and-forget-it spirit as our favorite slow cooker dump dinners, and the leftovers make fantastic sandwiches. Cut a large brisket in half so it fits, and lay it fat side up so the meat bastes itself. Skim the fat from the sauce before serving.

You will need: 1 flat-cut brisket (3 to 4 pounds), 1 can (12 ounces) regular cola, 1 cup chili sauce, 1 envelope dried onion soup mix, 1 sliced onion, 2 garlic cloves, salt and pepper.

How to make it: 1. Season the brisket and lay the onion slices and garlic in the slow cooker. 2. Set the brisket on top, fat side up. 3. Whisk the cola, chili sauce and soup mix and pour it over. 4. Cook on low 8 to 10 hours until tender. 5. Slice against the grain and spoon the sauce over the slices.

Cranberry Braised Brisket

Cranberries are not only for turkey. Braised with brisket, a can of whole-berry cranberry sauce melts into a ruby glaze that balances the rich beef with bright, tart sweetness. Of all the holiday brisket recipes, this one looks the most festive on the table. Many families make it for Hanukkah or as a Thanksgiving main for guests who would rather skip the bird. Fresh cranberries stirred in for the last half hour add pops of color, and a little orange zest on top makes it shine next to roasted carrots and mashed potatoes.

You will need: 1 brisket (about 4 pounds), 1 can (14 ounces) whole-berry cranberry sauce, 1 cup fresh cranberries, 1 sliced onion, 1/2 cup beef broth, 2 tablespoons red wine vinegar, 1 tablespoon brown sugar, zest of 1 orange, salt and pepper.

How to make it: 1. Heat the oven to 325°F and season the brisket. 2. Set it on the sliced onion in a roasting pan. 3. Mix the cranberry sauce, broth, vinegar and sugar and pour it over. 4. Cover tightly and bake 3 1/2 hours. 5. Add the fresh cranberries, bake uncovered 30 minutes more, then slice and top with orange zest.

Korean-Style Braised Brisket

Korean home cooks have long braised beef in soy sauce with garlic and grated Asian pear, which gently tenderizes the meat and adds a mellow sweetness. Applied to brisket, the method gives you glossy, savory slices that are wonderful over rice or tucked into lettuce wraps with a little kimchi. It is also one of the easiest brisket recipes to adapt for a slow cooker. Finish with sesame seeds and green onions for crunch and color, and slice it thin so every piece soaks up the sauce.

You will need: 1 flat-cut brisket (about 3 pounds), 1/2 cup soy sauce, 1 grated Asian pear, 6 garlic cloves, 1 tablespoon grated ginger, 3 tablespoons brown sugar, 1 tablespoon sesame oil, 1 cup water, green onions, sesame seeds.

How to make it: 1. Blend the soy sauce, pear, garlic, ginger, sugar, sesame oil and water. 2. Pour it over the brisket in a Dutch oven and cover. 3. Bake at 300°F for 3 1/2 to 4 hours, turning once. 4. Rest the meat, slice it thin and return it to the sauce. 5. Serve over rice with green onions and sesame seeds.

Brisket Recipes for a Crowd: Barbecue Brisket Sandwiches

Leftover brisket might be the best part of the whole project. Chop or shred the cold meat, warm it in a skillet with your favorite barbecue sauce and pile it high on toasted rolls. A cool, crunchy coleslaw on top cuts through the richness, and a few pickle slices add snap. For a crowd, keep the saucy meat warm in a slow cooker and set out buns and toppings so guests can build their own. It is an easy game day spread that tastes like you planned it all along.

You will need: 2 pounds cooked brisket, 1 1/2 cups barbecue sauce, 8 sturdy rolls, 2 cups coleslaw, dill pickle slices, sliced red onion, butter for toasting.

How to make it: 1. Chop or shred the brisket. 2. Warm it with the sauce in a covered skillet until steaming. 3. Butter and toast the rolls. 4. Pile on the meat, then add slaw, pickles and onion. 5. Serve right away with extra sauce.

Weeknight Brisket Recipes: Shredded Brisket Tacos

Tacos are the fastest way to make leftover brisket disappear on a Tuesday night. Shred the meat, crisp it in a hot skillet with a little of its own juices plus cumin and chili powder, and spoon it into warm corn tortillas. Quick pickled red onions, a squeeze of lime and a crumble of cotija keep every bite bright. Kids love building their own, and grown-ups can add salsa verde or sliced jalapeños. It feels like a brand new dinner even though the meat was cooked days before.

You will need: 2 cups shredded cooked brisket, 1 teaspoon cumin, 1 teaspoon chili powder, 1/4 cup broth or brisket juices, 10 small corn tortillas, pickled red onions, cotija cheese, cilantro, lime wedges, salsa.

How to make it: 1. Warm the brisket with the spices and broth in a skillet. 2. Let it sit undisturbed until the edges crisp. 3. Heat the tortillas in a dry pan. 4. Fill them with brisket, onions, cheese and cilantro. 5. Serve with lime wedges and salsa.

Brisket Chili

Chili made with brisket instead of ground beef is richer, beefier and wonderfully hearty, proof that brisket recipes are not only for holidays. The tender chunks hold their shape in the pot, so every spoonful has real bites of meat. You can start with raw brisket cubes and simmer slowly, or use leftovers and have dinner ready in under an hour. A spoonful of cocoa deepens the flavor without tasting sweet. Top the bowls with cheddar, sour cream and green onions, and serve cornbread on the side for dunking.

You will need: 3 cups cubed cooked brisket, 1 diced onion, 1 diced bell pepper, 3 garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 can (28 ounces) crushed tomatoes, 2 cans kidney beans, 1 cup beef broth, 1 teaspoon cocoa powder, cheddar, sour cream and green onions.

How to make it: 1. Soften the onion, pepper and garlic in a Dutch oven. 2. Stir in the spices for 1 minute. 3. Add the tomatoes, drained beans, broth, cocoa and brisket. 4. Simmer gently for 40 minutes, stirring now and then. 5. Season to taste and serve with the toppings.

Brisket Recipes for Leftovers: Crispy Brisket Hash

Weekend breakfast is where the last bits of brisket shine. Diced potatoes go into a cast iron skillet until golden and crisp, then chopped brisket, peppers and onions join them so the edges of the meat caramelize. Make little wells, crack in a few eggs and let them cook until the whites are firm and the yolks are just set the way you like them. It is a one-pan meal that feeds the whole family, and a dash of hot sauce or a spoon of salsa on top is all it needs.

You will need: 3 cups diced cooked potatoes, 2 cups chopped cooked brisket, 1 diced onion, 1 diced bell pepper, 2 tablespoons oil or butter, 4 eggs, salt, pepper, parsley, hot sauce.

How to make it: 1. Crisp the potatoes in the oil in a skillet over medium-high heat. 2. Add the onion and pepper and cook 5 minutes. 3. Stir in the brisket and press it flat to brown. 4. Make 4 wells, add the eggs, cover and cook until set. 5. Top with parsley and hot sauce.

How to Slice Brisket Against the Grain

Even a perfect brisket can taste tough if it is cut the wrong way, no matter which of these brisket recipes you choose. Look closely at the meat and you will see long muscle fibers running in one direction; that is the grain. Slice across those fibers, not along them, so every slice has short strands that feel tender. A whole brisket has two parts, the flat and the point, and their grains run in different directions, so separate them before cutting. Use a long, sharp knife and aim for pencil-thick slices.

You will need: a rested cooked brisket, a long sharp slicing knife, a large cutting board with a groove for juices, a serving fork.

How to make it: 1. Rest the brisket at least 30 minutes. 2. Find the direction of the grain. 3. Separate the point from the flat along the fat seam. 4. Slice the flat across the grain about 1/4 inch thick. 5. Turn the point and slice it across its own grain.

Make-Ahead Brisket and How to Reheat It

Brisket is the rare holiday roast that improves overnight, which makes it a gift for any host. Cook it a day or two ahead, cool it in its braising liquid and refrigerate. Cold brisket slices cleanly, and the fat on top of the sauce hardens so you can lift it right off. On the day, lay the slices in a baking dish, spoon the sauce over, cover with foil and warm gently. You can also freeze sliced brisket in its sauce for up to three months for an easy future dinner.

You will need: cooked brisket in its sauce, a baking dish, foil, airtight freezer containers for extras.

How to make it: 1. Cool the brisket in its liquid, then refrigerate for up to 3 days. 2. Lift off the hardened fat. 3. Slice it cold and layer it in a baking dish with the sauce. 4. Cover and reheat at 325°F for 30 to 45 minutes, until it reaches 165°F. 5. Freeze extras in sauce for up to 3 months.

Safe Temperatures and Doneness for Brisket

According to the USDA safe minimum internal temperature chart, whole cuts of beef are safe at 145°F followed by a three-minute rest. Brisket, however, needs to go much further to become tender. Most cooks take it to about 195 to 205°F, when the tough connective tissue softens and a probe slides in like butter. Trust that feel more than the clock, since every brisket cooks a little differently. Refrigerate leftovers within two hours of cooking.

You will need: an instant-read thermometer, a sturdy fork or probe, foil and a towel for resting, shallow containers for leftovers.

How to make it: 1. Check the thickest part of the flat with a thermometer. 2. Look for about 195 to 205°F for tender, sliceable brisket. 3. Test with a probe; it should slide in with little resistance. 4. Rest it covered for 30 to 60 minutes. 5. Refrigerate leftovers in shallow containers within 2 hours.