It’s November, and if the mercury is dropping in your part of the country, you may be in the mood for a cozy, hearty meal that you can make ahead for you and your family. We love easy meals and recipes that allow us to throw some ingredients together in the morning and enjoy a tasty meal later that night. There are many cuts that work well in slow-cooking – one of our favorites is beef brisket.
Our grass-fed beef brisket, from our Wagyu cattle, here on our sustainable Pasture Prime family ranch, makes for a great main ingredient in the below two beef brisket recipes. These two recipes are super simple, especially yummy, and make great use of our beef brisket! This comes as a real treat during the time of year when you are getting together with friends and family.
As with all of the beef from our family’s farm, here in Summerfield, Florida, the beef brisket comes from 100% grass-fed Wagyu cattle that are never given growth-hormones, sent to a feedlot, or given antibiotics. Read more about the health benefits of 100% grass-fed beef.
Order your Wagyu beef brisket today! You can choose 4 or 5 lb. packages of our Beef Brisket, at just $12 per pound!
Super Simple Beef Brisket Recipe
Originally adapted from the Joy of Cooking
- 1 Package Dry Onion Soup Mix
- 3 Sliced Onions
- 1 C. Chili Sauce – bottled
- 1 Bottle Beer (not dark) or 1 can Coke
- 4-5 Pound Pasture Prime Beef Brisket
- 1/2 c. water
STEPS: Preheat oven to 325 degrees.
- Combine all ingredients in large Dutch Oven, casserole, or Crock Pot (make sure you keep lid on pots)
- Put meat in and spoon some of sauce over top.
- Cover and bake in center of oven 2 1/2 hours to 4 hours, or low in a Crock Pot. Test for fork tenderness @ 2 hrs. If not tender cook longer testing @ 15-20 min intervals. Keep in mind that grass-fed Wagyu does not take as long as commercial grain- fed beef.
- This can be cooked ahead and then refrigerated for serving later or next day.
- Add salt and pepper as desired and serve with sauce.
Delicious over rice or quinoa!
Super Hearty Beef Brisket
(Adapted from the Bromberg Bros. Blue Ribbon Cookbook)
- 3.5-5 Pasture Prime Beef Brisket
- Salt, Pepper, Thyme for Seasoning
- 4 TBSP. Butter (1/2 stick)
- 5 lbs. of Peeled Small Onions, halved through the root
- 1 c. Dry White Wine
- 1 cup Chicken Stock
- 1 1/2 TBSP Fresh Thyme leaves
- 1 tsp pepper
- 2 Celery Stalks, diced
- 1 Tomato, diced
- 4 Peeled Garlic Cloves
STEPS: Preheat Oven to 300 degrees.
- Sprinkle brisket with salt, pepper & thyme.
- Melt butter in Dutch Oven
- Arrange onions, cut side down in pot
- Cook over medium heat for about 7 minutes, until well browned (don’t let them burn)
- Pour the wine and stock over the onions, covering them by 1 inch (add more stock if necessary)
- Add thyme and pepper
- Bring liquid to simmer, on stove top.
- Place Pasture Prime Beef Brisket on top of the onions, with fatty side up
- Sprinkle celery, tomato, & garlic over meat.
- Cover and cook, turning once, until fork tender ABOUT 2 1/2 – 3 1/2 hours (every oven is different – use your fork as a guide)
- Transfer brisket to serving platter to rest.
- Boil braising liquid until reduced, then puree with food processor. Can be strained, if desired, or served alongside or over brisket.