Beef Bowl Recipe with BBQ Brisket (2024)

FAQs

What pairs well with beef brisket? ›

The right side dishes for brisket can bring out the best in your savory meat, creating an unforgettable barbecue experience. For those who prefer traditional favorites, coleslaw, baked beans, mac and cheese, classic potato, and corn are all great options to complement your brisket.

Coleslaw and baked beans are a hard to beat duo that only make brisket better. Prepping for any and all holidays? Dishes like tzimmes, shredded Brussels sprouts, and air-fryer carrots are likely to steal the spotlight a little bit from your entree, so be sure to make plenty.

Potato salad, coleslaw, and pinto beans have long been the foundation of Texas barbecue side offerings. But smoked-meat fans now expect greater variety from the supporting players. Collard greens, mac and cheese, brussels sprouts, and even broccoli salad commonly appear on plates and trays these days.

Brisket is a popular Ashkenazi Jewish dish of braised beef brisket, served hot and traditionally accompanied by potato or other non-dairy kugel, latkes, and often preceded by matzo ball soup. It is commonly served for Jewish holidays such as Hanukkah, Passover, Rosh Hashanah, and Shabbat.

The traditional Texas way to serve brisket is with BBQ sauce on the side. Slices of white bread, pickles and raw or pickled red onions are also served with the brisket. For side dishes, mac and cheese, potato salad, pasta salad and corn are all popular sides found at BBQ restaurants, served with smoked brisket.

Potato salad, coleslaw, mac 'n cheese, and pinto beans comprise the classic side dish quartet on menus around the state, and, when treated with care, they make delicious accompaniments to the main course.

Texas barbecue is typically a mix of both wet and dry. The most popular style of Texas barbecue is mesquite-smoked beef brisket, which is served with a spicy or tangy tomato or vinegar-based sauce. Ribs are also popular in many parts of Texas, and these can be cooked either dry or with a basting sauce.

Rest the brisket loosely covered for 30 minutes before slicing. Slice the brisket thinly across the grain. Texans almost always serve sauce on the side, but some smokehouses skip sauce completely and you can too — this brisket is so peppery, smoky, and juicy it really doesn't need it.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

What tenderizes brisket? ›

Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.

Season the Brisket

I like to mix our Original Seasoning with our Mesquite Seasoning and cover over both sides of the brisket well. If you don't have any on hand, that's fine. Use salt, coarse ground black pepper, and garlic powder or your favorite seasoned salt. The key is to make sure you use a lot of seasoning.

Beef brisket is usually served dry with the sauce on the side. However, you can drizzle sauce on a brisket sandwich. Either way, serving sauce with brisket is a great way to add flavor and moisture to the tender meat.