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Beef Brisket Recipes

Some of our favorites include: Slow Cooker Beef Brisket, Beef Brisket in the Oven




Ready for some easy and delicious beef brisket recipes? McPhee's Butchers Block has got you covered! Check out our Slow Cooker Beef Brisket for a fuss-free meal or try the classic Beef Brisket in the Oven for a hearty dinner. These straightforward recipes bring out the best in brisket, making your meals both tasty and effortless. Perfect for busy weekdays or relaxing weekends, these brisket dishes are sure to be a hit at your table. Let's get cooking and enjoy the rich flavors of beef brisket!




Slow Cooker Beef Brisket

This easy Slow Cooker Beef Brisket is melt in your mouth delicious!  Only a couple of ingredients and then you literally set it and forget it until you can smell the AMAZING aromas filling your house!

9.5 Hour Total Cook Time, 16 Servings



Section 1: Ingredients


  • 4-5 lbs brisket, trimmed of fat

  • 2 large onions

  • 1 cup beef broth

  • ½ cup Onion Soup Mix

  • 4 tbsp dijon mustard (or any mustard of choice)

  • 1 tbsp brown sugar (optional - added at the end to help with browning under broiler)



Section 2: Directions


  1. Slice the onions and place in the bottom of the slow cooker. Pour the broth over the onions.

  2. Place the brisket in a large bowl and cover the top and bottom with ⅔rds of the onion mixture. Place brisket, fat side up, in the slow cooker.

  3. Spread the dijon mustard over the top of the brisket and sprinkle the remaining ⅓rd of onion mixture over the top.

  4. Set slow cooker on low for 9 hours.

  5. When brisket is cooked, carefully remove it from the slow cooker and place it in a large roasting pan. If using, sprinkle brown sugar over brisket. Set the brisket on the top ⅓rd of the oven and turn the broiler on high for about 5 minutes. Keep a close eye on the brisket as it can easily burn.

  6. Remove from the oven and set aside for at least 30 minutes before cutting.



To Make Au Jus:


  • Allow the drippings to cool completely. Skim the fat off the top of the drippings and discard.

  • Pour onions and remaining broth in a high-speed blender and blend on high for 1-2 minutes. Taste and add any additional salt or pepper if needed.

  • To serve, pour over brisket or place in a small side bowl for dipping.



Beef Brisket In The Oven

This oven-cooked beef brisket gives you the taste of Texas-style smoked brisket, without an actual smoker. A juicy beef brisket is coated with a tasty dry rub and then baked in the oven until tender and juicy. This recipe does require some prep the day before baking.

Prep Time: 15 minutes - Cook Time: 5 hours 30 minutes Total Time: 15 hours 45 minutes. Yield: 8



Section 1: Ingredients


  • 4–5 pound beef brisket

  • 4 tablespoons smoked paprika

  • 4 tablespoons dark brown sugar

  • 2 tablespoon coarse salt

  • 1 tablespoons ground black pepper

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder

  • 1 teaspoon cayenne pepper

  • 1 teaspoon ground coriander

  • 1 teaspoon cumin

Section 2: Directions


The Day Before Baking

  • Combine all dry rub ingredients in a small bowl and stir to mix.

  • Lay the brisket on a cutting board and pat dry with paper towels.

  • Coat the brisket thoroughly on all sides with the dry rub. Wrap tightly in two layers of aluminum foil and place in a baking dish or pan to catch any juices that might escape. Refrigerate 10 hours or overnight.


Baking Instructions:

  1. Remove the brisket from the refrigerator and unwrap. Allow to sit at room temperature one hour.

  2. Preheat oven to 300 degrees Fahrenheit. Place a rack in a large roasting dish. Lay foil in an “X” across the rack.

  3. Place the brisket, fat cap up, on the center of the criss-crossed foil. Wrap the brisket loosely in the foil. Bake the brisket for 1 hour 15 minutes per pound or until internal temperature reaches 180 degrees.

  4. Open the foil and return the brisket to the oven for an additional 45 minutes or until the internal temperature reaches 195.

  5. Remove from the oven and allow the brisket to rest for 30 minutes before slicing against the grain and serving.

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