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Low and Slow Braised Beef Brisket
recipe

Low and Slow Braised Beef Brisket

Serves: 8

Hands On Time: 

Total Time: 

Ingredients

1/2 untrimmed brisket, cut lengthwise (about 6 pounds)
3 tablespoons Cajun seasoning
1 tablespoon salt
1 cup spicy brown mustard, such as Gulden's
3 cups dark brown sugar, lightly packed

Instructions

Heat oven to 225 degrees.

Coat the brisket liberally with the Cajun seasonings and salt. Fire up a grill and grill the surface of the brisket aggressively, searing it well on each side for maximum flavor.

Place the brisket, fat side up, on a large length of heavy-duty aluminum foil. Combine the mustard and sugar and slather it well over (and under) the brisket. Close the brisket tightly in the foil and then double wrap in a second piece of foil. Set in a roasting pan with sides at least 1 inch high and place in the oven.

After 12 hours, carefully unwrap and check the brisket. While some clear molten fat will have collected in the pan, the sauce should be trapped inside the foil. If the brisket isn't fall-apart tender, then return to the oven for 1 or 2 hours. Slice and serve with the pooled sauce.

Photo Credit: Sandor Welsz/Flickr


Nutrition

Per serving: 877 calories (percent of calories from fat, 28), 73 grams protein, 85 grams carbohydrates, 1 gram fiber, 28 grams fat (9 grams saturated), 211 milligrams cholesterol, 1,751 milligrams sodium.

About the recipe

Here's a version of the brisket that won Richard Blais high marks on "Top Chef." For garnish, you may want to forgo the star anise mashed potatoes his teammate served alongside and instead opt for some plain boiled new potatoes or noodles to soak up the ample sauce. Also, a vinegary pickle or salad would be welcome with this sweet dish. You'll need to find a brisket untrimmed of its fat, which bathes it during the slow braise. Your best bet is to find a butcher who will unwrap a fresh whole brisket and cut you a lengthwise half, which makes for a beautiful presentation. -- John Kessler, Southern food writer

Recipe courtesy of Richard Blais.

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