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BBQ Beef Brisket Recipe | Cast Iron Brisket

A BBQ Beef Brisket and the Rada Carver/Boner.

You’ll have to look far and wide to find a meal half as good as this incredible barbecued beef brisket! Cooked to perfection in a cast iron Dutch oven and seasoned just how you like it, this makes an unforgettable meal indoors and out!

BBQ Beef Brisket Recipe

Kristy poses with Cast Iron Cooking recipe book and brisket.

Ingredients you will need:

  • 1 (3 lb.) beef brisket
  • 2 to 3 onions
  • 1/2 cup ketchup
  • 1/2 cup tomato soup
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot sauce to taste, optional

Trim an appropriate amount of fat of 3 lb. brisket.

Kristy removes fat from brisket with Rada Carver/Boner.

Chop 2 to 3 onions.

Kristy chops onions for beef brisket.

Put a Dutch oven over medium heat. Add 1 tablespoon vegetable oil.

Kristy adds vegetable oil to pan.

Once oil is visibly reacting to heat, place in Dutch oven.

Kristy places brisket in Dutch oven.

Brown by cooking both sides.

Kristy turns over brisket.

Once both sides are brown, add the freshly chopped onions.

Kristy adds chopped onions to pan.

Stir onions, allowing to cook until tender.

Kristy stirs chopped onions.

Once onions are tender, add 2 cups hot water.

Kristy adds hot water to pan.

Add 1 teaspoon salt and 1/2 teaspoon pepper.

Kristy adds salt and pepper to brisket.

Add hot sauce to taste, or leave it out, if you prefer a mild flavor.

Kristy adds hot sauce to brisket.

Cover and let simmer for approximately an hour.

Kristy covers pan to allow brisket to simmer.

In a small mixing bowl, combine 1/2 cup ketchup and 1/2 cup tomato soup.

Kristy placing ketchup in bowl.

Add 1 tablespoon lemon juice and 1 tablespoon brown sugar to mixture.

Kristy adds lemon juice to bowl.

Mix thoroughly.

Kristy mixes ingredients.

Once brisket has simmered for about an hour, remove lid and stir.

Kristy stirs brisket.

Pour tomato mixture across brisket.

Kristy adds tomato mixture to brisket.

Add water if necessary. Recover and let simmer for 1 hour 15 minutes. Serve and enjoy!

Kristy covers and continues to cook brisket.

The Best Carving Knife!

Carver/Boner

The Rada Carver/Boner carves and slices meats better than anything else you can find! It features a flexible, razor-sharp blade that’s ideal for trimming fat and slicing meats for serving. Made in the USA, it’s also protected by a Lifetime Guarantee!

Order your own Rada Carver/Boner at the Rada Kitchen Store!

The Best Chef’s Knife!

Rada Chef Knife Features

The Rada French Chef Knife is the best tool for home cooks and professional chefs alike! This large stainless steel knife features a long blade to cut fruits, vegetables, and other foods easily and quickly. The offset handle keeps your knuckles safely clear of the blade, while it is works fabulously for crushing garlic. It’s protected by a Lifetime Guarantee, and, like all Rada Cutlery products, it’s made in the USA!

The online Rada Kitchen Store has the Rada French Chef Knife available for purchase at an amazing value!

The Best Fork for Handling Meat!

Rada Carving Fork Features

The Rada Carving Fork is the go-to utensil for handling meat for millions of cooks across America! This handy little kitchen product features two long prongs for use in carving or lifting cooked meats. It comes with a lifetime guarantee, and is designed and manufactured in the USA!

The Rada Carving Fork can be ordered at the online Rada Kitchen Store!

The Best Side for BBQ Brisket!

 

Try this incredible recipe for the perfect side dish!

Roasted Garlic Asparagus Recipe

Delicious roasted asparagus with a Rada Cook's Knife.

Barbecued Beef Brisket Video Recipe

 

Pin it to Pinterest!

Beef Brisket Collage

BBQ Beef Brisket Video Transcript:

Hi, welcome to the Rada Cutlery kitchen. My name is Kristy, and today I’m sharing a recipe from our Cast Iron Cooking recipe book. With this cook book, you can cook meals inside or out, on the oven or stovetop, or over a campfire. It’s a really neat book with main dishes, desserts, side dishes, as well as directions for both indoor and outdoor cooking. Today I’m going to make a barbecued beef brisket. Brisket is kind of a popular meat right now.

For this you’ll need a 3 pound brisket. You can trim a lot of the fat off, you don’t need a lot of fat, but you do want to keep about a quarter inch. You can cook it with fat up or down. I like to take this Rada Carver/Boner, a nice, flexible knife that’s very sharp, and trim fat. It easily trims fat away. This knife is razor sharp, and cuts easily through meats and fats, while its flexibility allows it to cut around bones. Then you’ll need 2 chopped onions. It doesn’t matter what kind, whatever you prefer. Now, if you have a big chopping job, this Rada French Chef Knife is perfect. The super-sharp knife makes it easy to cut with one chop. Now, this is a pretty large brisket, 3 lbs, so you’re going to need a 12” cast iron Dutch oven. If you want to cook it outside you’ll need the kind with the legs on it, and at least 22 hot coals.

Alright, so I have my Dutch oven on medium heat. We’re going to add a tablespoon of vegetable oil. As you can tell, it’s getting hot, so when you feel it’s hot enough and can hear it popping like that, we’re going to throw our brisket in there. We’re going to brown it on both sides. As you can see, it’s getting brown on one side, so we’re going to flip it over. Now we’re going to push that aside now that we have it nicely browned. We’re going to put our onions in there to sauté. You want them touching that metal. You’ll have to stir once in a while. We’re just going to cook the onions until they’re tender. And if there’s anyone in your house they’re going to come running, because this smells wonderful.

Our onions are nice and tender. Now we’re going to add 2 cups of hot water. We’re going to reduce heat to low and then about a teaspoon of salt and a half teaspoon of pepper. If you like, you can add some hot sauce. Then we’re going to cover this and simmer it on low for 1 hour.

Now, for our BBQ sauce, in a small bowl we’re going to take a half cup of ketchup. A half cup of tomato soup. A tablespoon of lemon juice. A tablespoon of brown sugar. We’re just going to mix this well. This is the Rada Handi-Stir. I use it for all my mixing jobs, it’s great to make scrambled eggs, it’s good for gelatin and puddings. It just mixes everything really well.

So my brisket has been simmering for about an hour. Now we’re going to add our tomato mixture. Just going to move these onions aside to get the tomatoes on that brisket. Then we’re going to cover this again and continue cooking it on low for about an hour and 15 minutes. You should stir occasionally, if it looks like it needs more water, you can add some. If you prefer, you can put it in the oven at 300 degrees for an hour and 15 minutes. Then you’ll want to let it rest 10 minutes after it’s done cooking. Then slice it against the grain.

End of Video Transcript

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Dutch Oven BBQ Beef Brisket
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