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
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.
Chop 2 to 3 onions.
Put a Dutch oven over medium heat. Add 1 tablespoon vegetable oil.
Once oil is visibly reacting to heat, place in Dutch oven.
Brown by cooking both sides.
Once both sides are brown, add the freshly chopped onions.
Stir onions, allowing to cook until tender.
Once onions are tender, add 2 cups hot water.
Add 1 teaspoon salt and 1/2 teaspoon pepper.
Add hot sauce to taste, or leave it out, if you prefer a mild flavor.
Cover and let simmer for approximately an hour.
In a small mixing bowl, combine 1/2 cup ketchup and 1/2 cup tomato soup.
Add 1 tablespoon lemon juice and 1 tablespoon brown sugar to mixture.
Once brisket has simmered for about an hour, remove lid and stir.
Pour tomato mixture across brisket.
Add water if necessary. Recover and let simmer for 1 hour 15 minutes. Serve and enjoy!
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The Best Side for BBQ Brisket!
Try this incredible recipe for the perfect side dish!
Barbecued Beef Brisket Video Recipe
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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