Not only is this recipe the secret to a tender, juicy, and flavorful brisket, but it’s freezer-friendly, too! Perfect for serving a crowd, this make-ahead recipe promises to please all your guests.
Ingredients You’ll Need
- brisket
- ketchup
- red wine
- vegetable broth
- granulated onion
- garlic
- onions
- carrots
- Salt and pepper
How to Make Sliced Brisket
- In a medium bowl, mix ketchup, water, granulated onion, garlic, wine, and broth.
- Spread this mixture all over the meat. Be sure to lather it nicely without missing a spot.
- Allow the meat to marinate in the fridge for 24 hours for best results.
- Preheat the oven to 350°F.
- Place the meat in a cooking pan and cover it with the remaining ingredients. Insert the pan into your heated oven.
- Cook the meat for 3 to 4 hours, depending on the size. Brisket should cook for one hour per pound. It’s ready when the meat pulls apart easily.
- Remove from the oven and place in the fridge to cool completely.
- Cut against the grain to cut slices and remove all excess fat.
- Cover the meat in sauce and place it in a 350°F preheated oven to warm.
Tips and Tricks
- For best results, make sure the meat cooks with the fat side facing up so it can add flavor and juices to the meat as it trickles down while it cooks.
- The key to getting this tough cut of meat tenderized is to cook it slowly at a low temperature. You can also smoke it or braise it for an equally tender result.
How to Slice a Brisket
A brisket slicer is the best way to slice your meat evenly. The blade is serrated and is usually about 12 to 14 inches long. It’s a cinch to cut through large pieces of meat with one of these. You can also use a brisket slicer for roasts and other large cuts of meat.
For best results, slice diagonally, going against the grain. Slices should be at least 1/4-inch thick and no more than 1-inch thick, depending on your preference.
How Do I Cook Pre Sliced Brisket?
You can reheat the already-sliced brisket in the oven but keep the temperature at 375°F. For best results, use a glass pan and line it with aluminum foil. Reheat for no more than 15 to 20 minutes to keep the meat from drying out.
Sliced Versus Chopped Brisket
Sliced brisket is often plated and served as a main dish. Chunks of brisket are more suitable for sandwiches and casseroles instead.
How Do You Eat Sliced Brisket?
However you slice or dice your brisket, the meat is still the same. It’s tender beef smoked to perfection and bursting with intense flavors and spices. For slices, cut vertically downward and serve with a side of steamed or roasted veggies
Sliced Brisket Recipe
Ingredients
- 6-8 pounds brisket fat on
- 2 cups ketchup
- 1 1/2 cups red wine
- 1 1/2 cups vegetable broth or chicken broth
- 1/4 cup granulated onion or dry onion flakes
- 6 cloves garlic sliced
- 2 onions sliced
- 6 large carrots cut into 1-inch pieces
- Salt and pepper to taste
Instructions
- In a medium bowl, mix ketchup, water, granulated onion, garlic, wine, and broth.
- Spread this mixture all over the meat. Be sure to lather it nicely without missing a spot.
- Allow the meat to marinate in the fridge for 24 hours for best results.
- Preheat the oven to 350°F.
- Place the meat in a cooking pan and cover it with the remaining ingredients. Insert the pan into your heated oven.
- Cook the meat for 3 to 4 hours, depending on the size. Brisket should cook for one hour per pound. It’s ready when the meat pulls apart easily.
- Remove from the oven and place in the fridge to cool completely.
- Cut against the grain to cut slices and remove all excess fat.
- Cover the meat in sauce and place it in a 350°F preheated oven to warm.
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