Last week, I found a beef brisket on sale at Costco and couldn’t pass up the opportunity. We’ve had a month or more of sub-freezing temps (more often closer to zero than 20) and a slow-cooked beef dish sounded just like what the chef ordered. This balsamic beef brisket recipe sounded like it’d hit the spot.
I love good beef brisket, but since there’s only so much per beef carcass, my freezer supply is fresh out. Good thing Costco is known for quality beef at a good price! No special label or marketing splash is necessary.
I started looking for new recipe ideas by sorting through a few new cookbooks I picked up when Hastings went out of business (cheap!) and found just what I was looking for in The Meat Lover’s Cookbook by Sarlin and Porter. I like to keep my recipes simple; the fewer the ingredients, the better, and let’s not use too many dishes.
Balsamic Beef Brisket Recipe
Balsamic Beef Brisket
- Cast Iron
- 3-4 lbs beef brisket well-trimmed
- 1 lb mushrooms quartered
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 onion chopped
- 1 tbsp ground black pepper
- Prepare the marinade by combining ingredients in a large pan. Add the brisket, cover and marinate in refrigerator for 3 days, turning the meat each day to keep all surfaces moist
- Remove the brisket from the marinade and pat dry. Reserve the marinade.
- Preheat the oven to 300 degrees
- In a large cast iron skillet, sear the brisket on both sides over high heat until brown. Add the marinade and enough water to just cover the brisket. Cover with aluminum foil.
- Place the covered skillet in the oven to bake for 2 hours. Add the mushrooms and bake for another hour. Remove the skilelt from the oven and add salt as needed.
This recipe for a balsamic vinegar-based (with onion and black pepper) marinade hit the spot. I don’t care for over-marinated beef. Simple ingredients and I could forget about the dish for a few days. I did divide the brisket into thirds to fit into the cast iron skillet (not ideal), and cooked a third in a glass baking dish. I highly recommend using the cast iron over the glass for this dish if possible.
I also added carrots and celery to the final hour of cooking to make it a better one-dish meal. The brisket turned out awesome, fall-apart good and the leftovers have been awesome. I really didn’t need the knife to pull this apart. If you have any favorite recipes for leftover brisket, send those ideas my way!
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