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.

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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.

balsamic beef brisket costco

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

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Balsamic Beef Brisket

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 cooking for a few days.
Course Main Course
Cuisine American
Keyword beef, brisket, Cast Iron
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Author Ryan Goodman

Equipment

  • Cast Iron

Ingredients

  • 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

Instructions

  • 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.

Notes

Optional: add chopped celery, carrots, and small potatoes at the same time as mushrooms for extra vegetables.

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!

balsamic beef brisket cast iron

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Published by Ryan Goodman

Ryan Goodman works in grassroots advocacy as a communications consultant with beef cattle farmers and ranchers across the United States. He is a proud alumnus of Oklahoma State University, with studies focusing on cattle reproduction and nutrition. Ryan's experience in the beef industry range from family farms and ranches in several states to large feedlots and non-profit policy organizations. Ryan is an avid trail and ultrarunner, proudly showing how beef can be an important part of a healthy diet and active lifestyle. Find Ryan on social media as @BeefRunner.