Beef brisket is rich in flavour and can be cheaper than typical “prime” cuts such as ribeye. It’s taken from the lower chest of a cow and is a tough cut of meat that, with a long and lingering cook, yields fall-apart results.
There are also all kinds of recipes that use it. Texan barbecue, for example, favours it cooked low and slow over wood and coals – see our 12-hour barbecue recipe if that’s what’s on your mind. Braised, such as in O Tama Carey’s black braised brisket or Tony Tan’s recipe with chilli-oil sauce, it produces spiced, aromatic results; and to feed a crowd, it has to be the nachos.
Gourmet Traveller’s beef brisket recipe collection
These pot pies are filled with slow-braised meat, vegetables and portobello mushrooms and finished off with a crispy pastry top.
This Cantonese classic is fragrant with spices and simple to cook. It’s also the kind of meal you’re unlikely to find in a typical Chinese restaurant, and Tony Tan says “it’s a hot favourite with my family and friends”.
If you want a crowd-pleasing meal that also fills your home with delicious smells, this nachos recipe is one to consider. With 6½-7 hours of braising on low heat, you’ll have tender meat ready to go. You could even make extra for other recipes.
When a Gourmet Traveller reader tastes these tortillas at Grace in Adelaide, they were so good that they asked us to get the recipe. Now we know why.
Brisket tortillas with green chilli, tomatillo and cucumber salsa
O Tama Carey’s black braised brisket
Inspired by a traditional Sri Lankan dried black curry, this flavourful dish is one for spicy food fans.
This pasta dish takes you to the Piedmont region of Italy, using homemade agnolotti to create rich, tender parcels of braised beef, topped with buttery hazelnuts and sage.
This pie recipe draws on Mexican-inspired flavours, with low-and-slow cooked beef, herbs and spices and a crispy, cheesy tamale crust.
The patties for these burgers have a rich flavour that’s balanced by the cheese, slaw and Mississippi comeback sauce. They’re also fast to cook.
With marinated beef, pickled carrot, daikon and coriander and crusty bread rolls, this recipe is ideal for fans of bahn-mi.
This recipe is great for a Texan barbecue experience that saves on time. It’s also full of tips for smokey flavour.
Classic flavours and a long roasting time make this recipe ideal for big dinner parties.
12-hour barbecue beef brisket
(Credits: Ben Dearnley (main) )While it takes time, this recipe from Curtis Stone is relatively simple. It’s also worth it for a true Texas barbecue experience with melt-in-your-mouth meat.
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