Beef Brisket 7 Ways

Contributor
Braised, roasted, or stuffed in a sandwich, beef brisket is a delicious cut of meat
Beef Brisket 7 Ways

Mary Cressler/Vindulge

Brisket is a versatile cut of meat that can be turned into just about anything.

Brisket is a tough cut of meat that, when cooked low and slow (and with relatively little effort), comes out tender and juicy. It’s a favorite cut for St. Paddy’s Day staple corned beef and cabbage, and is equally tasty braised in beef broth with vegetables for Passover.

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Spring holidays are the perfect time to make a big brisket, which makes it the perfect choice for this week’s SWAT (Sharing With A Theme).

We put the Culinary Content Network to the test to come up with wonderful brisket dishes, and here are some of the highlights:

  • Nettie Moore of Moore or Less Cooking brings us classic pot roast that requires just a little prep time and a few hours in the slow cooker.
  • Michelle De La Cerda of The Complete Savorist brings us a classic deli sandwich; rye bread and lots of melted cheese are a must.
  • This week’s winner comes from Mary Cressler of Vindulge, who takes nachos to the next level with leftovers-turned-smoked beef brisket chili.

 

All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

Brisket Empanadas

Brisket Empanadas

Peter Block/Feed Your Soul Too

Stuff leftover brisket into easy homemade empanada dough for festive appetizers or tapas.

Grandma Ethel’s Brisket with Tzimmes

Grandma Ethel’s Brisket with Tzimmes

Beth Lee/OMG! Yummy

A crowd pleaser for your Passover table, braise brisket in a mixture of chicken stock and red wine with tzimmes, a traditional Jewish stew of carrots and dried fruit.

Click for slideshow
Beef Brisket 7 Ways