There’s something magical about a family recipe passed down through generations, and Bubby’s brisket is no exception. This dish is a celebration of tradition, love, and comfort, bringing everyone together around the table. The slow-cooked, tender beef infused with rich flavors is the kind of meal that warms both the heart and soul.
What makes Bubby’s brisket so special is its simplicity and the stories it carries. It’s more than just a recipe—it’s a piece of history, shared at holidays, family gatherings, and Sunday dinners. With every bite, we’re reminded of the care and patience that goes into creating something truly unforgettable.
Whether you’re new to brisket or looking to recreate those nostalgic flavors, this recipe is sure to become a favorite in your home. Let’s dive into the steps to make this timeless classic that’s as comforting as a hug from Bubby herself.
Bubby’S Brisket Recipe
Creating Bubby’s brisket is a joyful and rewarding process rooted in tradition. Let’s dive into the rich steps to bring this timeless dish to life. Follow these directions, and you’ll soon have a tender, flavorful brisket perfect for any gathering.
Ingredients
Here’s what we’ll need for this recipe:
- 1 whole beef brisket (5-6 pounds), trimmed
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 medium carrots, peeled and cut into chunks
- 3 large potatoes, peeled and quartered (optional for serving)
Instructions
Preparing the Brisket
- Preheat the oven to 300°F.
- Pat the brisket dry with paper towels and rub it generously with the salt, pepper, paprika, and thyme. Let the flavors infuse while you prep the marinade.
- In a small bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, and beef broth until smooth.
Searing and Layering
- Heat a large oven-safe roasting pan or Dutch oven over medium-high heat. Add a tablespoon of oil to prevent sticking.
- Sear the brisket for 4-5 minutes per side until browned. This locks in the juices and adds depth to the flavor.
- Remove the brisket and set aside. In the same pan, sauté the onions and garlic for 2-3 minutes, stirring often.
- Place the brisket over the onions and pour the marinade evenly across the top.
Braising the Brisket
- Add the carrots and potatoes (if using) around the brisket. Cover the dish tightly with a lid or heavy-duty aluminum foil.
- Transfer the pan to the oven and cook for 3-4 hours, basting the brisket with the juices every hour. The slow braise ensures a melt-in-your-mouth texture.
Resting and Serving
- Once the brisket reaches fork-tender perfection, remove it from the oven and let it rest for 20 minutes before slicing. This step seals in the juices for maximum flavor.
- Slice against the grain into thin pieces. Serve hot with the carrots, potatoes, and the luscious pan juices drizzled on top.
Cooking Tips
| Step | Key Tip |
|---|---|
| Searing | Ensure the pan is hot enough to give the brisket a good crust. |
| Braising | Use a covered, oven-safe pan to retain moisture during cooking. |
| Resting | Always rest the brisket before slicing to avoid losing the juices. |
| Serving | Slice thinly and against the grain for a tender bite every time. |
Ingredients
To recreate Bubby’s brisket, we’ll need a handful of simple, time-honored ingredients that pack a punch of flavor. Each component plays a vital role in achieving the dish’s unique, comforting essence. Here’s what we’ll need:
Main Ingredients
- 1 whole beef brisket (5–6 pounds, trimmed of excess fat)
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth (low-sodium recommended)
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons olive oil (for searing the brisket)
Seasonings and Spices
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper, to taste
Optional Additions
- 2 large carrots, peeled and cut into chunks (adds sweetness to the braise)
- 1 pound baby potatoes, halved
Ingredient Notes:
- The beef brisket is the star, so select a cut with good marbling for tenderness.
- Use fresh onions and garlic for the best flavor depth.
- Choose a low-sodium beef broth if you want more control over the saltiness.
Tools And Equipment
When preparing Bubby’s Brisket, having the right tools and equipment can make the process smoother and ensure the dish is cooked to perfection. Here’s what we’ll need:
Essential Tools
- Large cutting board: To handle the brisket and chop vegetables, ensuring enough space for clean and safe preparation.
- Sharp chef’s knife: A quality knife is crucial for slicing through the brisket and neatly chopping onions and garlic.
- Heavy-bottomed roasting pan or Dutch oven: For searing and braising the brisket; it should be oven-safe and have a tight-fitting lid to lock in moisture.
- Heat-resistant tongs: To turn and handle the brisket effortlessly during searing.
- Wooden spoon or silicone spatula: Ideal for stirring and scraping up flavorful bits while deglazing the pan.
- Measuring cups and spoons: For accuracy with seasonings, broth, and other ingredients.
- Foil or parchment paper: To cover the brisket if needed for extra moisture retention during braising.
- Thermometer (optional): A meat thermometer can help monitor the brisket’s internal temperature for perfectly tender results.
Cleaning and Serving Tools
- Large serving platter: To beautifully present the sliced brisket once ready, especially for family gatherings.
- Paper towels: For patting the brisket dry before searing or wiping surfaces clean during prep.
Handy Extras
- Fine mesh strainer: Optional, but helpful for straining the cooking liquid into a smooth gravy.
- Kitchen shears: Useful for trimming excess fat from the brisket before cooking.
Equipment Tips
A Dutch oven or heavy-bottomed roasting pan is essential for even heat distribution and moisture retention. It mirrors the traditional way Bubby might have cooked her brisket, giving the dish its signature tenderness. If you don’t have a Dutch oven, a Casserole dish covered tightly with foil can work in a pinch.
Overview Table: Tools And Equipment
| Tool/Equipment | Purpose |
|---|---|
| Large cutting board | For safe and efficient brisket and veggie prep |
| Sharp chef’s knife | Precision cutting for the brisket and vegetables |
| Heavy-bottomed roasting pan | To sear, deglaze, and braise evenly |
| Heat-resistant tongs | For efficiently flipping the brisket during cooking |
| Measuring cups & spoons | For accurate ingredient measurements |
| Thermometer (optional) | To check the internal temperature of the brisket |
| Large serving platter | For showcasing the brisket at the table |
This list ensures we’re fully equipped to honor the tradition of Bubby’s brisket while maintaining modern efficiency in the kitchen. Each item plays a role in creating a dish that’s as timeless as the memories that come with it.
Directions
Follow these detailed steps to achieve tender, flavorful Bubby’s brisket, just like it’s been made for generations.
Prep
- Trim the brisket: Use a sharp knife to remove excess fat, leaving a thin layer to keep the meat moist during cooking.
- Slice the onions and garlic: Thinly slice 4 large onions and mince 4 cloves of garlic.
- Preheat oven: Set the oven to 325°F to prepare for braising.
Marinate The Brisket
- Rub the brisket generously with kosher salt, freshly ground black pepper, and paprika, ensuring it’s evenly coated.
- Place the brisket in a large container or resealable plastic bag, then add a mix of 1 cup low-sodium beef broth and 1/2 cup ketchup.
- Cover or seal the container and refrigerate for at least 2 hours or overnight for deeper flavor.
Sear The Brisket
- Heat 2 tablespoons of olive oil in a heavy-bottomed roasting pan or Dutch oven over medium-high heat.
- Remove the brisket from the marinade and pat it dry with paper towels to ensure proper searing.
- Place the brisket in the hot pan and sear on each side for 4-5 minutes until a golden-brown crust forms.
- Remove the brisket and set it aside on a plate.
Prepare The Sauce
- Using the same pan, add the sliced onions and cook for 6-8 minutes, stirring occasionally, until softened and caramelized.
- Toss in the minced garlic and sauté for 30-60 seconds until fragrant.
- Deglaze the pan with 1/2 cup of beef broth, scraping off any browned bits from the bottom.
- Stir in the remaining marinade, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, and a pinch of sugar for balance. Let the mixture simmer for 5 minutes.
Slow Cook The Brisket
- Return the seared brisket to the pan, fat-side up, nestling it into the sauce.
- Optionally add carrots and baby potatoes around the brisket for a heartier dish.
- Cover the pan tightly with its lid or aluminum foil to lock in moisture.
- Place the pan in the preheated oven and braise for 3-4 hours, checking occasionally and basting with the sauce for even flavor.
Rest And Slice
- Once the brisket is fork-tender, remove it from the pan and transfer it to a cutting board.
- Let the brisket rest for 15-20 minutes to retain its juices.
- Slice against the grain with a sharp knife into thin, even slices to ensure tenderness.
- Serve the slices with the rich onion sauce spooned over the top, alongside optional sides if desired.
This method ensures each step builds on the last, capturing Bubby’s traditional flavors in every bite.
Tips For The Best Brisket
Mastering Bubby’s brisket recipe involves understanding a few key tips to ensure our brisket is always tender, flavorful, and cooked to perfection. Whether we’re preparing it for the first time or looking to perfect our technique, these suggestions will guide us to achieve the best brisket every time.
1. Select the Right Cut
The foundation of a perfect brisket starts with selecting a well-marbled cut of beef brisket. Look for a piece weighing between 4 and 6 pounds with a visible layer of fat and good marbling throughout. The fat cap helps in keeping the brisket moist during the cooking process.
| Cut Type | Weight (lbs) | Characteristics |
|---|---|---|
| Flat Cut (First Cut) | 4-6 | Leans more, slices neatly |
| Point Cut | 5-7 | Juicy with extra marbling for flavor |
2. Marinate for Maximum Flavor
Marinating ensures our brisket absorbs layers of flavor and tenderness. For Bubby’s brisket, we use a simple mix of beef broth, ketchup, garlic, and seasonings. Let the brisket sit in the marinade for at least 8 hours or overnight in the refrigerator to enhance its flavor profile.
3. Sear to Seal the Flavor
We can’t overlook the importance of searing! Heating our heavy-bottomed pan until it’s piping hot before adding the brisket locks in those rich, caramelized flavors. Make sure to sear evenly on all sides for about 3 minutes per side.
Tip: Use high-heat-resistant tongs to maneuver the brisket while searing—it makes the process smooth and mess-free.
4. Low and Slow is the Way to Go
Low and slow cooking is the ultimate secret to tender brisket. Braising the meat in a covered roasting pan or Dutch oven at 300°F for several hours ensures the connective tissues break down, resulting in a melt-in-our-mouth texture. The longer the cook time, the deeper the flavor develops.
| Cooking Temperature | Cooking Time (per lb) |
|---|---|
| 300°F | 45-60 minutes |
| 275°F | 60-75 minutes |
5. Rest the Brisket Before Slicing
After removing the brisket from the oven, we should let it rest, covered, for 15-20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each slice is succulent and flavorful. Always slice against the grain to maximize the tenderness.
6. Use Fresh Ingredients
For the best results, use fresh onions, garlic, and herbs. The quality of these ingredients significantly impacts the richness of our sauce and the overall flavor of the dish. Avoid pre-minced or dried alternatives for that authentic Bubby’s brisket taste.
7. Monitor Liquid Levels
During braising, it’s essential to check the liquid levels periodically. If too much liquid evaporates, we end up with a dry brisket. The brisket should be about two-thirds submerged in the liquid to cook evenly and absorb its flavors. Adding a little water or beef broth during cooking ensures a moist result.
8. Enhance the Dish with Additions
While Bubby’s original recipe is a classic, we can add carrots, baby potatoes, or parsnips in the last hour of cooking for extra heartiness. These vegetables absorb the sauce’s flavors, creating a side that’s perfect with the brisket.
These tips, tried and true, help bring out the best in our brisket, every bite infused with the love and tradition of Bubby’s cherished recipe. Remember to take it step by step—patience and attention to detail are the hallmarks of a perfect brisket.
Make-Ahead Instructions
Preparing Bubby’s brisket ahead of time is not only convenient but also enhances its richness and depth of flavor, allowing the dish to meld beautifully. Here’s how we recommend making this beloved recipe ahead for stress-free entertaining or family gatherings.
1. Cook the Brisket in Advance
- Follow the recipe instructions to sear, braise, and slow-cook the brisket until fully tender.
- After cooking, allow the brisket to cool completely in its pan or Dutch oven, while still submerged in the sauce.
2. Refrigerate Overnight
- Once the brisket cools, transfer it (still in the sauce) to an airtight container or cover the pan tightly with cling film or foil.
- Place the container or pan in the refrigerator and let it rest overnight. This resting time helps the flavors fully develop.
3. Slice the Brisket Cold
- The next day, remove the brisket from the sauce. The fat layer will have solidified on the surface, making it easy to skim off for a lighter dish.
- Use a sharp chef’s knife to slice the brisket against the grain into thin, even slices. Slicing cold ensures neat, uniform cuts without tearing the meat.
4. Reheat Before Serving
- Once sliced, return the brisket slices to the sauce in a roasting pan or Dutch oven.
- Cover the dish tightly with a lid or foil and reheat in the oven at 300°F (150°C) for about 30-40 minutes, or until heated through.
- Stir gently midway to ensure even heating, keeping the brisket moist and infused with the sauce.
Quick Make-Ahead Timeline Table
| Step | Time Required (Approx.) |
|---|---|
| Cooking the Brisket | 4-5 hours |
| Cooling and Refrigerating | Overnight (8-12 hours) |
| Reheating Before Serving | 30-40 minutes |
Expert Tip: Maximize Flavor with Extra Sauce
When making ahead, consider doubling the sauce ingredients. The brisket absorbs the sauce as it rests, so having extra ensures the dish stays moist and flavorful while reheating.
Storing and reheating this cherished family recipe ahead of time ensures that the brisket remains the centerpiece of your table—rich, tender, and infused with layers of heartwarming tradition.
Storage And Reheating
Once we’ve poured our heart into crafting Bubby’s brisket, proper storage and reheating are essential to maintain its signature tenderness and rich flavor.
Storing Bubby’s Brisket
To preserve the quality of the brisket, follow these steps:
- Cool Completely: Allow the brisket to cool at room temperature for no more than 1 hour.
- Separate the Sauce: Strain the onion sauce into a separate container to prevent the brisket slices from becoming overly saturated during storage.
- Slice Before Storing: Slice the brisket against the grain into even pieces for easier reheating.
- Use Airtight Containers: Store the brisket slices and sauce in separate airtight containers to maintain freshness.
- Refrigerate or Freeze:
- In the fridge, brisket stays fresh for up to 4 days.
- In the freezer, it can last up to 3 months when stored properly.
Quick Storage Tips
| Storage Method | Timeframe | Special Instructions |
|---|---|---|
| Refrigeration | Up to 4 days | Use airtight containers and label the date. |
| Freezing | Up to 3 months | Wrap brisket slices tightly in freezer-safe bags. Divide into portions for convenience. |
Reheating Bubby’s Brisket
The goal is to gently reheat without drying out the brisket. Here’s how we recommend reheating it:
- Thaw (if frozen): Move the brisket from the freezer to the refrigerator and let it thaw overnight.
- Oven Method (Preferred):
- Preheat the oven to 300°F (150°C).
- Place the brisket slices in a baking dish. Add the reserved sauce, ensuring the brisket is submerged partially to stay moist.
- Cover tightly with aluminum foil.
- Heat for 20-30 minutes, or until warmed through.
- Stovetop Method:
- Heat the reserved sauce in a skillet over medium heat.
- Add brisket slices and warm, flipping occasionally, for 5-7 minutes.
- Microwave Method (If in a pinch):
- Place a single portion of brisket and sauce in a microwave-safe dish.
- Cover with a damp paper towel to retain moisture.
- Heat in 30-second intervals, checking often, until warmed through.
Expert Tips For Best Results
- Reheat only the portions you plan to consume to keep leftovers fresher for longer.
- Doubling the sauce when preparing the brisket ensures there’s enough for both storage and reheating.
- “Low and slow” is our mantra. Avoid high heat during reheating; it can dry out the brisket.
- Always store and reheat the brisket with sauce to lock in maximum flavor.
Conclusion
Bubby’s brisket is so much more than a recipe; it’s a connection to cherished memories and shared traditions. By following the steps and tips we’ve outlined, anyone can recreate this heartwarming dish and bring a piece of that legacy to their own table.
Whether it’s for a holiday gathering or a quiet family dinner, this brisket promises to deliver the comfort and flavor that make it unforgettable. Let’s keep the tradition alive, one tender, flavorful bite at a time.
Frequently Asked Questions
What is Bubby’s brisket?
Bubby’s brisket is a traditional family recipe featuring a tender beef brisket slow-cooked with flavorful ingredients like onions, garlic, beef broth, and seasonings. It’s more than just a meal—it’s a dish that embodies love, tradition, and history, often shared during special occasions.
What are the key ingredients for Bubby’s brisket?
The key ingredients include a whole beef brisket, onions, garlic, beef broth, ketchup, and seasonings. Optional additions like carrots and baby potatoes can be added to enhance sweetness and heartiness.
How do I ensure the brisket is tender?
Use a low and slow cooking method, braising the brisket in a covered pan for several hours. Rest the brisket before slicing to retain its juices and ensure maximum tenderness.
Can I prepare Bubby’s brisket ahead of time?
Yes! Preparing it in advance enhances its flavor. Cook the brisket, cool it completely, refrigerate it, slice it, and reheat before serving. Doubling the sauce during preparation ensures it stays moist and flavorful.
What tools do I need to make Bubby’s brisket?
Essential tools include a large cutting board, a sharp chef’s knife, a heavy-bottomed roasting pan or Dutch oven, heat-resistant tongs, and measuring cups and spoons.
How do I store leftover brisket?
Cool the brisket completely, separate the sauce, and slice the meat. Store in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.
What’s the best way to reheat brisket?
Reheat in the oven at a low temperature (around 325°F) with some of the sauce to maintain moisture. Alternatively, use the stovetop or microwave for smaller portions, ensuring the brisket stays tender.
Why is searing the brisket important?
Searing locks in the flavors by caramelizing the surface of the meat. It also adds a rich layer of flavor to the dish before braising the brisket.
Can I customize the recipe?
Absolutely! You can add vegetables like carrots or potatoes for more sweetness and heartiness. You can also adjust the seasoning to your taste preferences.
What cut of brisket should I use?
Choose a well-marbled brisket for the best results. The marbling ensures the meat stays tender and juicy during the slow-cooking process.