Leave a comment

Southern Brisket

Texas Shaped Beef (this is not actually southern brisket but it is very patriotic)

Homage to our adoptive new home: Texas!

We asked which recipe you would most like us to publish, and our southern brisket came up as #1 (followed closely by our dairy free tres leches cake, whose recipe you can find here). This is the recipe that forms the base of our popular beef big bloke sandwich, and it’s actually a whole lot easier than you might expect! In fact, it really only requires three ingredients! All you need is a good cut of meat, and a little patience. When we make our brisket for the bakery, we make about 12 pounds at time. We’ve reduced the recipe a bit for those of you at home, because one serving is about 3 ounces and even with the smallest brisket available you’ll still have plenty of leftovers to go around. For those of you wondering about the math, the smallest brisket we can usually get at the butcher’s is around 4 pounds. That’s about 21 servings, enough for even the hardcore Texan meat lovers!


  • 1 small brisket, about 4 pounds (ask your butcher to leave the fat on – this is what makes it so tender and juicy!)
  • 2 Tbsp salt
  • 2 Tbsp pepper
  • 4 cloves garlic (optional)

Rita preparing southern brisket beef rubMethod:

  1. Preheat oven to 250◦F.
  2. If using, crush the garlic nearly in to a paste.
  3. Mix salt, pepper, and garlic together.
  4. With your hands, rub the spice mixture on the brisket. Put most of the mixture on the “meaty” side but also lightly coat the fat side.
  5. Place the brisket into a roasting pan fat side up and allow to rest until it reaches room temperature and your oven is fully preheated.
  6. Place the brisket into the oven and cook for about 6 hours or until tender. Tip: You may wish to cover the pan with foil before cooking to keep the moisture enclosed in the pan.
  7. Remove the brisket from the oven and let cool for at least half an hour.
  8. Trim the fat on top and slice (against the grain).
  9. Save the drippings and juice to pour over the top of your delicious southern brisket!
  10. Store the slices and the juice in separate containers in the fridge for up to three days and reheat as desired.

We use our brisket for our famous beef big bloke sandwich. What do you do with yours?

Beef Brisket Gluten Free SandwichTexas-Shaped Steak Photo from www.whitezine.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: