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.
I love a 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 labels or marketing splash necessary.
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.
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!
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