Oven-braised brisket with tangy slaw and pickles
325 min · 45 g protein · 405 cals / serving
Texas flavour without a smoker: a trimmed brisket flat rubbed with coarse pepper, salt, smoked paprika and garlic, roasted to a dark bark and then wrapped tight with broth until it slices like butter. Served the barbecue-joint way, with pickles, sharp raw onion, a spoon of its own peppery jus and a crunchy mustard slaw.
Ingredients
Brisket
- a 3 1/2 lb brisket flat, trimmed (about 2 lb cooked) beef brisket, fat cap trimmed to a thin layer
Rub
- 1 tbsp black pepper, coarsely ground
- 2 tsp salt, coarse
- 1 tbsp paprika, smoked
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
Brisket
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp barbecue sauce
Slaw
- 9 cups cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 medium carrot, grated
- 1/2 cup nonfat Greek yogurt
- 4 tsp yellow mustard
- 4 tsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp salt
To serve
- 3 reduced sodium dill pickles, sliced
- 1/2 white onion, thinly sliced
Steps
- Mix the pepper, salt, paprika, garlic powder, onion powder and sugar and rub it all over the brisket. Leave it uncovered in the fridge for at least 2 hours, or overnight. Heat the oven to 300°F. Set the brisket fat side up on a rack in a roasting tin and roast for 2 hours, until a dark crust has formed.
- Pour the broth and Worcestershire into the tin, lift the brisket into the liquid, and cover the tin tightly with two layers of foil. Return to the oven for 2–2 1/2 hours, until a skewer slides into the thickest part with almost no resistance (about 203°F).
- While it cooks, toss the cabbages and carrot with the yogurt, mustard, vinegar, honey and salt, and chill.
- Rest the brisket, still wrapped, for 30 minutes. Skim the fat from the juices in the tin and stir in the barbecue sauce. Slice the brisket across the grain about as thick as a pencil and serve with a spoon of the jus, the pickles, sliced onion and slaw.
Good to know
Point or flat?
The flat is the leaner half and slices neatly, which is what this is built on. The point (or a whole packer) is fattier and more forgiving; it tastes richer and needs an extra hour.
How do I know it is done?
Go by feel more than the clock: a skewer or probe should slide in like it is going into soft butter, usually around 200–205°F. If it fights back, wrap it and give it another 30 minutes.
Can I make it ahead?
Yes, and it slices more cleanly cold. Chill it whole in its juices, slice, then warm the slices covered in the jus at 300°F for 20 minutes.
Alternative
Per
- Calories
- 104
- Protein
- (45%)
- 12 g
- Fat
- (39%)
- 4 g
- Carbohydrates
- (16%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 482 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2430 kcal goes into the pot and 3141 g of ingredients comes out as about 2330 g of food: 104 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.