Beef brisket really is the gift that keeps on giving. It can be inexpensive, full of flavour, and really versatile as you will see with the recipes we’ve shared in this article. Coming from the belly section of beef cattle, there’s two main cuts that are labelled as brisket – the point end and the navel end, sometimes referred to as beef belly.
The point end is the cut that’s used and loved by low and slow barbecuers, while the navel end is less popular but still a hit with smokers around the globe. Generally speaking, the navel end isn’t as plump and meaty but still delish when prepared and cooked correctly.
Whichever cut you go for, you’re in for a treat. From slow-cooked pulled brisket for tacos and ragu to the classic American-style brisket on bread to epic burger patties and even beef bacon – these are five different ways to cook your beef brisket.
This recipe by the executive chef at Sandstone Point Hotel uses a smoker or barbecue and apple wood chips. The brisket is covered in a classic Texas-style rub, which is a mixture of ground spices you rub on to the meat before cooking. This smoky brisket marries perfectly with the beer battered onion rings, corn salsa and cabbage slaw. Get the recipe: Apple wood smoked beef brisket
This Italian style slow braised brisket by Sunshine Coast celebrity chef Dominique Rizzo is full of flavour and easy to prepare. Just a quick sear and then it’s in the oven for 6-7 hours to ensure it’s tender enough to tear apart. Serve it sliced or as ragu, or shredded and piled on crusty bread. Get the recipe: Italian style slow braised beef brisket with gremolata mayonnaise
Beef bacon is a real treat. Although ‘meatier’ and tougher than pork bacon it has the allure of jerky, but in a warm fried kind of way. It is a nice change to conventional bacon and eggs, and makes for a far more substantial BLT. The process to make beef bacon is similar to that of pork bacon, though this recipe opts for more seasonings to complement the strong beefy flavour. Note: this is not a one-day job – you’re looking at anything between one week and seven weeks if you wet age it first. But don’t worry, most of it is just waiting. Get the recipe: Brissie baster’s beef bacon
Brisbane City’s favourite burger joint serves up a mean brisket burger, and now you can too. This recipe by Red Hook’s head chef uses a simple dry rub before slow cooking for 12 hours in the oven or barbecue. It’s then shredded and set in the fridge to make the burger patties. It’s full of flavour and well worth the effort. Get the recipe: Red Hook’s special brisket burger
In this recipe, the brisket is slow cooked so the meat is tender enough to pull and can be eaten on crusty bread, in tacos or with slaw or vegetables. The barbecue sauce, Worcestershire and honey give the meat a nice, classic flavour. Get the recipe: Slow cooked pulled beef brisket
Read next: Rare cuts: What to do with your beef navel