Brisket From The Cross Bar C Kitchen

Updated: Jul 7

This week, we are excited to share a customer recipe!

Beth Buller submitted a simple and easy recipe using her creative skills and Cross Bar C brisket. We can't wait to try this recipe out in our test kitchen!



Brisket Recipe

By: Beth Buller

3.5 – 5-pound Cross Bar C Deridder brisket, trimmed of excess fat

1 large onion (approx. 12 ounces in weight or 2 cups chopped)

1 – 28 ounce can crushed tomatoes or tomato sauce

¼ cup honey or suitable substitute

1 tbsp chili pepper (mine contains salt)

¼ tsp ground red pepper (cayenne)

½ tsp garlic powder

½ tsp onion powder

Salt & Pepper


Peel and chop onion crosswise into medium thick slices. Place in bottom of 13 X 9” baking dish or slow cooker. Place meat on top of onions. Mix tomatoes with spices and adjust seasonings to liking. Pour over meat. If baking in the oven, cover with foil and bake 1-2 hours at 400°F.


Uncover, check liquid and add water if dry, and bake 1-2 hours more, or until fully cooked and fork tender. Allow to rest before slicing.

Pro Tip: For the best slicing option, cook the day before eating, allowing the cooked brisket to cool overnight in the refrigerator. Slice thinly, then heat through to serve.


Now Slice & Serve.

At Cross Bar C Deridder we like ours with a side of mashed potatoes, and fresh green beans from the market. How do you like yours?


For those of us who like to take it slow!

If using a slow cooker, arrange meat on top of the onion slices and cover with tomato sauce. Cover and cook on high for at least 4-6 hours depending on the thickness of the brisket. Check to make sure there is enough liquid in the bottom of the cooking insert, adding water if necessary. Keep on warm until ready to serve.

 

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