Beef Brisket - Whole Side
Every time a “turkey holiday” rolls around—Christmas, Easter, Thanksgiving—beef tends to go on sale. I always keep an eye on the end of the aisle, where you can sometimes score a 40% off brisket bigger than your dog. It’s a great find… as long as you’ve got the freezer space and the time to cook it right away, because storing these beasts isn’t easy (unless you’re lucky enough to have a second fridge).
I like to start this recipe around 7pm.
Begin by trimming off the excess fat—toss it, feed it to your pup, or save it for homemade tallow. Then move on to the rub. I like using a binder like mustard as a base layer to help the seasoning stick and build that perfect crust. Be generous here.
Place the brisket into a large covered roasting pan with a shallow layer of liquid (water works fine, but stock adds a bit more depth), and let it roast low and slow overnight.
Honestly, my favourite part is waking up to a house that smells like your favourite deli—warm, rich, and filling every corner of the kitchen with cozy, slow-cooked goodness.
Once it’s fully cooked, slice, dice, or pull the meat and portion it into ziplocks, containers, or whatever storage you prefer. I’m sure this could be canned, but I haven’t tried it yet—so for now, the freezer is my go-to. (If you’ve canned something like this successfully, let me know—I want the intel.)
This brisket is perfect for tacos, enchiladas, and Mexican-inspired dishes, but we also love it in Korean-style rice bowls or hearty beef pies.
Really, it’s just a great protein to have on hand—ready to elevate whatever you’re cooking next.
Recipe
For one 4kg - 6kg brisket
Spice rub includes:
1 tbsp salt
1 tbsp garlic powder
1 tsp mustard powder
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper
1 - 2 cups of water or broth, enough to coat the bottom on your roasting pan
