| Level: | Intermediate |
| Total: | 16 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon seasoned salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons lemon pepper
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
- 2 tablespoons dark brown sugar
- One 6- to 8-pound beef brisket
- 4 stalks celery, chopped
- 4 cloves garlic, chopped
- 2 onions, sliced
- 2 green bell peppers, sliced
- One 28-ounce can diced tomatoes with their liquid
- One 6-ounce can tomato paste
- 2 cups brewed coffee with chicory, cooled
- Chopped fresh parsley, for serving
- Grits, such as Creamy Cheese Grits, recipe follows, for serving
- 1 tablespoon butter
- 1 tablespoon oil
- 2 jalapenos, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cups stone-ground grits
- 8 cups low-sodium chicken (or beef) broth, plus more if needed
- 2 cups half-and-half
- 2 cups grated Cheddar
Instructions
- Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
- When ready to cook, preheat the oven to 275 degrees F.
- Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
- Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
Reviews
Bam! So good! This was amazing My family devoured this meal. I tried grits once and hated it, but these grits are out of this world, yummy. The meat was so tender and flavorful. I could easily cut it with my fork. I hate it when people ask questions or have an opinion and don’t leave a rating. Why make someone’s stars less because you have an onion and haven’t made it yet. If you’re concerned about tasting the coffee, no worries, you can’t. If you don’t like spicy, cut back on the heat. Anyone that follows Ree Drummond knows she likes it hot . Try this recipe. Is a keeper. You’ll love it.
The best and one of the easiest briskets I have ever made!! It is so simple and I had an 8.5 ib brisket and it only took 7.5 hours to cook with this temp and it was PERFECT!!
I wanted to try this, but has everything but brisket… so I used a beef chuck roast. This is a FABULOUS recipe! My hubby liked it so much he said I could make it every week if I wanted. I’m going to try just the sauce in shakshuka.
Sorry Ree, but this brisket was way to spicy for me.
Didn’t see any comments on the coffee with chicory. I’m not a coffee drinker and don’t like the flavor. Do you taste coffee in the brisket? Not sure I want to buy it if I don’t need to do so.
Comment: why do you include “Seasoned Salt” when you have most or all the ingredients of “seasoned salt” in the 1st few ingredients. Isn’t this redundant?
Texans don’t like briskets unless they are BBQ’d. Well, I just proved that all wrong. My tribe loved this so much that they have requested it for Christmas next year.
This recipe is on rotation at our house! We love it! Sometimes our local grocery store doesnt have brisket, we have used chuck roast a few times and it is just as good! Thank you Ree!
Tried the Cajun brisket recipe this past weekend for my dad who came to visit from Louisiana & I must say this was very delicious & spiced just right! The family loved it! This one is a keeper…will definitely be making this again!
Ree I love your recipes but this Is defiantly a CREOLE recipe NOT a Cajun one. I live two hrs north of New Orleans and that makes all the difference. We use no tomato or celery and more brown gravy. Looks like a good recipe but I’ll pass on this one