Brisket has many different styles of preparation, but here in the US, none are as well known as the Texas slow-smoked BBQ method. In fact, many Texans consider BBQ brisket to be their state’s official dish. While standing next to a smoker for hours on end is great for achieving a smoky and tender brisket, the vast majority of us do not have a smoker or hours on end to watch meat cook. We’ve developed this Suvie brisket using a bit of liquid smoke to lend that unique flavor to the brisket and cook it with beef broth in order to keep it tender for its long cook time. Suvie makes it easy to prepare brisket and it’s so tasty we keep coming back for more.
Note: If you would like to schedule this cook, but do not want to wait for the broiler to cool before refrigerating, sauté the onion and vegetable oil in a large skillet over medium-high heat until softened, about 8 minutes.
Brisket and Onions
- 2½ lbs beef brisket, fat trimmed to ¼”
- 1 tbsp vegetable oil
- 2 onions, halved and thinly sliced
- 1½ tsp paprika
- 1 tsp onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp all-purpose flour
- 2 tsp tomato paste
- ½ cup beef broth
- 1 tsp liquid smoke
- 1 tbsp red wine vinegar
- 1½ tsp packed brown sugar
- 3 sprigs fresh thyme
- 2 bay leaves
Mix vegetable oil with onions in a Suvie pan and broil for 10 minutes, stirring halfway through the broil. Meanwhile, combine paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper in a small bowl. Prick brisket all over using a fork then rub spice mixture over brisket.
After the broil, stir flour and tomato paste into the onions. Add the beef broth, liquid smoke, red wine vinegar, brown sugar, thyme and bay leaves to the onion mixture. Nestle the brisket into the Suvie pan ensuring it is surrounded with the onions. Spoon some of the liquid over the brisket.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 7 hours
After the cook has finished, remove the brisket from Suvie. Discard the bay leaves and thyme sprigs. To serve, slice brisket against the grain. Ladle several spoonfuls of sauce and most of the onions from the pan onto a serving tray placing sliced brisket on top. Ladle a few more spoonfuls of sauce and onions over the sliced brisket.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 7 hours.
Nutritional Information per serving (6 servings per recipe): Calories 433, Total Fat 15.8g, Total Carbohydrates 6.8g, Total Sodium 508.9mg, Total Protein 63.7g