This classic Southern-style brisket delivers deep, savory flavors with a tender, melt-in-your-mouth texture. The beef is seasoned simply with paprika and pepper, then seared to lock in juices before being wrapped tightly in foil with a rich bouillon, onion, and tomato mixture. Slow-cooking it over indirect charcoal heat allows the connective tissues to break down, resulting in incredibly soft meat that slices easily. The accompanying gravy, made from the cooking juices thickened with cornstarch, adds a glossy, savory finish. Perfect for family gatherings, Sunday dinners, or any occasion where comfort food is the goal. It’s a humble yet satisfying dish that highlights the natural richness of the beef.
Deep Rich Beef Brisket
Description
This classic Southern-style brisket delivers deep, savory flavors with a tender, melt-in-your-mouth texture. The beef is seasoned simply with paprika and pepper, then seared to lock in juices before being wrapped tightly in foil with a rich bouillon, onion, and tomato mixture. Slow-cooking it over indirect charcoal heat allows the connective tissues to break down, resulting in incredibly soft meat that slices easily. The accompanying gravy, made from the cooking juices thickened with cornstarch, adds a glossy, savory finish. Perfect for family gatherings, Sunday dinners, or any occasion where comfort food is the goal. It&# 226;ÂÂs a humble yet satisfying dish that highlights the natural richness of the beef.Ingredients
Directions
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Prepare charcoal for indirect grilling by piling coals on both sides of the grill, leaving the center empty for the meat.
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In a large zip-lock bag, combine flour, salt, paprika, and pepper.
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Place the beef brisket into the bag and shake vigorously to coat the meat evenly with the seasoning mixture.
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Heat oil in a large skillet over medium-high heat and sear the brisket on all sides until deeply browned.
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Remove the brisket from the skillet and set aside on a plate.
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In the same skillet, add water and bring to a boil.
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Stir in the instant beef bouillon until completely dissolved.
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Add the sliced onions and diced tomatoes to the skillet, mix well, then remove from heat.
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Lay out a large sheet of heavy-duty aluminum foil on a clean work surface.
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Place the seared brisket in the center of the foil.
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Pour the hot bouillon, onion, and tomato mixture evenly over both sides of the brisket.
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Wrap the brisket tightly in the first layer of foil, ensuring no steam can escape.
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Wrap with a second layer of foil, rotating the package 90 degrees for a secure seal.
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Place the foil-wrapped brisket on the center of the grill (the indirect heat zone).
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Cover the grill and cook for 2 hours, turning the package over after 1 hour.
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Add more charcoal as needed to maintain a steady heat throughout the cooking time.
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Remove the brisket from the grill and carefully open the foil, keeping the juices contained.
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Pour the cooking juices into the skillet and cover the brisket loosely to keep warm.
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In a small bowl, mix cornstarch with 3 tablespoons of water until smooth.
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Bring the juices in the skillet to a boil, then stir in the cornstarch mixture.
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Cook, stirring constantly, until the gravy thickens and becomes glossy.
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Slice the brisket against the grain and serve with the rich gravy poured over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 210.2kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 0.7g4%
- Cholesterol 1.0mg1%
- Sodium 2444.0mg102%
- Total Carbohydrate 29.9g10%
- Dietary Fiber 2.6g11%
- Sugars 3.6g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
