5 Cheap & Easy Brisket Recipes
Emma from Emmathecarnivore shares five budget-friendly approaches to cooking brisket, ranging from traditional oven-baking and slow cooking to modern air fryer methods. Whether you prefer set-and-forget slow cooker convenience, smoky flavour from the barbecue, or quick air fryer results, these recipes offer something for every cook. Each method produces tender, delicious brisket without breaking the bank, making this a perfect guide for anyone looking to master this economical cut of meat
Watch: 5 Cheap & Easy Brisket Recipes
Original recipe video — click to play
Original method: 3–4 hours at 150°C (oven-baked)
Ingredients
Slow Cooker Method
- 1 ½ kg Brisket (trimmed, point or flat cut), whole
Use a quality, well-marbled cut for best results
- 5 g Sea salt, whole
Adjust to taste; more may be needed for larger cuts
- 50 g Butter, chunk
Adds richness and helps with browning if seared first
- 240 ml Water, whole
Reduced slightly from 240 ml (1 cup) to account for slow cooker moisture retention
Optional: Flavour Boosters
- 120 ml Beef stock, whole(optional)
Can replace some or all of the water for deeper flavour
- 2 g Black pepper, ground(optional)
Freshly ground for best flavour
Method
- 1Optional step
If desired, pat the brisket dry with kitchen paper and sear it in a hot frying pan for 2–3 minutes per side to build a flavourful crust. This step is optional but recommended for deeper flavour.
~10 minsTip: Browning is not essential but enhances the final dish
- 2
Place the brisket into your slow cooker, fat-side up if possible.
~2 minsTip: Ensure the brisket fits comfortably; trim if necessary
- 3
Sprinkle the salt and black pepper (if using) over the brisket.
~2 minsTip: Season evenly on both sides
- 4
Add the butter chunk and water (or beef stock) to the slow cooker. Do not submerge the brisket; the liquid should come halfway up the sides.
~3 minsTip: Slow cookers work with steam, not boiling liquid
- 5
Cover the slow cooker with its lid and set to the Low setting.
0Tip: Do not lift the lid during cooking, as this releases heat
- 6
Cook on Low for 8–10 hours, until the brisket is fork-tender and easily shreds. The internal temperature should reach 90–95°C (195–205°F) for optimal tenderness.
~9 hrsTip: Cooking time depends on the thickness and size of your brisket; check after 8 hours
- 7
Carefully remove the brisket from the slow cooker and place it on a warm plate. Tent loosely with foil and allow it to rest for 10 minutes before carving.
~10 minsTip: Resting allows juices to redistribute, keeping the meat moist
- 8
Slice against the grain and serve warm. The cooking liquid can be strained and served as gravy or reserved for other uses.
~5 minsTip: Slice against the grain for maximum tenderness
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can cook brisket on the High setting for approximately 4–6 hours, depending on the size and thickness of your cut. However, the Low setting (8–10 hours) produces more tender, evenly cooked results with better flavour development. Low and slow is ideal for tougher cuts like brisket
Comments
No comments yet — be the first to share your experience!