Recipes and photos courtesy of the Minnesota Beef Council  

 

Time: 4 hours 

Servings: 8


Ingredients 

1 beef brisket flat half (about 3 pounds) 

¾ cup barbecue sauce 

½ cup dry red wine


For the rub 

2 tablespoons chili powder 

1 tablespoon packed light brown sugar 

1 ½ teaspoons garlic powder


Stovetop 

1. Combine rub ingredients in a small bowl; press evenly onto beef brisket flat half. Place brisket, fat side up, in the stockpot. 

 

2. Combine barbecue sauce and wine in a small bowl. Pour around the brisket; bring to a boil. Reduce heat; cover tightly and simmer 2 ¾ to 3 ¼ hours or until the brisket is fork-tender. Remove brisket; keep warm. 

 

3. Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally. 

 

4. Trim fat from brisket, as desired. Carve diagonally across the grain into thin slices. Serve with sauce.


Electric Pressure Cooker* 

 

1. Blend rub ingredients in a small bowl; mix well. Press onto all sides of beef Brisket Flat Half. Place brisket in a 6-quart pressure cooker, fat side up; add wine.  

 

2. Close and lock the pressure cooker lid. Use beef, stew or high-pressure setting; program 70 minutes on the timer.* Use the quick-release feature to release pressure; carefully remove the lid.  

 

3. Warm barbecue sauce in small sauce pan on stovetop, add ¼ cup cooking liquid to sauce; stir to combine. Continue as directed in step 4 of stovetop instructions.



Slow Cooker 

 

1. Combine rub ingredients in a small bowl; press evenly onto the beef brisket. Place brisket, fat side up, in 4-½ to 5-½ quart slow cooker.  

 

2. Combine barbecue sauce and wine in a small bowl. Pour around brisket; Cook on HIGH 4 to 6 hours or LOW 8 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)  

 

3. Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil in a saucepan. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally. Continue as directed in step 4 of stovetop instructions.

Tip: You may substitute brisket point half for brisket flat half with no change to cook time. Brisket Point Half is not considered a lean cut.  

 

Cooking Tips:


Pressure Cooker 

Check the gasket: Ensure it’s clean and free of cracks for a proper seal. 
 

Use enough liquid: Always add the minimum liquid required to create steam. 
Brown meat first: Sear meat for extra flavor before pressure cooking. 
Don’t overfill: Avoid filling past the maximum line to prevent malfunctions. 
Release pressure safely: Use a kitchen towel over the valve to avoid steam burns. 

 

Slow Cooker 

Layer ingredients wisely: Place dense items like carrots and potatoes on the bottom. 
Avoid lifting the lid: Each peek can add minutes to total cooking time. 
Prep the night before: Assemble ingredients in the pot and refrigerate overnight. 
Use the right setting: Low is ideal for longer, tender cooking; high for quicker results. 
Thicken at the end: Add cream, cornstarch or flour toward the end to avoid curdling. 
Clean immediately: Use a warm soak for easy cleanup after cooking. 


*The electric pressure cooker recipe variations were tested at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions. 

The Minnesota Beef Council is funded and managed by beef farmers and ranchers. Get more recipes and cookie tips at mnbeef.org/cooking.