Brisket
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Pastrami on Rye
Starting with Corned Beef Brisket, this recipe transforms the brined cut into a succulent and flavorful smoked pastrami, and makes a sandwich that is good enough to rival your favorite deli. Stacked high on toasted rye bread with crisp sauerkraut and spicy brown mustard, the pastrami can be served warm. The brisket comes brined and seasoned, and benefits from a soak in cold water in the fridge to desalinate (remove some of the salt) before smoking it, which concentrates the flavors. The pastrami rub is homemade, and omits salt ensuring a balanced final product for the perfect sandwich.
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Leftover Brisket Tacos with Salsa Verde & Pickled Onions
Tacos are one of the most popular foods today. Americans eat over 4.5 billion tacos a year! Some of the best tacos are the ones you make at home. Here's a way to create amazing tacos using the leftover brisket from your last cook.
Rich brisket meat is combined with tart & sweet pickled onions, the peppery bite of raw onion and the fresh herbal notes of cilantro. All topped with a bright salsa verde. The result is taco greatness that will have you thinking about smoking a brisket just to make this crowd-pleasing dish.
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Leftover Brisket Banh Mi
Cooked Snake River Farms Brisket is the center of this delicious sandwich based on a traditional banh mi, or Vietnamese soft baguette, often filled with pickled vegetables, and other savory ingredients. This version uses cooked American Wagyu Brisket, creamy mayonnaise, and a variety of pickled and fresh ingredients for an unforgettable and crave worthy meal. Leftovers reimagined for a perfect picnic or a weeknight meal!
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SMOKED BEEF BRISKET HASH
You haven’t had hash like this before. This hearty breakfast is loaded with smoked brisket, crispy potatoes, extra veggies, and a sunny-side-up egg to top it all off. The easy chimichurri sauce adds just the right amount of zing and heat to wake up your palate in the morning.
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American Wagyu Braised Brisket In the Oven
This recipe for braised brisket in the oven is a standard method we use at the restaurant for any braising of large meats. We like to finish this process with some caramelization and add a nice jammy glaze at the end of the cooking process. This gives it a more depth, as well as texture and flavor as opposed to just braising it in the oven.
For best results reduce the cooking liquid before serving to have a rich sauce. Offset the richness and serve with a fresh herb gremolata with fresh grated horseradish. You’ll most likely have leftover brisket. Some of my favorite things to make with it are French dip sandwiches, pot pie, beef stew.
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Braised Harissa Brisket with Roasted Rainbow Carrots
Oven-braised brisket is well suited to both Passover and Easter celebrations. But be warned: as it cooks, the meat fills the house with a savory aroma that will have everyone clamoring to eat well before the meal is ready.
Harissa paste, a spicy Moroccan condiment, adds a hot, bright note to the deep, rich flavor of the meat and the sweet onions.
Roast baby carrots (not to be confused with grocery store baby cut carrots, which are small pieces cut from full-sized carrots) in the oven below the meat: their sweet flavor, crunch and rainbow colors make a perfect counterpoint to the brisket.
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Sarsaparilla-Ginger Glazed Brisket and Pickled Red Onion–Blood Orange Marmalade
While we enjoy using a smoker, we also love a great oven roasted brisket. Here's a delicious recipe that melds blood oranges and onions for a mouthwatering sweet and savory combination that will make this brisket the star of your next dinner.
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Corned Beef with Fire Roasted Potatoes and Sauteed Red Cabbage
Take the heat out of the kitchen by braising your corned beef on the outside grill. This savory recipe combines Snake River Farms American Wagyu corned beef with the richness of Guiness Stout. A smokey layer of flavor is added to the meal by cooking them over charcoal.
As an option, this entire meal can also be prepared indoors. See recipe notes for using the stove top and oven.
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Hard Cider Braised Corned Beef with Mustard Cider-Reduction
Chef David Bonom was not a big fan of corned beef until he tried Snake River Farms American Wagyu version. He is now a corned beef convert! Chef Bonom developed a clever way to pair hard cider to compliment the richness of our corned beef. Different ciders have distinct flavor profiles, ranging from tart and dry to fruity and sweet. We've tried it with several varieties and found either end of the flavor spectrum will celebrate and enhance the flavor of American Wagyu.
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Grill Smoked Brisket: Smoking a Brisket on Charcoal Grills
When we hear the word "brisket" around here, we instinctively start to break out the smoker. What if you don't have a smoker sitting on your back patio? BBQ and grilling guru Clint Cantwell shows how to cook up a mouth-watering brisket using a regular charcoal kettle grill. See how easy, and delicious, it is to create a barbecue classic without any special equipment.
This recipe calls for a Double R Ranch brisket, but this technique works for any type of brisket we sell.
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Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes
Prepare Snake River Farms American Wagyu corned beef with the classic ingredients of cabbage and potatoes using a simple, but using a not-as-traditional technique. This is an office favorite because it's easy, delicious and delivers a complete mouthwatering dinner to your table.
The finished corned beef is tender, the vegetables hold their texture and the Dijon mustard delivers just the right acidic contrast.