THE RECIPE JOURNAL · Main Course
Nana Lara's Savory Brisket Recipe
This hearty brisket is perfect for gatherings or a cozy night in, packed with rich flavors that melt in your mouth. Follow these simple steps to create a delicious meal that everyone will love.
FROM THE KITCHEN • Nana Lara's Savory Brisket Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Bold Chicken Noodle Recipe
Something delicious to watch next.
01
Step 1
Start by heating your oven to 350°F (175°C). In a small bowl, mix together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Give your brisket a good rub with this spice blend, making sure it’s coated well all over. Place the brisket on a baking sheet with the fat side facing up.
02
Step 2
Pop it in the oven and let it bake for an hour. After that, take it out and lower the oven temperature to 300°F (150°C). While the oven cools down, combine the soy sauce and water in a bowl. Pour this mixture into a roasting pan, then move the brisket into the pan. Sprinkle the crushed pineapple over the top.
03
Step 3
Cover the pan tightly with foil and slide it back into the oven. Let it cook gently for about three more hours. Once it’s done, take it out and let it rest for half an hour before slicing. This helps the juices settle and makes for a tastier bite.
Why you’ll love it
This recipe brings out the rich, tender flavors of brisket with a perfect blend of spices. It’s hearty and satisfying, making it a great choice for family dinners or special occasions. The slow cooking method ensures every bite is juicy and full of savory goodness.
How to serve
Serve this brisket with creamy mashed potatoes or roasted vegetables to balance the rich meat. It also pairs well with a fresh green salad or crusty bread to soak up the delicious juices.
Storage & leftovers
Store leftover brisket in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop with a bit of broth to keep it moist. For longer storage, freeze the cooked meat for up to 3 months.
