What is it about the combination of brisket and biscuits that just screams comfort food to me? Or maybe it’s just the thought of this dish that makes me feel all cozy and warm inside. I don’t know but I’ve always been a fan. If I’m being honest, this is my favorite quick and easy go-to meal. It’s so easy to make and just tastes so darn good. And not to mention, the leftovers are just as great as the first night.
When I freeze a brisket, I typically will make two meals out of it. I’ll make this meal the first night and then I’ll make a pot roast out of the leftovers. Sometimes I’ll make Brisket Tacos with the leftovers as well. Those tacos are always a hit.
I specify slow cooker here because I use that method to make my brisket. I’ve never had success with the oven method. I think either I’m way off with the time, or I have a crappy oven. I’m probably off on the time, but regardless, I’ve never been able to make an oven brisket like I can with the slow cooker.
Anyway, the point is that if you have a great brisket recipe, you can’t go wrong with this dish. And I’ve included in the recipe notes my favorite go-to brisket recipe. I’ve made this dish SO many times and it’s always the same: fantastic!
- 2 tablespoons vegetable oil
- 4 pounds (1.8 kg) beef brisket
- 1/2 cup (125 mL) beef broth
- 1/2 cup (125 mL) ketchup
- 1/2 cup (125 mL) brown sugar
- 1/4 cup (60 mL) Worcestershire sauce
- 2 tablespoons prepared mustard
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups (500 mL) all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (125 mL) unsalted butter, room temperature
- 1 cup (250 mL) buttermilk
- 1/4 cup (60 mL) chopped parsley
- 1/4 cup (60 mL) chopped fresh chives
- 1/2 cup (125 mL) grated Parmesan cheese
Preheat oven to 350°F (180°C).
Heat oil in a large skillet over medium-high heat. Add brisket and cook, turning occasionally, until browned on all sides.
Transfer brisket to a slow cooker.
Combine broth, ketchup, brown sugar, Worcestershire sauce, mustard, chili powder, salt and pepper in a bowl; pour over brisket. Cover and cook on low for 8 to 10 hours or until very tender.
Remove brisket from slow cooker; cool slightly.
Meanwhile, combine flour, baking powder, baking soda and salt in a large bowl.
Add butter, buttermilk and parsley; beat with a mixer on medium speed until combined.
Stir in cheese.
Drop dough by tablespoonfuls onto a greased baking sheet.
Bake at 450°F (230°C) for 10 minutes or until golden brown.
Cut brisket across the grain into thin slices.
Place slices on biscuits.