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Meat, Americas

Texas style beef brisket with coleslaw

Texas style beef brisket is a beef brisket rubbed with spices then slow roasted in the oven, served with a fresh coleslaw. This recipe serves 4, takes 5.5 hours total, stays easy to make, and costs about €5.20 per person. The key is the slow, low temperature cooking that makes the meat fall apart tender.

There are days when you just take your time. A Texas style brisket, cooked so slowly it falls apart with a spoon, served with a crisp coleslaw.

Texas style beef brisket with coleslaw
Total time
5 h 30
Difficulty
Easy
Cost per person
€5.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter
The kids
They generally like it

Brisket is that tougher cut of beef you might think belongs only in specialty barbecue joints, yet it turns remarkably tender once you give it time. Here, the brisket roasts for hours at a low temperature, wrapped in foil halfway through, until it's soft enough to cut with a spoon. The smoked paprika and cumin crust brings that classic Texas barbecue smokiness without needing an actual smoker.

This is a recipe for a day when you have time on your hands, a winter Sunday when the oven does its thing while you get on with everything else. The crisp, tangy coleslaw balances out the richness of the meat, and kids usually love picking at the slices with their fingers. It works just as well for a relaxed family dinner as for having people over, since most of the work happens on its own in the oven.

The ingredients

4 people

Butcher

  • Beef brisket 1.3 kg

Fruits and vegetables

  • White cabbage 0.5
  • Carrots 2

Pantry

  • Mayonnaiseoften in the pantry 5 tbsp
  • Cider vinegaroften in the pantry 2 tbsp
  • Brown sugaroften in the pantry 2 tbsp
  • Smoked paprikaoften in the pantry 2 tbsp
  • Garlic powderoften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Eggs, Mustard

The step by step recipe

  1. Mix the sugar, smoked paprika, garlic powder, cumin, salt and pepper, and rub the mixture all over the beef brisket.

    Do this the night before if you can, the meat soaks up the spices overnight.

  2. Place the meat in a roasting dish, fat side up, and roast at 130°C. 3 h

    The fat melts slowly and bastes the meat, don't trim it off.

  3. Wrap the meat tightly in a large sheet of foil and continue cooking. 2 h

    It's done when it gives easily when poked, if not, leave it another 30 minutes.

  4. Meanwhile, grate the cabbage and carrots, mix with the mayonnaise, vinegar, a pinch of sugar, and the mustard.

    The coleslaw is better after resting an hour in the fridge, it releases some water and turns softer.

  5. Let the meat rest wrapped for half an hour, then slice it against the grain. 30 min

    Save the juices from the foil and spoon them over the slices, it makes all the difference.

  6. Serve the slices with the coleslaw and bread.

    A few pickles on the side cut through the richness of the meat nicely.

Our tips to get it right

  • Pick a brisket with a good layer of fat, it will render down slowly and keep the meat moist through the long cooking time.
  • Check doneness with a fork rather than a knife, the meat should give with almost no resistance, if not, leave it wrapped in foil a bit longer.
  • Don't skip the resting time before slicing, the meat firms up slightly and holds onto its juices instead of losing them on the cutting board.

The variations

  • Swap the smoked paprika for sweet paprika if you don't want too much smokiness, the flavor stays rich but milder.
  • For a quicker version, cut the brisket into smaller pieces before cooking, which can shave about an hour off the oven time.
  • For kids, serve the meat shredded in a soft bun instead of sliced, with a bit of coleslaw tucked inside like a sandwich.

What to serve it with

  • Grilled country bread
  • Pickles on the side
  • Cold homemade lemonade

Storage

Cooked brisket keeps for 3 days in the fridge in a sealed container, and it freezes well with a bit of its cooking juices to keep it from drying out. Reheat it gently, covered, in the oven or a skillet so it doesn't toughen up. The coleslaw keeps for 2 days in the fridge but loses some of its crunch over time.

Questions about this dish

Can you prep the brisket ahead of time?

Yes, and it's actually recommended. Rub the meat with spices the night before so it has time to soak in, and you can even cook it a day ahead and reheat it gently before serving.

Can you use a different cut instead of brisket?

Chuck roast or blade roast work well too since they're cuts that handle long, slow cooking. Avoid cuts that are already tender, they'd dry out after 5 hours in the oven.

Does brisket freeze well?

Yes, sliced or whole, with a bit of its cooking juices to keep it moist. Thaw it in the fridge before reheating it gently.

Why wrap the meat in foil halfway through cooking?

It creates a steamy braising effect that tenderizes the meat even further and keeps the spiced crust from drying out during the long cooking time.

How long does it take to make a Texas style beef brisket with coleslaw?

Count 5 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Texas style beef brisket with coleslaw?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Texas style beef brisket with coleslaw cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Always check the labels of the products you buy.

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