5hr 2min prep: 17min cook: 4hr 45min
Believe it or not, this meal is no fuss. Put the brisket in the oven and forget it for a few hours, then toss together a few easy sides for a well-rounded, flavorful dinner.Notes:
- Serve this brisket sliced, or shred it and pile it up on a hoagie roll for a satisfying sandwich treat.
- I like serving the apricot jam and Greek yogurt for a fun breakfast treat, but feel free to substitute the more traditional sour cream and applesauce.
The panko breadcrumbs in this recipe add another subtle layer of crunch. They’re delicious. They are a Japanese product, but they can be found near the Italian breadcrumbs in the grocery store.
- For an added flavor burst, add dried cranberries or cherries to the broccoli.
Ingredients
Produce
- Broccoli — 5 Cups
- Fresh Chives — 2 Tablespoons
- Fresh Lemon Juice — 2 Teaspoons
- Garlic — 4 Cloves
- Onions — 1⁄2 Cup, 3 Tablespoons
- Russet Or Baking Potatoes — 1 1⁄2 Pounds
Meat & Seafood
- Brisket — 3 Pounds
Dairy & Eggs
- Butter, Unsalted — 2 Tablespoons
- Eggs, Large — 1
- Greek Yogurt — 1⁄2 Cup
Spice & Baking
- Black Pepper
- Brown Sugar — 3 Tablespoons
- Flour — 2 Tablespoons
- Kosher Salt
- Molasses — 1⁄2 Cup
- Panko Breadcrumbs — 1⁄3 Cup
Condiments, Oils & Dressings
- Apricot Jam — 1⁄4 Cup
- Extra Virgin Olive Oil — 2 Tablespoons
- Hot Sauce, Optional — 1 Tablespoon
- Ketchup — 1 1⁄2 Cups
- Mayonnaise — 2 Tablespoons
- Vegetable Oil — 1 Tablespoon
- Whole-Grain Mustard — 2 Tablespoons
- Worcestershire Sauce — 2 Tablespoons
Beverages
- Pineapple Juice — 6 Ounces
- Water — 1⁄2 Cup
Equipment
Kitchen Supplies
- Aluminum Foil
- Paper Towels
Appliances
- Microwave
- Oven
- Stove Top — 3
Cooking Equipment
- Chef’s Knife
- Colander
- Cutting Board
- Grater
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large — 2
- Mixing Bowl, Small
- Peeler
- Pot, Large (4-6 QT)
- Roasting Pan
- Saucepan, Medium (2-4 QT)
- Saute Pan, Large (12″ or Larger)
- Whisk
Prep Steps
- [ BBQ Brisket ] Finely chop an onion to measure the indicated amount.
- [ BBQ Brisket ] Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the onion.
- [ Crispy Potato Pancakes ] Peel the potatoes, then use the wide-tooth side of a grater to shred them. Place the grated potatoes on a plate of paper towels and dry them thoroughly, squeezing out as much moisture as possible. After they are dry, put them in a large mixing bowl.
- [ Crispy Potato Pancakes ] Finely chop an onion to measure the indicated amount. Add to the potato.
- [ Crispy Potato Pancakes ] Finely chop chives to measure the indicated amount. Add to the potato and onion.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] Trim the broccoli florets off the stem into bite-size pieces to measure the indicated amount.
Cook Steps
- [ BBQ Brisket ] Preheat the oven to 275 degrees.
- [ BBQ Brisket ] Heat a medium saucepan over medium heat. Add vegetable oil and warm.
- [ BBQ Brisket ] Once oil is warm, add the chopped onion and minced garlic. Saute until softened and translucent, stirring often.
- [ BBQ Brisket ] Whisk in the molasses, ketchup, Worcestershire sauce, brown sugar, pineapple juice and water. Add hot sauce too, if desired. Season with salt and pepper, then bring to a boil. Cook until quick BBQ sauce is warm and sugar is dissolved, stirring often.
- [ BBQ Brisket ] Season the brisket generously with salt and pepper. Place in a roasting pan, then pour 2/3 of the quick BBQ sauce over the top. Cover the pan tightly with aluminum foil. Save the remaining BBQ sauce to serve on the side.
- [ BBQ Brisket ] Place the brisket in the preheated oven. Bake until brisket is very tender and pulls apart easily with a fork, about [4 hours].
- [ Crispy Potato Pancakes ] Crack the egg into a small mixing bowl and whisk to combine. Pour into the potato mixture.
- [ Crispy Potato Pancakes ] Add flour and panko to the potato and egg mixture and season with salt and pepper. Stir to combine well.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- [ Crispy Potato Pancakes ] Prepare a plate with layers of paper towels. Set plate near the stove for the potato pancakes.
- [ Crispy Potato Pancakes ] Heat a large saute pan over medium heat. Add olive oil and butter.
- [ Crispy Potato Pancakes ] Once butter is melted and oil is hot, scoop out about 2 tablespoons of the potato mixture and gently place it in the pan. Oil should sizzle when you add the potato mixture. Press the mixture out into a round shape about 1/4 inch thick. Add more potato pancakes, being careful not to crowd the pan. Work in batches.
- [ Crispy Potato Pancakes ] Cook the potato pancakes until you start to see the edges turn golden brown, about 2-3 minutes. Lift the edges to see if the first side is nicely browned. If so, flip. Cook until the other side is also golden brown, then transfer to the plate lined with paper towels. Season the pancakes with salt while they are still warm.
- [ BBQ Brisket ] Once you remove the brisket from the oven, let it rest for [15 minutes] before slicing.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] In a large mixing bowl, combine the mayonnaise, lemon juice and whole-grain mustard. Season with salt and pepper to taste, then refrigerate until the rest of your meal is ready.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] Once water is boiling, add 1 tablespoon of salt and the broccoli florets. Boil until tender and bright green in color, about [3-5 minutes], then strain.
- [ Crispy Potato Pancakes ] Let the pan cool for about 3 minutes in between batches.
- [ Crispy Potato Pancakes ] Add more olive oil and butter to the pan before cooking a new batch. Repeat the same process with the remaining potato pancake mixture. Remember to flip them after 2-3 minutes once they are golden brown.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] Prepare a plate with layers of paper towels. Set plate near the sink for the broccoli.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] After you’ve strained the broccoli, rinse under cold water to cool.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] Transfer the broccoli to the plate of paper towels and pat dry. Then, transfer to the large bowl with the mustard dressing.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] Toss the broccoli to coat it with the mustard dressing. Season with salt and pepper to taste. Refrigerate until ready to serve.
- [ BBQ Brisket ] Reheat the reserved BBQ sauce in the microwave or in a small saucepan over medium heat, stirring often.
- [ BBQ Brisket ] After brisket has rested, cut into strips across the grain or shred with two forks. Dip back into the cooking juices in the pan, then transfer to a serving platter or dinner plates. If not serving immediately, leave in the pan juices and cover with foil until ready to eat.
- [ Crispy Potato Pancakes ] Transfer the Greek yogurt and apricot jam to small serving dishes.
- [ Chilled Broccoli with Whole-Grain Mustard Dressing ] Transfer the broccoli with whole-grain mustard dressing to a serving bowl or dinner plates. Ready to eat!
- [ Crispy Potato Pancakes ] Once all the potato pancakes are cooked, transfer them to a serving platter. Serve with the Greek yogurt and apricot jam on the side. Serve warm!
- [ BBQ Brisket ] Serve the brisket warm with the reserved BBQ sauce on the side!