18 Flavorful Ground Brisket Recipes for Every Occasion

Ready to transform your meals with the rich, deep flavors of ground brisket? Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 18 mouthwatering recipes that promise to delight your taste buds and inspire your next culinary adventure. Let’s get cooking!

Smoky Ground Brisket Tacos

Revered for its deep, complex flavors, this dish transforms humble ingredients into a symphony of taste and texture, perfect for those who appreciate the art of slow-cooked meats and vibrant, fresh toppings.

Ingredients

• 1.5 lbs ground brisket, preferably grass-fed
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp chipotle powder
• 1/2 cup chicken stock, homemade preferred
• 1 tbsp clarified butter
• 8 small corn tortillas
• 1 cup red cabbage, thinly sliced
• 1/2 cup cilantro leaves, loosely packed
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the ground brisket, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Sprinkle the smoked paprika, ground cumin, and chipotle powder over the meat, stirring to coat evenly, and cook for 1 minute to toast the spices.
4. Pour in the chicken stock, scraping the bottom of the skillet to release any browned bits, and simmer until the liquid is reduced by half, about 10 minutes.
5. While the meat simmers, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, then keep wrapped in a clean towel to stay warm.
6. Assemble the tacos by dividing the brisket mixture among the tortillas, then topping with red cabbage, cilantro leaves, avocado slices, and a sprinkle of queso fresco.
7. Serve immediately with lime wedges on the side for squeezing over the tacos.

Lusciously tender with a hint of smoke and spice, these tacos boast a delightful contrast between the rich brisket and the crisp, fresh toppings. For an extra layer of flavor, drizzle with a smoky crema or serve alongside a chilled, citrusy slaw.

Spicy Ground Brisket Chili

Brimming with depth and complexity, this Spicy Ground Brisket Chili marries the robust flavors of high-quality beef with a symphony of spices, creating a dish that’s as hearty as it is sophisticated. Perfect for those who appreciate a touch of heat, this chili is a testament to the art of slow cooking, where every ingredient is allowed to shine.

Ingredients

• 2 lbs ground brisket, preferably grass-fed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (28 oz) crushed tomatoes
• 1 cup beef stock, preferably homemade
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic, chili powder, smoked paprika, ground cumin, and cayenne pepper, stirring constantly for 1 minute to toast the spices and release their aromas.
4. Increase the heat to medium-high and add the ground brisket, breaking it apart with a wooden spoon. Cook until evenly browned, about 8 minutes, ensuring no pink remains.
5. Pour in the crushed tomatoes and beef stock, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot partially.
6. Simmer the chili for 1.5 hours, stirring occasionally to prevent sticking. Tip: For deeper flavor, let the chili simmer uncovered for the last 30 minutes to thicken.
7. Add the drained and rinsed kidney beans, sea salt, and freshly ground black pepper, stirring well. Simmer for an additional 15 minutes to allow the flavors to meld.
8. Tip: Taste and adjust the seasoning if necessary, remembering the flavors will continue to develop as the chili rests.
9. Remove from heat and let stand for 10 minutes before serving. Tip: This resting period allows the chili to reach the perfect consistency.

Silky with a slight chew from the brisket, this chili boasts a rich, smoky flavor profile with a pleasant kick. Serve it over a bed of creamy polenta or alongside a crisp, green salad for a contrasting texture.

Ground Brisket Meatball Subs

Savory and succulent, these Ground Brisket Meatball Subs are a testament to the art of comfort food, elevated with a touch of gourmet flair. Perfectly seasoned brisket meatballs, nestled in a toasted artisan roll, promise a symphony of flavors and textures that will delight the palate.

Ingredients

• 1 1/2 lbs ground brisket, chilled
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 cup marinara sauce, homemade or premium store-bought
• 4 artisan sub rolls, sliced open
• 1/2 cup aged provolone cheese, shredded
• 1 tbsp unsalted butter, softened

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine panko breadcrumbs and whole milk; let sit for 5 minutes until the milk is absorbed.
3. In a large mixing bowl, gently mix the chilled ground brisket, soaked breadcrumbs, lightly beaten egg, minced garlic, chopped rosemary, sea salt, and black pepper until just combined. Tip: Overmixing can lead to tough meatballs.
4. Form the mixture into 12 evenly sized meatballs, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
5. Heat extra virgin olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, for about 3 minutes per side or until golden. Tip: Browning adds depth of flavor but the meatballs will finish cooking in the oven.
6. Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 10 minutes, or until the internal temperature reaches 160°F (71°C).
7. While the meatballs bake, warm the marinara sauce in a small saucepan over low heat.
8. Lightly toast the artisan sub rolls under the broiler for 1-2 minutes, then spread the softened butter on the inside of each roll. Tip: Toasting the rolls enhances their texture and prevents sogginess.
9. Place three meatballs in each roll, spoon over warm marinara sauce, and sprinkle with shredded aged provolone cheese.
10. Return the subs to the broiler for 1-2 minutes, or until the cheese is melted and bubbly.

Tender and juicy, these meatballs are a harmonious blend of rich brisket and aromatic herbs, enveloped in a crisp, buttery roll. For an extra touch of elegance, serve with a side of truffle-infused aioli or a crisp, acidic slaw to cut through the richness.

Cheesy Ground Brisket Stuffed Peppers

Brimming with rich flavors and a comforting allure, these Cheesy Ground Brisket Stuffed Peppers are a testament to the art of blending hearty ingredients with a touch of sophistication. Perfect for a cozy dinner or a lavish gathering, they promise a delightful culinary experience.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground brisket, preferably grass-fed
• 1 cup aged cheddar cheese, grated
• 1/2 cup crème fraîche
• 1/4 cup clarified butter
• 1 tbsp smoked paprika
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/2 cup organic chicken stock

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even cooking environment for the peppers.
2. In a large skillet over medium heat, melt the clarified butter until it shimmers, then add the ground brisket, breaking it apart with a wooden spoon for an even cook.
3. Season the brisket with smoked paprika, sea salt, and black pepper, stirring continuously to infuse the meat with the spices.
4. Add the minced garlic to the skillet, sautéing until fragrant, about 30 seconds, to layer the flavors.
5. Pour in the organic chicken stock, scraping the bottom of the skillet to deglaze and incorporate any browned bits for depth of flavor.
6. Remove the skillet from heat and fold in the crème fraîche and half of the grated aged cheddar cheese, creating a creamy, rich filling.
7. Stand the prepared bell peppers upright in a baking dish and generously fill each with the brisket mixture, packing lightly to avoid air pockets.
8. Sprinkle the remaining cheddar cheese over the tops of the stuffed peppers for a golden, bubbly finish.
9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is beautifully melted and slightly browned.
10. Allow the stuffed peppers to rest for 5 minutes before serving to let the flavors meld together perfectly.

Hearty and indulgent, these stuffed peppers boast a tender-crisp texture with a filling that’s luxuriously creamy and packed with smoky, cheesy goodness. Serve them atop a bed of wild arugula for a contrasting peppery bite or alongside a crisp, chilled white wine to elevate the dining experience.

Ground Brisket Shepherd’s Pie

Yearning for a comforting yet sophisticated twist on a classic? Our Ground Brisket Shepherd’s Pie marries the rich, deep flavors of slow-cooked brisket with the creamy, golden embrace of mashed potatoes, creating a dish that’s both hearty and elegantly satisfying.

Ingredients

• 1.5 lbs ground brisket, 80/20 lean-to-fat ratio
• 2 cups Yukon Gold potatoes, peeled and quartered
• 1/4 cup clarified butter
• 1/2 cup whole milk, warmed
• 1 large pasture-raised egg, lightly beaten
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef stock, reduced by half
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pot, cover potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 15 minutes.
3. Drain potatoes and return to the pot. Add clarified butter, warm milk, and beaten egg. Mash until smooth and creamy. Season with salt and pepper to taste.
4. In a large skillet over medium heat, cook ground brisket until browned, about 8 minutes. Remove with a slotted spoon and set aside.
5. In the same skillet, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and tomato paste, cooking for an additional minute.
6. Return brisket to the skillet. Add reduced beef stock and thyme. Simmer until the mixture thickens slightly, about 10 minutes.
7. Transfer the brisket mixture to a baking dish. Spread the mashed potatoes evenly over the top. Sprinkle with Parmesan cheese.
8. Bake for 25 minutes, or until the top is golden and the edges are bubbly.
9. Let rest for 5 minutes before serving.

Flaky, golden peaks of mashed potatoes give way to a succulent, savory filling, making each bite a delightful contrast of textures. Serve this pie with a crisp green salad dressed in a light vinaigrette to cut through the richness, elevating the meal to a memorable dining experience.

Ground Brisket and Potato Hash

Unveiling a dish that marries the robust flavors of ground brisket with the comforting warmth of potatoes, this hash is a testament to the beauty of simple ingredients transformed through careful cooking. Perfect for a leisurely weekend brunch or a hearty dinner, it promises satisfaction in every bite.

Ingredients

• 1 lb ground brisket, preferably grass-fed
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh chives, finely chopped

Instructions

1. Heat a large cast-iron skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the diced potatoes to the skillet, spreading them in a single layer to ensure even browning. Cook for 10 minutes, stirring occasionally, until golden and slightly crispy.
3. Introduce the finely diced onion and minced garlic to the skillet, sautéing for 3 minutes until translucent and fragrant.
4. Push the potato and onion mixture to one side of the skillet, adding the ground brisket to the other side. Break the meat apart with a spatula and cook for 5 minutes, until no pink remains.
5. Sprinkle the smoked paprika, black pepper, and sea salt over the hash, stirring to combine all ingredients thoroughly. Cook for an additional 2 minutes to meld the flavors.
6. Create two wells in the hash and pour the lightly beaten eggs into each. Cover the skillet and cook for 3 minutes, or until the eggs are set to your liking.
7. Garnish with fresh chives before serving.

Every forkful of this hash offers a delightful contrast between the crispy potatoes and the tender, flavorful brisket, with the richness of the eggs bringing it all together. Serve it straight from the skillet for a rustic presentation, or plate it with a side of artisan toast for a more refined meal.

Ground Brisket Bolognese Pasta

Whisking together the rich, umami-packed flavors of ground brisket with the classic comfort of pasta, this Ground Brisket Bolognese Pasta is a luxurious twist on a beloved Italian staple. Perfect for a sophisticated weeknight dinner or a leisurely weekend feast, it promises depth and complexity in every bite.

Ingredients

• 1 lb ground brisket, preferably grass-fed
• 2 tbsp extra virgin olive oil
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 3 cloves garlic, minced
• 1/2 cup dry red wine
• 1 (28 oz) can San Marzano tomatoes, crushed by hand
• 1/2 cup whole milk
• 1/2 tsp freshly grated nutmeg
• 1 lb pappardelle pasta
• 1/2 cup freshly grated Parmigiano-Reggiano
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the ground brisket, breaking it apart with a wooden spoon, and cook until evenly browned, about 8 minutes. Tip: Render the fat slowly to build flavor.
3. Stir in the onion, carrot, and celery, cooking until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and reduce by half, about 3 minutes.
5. Add the crushed tomatoes, milk, and nutmeg, stirring to combine. Simmer uncovered on low heat for 1 hour, stirring occasionally. Tip: A slow simmer melds the flavors beautifully.
6. Meanwhile, cook the pappardelle in a large pot of salted boiling water until al dente, about 8 minutes. Drain, reserving 1/2 cup of pasta water.
7. Toss the pasta with the Bolognese sauce, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
8. Serve hot, garnished with Parmigiano-Reggiano and a twist of black pepper.

Marvel at the tender strands of pappardelle enveloped in a rich, meaty sauce, with the subtle sweetness of carrots and celery balancing the depth of the brisket. For an extra touch of elegance, finish with a drizzle of truffle oil or a handful of microgreens.

Ground Brisket Empanadas

Unveiling a dish that marries the rich, smoky flavors of ground brisket with the flaky, buttery embrace of empanada dough, this recipe is a testament to the art of comfort food elevated. Perfect for gatherings or a sophisticated weeknight dinner, these empanadas promise a delightful crunch with every bite, revealing a succulent filling that’s been meticulously seasoned and cooked to perfection.

Ingredients

• 1 lb ground brisket, preferably grass-fed
• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 large pasture-raised egg, lightly beaten for egg wash
• 1 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and refrigerate for 30 minutes to rest.
3. While the dough rests, heat clarified butter in a skillet over medium heat. Add finely diced yellow onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Increase heat to medium-high, add ground brisket, smoked paprika, ground cumin, salt, and freshly ground black pepper. Cook, breaking apart the meat, until browned and cooked through, approximately 5 minutes. Remove from heat and let cool slightly.
5. Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut into 6-inch circles.
6. Place a generous tablespoon of the brisket mixture onto each dough circle. Fold over to form a half-moon shape, sealing edges by pressing with a fork.
7. Brush each empanada with lightly beaten pasture-raised egg wash. Bake on a parchment-lined baking sheet for 20-25 minutes, or until golden brown.
8. For an extra crisp finish, broil for the last 2 minutes, watching closely to prevent burning.

Flaky and rich, these Ground Brisket Empanadas offer a harmonious blend of textures and flavors, with the smokiness of the brisket perfectly complementing the buttery pastry. Serve them atop a bed of microgreens for a touch of elegance, or alongside a spicy aioli for dipping, transforming this humble dish into a gourmet experience.

Ground Brisket Lettuce Wraps

Flavorful and effortlessly elegant, these Ground Brisket Lettuce Wraps marry the rich, deep tones of slow-cooked brisket with the crisp, refreshing bite of butter lettuce, creating a dish that’s as sophisticated as it is satisfying.

Ingredients

• 1 lb ground brisket, preferably grass-fed
• 2 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp tamari sauce
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup chicken stock, homemade preferred
• 8 large butter lettuce leaves, washed and dried
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion to the skillet, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Introduce minced garlic to the skillet, stirring constantly to prevent burning, for 30 seconds.
4. Increase heat to medium-high and add ground brisket, breaking it apart with a wooden spoon, and cook until browned, about 6 minutes.
5. Stir in tamari sauce, smoked paprika, and ground cumin, ensuring the meat is evenly coated with the spices.
6. Pour in chicken stock, scraping the bottom of the skillet to deglaze, and simmer until the liquid is nearly evaporated, about 3 minutes.
7. Remove skillet from heat and let the brisket mixture cool slightly, about 2 minutes.
8. Spoon the brisket mixture into the center of each butter lettuce leaf, dividing evenly.
9. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing.

Rich in umami and with a delightful contrast of textures, these wraps are perfect for a light yet indulgent meal. For an extra layer of flavor, consider adding a drizzle of sriracha mayo or a sprinkle of toasted sesame seeds before serving.

Ground Brisket and Cabbage Stir-Fry

Brimming with robust flavors and a delightful contrast of textures, this Ground Brisket and Cabbage Stir-Fry is a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a weeknight dinner that feels anything but ordinary, it combines the richness of brisket with the crisp freshness of cabbage, all brought together with a symphony of spices.

Ingredients

• 1 lb ground brisket, preferably grass-fed
• 4 cups green cabbage, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce, low-sodium
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the ground brisket to the skillet, breaking it apart with a wooden spoon, and cook until it begins to brown, about 5 minutes. Tip: For even browning, avoid overcrowding the skillet.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. Add the thinly sliced cabbage to the skillet, tossing to combine with the brisket. Cook for 3-4 minutes, until the cabbage begins to soften but retains a slight crunch. Tip: The key to perfect stir-fry is high heat and quick cooking to preserve texture.
5. Pour in the soy sauce, rice vinegar, and sesame oil, stirring to coat all ingredients evenly. Sprinkle with red pepper flakes for a subtle heat.
6. Continue to cook for another 2 minutes, allowing the flavors to meld together. Tip: Taste and adjust the seasoning with a pinch of salt if necessary, but remember the soy sauce already adds saltiness.
7. Remove from heat and garnish with finely chopped green onions before serving.

Delightfully balanced, this stir-fry offers a harmonious blend of savory, tangy, and slightly spicy notes, with the cabbage providing a satisfying crunch against the tender brisket. Serve it over a bed of steamed jasmine rice or alongside a crisp, refreshing cucumber salad for a complete meal that’s as visually appealing as it is delicious.

Ground Brisket Breakfast Burritos

Flavorful mornings begin with these Ground Brisket Breakfast Burritos, a harmonious blend of tender, slow-cooked brisket and fluffy eggs, wrapped in a warm tortilla. This dish is a testament to the art of breakfast, offering a rich, satisfying start to any day with its layers of texture and depth of flavor.

Ingredients

• 1 lb ground brisket, 80/20 lean-to-fat ratio
• 4 large pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 large flour tortillas, warmed
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 tbsp unsalted butter

Instructions

1. In a large skillet over medium heat, melt 1 tbsp unsalted butter and sauté diced yellow onion and red bell pepper until translucent, about 5 minutes.
2. Add ground brisket to the skillet, breaking it apart with a wooden spoon. Cook until evenly browned, approximately 7 minutes. Season with kosher salt and freshly ground black pepper.
3. In a separate bowl, lightly beat pasture-raised eggs. In the same skillet, push the brisket mixture to one side and pour clarified butter on the empty side. Add beaten eggs, scrambling gently until just set, about 3 minutes.
4. Combine the scrambled eggs with the brisket mixture in the skillet, stirring gently to incorporate.
5. Warm flour tortillas in a dry skillet over low heat for 30 seconds per side to make them pliable.
6. Divide the brisket and egg mixture evenly among the tortillas, topping each with shredded sharp cheddar cheese and fresh cilantro.
7. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
8. Serve immediately, or for a crispy exterior, heat a clean skillet over medium heat and lightly toast each burrito seam-side down for 2 minutes per side.

Perfectly balanced, these burritos boast a creamy interior from the melted cheddar and fluffy eggs, contrasted by the crispness of the toasted tortilla. For an extra kick, serve with a side of smoky chipotle sauce or fresh avocado slices to elevate the dish further.

Ground Brisket and Mushroom Risotto

Masterfully blending the rich, umami depths of ground brisket with the earthy elegance of mushrooms, this risotto is a symphony of flavors that promises to elevate your dining experience to new heights.

Ingredients

• 1 cup Arborio rice
• 4 cups homemade beef stock, kept at a simmer
• 1/2 lb ground brisket
• 1 cup mixed wild mushrooms, thinly sliced
• 1/4 cup dry white wine
• 2 tbsp clarified butter
• 1 small shallot, finely minced
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 sprig fresh thyme

Instructions

1. In a heavy-bottomed saucepan, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the finely minced shallot and sauté until translucent, about 2 minutes, stirring constantly to prevent browning.
3. Increase the heat to medium-high, add the ground brisket, and cook until evenly browned, breaking it apart with a wooden spoon, approximately 5 minutes.
4. Stir in the thinly sliced wild mushrooms and fresh thyme sprig, cooking until the mushrooms are tender and have released their moisture, about 4 minutes.
5. Pour in the dry white wine, scraping the bottom of the pan to deglaze, and cook until the wine has almost completely evaporated, about 2 minutes.
6. Add the Arborio rice, stirring to coat each grain in the fat, and toast lightly for 1 minute to enhance its nutty flavor.
7. Begin adding the simmering beef stock one ladle at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next, until the rice is al dente and the risotto is creamy, about 18 minutes.
8. Remove the thyme sprig, then stir in the clarified butter and freshly grated Parmigiano-Reggiano, seasoning with sea salt and freshly ground black pepper to taste.
9. Let the risotto rest off the heat for 2 minutes to allow the flavors to meld before serving.

Velvety in texture with a robust depth of flavor, this Ground Brisket and Mushroom Risotto is a testament to the art of slow cooking. Serve it garnished with a drizzle of truffle oil or a sprinkle of microgreens for an added touch of sophistication.

Ground Brisket Sliders with Caramelized Onions

Delight in the rich, savory flavors of our ground brisket sliders, where tender, juicy meat meets the sweet depth of caramelized onions, all nestled within soft, pillowy buns. This dish is a testament to the art of balancing bold flavors with subtle textures, perfect for elevating your next gathering or indulging in a gourmet treat at home.

Ingredients

• 1 lb ground brisket, 80/20 lean-to-fat ratio
• 2 tbsp clarified butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup beef stock
• 8 slider buns, lightly toasted
• 1 tbsp Dijon mustard
• 1/2 cup Gruyère cheese, shredded

Instructions

1. In a large skillet over medium heat, melt 1 tbsp clarified butter. Add the thinly sliced onions, stirring to coat. Cook for 5 minutes until softened.
2. Sprinkle the onions with granulated sugar, kosher salt, and black pepper. Continue cooking, stirring occasionally, for 20 minutes until deeply caramelized. Tip: Lower the heat if onions begin to burn.
3. Remove onions from the skillet and set aside. In the same skillet, add the remaining tbsp of clarified butter and increase heat to medium-high.
4. Add the ground brisket to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned and crispy edges form. Tip: Avoid overcrowding the pan to ensure proper browning.
5. Pour in the beef stock, scraping the bottom of the skillet to deglaze. Cook for 2 minutes until the liquid reduces slightly.
6. Spread Dijon mustard on the bottom halves of the toasted slider buns. Top with a generous portion of the ground brisket, followed by caramelized onions and a sprinkle of Gruyère cheese.
7. Place the sliders under a broiler set to high for 1-2 minutes until the cheese is melted and bubbly. Tip: Watch closely to prevent burning.
8. Cover with the top halves of the buns and serve immediately.

Succulent and rich, these sliders boast a perfect harmony of textures, from the crispness of the beef to the melt-in-your-mouth onions. For an extra touch of elegance, serve with a side of cornichons and a light arugula salad dressed in a simple vinaigrette.

Ground Brisket and Sweet Potato Casserole

Gracefully blending the robust flavors of ground brisket with the natural sweetness of sweet potatoes, this casserole is a harmonious dish that promises to delight the palate with its rich textures and depth of flavor.

Ingredients

• 1 lb ground brisket, preferably grass-fed
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1/2 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground brisket until fully cooked, about 8-10 minutes, breaking it into small crumbles with a wooden spoon. Drain excess fat and set aside.
3. In the same skillet, melt the remaining clarified butter over medium heat. Add the diced sweet potatoes, sea salt, black pepper, smoked paprika, cinnamon, and nutmeg. Sauté for 5 minutes, stirring occasionally, until the sweet potatoes begin to soften.
4. Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Allow the mixture to simmer for 2 minutes, then remove from heat.
5. In a large mixing bowl, combine the cooked brisket, sweet potato mixture, grated cheddar cheese, beaten eggs, and fresh thyme leaves. Mix until all ingredients are evenly distributed.
6. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is set in the center.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

The casserole emerges from the oven with a golden crust that gives way to a creamy, flavorful interior, where the sweetness of the potatoes perfectly complements the savory brisket. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as a standalone dish that’s as nutritious as it is delicious.

Ground Brisket Stuffed Zucchini Boats

Brimming with robust flavors and a harmonious blend of textures, these Ground Brisket Stuffed Zucchini Boats are a testament to the art of balancing hearty and wholesome ingredients. Perfect for a sophisticated yet comforting meal, they promise to elevate your dining experience with every bite.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped
• 1 lb ground brisket, preferably grass-fed
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup marinara sauce, homemade or high-quality store-bought
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1 tbsp fresh basil, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add the minced garlic and ground brisket to the skillet, breaking the meat apart with a wooden spoon, and cook until the brisket is evenly browned, approximately 7 minutes.
4. Stir in the marinara sauce, Parmesan cheese, sea salt, black pepper, and red pepper flakes, combining thoroughly before removing from heat.
5. Generously fill each zucchini half with the brisket mixture, pressing lightly to compact.
6. Arrange the stuffed zucchinis in the prepared baking dish and bake for 20-25 minutes, or until the zucchinis are tender and the tops are slightly golden.
7. Sprinkle with fresh basil and additional Parmesan cheese before serving.

Presenting a delightful contrast between the tender zucchini and the savory, richly flavored brisket filling, these boats are a culinary masterpiece. For an extra touch of elegance, serve atop a drizzle of reduced balsamic glaze or alongside a crisp arugula salad.

Ground Brisket and Quinoa Stuffed Bell Peppers

Perfectly balancing hearty flavors with a touch of sophistication, these stuffed bell peppers are a testament to the art of home cooking, blending the rich, smoky notes of ground brisket with the nutty wholesomeness of quinoa.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground brisket, preferably grass-fed
• 1 cup quinoa, rinsed and drained
• 2 cups chicken stock, homemade preferred
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup sharp cheddar cheese, grated
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a medium saucepan, bring the chicken stock to a boil over high heat. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. While the quinoa cooks, heat a large skillet over medium heat. Add the ground brisket, breaking it apart with a spoon, and cook until browned, about 5 minutes. Transfer to a plate, reserving the drippings in the skillet.
4. In the same skillet, add the diced onion and minced garlic to the reserved drippings. Sauté until translucent, about 3 minutes. Stir in the smoked paprika and ground cumin, cooking for an additional minute to release the spices’ aromas.
5. Combine the cooked quinoa, browned brisket, onion mixture, and chopped parsley in a large bowl. Season with salt and freshly ground black pepper, mixing well to ensure even distribution of flavors.
6. Carefully spoon the filling into the prepared bell peppers, packing lightly. Place the stuffed peppers in the greased baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the grated cheddar cheese over the tops of the peppers, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Creating a delightful contrast of textures, the tender bell peppers yield to a filling that’s both fluffy and rich, with the melted cheese adding a creamy finish. For an extra touch of elegance, serve atop a drizzle of reduced balsamic glaze.

Ground Brisket and Spinach Lasagna

Nothing quite compares to the comforting embrace of a lasagna, especially when it’s layered with the rich, smoky flavors of ground brisket and the fresh, earthy notes of spinach. This dish is a harmonious blend of textures and tastes, perfect for those who appreciate the art of a well-crafted pasta bake.

Ingredients

• 1 lb ground brisket, 80/20 lean-to-fat ratio
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 3 cups marinara sauce, preferably San Marzano tomato-based
• 12 no-boil lasagna noodles
• 2 cups whole milk mozzarella cheese, shredded
• 1/2 cup Parmigiano-Reggiano cheese, freshly grated
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment for the lasagna.
2. In a large skillet over medium heat, warm the extra virgin olive oil. Add the ground brisket, breaking it apart with a wooden spoon, and cook until it’s evenly browned, about 8 minutes. Tip: Render the fat slowly to develop deeper flavors.
3. Stir in the marinara sauce, kosher salt, black pepper, and red pepper flakes. Simmer the mixture for 10 minutes to meld the flavors, then remove from heat.
4. In a mixing bowl, combine the ricotta cheese, beaten egg, and chopped spinach. Mix until the ingredients are uniformly incorporated. Tip: Squeeze excess moisture from the spinach to prevent a watery lasagna.
5. Begin assembling the lasagna in a 9×13 inch baking dish. Start with a thin layer of the meat sauce, followed by a layer of no-boil noodles, then the ricotta mixture, and a sprinkle of mozzarella and Parmigiano-Reggiano. Repeat the layers, finishing with a generous topping of cheeses.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden. Tip: Let the lasagna rest for 10 minutes before slicing to ensure clean cuts.

Outstanding in its complexity, this lasagna presents a delightful contrast between the tender noodles and the hearty brisket, with the spinach adding a subtle freshness. Serve it with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness.

Ground Brisket and Cornbread Casserole

Flavorful and comforting, this Ground Brisket and Cornbread Casserole marries the rich, deep tastes of slow-cooked brisket with the sweet, crumbly texture of homemade cornbread, creating a dish that’s as hearty as it is sophisticated.

Ingredients

• 1.5 lbs ground brisket, preferably grass-fed
• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp sea salt
• 1 cup buttermilk, full-fat
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, grated
• 1/2 cup creamed corn
• 1/4 cup green onions, finely chopped
• 1 tbsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 30 seconds.
3. Add the ground brisket to the skillet, breaking it apart with a wooden spoon. Cook until evenly browned, approximately 5-7 minutes. Sprinkle with smoked paprika and set aside.
4. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt.
5. In a separate bowl, combine the buttermilk, melted butter, and beaten eggs. Pour the wet ingredients into the dry ingredients, stirring until just combined.
6. Fold in the creamed corn, grated cheddar cheese, and chopped green onions into the cornbread batter.
7. Spread the cooked ground brisket evenly at the bottom of the prepared baking dish. Pour the cornbread batter over the brisket, smoothing the top with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the casserole to cool for 10 minutes before serving. This rest period helps the layers set, making it easier to slice.

Uniquely satisfying, this casserole offers a delightful contrast between the savory, spiced brisket and the sweet, moist cornbread. For an extra touch of elegance, serve alongside a crisp, green salad dressed with a light vinaigrette to balance the richness of the dish.

Summary

Here’s a treasure trove of 18 ground brisket recipes that promise to spice up your meals, no matter the occasion! From cozy family dinners to festive gatherings, there’s something for everyone. We’d love to hear which recipes stole your heart—drop a comment below. Loved what you saw? Share the love and this article on Pinterest to spread the brisket joy!