Smokehouse Delight: Dry-Aged Brisket Feast

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9 Hours
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Transform your kitchen into an authentic smokehouse with this dry-aged brisket recipe, bringing the slow-cooked tenderness and robust flavors of the outdoors right to your dining table. As the aroma fills the air, don't be surprised if you catch the neighbors peeking over the fence, lured in by the mouthwatering scents. But worry not, this feast is hearty enough to welcome unexpected guests and turn any meal into a grand gathering.


Ingredients For Smokehouse Delight: Dry-Aged Brisket Feast:

  • 6-8 Lazy T Ranch Briskets
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 2 carrots, cut in 1” chunks
  • 2 onions, sliced ½” thick
  • 2 shallots, sliced ½” thick
  • ½ head of garlic
  • 6 ounces tomato paste
  • A handful of thyme sprigs
  • 6 rosemary sprigs
  • 1 bottle red wine
  • 2 cups sherry wine
  • 4 cups water, beef or veg stock
  • 1 cup apricot preserves
  • 3 bunches parsley
  • 3 cloves garlic
  • ½ shallot
  • 1 tablespoon fresh horseradish, grated
  • 1 lemon, for zest and juice
  • ⅓ cup olive oil
  • A pinch of salt


How to Cook Smokehouse Delight: Dry-Aged Brisket Feast:

  1. Cover both sides of the brisket generously with salt and pepper.
  2. In a pan large enough for the brisket, heat some canola oil over medium-high heat. Once hot, sear both sides of the brisket until a brown crust forms, then transfer the brisket to a large roasting pan.
  3. In the same pan, add the carrots, onions, and shallots. Sauté over medium heat until they begin to soften. Stir in the herbs and tomato paste, cooking for a few more minutes.
  4. Pour in the red and sherry wines, stirring to release any browned bits from the pan. Bring to a simmer before pouring over the brisket. Add the garlic and enough water, beef, or vegetable stock to just cover the meat.
  5. Cover the roasting pan with foil and braise in a 350°F oven for about 8 hours, or until the meat is tender and pulls apart easily.
  6. Remove the brisket from the braising liquid and place it on a sheet pan. Spread the apricot preserves over the top and return it to the oven for 15-20 minutes, or until a glaze forms and begins to caramelize.
  7. While the brisket is in the oven, make the horseradish gremolata. Chop the parsley, and mince the garlic and shallot. Stir these together with the grated horseradish, lemon zest and juice, olive oil, and a pinch of salt.
  8. Slice the brisket and serve it drenched in its braising liquid. Top it off with a generous helping of the horseradish gremolata.

Grab your cowboy hat and dig in! This Smokehouse Delight is a testament to the art of slow cooking, delivering flavors as grand and robust as the Wild West itself. Enjoy your feast, partner!

Find dry aged Brisket in these beef boxes:

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