Chopped Brisket (1/2 Ib) Recipe
Make Chopped Brisket (1/2 Ib) Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
To Serve (optional)
Method
Brisket
- 1
Chop brisket
If your brisket is in a large piece, place it on a cutting board and trim any excess thick fat if desired. Use a sharp chef's knife to cut the brisket into roughly 1/4- to 1/2-inch pieces (bite-sized). Aim for a mix of lean and fatty pieces for best texture.
- 2
Warm pan and combine juices
Place a medium sauté pan or skillet over medium-low heat. Add the reserved pan juices (about 2 tablespoons). If you don't have pan juices, use 1 teaspoon neutral oil and 1 tablespoon beef broth. Warm until the juices are shimmering but not smoking (about 1 minute).
- 3
Reheat brisket gently
Add the chopped brisket to the pan in a single layer if possible. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Stir and cook gently for 2–3 minutes, tossing occasionally, until the brisket is warmed through but not drying out. Reduce heat to low if pieces begin to crisp too quickly.
- 4
Sauce and finish
Stir in 3 tablespoons barbecue sauce and gently toss to coat the chopped brisket evenly. Cook for an additional 1 minute just to meld flavors. Taste and adjust seasoning with more salt, pepper, or additional sauce to taste. Remove from heat.
To Serve (optional)
- 5
- 6
Serve plated
For plated service, mound the chopped brisket in the center of the plate, spoon remaining sauce over the top, and garnish with pickles and sliced onion. Serve extra barbecue sauce on the side.