Braveheart® Brisket Joe


  1. Season brisket with salt and pepper on all sides. Heat quarter cup of olive oil in a rondeau over medium high heat. Brown brisket on all sides then remove from pan and drain off excess oil in pot.
  2. Pour in tomatoes and water in pot over medium heat. Whisk in beef base and cumin.
  3. Add brisket to pot then cover the pot with foil or a sheet pan. Simmer stove top for 30 minutes per pound until brisket is fork tender. Meaning you can easily flake off pieces of beef with a fork.
  4. Remove brisket for pot and let rest for 15 minutes. Discard all but one cup of braising liquid.
  5. Shred brisket and reserve.
  6. Heat remaining olive oil in braising pot and add onion over medium heat and cook for 4-5 minutes.
  7. Add brisket, the cup of braising liquid and BBQ sauce mix well then serve a portion on a bun topped with pickled red onion.


  • 12 ea Heritage Ovens® Hamburger Bun
  • 1 12-14 lb Braveheart® Black Angus Beef Brisket, flat
  • 4 cups Luigi® Crushed Tomatoes
  • 4 cups water
  • 2 tbsp Ridgecrest® Beef Base
  • 8 cups West Creek Moonshine BBQ sauce
  • 2 cups Peak Fresh Produce® Onion(s), Yellow, diced
  • 2 cups Delancey Street® pickled red onion
  • 2 tbsp Roma® Oil, Olive
  • 3 tbsp Roma® Cumin, Ground
  • 1/4 cup Roma® Oil, Olive
  • 2 tbsp Magellan® sea salt
  • 2 tbsp Magellan® Black Pepper, ground