Golden brown pan-fried beef brisket slices on a skillet with herbs

Quick and Easy Pan-Fried Beef Brisket: Tender & Flavorful in Minutes

Name: Quick and Easy Pan-Fried Beef Brisket: Tender & Flavorful in Minutes
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Cuisine: American
Ingredients: 500 g Beef brisket (thinly sliced, about 1.5 cm thick) - look for fresh, well-marbled meat with a bright red color; 1 tsp Salt, fine sea or kosher salt is recommended for even seasoning; 0.5 tsp Black pepper, freshly ground for best flavor; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 2 tbsp Vegetable oil or canola oil, suitable for high-heat frying; 1 tbsp Fresh parsley, chopped (optional, for garnish)

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medium

14 min

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat30gram

Protein38gram

Ingredients

Quantity

Beef brisket (thinly sliced, about 1.5 cm thick) - look for fresh, well-marbled meat with a bright red color500 g
Salt, fine sea or kosher salt is recommended for even seasoning1 tsp
Black pepper, freshly ground for best flavor0.5 tsp
Garlic powder0.5 tsp
Onion powder0.5 tsp
Vegetable oil or canola oil, suitable for high-heat frying2 tbsp
Fresh parsley, chopped (optional, for garnish)1 tbsp

This quick and easy pan-fried beef brisket recipe is perfect for home cooks who want a tender and flavorful meal without the long hours of traditional braising. Using simple ingredients and straightforward steps, you can enjoy a delightful brisket with a crispy outer crust and juicy interior in under 30 minutes. The estimated ingredient cost is approximately $12 USD, €11, £9, and ₹990, making it affordable and accessible. The dish contains about 450 calories per serving and suits a high-protein diet. It's beginner-friendly with medium difficulty and takes about 25 minutes total, including prep and cooking.

Preparation instructions

Prepare the brisket slices

1Pat the beef brisket slices dry using paper towels to remove excess moisture. This helps to get a good sear when frying. Season both sides evenly with salt, black pepper, garlic powder, and onion powder. Let them rest at room temperature for 5 minutes. This step enhances flavor and allows even cooking.

Heat the skillet

2Place a large skillet or frying pan over medium-high heat and add the vegetable oil. Let the oil heat up for about 2 minutes until shimmering but not smoking. Hot oil is key to achieving a nice crust.

Fry the brisket slices

3Carefully place the brisket slices in the hot pan in a single layer, making sure not to overcrowd the pan — cook in batches if necessary. Fry for about 3-4 minutes on one side without moving them to develop a golden crust.

Flip and continue cooking

4Flip the slices using tongs and fry the other side for an additional 3-4 minutes. The internal temperature should reach at least 63°C (145°F) for medium-rare or up to 70°C (160°F) for medium-well. Use a meat thermometer to check doneness to ensure food safety.

Rest and serve

5Remove the brisket slices from the pan and transfer them to a plate. Cover loosely with foil and let them rest for 5 minutes. Resting allows juices to redistribute, keeping the meat tender and juicy. Garnish with chopped fresh parsley before serving.

Cooking Tips

1Use a meat thermometer to check the internal temperature of the brisket for safe consumption.

2Avoid overcrowding the pan to ensure even browning and prevent steaming.

3For extra flavor, marinate the brisket slices for 1 hour with soy sauce, garlic, and a bit of brown sugar before frying.

4Letting the brisket come to room temperature before cooking ensures even cooking throughout.

Equipment Needed

Large frying pan or skillet
Tongs
Meat thermometer (recommended)
Plate and foil for resting
Paper towels

Grocery Shopping List

[ ] Beef brisket (500g) - Choose fresh cuts with good marbling for tenderness (~$10)
[ ] Salt (fine sea or kosher) - Ensures even seasoning (~$0.50)
[ ] Black pepper, whole or ground, fresh grind preferred (~$1)
[ ] Garlic powder (~$1)
[ ] Onion powder (~$1)
[ ] Vegetable or canola oil (~$2)
[ ] Fresh parsley (optional) - Look for bright green leaves with no wilting (~$1)

Total approximate cost: $12

FAQ

Can I use a thicker cut of brisket for frying?

Thicker cuts will take longer to cook fully and may become tough. For frying, thinly sliced brisket about 1.5 cm thick works best for even cooking and tenderness.

How do I know when the brisket is safe to eat?

Use a meat thermometer to check that the internal temperature reaches at least 63°C (145°F) for medium-rare or 70°C (160°F) for medium-well. This ensures the meat is safe to eat.