Tender & Juicy Steamed Beef Brisket with Rich Homemade Gravy
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat25gram
Protein35gram
Ingredients
- Beef brisket (look for a well-marbled cut for tenderness)1.5 kg
- Onion (a medium yellow onion, peeled and sliced)1 piece
- Garlic cloves (fresh, peeled and minced)4 pieces
- Soy sauce (for seasoning, preferably low sodium)3 tbsp
- Beef broth (low sodium, for steaming liquid)500 ml
- Black pepper (freshly ground for best flavor)1 tsp
- Salt (to taste)to taste n/a
- Cornstarch (to thicken gravy)1 tbsp
- Cold water (to mix with cornstarch)50 ml
- Cooking oil (vegetable or canola)2 tbsp
This recipe teaches you how to steam beef brisket to achieve amazingly tender and juicy meat, complemented by a rich, flavorful homemade gravy. Steaming is a gentle cooking method that helps keep the brisket moist and tender. The recipe also includes detailed instructions on preparing a simple but delicious gravy from the cooking juices. The total approximate ingredient cost is around $15 USD / €14 / £12 / ₹1100, making it budget-friendly. The dish has approximately 450 kcal per serving, rich in protein, moderate in fat, and suitable for a hearty home-cooked meal. It's easy to prepare with basic kitchen tools and takes about 2.5 hours including preparation and cooking time. The dish has a medium difficulty level due to slow cooking and gravy preparation. Food safety is emphasized with recommended internal cooking temperatures and handling tips.
Preparation instructions
Prepare the brisket and marinade
1Trim excess fat from the brisket if desired, then slice the onion. In a large bowl, combine the soy sauce, minced garlic, black pepper, and half the sliced onion. Add the brisket and marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator for more flavor.
Prepare the steamer setup
2Fill a large pot or steamer with about 5 cm of water or beef broth and bring to a gentle boil. Ensure the bowl or pan you will steam the brisket in fits comfortably in the steamer without touching the water.
Steam the brisket
3Place the marinated brisket and remaining onions in a heat-safe dish and put it into the steamer. Cover tightly with foil or a lid. Steam on medium heat for approximately 2 hours. To check for doneness, use a meat thermometer inserted into the thickest part of the brisket; the internal temperature should reach at least 90°C (195°F) for tender brisket suitable for shredding. Ensure the brisket is fully cooked, tender, and reaches safe internal temperature.
Prepare the gravy from drippings
4Carefully remove the brisket, set aside covered to rest. Pour the steaming liquid and cooked onions into a saucepan. Bring to a simmer. Mix cornstarch with cold water to create a slurry, slowly whisk into the simmering liquid until the gravy thickens, about 2-3 minutes. Adjust salt and pepper to taste. This gravy is savory and complements the tender brisket beautifully.
Serve and enjoy
5Slice the brisket against the grain and serve hot with the warm gravy drizzled over it. Enjoy your tender steamed beef brisket meal!
Cooking Tips
1Marinate the brisket overnight for deeper flavor and tenderness.
2Use a meat thermometer to ensure brisket reaches 90°C (195°F) which breaks down the tough connective tissue for tenderness.
3Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.
4If you don't have a steamer, use a large pot with a steaming rack or heatproof colander placed above boiling water.
5Leftover brisket can be refrigerated and is delicious served cold in sandwiches.
Equipment Needed
- Large mixing bowl
- Sharp knife and cutting board
- Large pot or steamer
- Heat-safe steaming dish with lid or aluminum foil
- Meat thermometer
- Saucepan
- Whisk
Grocery Shopping List
- [ ] Beef brisket (1.5 kg, around $12) – Choose brisket with good marbling for flavor and tenderness.
- [ ] Onion (1 medium, around $0.5) – Select firm onion with dry, papery skin.
- [ ] Garlic cloves (4 pieces, approximately $0.3) – Fresh firm cloves with no sprouting.
- [ ] Soy sauce (100 ml/3 tbsp, costs about $1) – Opt for low sodium soy sauce for better control of salt in recipe.
- [ ] Beef broth (500 ml, about $1.5) – Use low sodium or make your own for best flavor.
- [ ] Black pepper (ground or whole, about $0.2) – Freshly ground is best.
- [ ] Cornstarch (small packet, about $1) – Used for thickening gravy.
- [ ] Cooking oil (vegetable or canola, about $0.5 for needed amount) – Choose neutral flavor oil.
Total estimated cost: Approximately $15
FAQ
What internal temperature should the brisket reach to be safe to eat?
The brisket should reach an internal temperature of at least 90°C (195°F) to ensure it is fully cooked and tender, which also makes it safe to eat.
Can I use other cuts of beef for steaming instead of brisket?
Yes, you can steam other tougher cuts like chuck roast, but brisket is preferred for its flavor and texture when slow-cooked this way.
How do I avoid the brisket becoming dry during steaming?
Steaming keeps the meat moist. Ensure the brisket is covered tightly during steaming, and avoid opening the lid frequently to keep the steam in.
Can I make the gravy without cornstarch?
You can make gravy without cornstarch by simmering the juices longer to reduce and thicken naturally, but it will take more time.