“Bring It On” Beef Brisket

This post was originally published as part of my main dish recipe contributions to My Favorite Finds


So I’m a Food Network and Cooking Channel addict, right?!?  I don’t like every show or every chef.  I have to admit Guy Fieri is not one of my faves.  I don’t dis-like him, but I don’t really ever watch his shows either.  The weird thing is though, his recipes sound like they’d be delicious.  Catch 22 I swear.

Bring It On Brisket 5


When I saw the Kita and the Pass the Cookbook Club cooked with Guy Fiere Food (his cookbook), the month before I joined with rave reviews I grew more curious.  Then I saw his book at Target for the umpteenth time, but it was on sale.  And I had just gotten a blog post check.  And that was that.


Bring It On Brisket 6


I took the book home, grabbed my small square post-it notes and got to tabbing every recipe I liked.  I almost killed the post-it cube.  I’m slowly but surely grabbing a new recipe here and there to try.  First I made Guy’s “Bring It On” Beef Brisket, and then I made his Waka Waka Salad for our Fourth of July get together.  I’m slowly converting a Guy fan, but recipes only.  I still can’t get into the shows.  Oh well.  Food it is!

Bring It On Brisket Feat

"Bring It On" Beef Brisket

Prep Time 15 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours
Servings 6 to 8
Author From Guy Fieri Food


  • 4 1/2 to 5 pounds beef brisket
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 2 yellow onions cut into 1? rings
  • 2 leeks white and light green parts only, cleaned and cut into thirds
  • 2 shallots quartered
  • 1 carrot cut in half lengthwise, the into 1? chunks
  • 4 celery stalks cut into thirds
  • 3/4 cup Chili Sauce {recipe below}
  • 1/2 cup beef stock
  • 1 – 12 ounce beer at room temp {Guy recommends a pale ale. I went with a medium bodied lager.}

Chili Sauce: {makes 1 1/2 cups}

  • 5 large roma tomatoes quartered
  • 1 onion coarsely chopped
  • 1 jalapeno seeded and chopped
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon red chili flakes


Chili Sauce:

  1. Put all ingredients in a medium sauce pan and bring to a boil over medium-high heat. Reduce heat, and cook at a strong simmer for 25 to 30 minutes, stirring occasionally. Sauce will thicken and veggies will become tender.
  2. Transfer sauce to a blender and pulse until pureed. Return sauce to saucepan. Reduce heat slightly and cook sauce at a simmer for another 25 to 30 minutes, stirring occasionally.
  3. Sauce will keep for up to 3 weeks in the refrigerator in an air tight


  1. Preheat oven to 350 degrees F.
  2. Rinse the brisket and pat dry. Season both sides with salt and pepper, then give your beef a good rub down to get the spices into the meat. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear both sides of the brisket for about 3 to 4 minutes, starting with the fat side down first.
  3. Top brisket with onions, leeks, shallots, carrots, and celery. Mix the beef stock and 3/4 cup chili sauce together. Pour over veggies and brisket. Cover pot and roast in the oven for 2 hours, basting every 30 minutes.
  4. Add your beer, recover the pot, and continue cooking for another 1 1/2 hours. Keep basting that bad boy every 30 minutes.
  5. Remove pot from the oven, and let everything sit {as is} at room temperature for 1 hour.
  6. Carefully take the brisket out of the pot and transfer to a cutting board. Remove the fat cap with a fork and discard.
  7. Remove the veggies from the pot and put them in a blender or food processor, puree until smooth. Pour pan juices into a gravy separator and let sit for 3 to 5 minutes to allow the fat to separate. Pour the pan juice and pureed vegetables back into the pot and cook over low heat for 5 to 8 minutes until warmed through. Season with salt and pepper as needed.
  8. Slice the beef against the grain {diagonally} and top with pan sauce.



  1. says

    You know, he’s not one of my faves either. Just something about him. But he does have some pretty good recipes. I have never made a brisket outside of corned beef brisket and smoked brisket. This one sounds pretty good and doesn’t have a lot of funky ingredients I have to shop all over town for!

Leave a Reply

Your email address will not be published. Required fields are marked *