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Belgian Blue Beef Brisket

Belgian Blue Beef Brisket5 to 6 pound Belgian Blue Brisket

2 teaspoons Worcestershire
1 tablespoon liquid smoke (optional)
1 teaspoon garlic
1 teaspoon onion salt
2 tablespoons soy sauce
2 tablespoons black pepper
2 teaspoons salt
Dash Tabasco

3 tablespoons brown sugar
1/2 cup catsup
1 teaspoon dry mustard
1 teaspoon lemon juice
3 drops Tabasco
1 tablespoon soy sauce
Dash nutmeg


  1. Combine Worcestershire, liquid smoke, garlic, onion salt, dash tobasco, black pepper, salt and soy sauce. Marinate brisket for several hours. (Optional marinade 1/2 cup Belle Brook Ranch Hand Marinade.)
  2. Cover with foil and bake at 300 degrees in marinade for 2 1/2 hours.
  3. Take out and pour off 1/2 of juice.
  4. Make sauce and spread liberally over brisket. Put back in oven and bake for another 1/2 hour.

Preparation Time: 3 hours
Serves 10 to 12


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Cooking Tips

Since Belgian Blue Beef is so lean, you're not cooking fat. It cooks more quickly and you can use a lower temperature. We recommend cooking your desired cut to a doneness of rare to medium for optimum quality.

Set oven temperature to 250-275 degrees and use a meat thermometer to check for doneness at 120-140 degrees. At this point lower temperature, your roast should take the same amount of time as ordinary beef that is cooked at a higher temperature.

Pan Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember Belgian Blue Beef cooks faster than ordinary beef; don't overcook. Watch your cooking time.

Move your rack farther away from the heat source. Broil as ordinary beef, but shorten the cooking time. Turn the steak a few minutes sooner and check for doneness.

Cook over medium coals at normal rack height, but shorten the cooking time. Turn the steaks a few minutes sooner ( 1/3 less time) and check for doneness.

Healthy eating,
The Jones Family

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