17 Delicious Ground Brisket Recipes Amazing

Just when you thought ground brisket couldn’t get any more versatile, we’ve rounded up 17 mouthwatering recipes that’ll have you rethinking dinner plans! From cozy comfort foods to quick weeknight wins, these dishes are all about bringing rich, beefy flavors to your table with minimal fuss. Ready to transform your meals? Dive into our list and discover your next favorite way to enjoy ground brisket!

Ground Brisket Tacos with Avocado Salsa

Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’re making these mouthwatering Ground Brisket Tacos with Avocado Salsa. Let’s break down the process into simple, manageable steps to ensure delicious results every time.

Ingredients

• 1 lb ground brisket
• a couple of tablespoons of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• a pinch of salt
• 2 ripe avocados
• a splash of lime juice
• a handful of cilantro, chopped
• 1 small red onion, diced
• corn tortillas

Instructions

1. Heat a large skillet over medium heat and add a couple of tablespoons of olive oil.
2. Once the oil is shimmering, add the ground brisket, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
3. Sprinkle in the cumin, smoked paprika, and a pinch of salt. Stir well to combine and cook for another 2 minutes to let the flavors meld. Tip: Toasting the spices with the meat enhances their flavor.
4. While the meat cooks, mash the avocados in a bowl with a splash of lime juice, the chopped cilantro, and diced red onion to make the salsa. Tip: Leaving some chunks in the avocado adds a nice texture.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Covering them with a towel keeps them warm and pliable.
6. Assemble the tacos by spooning the ground brisket onto the tortillas and topping with a generous dollop of avocado salsa.

These tacos boast a perfect balance of rich, smoky brisket and fresh, creamy avocado salsa. Try serving them with a side of pickled jalapeños for an extra kick.

Spicy Ground Brisket Stuffed Peppers

Delving into the world of stuffed peppers, this recipe brings a spicy twist to the classic dish, perfect for those who love a bit of heat with their meal. Follow these steps to create a flavorful dish that’s sure to impress.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground brisket
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• A pinch of salt
• A splash of water
• 1/2 cup shredded cheese (cheddar or Monterey Jack works great)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Keep the tops if you want to use them as lids for a decorative touch.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Add the ground brisket to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Stir in the cooked rice, diced tomatoes, chili powder, cumin, smoked paprika, and salt. Add a splash of water to help combine everything. Tip: Let the mixture simmer for 2 minutes to meld the flavors.
6. Spoon the brisket mixture into the prepared bell peppers, packing it down lightly. Place them in a baking dish.
7. Sprinkle the shredded cheese over the top of each pepper. Tip: For extra browning, place under the broiler for the last 2 minutes of baking.
8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly.

Enjoy these spicy ground brisket stuffed peppers hot out of the oven, where the tender peppers contrast beautifully with the hearty, spicy filling. For an extra kick, serve with a dollop of sour cream or a side of avocado slices.

Ground Brisket and Cheese Stuffed Shells

Making Ground Brisket and Cheese Stuffed Shells is a delightful way to bring a hearty, comforting meal to your table. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 box of jumbo pasta shells
• 1 pound of ground brisket
• 2 cups of ricotta cheese
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1 egg, lightly beaten
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 jar (24 oz) of marinara sauce
• Salt and pepper, just a pinch each

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente, then drain and set aside. Tip: Stir the shells occasionally to prevent sticking.
3. While the shells cook, heat a splash of olive oil in a skillet over medium heat. Add the ground brisket and minced garlic, cooking until the brisket is browned and no pink remains, about 8-10 minutes. Drain any excess fat.
4. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, and beaten egg. Stir in the cooked brisket, and season with a pinch of salt and pepper. Tip: Let the brisket cool slightly before mixing to prevent the egg from scrambling.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish. Fill each cooked shell with the brisket and cheese mixture, then place them seam side up in the dish.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with a little extra mozzarella if you like. Tip: Cover the dish with foil for the first 20 minutes of baking to keep the shells moist.
7. Bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the cheese is melted.

Deliciously tender shells packed with savory brisket and creamy cheese make this dish a crowd-pleaser. Serve it with a crisp green salad or garlic bread for a complete meal that’s sure to impress.

Savory Ground Brisket Meatloaf

On a chilly evening, nothing beats the comforting embrace of a homemade meatloaf, especially when it’s made with ground brisket for that extra depth of flavor. Let’s walk through creating this savory delight together, step by step.

Ingredients

• 1.5 lbs of ground brisket
• a couple of eggs
• a splash of milk
• 1 cup of breadcrumbs
• a handful of finely chopped onions
• 2 cloves of garlic, minced
• a generous tablespoon of Worcestershire sauce
• a pinch of salt and pepper
• 1/2 cup of ketchup
• a tablespoon of brown sugar
• a teaspoon of mustard

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the ground brisket, eggs, milk, breadcrumbs, onions, garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined; overmixing can make the meatloaf tough.
3. Shape the mixture into a loaf and place it in a greased loaf pan. Tip: For easy removal, line the pan with parchment paper before adding the meatloaf mixture.
4. In a small bowl, whisk together the ketchup, brown sugar, and mustard to create a glaze.
5. Spread the glaze evenly over the top of the meatloaf. Tip: For a caramelized top, brush on an extra layer of glaze during the last 10 minutes of baking.
6. Bake in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (71°C). Tip: Use a meat thermometer to check for doneness without cutting into the meatloaf.
7. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful slice.

Savory and succulent, this ground brisket meatloaf boasts a perfect balance of flavors with a slightly sweet and tangy glaze. Serve it alongside creamy mashed potatoes or slice it thick for a hearty sandwich the next day.

Ground Brisket Chili with Beans

Discover the hearty and comforting flavors of this ground brisket chili with beans, a perfect dish to warm up your evening. Designed for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 pound of ground brisket
• a couple of cloves of garlic, minced
• 1 medium onion, diced
• a splash of olive oil
• 2 cups of beef broth
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of diced tomatoes
• 2 tablespoons of chili powder
• 1 teaspoon of cumin
• a pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Tip: Stir frequently to prevent burning and ensure even cooking.
4. Add the ground brisket to the pot, breaking it apart with a spoon, and cook until browned, about 7 minutes.
5. Tip: For extra flavor, let the brisket get a bit crispy at the edges before stirring.
6. Stir in the chili powder and cumin, cooking for another minute to toast the spices.
7. Pour in the beef broth, diced tomatoes, and kidney beans, bringing the mixture to a simmer.
8. Reduce the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
9. Tip: If the chili is too thick, add a little more broth or water to reach your desired consistency.
10. Season with a pinch of salt and pepper, then taste and adjust the seasoning if needed.

Makes you a pot of chili that’s rich in flavor with a perfect balance of spices and tenderness. Serve it with a dollop of sour cream or over a bed of rice for an extra comforting meal.

Ground Brisket and Mushroom Stroganoff

On a chilly evening, nothing beats the comfort of a creamy, hearty stroganoff. This Ground Brisket and Mushroom Stroganoff is a twist on the classic, offering deep flavors and a satisfying texture that’s sure to please.

Ingredients

• 1 lb ground brisket
• 2 cups sliced mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• Salt and pepper, just a pinch of each
• 8 oz egg noodles
• A splash of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat and add the olive oil and butter until melted.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Increase the heat to medium-high and add the ground brisket, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Stir in the sliced mushrooms and cook until they’re soft and have released their juices, about 4 minutes.
5. Pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Let it simmer for 10 minutes to reduce slightly.
6. Reduce the heat to low and fold in the sour cream until the sauce is creamy and uniform. Season with salt and pepper.
7. Meanwhile, cook the egg noodles according to package instructions until al dente, then drain.
8. Serve the stroganoff over the cooked noodles, garnished with chopped parsley.

Just like that, you’ve got a stroganoff with layers of flavor from the brisket and mushrooms, all wrapped in a velvety sauce. Try serving it with a side of crusty bread to soak up every last bit of that delicious sauce.

Ground Brisket Burgers with Caramelized Onions

Whipping up a delicious meal doesn’t have to be complicated, and these Ground Brisket Burgers with Caramelized Onions are proof. Perfect for a weekend cookout or a hearty weeknight dinner, this recipe combines rich flavors with simple techniques to create something truly special.

Ingredients

• 1 pound of ground brisket
• a couple of large onions, thinly sliced
• a splash of olive oil
• a tablespoon of butter
• a pinch of salt
• a dash of black pepper
• 4 burger buns

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onions to the skillet, stirring occasionally, until they start to soften, about 5 minutes.
3. Reduce the heat to low and continue cooking the onions, stirring every few minutes, until they are deeply caramelized, about 30 minutes. Tip: Adding a tablespoon of butter halfway through will enrich the flavor.
4. While the onions cook, season the ground brisket with a pinch of salt and a dash of black pepper. Mix gently to combine.
5. Divide the meat into 4 equal portions and shape each into a patty about 1 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
6. Heat a grill or skillet over medium-high heat and cook the patties for about 4 minutes on each side for medium doneness. Tip: Resist the urge to press down on the patties to keep them juicy.
7. Toast the burger buns lightly on the grill or in the skillet for about 1 minute per side.
8. Assemble the burgers by placing a patty on each bun and topping with a generous amount of caramelized onions.

Delightfully juicy with a smoky depth from the brisket, these burgers are elevated by the sweet and savory caramelized onions. Serve them with a side of crispy sweet potato fries for a meal that’s sure to impress.

Ground Brisket Shepherd’s Pie

This comforting twist on a classic shepherd’s pie swaps out the traditional ground beef for rich, flavorful ground brisket, offering a deeper taste and tender texture that’s sure to impress. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1.5 lbs of ground brisket
• 2 cups of mashed potatoes (prepared your favorite way)
• 1 cup of frozen peas and carrots
• 1/2 cup of beef broth
• a splash of Worcestershire sauce
• a couple of tablespoons of tomato paste
• 1 small onion, diced
• 2 cloves of garlic, minced
• a sprinkle of salt and pepper
• a dash of paprika for topping

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the ground brisket until it’s nicely browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a good sear.
3. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3 minutes.
4. Stir in the tomato paste, Worcestershire sauce, and beef broth, simmering for another 5 minutes to meld the flavors. Tip: The mixture should thicken slightly but still be juicy.
5. Fold in the frozen peas and carrots, cooking for an additional 2 minutes, then season with salt and pepper to taste.
6. Transfer the meat mixture to a baking dish, spreading it evenly across the bottom.
7. Top with the mashed potatoes, spreading them gently to cover the meat completely. Tip: Use the back of a spoon to create peaks that will brown nicely in the oven.
8. Sprinkle a dash of paprika over the top for color and a hint of smokiness.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the edges are bubbly.

Just out of the oven, this Ground Brisket Shepherd’s Pie boasts a creamy, golden potato topping over a savory, richly flavored meat filling. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Ground Brisket and Potato Hash

Dive into the heart of comfort food with this simple yet satisfying Ground Brisket and Potato Hash, perfect for a hearty breakfast or a cozy dinner. This dish combines the rich flavors of brisket with the earthy goodness of potatoes, all brought together in a skillet for a meal that’s as easy to make as it is delicious.

Ingredients

• 1 pound of ground brisket
• 2 cups of diced potatoes (about 2 medium potatoes)
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 small onion, diced
• 1 teaspoon of smoked paprika
• Salt and pepper, just enough to season
• A handful of fresh parsley, chopped (for garnish)

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Once the oil is hot, add the diced potatoes. Cook for about 10 minutes, stirring occasionally, until they start to get golden and crispy.
3. Push the potatoes to one side of the skillet and add the ground brisket. Break it apart with a spatula and cook until it’s no longer pink, about 5 minutes.
4. Add the diced onion and minced garlic to the skillet. Stir everything together and cook for another 2 minutes, until the onions are soft.
5. Sprinkle the smoked paprika, salt, and pepper over the hash. Stir well to combine all the flavors.
6. Continue cooking for another 5 minutes, letting the bottom get a bit crispy for extra texture.
7. Garnish with chopped fresh parsley before serving.

For a crispy bottom, let the hash sit undisturbed for the last couple of minutes of cooking. If you’re not a fan of too much crispiness, stir more frequently. This dish pairs wonderfully with a fried egg on top for breakfast or a simple green salad for dinner.

Finally, this Ground Brisket and Potato Hash is all about the contrast between the tender brisket and the crispy potatoes, with a smoky depth from the paprika. Try serving it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Ground Brisket Lasagna Rolls

Alright, let’s dive into making these delicious Ground Brisket Lasagna Rolls. A perfect blend of hearty brisket and creamy cheese rolled up in tender lasagna noodles, this dish is sure to impress at any dinner table.

Ingredients

• 12 lasagna noodles
• 1 lb ground brisket
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• A handful of fresh basil, chopped
• A splash of olive oil
• A couple of garlic cloves, minced
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and boil the lasagna noodles until al dente, about 8-10 minutes. Tip: Add a splash of olive oil to the water to prevent sticking.
2. While the noodles cook, heat a splash of olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
3. Add the ground brisket to the pan, breaking it apart as it cooks until browned, about 5-7 minutes. Season with a pinch of salt and pepper.
4. In a bowl, mix the ricotta, Parmesan, egg, and chopped basil. Tip: Beating the egg before adding it ensures a smoother mixture.
5. Drain the noodles and lay them flat. Spread a thin layer of the cheese mixture on each noodle, then top with a spoonful of the brisket.
6. Roll each noodle tightly and place seam-side down in a baking dish. Pour marinara sauce over the rolls. Tip: Covering the dish with foil keeps the rolls moist while baking.
7. Bake for 25 minutes, then remove the foil and bake for another 5 minutes until bubbly.

Here you have it, Ground Brisket Lasagna Rolls with a perfect balance of textures—creamy, meaty, and slightly crispy on top. How about serving them with a side of garlic bread to scoop up any extra sauce?

Ground Brisket Empanadas

Preparing ground brisket empanadas is a delightful way to bring a taste of comfort to your table, combining savory flavors with a crispy, golden crust. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt to bring out the flavors
• 1/2 cup of unsalted butter, cold and cubed
• 1/4 cup of ice water, just enough to bring the dough together
• 1 lb of ground brisket, for that rich, meaty filling
• A small onion, finely diced
• A couple of garlic cloves, minced
• A splash of olive oil for sautéing
• 1 tsp of ground cumin for warmth
• 1/2 tsp of smoked paprika for a hint of smokiness
• 1 egg, beaten, for sealing and glazing

Instructions

1. Start by making the dough: mix the flour and salt in a large bowl. Add the cold butter, rubbing it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
3. Wrap the dough in plastic and chill for at least 30 minutes. This rest period makes it easier to roll out.
4. While the dough chills, heat olive oil in a pan over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
5. Add the ground brisket, breaking it apart as it cooks. Stir in the cumin and smoked paprika, cooking until the meat is browned and flavorful, about 10 minutes. Let the filling cool slightly.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles using a 5-inch cutter or bowl.
8. Spoon a generous amount of the brisket filling onto one half of each dough circle. Brush the edges with beaten egg, fold over, and seal by pressing with a fork.
9. Place the empanadas on the prepared baking sheet, brush the tops with more beaten egg for a golden finish, and bake for 20-25 minutes, until crispy and golden brown.

Serve these empanadas hot, with the crust flaky and the filling juicy and aromatic. They’re perfect on their own or with a side of spicy salsa for an extra kick. Sharing them straight from the oven guarantees smiles all around.

Ground Brisket and Spinach Quesadillas

Begin by gathering your ingredients and prepping your workspace for these hearty Ground Brisket and Spinach Quesadillas. This recipe is perfect for a quick dinner or a satisfying lunch, combining rich flavors with simple techniques.

Ingredients

• 1 pound of ground brisket
• A couple of cups of fresh spinach, roughly chopped
• 1 cup of shredded cheese (cheddar or Mexican blend works great)
• A splash of olive oil
• 4 large flour tortillas
• A pinch of salt and pepper
• 1/2 teaspoon of garlic powder

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat (about 350°F).
2. Add the ground brisket to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
3. Season the brisket with a pinch of salt, pepper, and the garlic powder. Stir well to combine.
4. Add the roughly chopped spinach to the skillet. Cook just until the spinach wilts, about 2 minutes. Remove from heat.
5. Lay out the flour tortillas on a clean surface. Divide the brisket and spinach mixture evenly among them, spreading it on one half of each tortilla.
6. Sprinkle the shredded cheese over the brisket mixture on each tortilla.
7. Fold the tortillas over the filling, pressing gently.
8. Wipe the skillet clean and return it to medium heat. Cook each quesadilla for about 2-3 minutes per side, or until golden brown and the cheese is melted.

Once cooked, the quesadillas will have a crispy exterior with a gooey, flavorful center. Offer them with a side of sour cream or salsa for dipping, or slice them into wedges for a fun appetizer.

Ground Brisket Stuffed Zucchini Boats

Today, we’re diving into a dish that’s as fun to make as it is to eat, perfect for those who love a hearty meal with a healthy twist. These Ground Brisket Stuffed Zucchini Boats are a fantastic way to enjoy the rich flavors of brisket without feeling too heavy, thanks to the fresh zucchini base.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A splash of olive oil
• 1 pound ground brisket
• A couple of cloves of garlic, minced
• 1 small onion, diced
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• Salt and pepper, just a pinch of each

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with that splash of olive oil.
2. Scoop out the centers of your zucchini halves to create ‘boats,’ leaving about a 1/4-inch border. Save the scooped zucchini for another use, like stir-fries or soups.
3. In a skillet over medium heat, cook the ground brisket until it’s nicely browned, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
4. Add the minced garlic and diced onion to the skillet, cooking until the onion is translucent, about 3 minutes.
5. Stir in the marinara sauce, dried oregano, and a pinch of salt and pepper. Let it simmer for 2 minutes to blend the flavors.
6. Evenly divide the brisket mixture among the zucchini boats, then top with mozzarella and Parmesan cheeses.
7. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.
8. Let them cool for a couple of minutes before serving. Tip: They’re easier to handle when they’re not piping hot.

Kindly note, these zucchini boats offer a delightful contrast between the tender zucchini and the savory, cheesy brisket filling. Serve them with a side of crusty bread to soak up any extra sauce, or atop a bed of greens for a lighter meal.

Ground Brisket and Rice Stuffed Cabbage Rolls

Now, let’s dive into making something truly comforting and packed with flavor. These Ground Brisket and Rice Stuffed Cabbage Rolls are a hearty meal that combines tender cabbage leaves with a savory filling, all simmered in a rich tomato sauce. Perfect for a cozy dinner, this dish is sure to impress.

Ingredients

• 1 large head of cabbage
• 1 lb ground brisket
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• a splash of Worcestershire sauce
• a couple of tablespoons of tomato paste
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• salt and pepper to season

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for about 3 minutes, or until the leaves are soft enough to peel off. Tip: Use tongs to gently separate the leaves without tearing them.
3. In a mixing bowl, combine the ground brisket, cooked rice, onion, garlic, egg, Worcestershire sauce, and a pinch of salt and pepper. Mix until well combined.
4. Place about 1/4 cup of the meat mixture onto each cabbage leaf. Fold the sides over the filling and roll up tightly. Tip: If the leaves are large, you can cut them in half for smaller rolls.
5. Spread a thin layer of tomato paste on the bottom of a baking dish. Arrange the cabbage rolls seam side down in the dish.
6. Pour the tomato sauce and beef broth over the rolls, covering them completely. Cover the dish with aluminum foil.
7. Bake for 1 hour, then remove the foil and bake for an additional 15 minutes to thicken the sauce. Tip: The rolls are done when the meat is cooked through and the cabbage is tender.

Ready to serve, these cabbage rolls offer a delightful contrast between the tender cabbage and the savory, meaty filling. For an extra touch, garnish with fresh parsley or a dollop of sour cream before serving.

Ground Brisket Pizza with Fresh Basil

First off, let’s dive into making a Ground Brisket Pizza with Fresh Basil that’s sure to impress. This recipe combines the rich flavors of brisket with the freshness of basil on a crispy pizza base, perfect for a weekend dinner.

Ingredients

• 1 pound ground brisket
• 1 pre-made pizza dough (or homemade if you’re feeling ambitious)
• A couple of tablespoons of olive oil
• 1 cup of your favorite pizza sauce
• 2 cups shredded mozzarella cheese
• A handful of fresh basil leaves
• A splash of balsamic glaze for drizzling
• A pinch of salt and pepper to season the brisket

Instructions

1. Preheat your oven to 475°F (245°C) to get it nice and hot for the pizza.
2. While the oven heats, season the ground brisket with a pinch of salt and pepper, then brown it in a pan over medium heat until fully cooked, about 5-7 minutes. Tip: Drain any excess fat to keep your pizza from getting greasy.
3. Roll out your pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
4. Brush the dough with a couple of tablespoons of olive oil to prevent it from getting soggy.
5. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
6. Sprinkle the shredded mozzarella cheese over the sauce, then evenly distribute the cooked ground brisket on top.
7. Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
8. Once out of the oven, immediately top with fresh basil leaves and a drizzle of balsamic glaze.

Just like that, you’ve got a pizza with a perfect balance of savory brisket and fresh basil. The crispy crust with the melty cheese and the slight tang from the balsamic glaze makes every bite a delight. Try serving it with a side of garlic knots for an extra treat.

Ground Brisket and Lentil Soup

Now, let’s dive into making a comforting bowl of Ground Brisket and Lentil Soup, perfect for any day that calls for a hearty, flavorful meal. This recipe is straightforward, ensuring even beginners can achieve delicious results with a bit of guidance.

Ingredients

• 1 pound of ground brisket
• 1 cup of dried lentils, rinsed
• 4 cups of beef broth
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• A splash of olive oil
• A couple of bay leaves
• 1 tsp of smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
2. Add the ground brisket, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t rush the browning; it adds depth to the soup’s flavor.
3. Toss in the diced onion, chopped carrots, and celery, cooking until the veggies soften, around 5 minutes. Stir in the minced garlic for the last 30 seconds to avoid burning.
4. Pour in the rinsed lentils and beef broth, then drop in the bay leaves and smoked paprika. Bring to a boil, then reduce to a simmer. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Cover and let it simmer for about 25 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt and pepper, then remove the bay leaves before serving.

Kindly note, this soup boasts a rich, smoky flavor with tender lentils and brisket in every spoonful. Serve it with a side of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Ground Brisket Kebabs with Yogurt Sauce

Unlock the flavors of summer with these Ground Brisket Kebabs paired with a creamy Yogurt Sauce, perfect for your next backyard BBQ or a cozy indoor meal. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• 1.5 lbs ground brisket
• 1 egg, lightly beaten
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup plain yogurt
• a splash of lemon juice
• a couple of fresh mint leaves, finely chopped
• 1/2 tsp cumin

Instructions

1. Preheat your grill to medium-high heat, around 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, combine the ground brisket, egg, breadcrumbs, minced garlic, salt, and pepper. Mix gently until just combined; overmixing can make the kebabs tough.
3. Divide the mixture into 8 equal portions, shaping each into a log around your skewers. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. Brush the kebabs lightly with olive oil to help them brown evenly on the grill.
5. Grill the kebabs for about 4-5 minutes per side, or until they’re nicely charred and reach an internal temperature of 160°F for safety.
6. While the kebabs cook, whisk together the yogurt, lemon juice, mint, and cumin in a small bowl for the sauce. Tip: Letting the sauce sit for a few minutes allows the flavors to meld beautifully.
7. Serve the kebabs hot off the grill with the yogurt sauce on the side. Tip: For an extra touch, garnish with additional mint leaves and a drizzle of olive oil.

Bursting with juicy, smoky flavors from the brisket and a refreshing tang from the yogurt sauce, these kebabs are a hit. Try serving them over a bed of fluffy couscous or alongside a crisp cucumber salad for a complete meal.

Conclusion

Now that you’ve explored these 17 delicious ground brisket recipes, it’s clear there’s something for every taste and occasion. Whether you’re craving comfort food or something gourmet, these dishes promise to delight. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these amazing meals too. Happy cooking!