The Brisket Biscuit by Robyn Joyce

The Brisket Biscuit by Robyn Joyce
Robyn Joyce can usually be found at her Memphis based catering company, A Catered Affair. When we heard she was opening up a new restaurant, we knew we had to snag her recipe for the Brisket Biscuit for this month's box. Opening soon, By the Brewery, promises to be an easy brunch spot located on Tennessee Street in Memphis. This brisket recipe is just a taste of the great things to come!


1 1/2 Pounds Beef Brisket

3 Tbsp Olive Oil

1 Medium Onion, Sliced

2 Cloves Garlic, Chopped

1/4 Cup Water

1 1/4 Cup Low Sodium Beef Broth

16oz Jar Pepperoncini Peppers

2 Tbsp Italian Seasoning

8 Biscuits, Split

Black Pepper


Preheat your oven to 350°. Season all sides of your brisket with black pepper, and heat olive oil in a heavy pan or cast-iron skillet. Once the pan is hot, add your brisket and brown on all sides. Next, sprinkle with chopped garlic, Italian seasoning, and top with the sliced onions. Once your onions have caramelized slightly, add the beef broth and approximately half a jar of pepperoncini peppers, including the juice. Cover and bake at 350° for 1.5 to 2 hours or until the meat is fork-tender. Check the brisket after 1 hour and add a little extra water to the pan if needed.

 Remove beef from the pot and thinly slice against the grain. Place the sliced beef inside the biscuits, or serve open-faced. Top with pan juices, onions, and several peppers if desired.

*Some Italian seasonings have salt, as do the pepperoncini peppers, so once the liquids have cooked down, you may not need any added salt. It's best to add additional salt after cooking to avoid brisket that is too salty.

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