If you’re on the hunt for delicious recipes to become part of your dinner rotation, then you’ve just landed on a winner. These Brisket Bowls are so easy to make and taste seriously so good. They’re equally great for dinner as they are for a prepped ahead lunch. Trust me when I say you are going to want to bookmark this one.
What’s to Love About Brisket Bowls
- a very easy recipe to make – there really isn’t much technical skill involved in making this recipe. Just cook, assemble and enjoy!
- perfect to meal prep – these brisket bowls make for an excellent meal prepped lunch and taste just as good cold as they do warm.
- a recipe that the whole family will love – this dinner was a hit with everyone in my family, including the kids!
Ingredients Notes and Substitutions
The ingredients are simple but don’t let that fool you, these pulled brisket bowls are BIG on flavour. I was able to find all of the ingredients I needed at my local grocery store. I’ve listed them all below including any possible substitutions and ingredient notes. Find the quantities in the recipe card at the bottom of this post.
- pulled beef brisket – it’s not a brisket bowl without the brisket and I 100% using my pulled beef brisket recipe. You’re going to want to get this in the oven in the morning because, while it only takes 10 minutes to prep, it takes 6 hours to cook. This is not one to leave to the last minute. The brisket is crusted in a dry spice rub of onion powder, garlic powder, coconut sugar, salt, paprika, fennel seeds, ground cumin and ground coriander. It’s then rested on a bed of onions and pomegranate juice and then baked until pull apart tender. The liquid becomes the sauce and is rich in flavour.
- brown rice – I love the texture and chewiness of brown rice, plus the benefit of added fibre. But if you want this recipe to cook more quickly (much more quickly) then use Jasmine rice or your favourite white rice.
- pickled red onions – I’ve used shop bought pickled red onions this time but you can also use my quick pickled red onions recipe. Or swap for dill pickles or jalapeños if you would like more spice.
- red cabbage – thinly slice or shave the red cabbage. You can swap for green cabbage or even green leafy salad vegetables like lettuce, baby spinach or kale.
- coriander – also known as cilantro. Don’t mistake this for a garnish that is picked off the bowl, the coriander is not only for decoration, it’s a flavour add too.
Creamy Cucumber Salad
- Lebanese cucumbers – otherwise known as Persian cucumbers, these are my favourite type of cucumbers. You can swap for English cucumber if that is what is available to you.
- yoghurt – to keep this recipe dairy free I have used unsweetened coconut yoghurt, but you can also use Greek yoghurt.
- dill – feel free to swap for other herbs like coriander, fresh mint of continental parsley.
- apple cider vinegar – swap for white vinegar or lemon juice if required.
- sea salt flakes
How to Make Brisket Bowls
Let’s dig in because this is one recipe you are going to want to make.
The first step is to prep and cook the pulled beef brisket. It’s very quick to prep, you just have to make sure you are organised with getting it into the oven 6 hours before dinner needs to be served. Essentially, all you need to do is pat dry the beef brisket with paper towel, coat it in the dry rub mixture, cover with foil and slow cook it over onions and liquid until it falls apart. Easy! You can also do this in the slow cooker if preferred.
Next, add the brown rice to a large saucepan and top with water. Give the rice a good wash and then strain through a fine mesh sieve. Return the washed rice to the pan and top with 7 cups of water. Bring the water to a boil and continue to boil for 40 minutes. If the water starts to get low, add more. Also, if the pot looks like it’s going to boil over, turn the heat down a bit. After 40 minutes, turn off the heat and strain any excess water off the rice through a heat proof fine mesh sieve. Return the rice to the pan, place the lid on and set aside for 10 minutes.
Meanwhile, make the cucumber salad. Add the yoghurt, apple cider vinegar, salt and dill to a medium bowl and whisk to combine. Add the finely sliced cucumber to the bowl and stir to combine.
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To assemble the bowls, divide the rice between four bowls. Top with the shredded red cabbage, cucumber salad, coriander, pickled red onions and pulled beef brisket. Spoon the brisket liquid over the bowls and serve.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. If meal prepping, divide all of the components between 4 airtight containers and store in the refrigerator for up to 3 days.
Pulled Beef Brisket Bowls
Equipment
- Large saucepan
- Sharp knife
- Chopping Board
- Fine mesh sieve heat proof
Ingredients
- 1 cup brown rice
- 700 grams cooked and shredded beef brisket
- ¼ head red cabbage, very finely sliced
- 1/3 cup sliced pickled red onions
- handful fresh cilantro
Cucumber salad
- ¼ cup Greek yoghurt, or coconut yoghurt for dairy free
- 2 teaspoons apple cider vinegar
- handful dill, roughly chopped
- 2 Lebanese cucumbers, cut into thin rounds
Instructions
- Add the brown rice to a large saucepan and top with rice. Use clean hands to swish the rice around to wash it and then strain through a fine mesh sieve. Add the rice back to the saucepan along with 6 cups water. Bring to a boil and boil uncovered for 40 minutes, reducing the temperature if the water looks ready to overflow. After 40 minutes turn off the heat. Strain off any excess water and return the rice to the pan. Place the lid onto the saucepan and set aside for 10 minutes.
- While the rice cooks, prepare the cucumber salad. Add the yoghurt, vinegar and dill to a medium bowl along with a good pinch of sea salt flakes and cracked black pepper to taste, whisk to combine. Add the sliced cucumber to the bowl and stir to combine.
- To serve, spoon the rice into four bowls. Top with the finely sliced green cabbage, pulled beef brisket, pickled red onions, cucumber salad and fresh cilantro leaves.
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