In a nutshell: The delightful side dishes that perfectly complement brisket include Thai Cucumber Salad, Broccolini with Mustard Dressing, Classic Ratatouille, Mediterranean Orzo Salad, Easy Tomato Cucumber Salad, and more. This range of options, from salads to roasted vegetables, is all carefully selected to balance the richness of the brisket.
Brisket is one of the toughest cuts of meat and needs to be cooked low and slow. Whether brined, plain or smoked, slow-cooked brisket is hard to beat. Braised for hours until the meat melts in your mouth tender.
The marbling of fat ensures it does not dry out and is full of flavor. When you think of what sides with brisket to serve, you could opt for a light salad or a hearty root vegetable side or bake.
Not sure of what to serve with brisket? Here are my suggestions for brisket sides and ideas of what to eat with brisket.
The following salads and vegetables are great sides for brisket, and there are many side dishes for brisket to choose from.
Here’s What to Serve With Brisket:
#1. Thai Cucumber Salad
What goes well with brisket? Braised brisket can be very rich, and this salad is a great side to serve with brisket. The freshness of the salad is a great balance to the richness of the brisket.
Sliced cucumber, green onions, red onion and some fresh mint and cilantro are all dressed in an Asian dressing of lime, fish sauce, rice vinegar, olive oil, and honey. The dressing is the perfect balance of sweet, sour, and salty.
This broccolini with mustard dressing is delicious and so easy to make. The broccolini is boiled until just tender, and the dressing is made up of chopped shallot, sour cream, whole grain mustard, and vinegar- all combined and then drizzled over the broccolini.
This is a slightly heartier of the sides for brisket and pairs so nicely with its deep rich tomato sauce. The vegetables are shallow fried in a pan until soft.
The vegetables are then stirred through a fresh tomato sauce, seasoned well with salt and pepper and finished with some chopped basil.
This is the perfect side to serve with brisket; it will cut through the richness and bring some freshness to the meal.
It’s a simple salad of tomato, cumber, and red onion, and it’s simply dressed in a vinaigrette seasoned with dried oregano and garlic. All tossed together; this salad is the perfect side to serve with brisket.
This is a classic and a great side dish to serve. The broccoli and cauliflower are bound in a cheesy white sauce, topped with bread crumbs and baked until golden brown.
Serve the bake hot out of the oven and garnish with some chopped chives.
#7. Shaved Brussels Sprouts Salad With Chickpeas And Lemon Tahini
The flavor combination of this side will compliment your braised brisket perfectly. The chickpeas are drained, tossed in olive oil and ground coriander, and baked in the oven until golden and crisp.
The shaved brussel sprouts are sautéed until crispy and brown and tossed with dried cherries and toasted sunflower seeds.
The tahini dressing is a simple mixture of tahini, lemon juice, honey, and salt and pepper. The brussel sprouts are topped with the crisp chickpeas and drizzled with the tahini dressing.
This is a simple salad with a few ingredients and a light side to serve with your rich braised brisket, and it’s easy to throw together. Be sure to buy good feta, as this is what makes this dish.
The beans are blanched until al dente; the tomatoes are halved, and the feta cut into cubes. The salad ingredients are tossed in a simple vinaigrette of lemon juice, olive oil, fresh garlic, and salt and pepper.
#9. Pomegranate And Aubergine Salad With Harissa And Sun-Dried Tomatoes
This salad is full of flavor and a great side to serve with brisket. The sweet and spicy flavors will complement the brisket perfectly. The aubergine is pan-fried until golden and soft.
To make the dressing, mix the olive oil, harissa, honey, tomato puree, and the secret ingredient, pomegranate molasses. Add the cooled aubergine to the dressing and coat it well in the dressing.
Finish the salad with chopped sundried tomatoes, pomegranate seeds, and pistachios. This salad can be made up ahead of time; the flavors will marry and develop the longer the salad sits.
Lentils are a great side to serve, and this salad is full of chopped herbs which will complement the braised brisket. The lentils are cooked until soft; add the chopped tomatoes, cucumber, olives, and scallions and mix until all combined.
Finally, add the chopped herbs and dressing. Season the salad well with salt and pepper. This lentil salad is super healthy and tasty too.
I love the combination of zucchini and tomatoes, and I just think the flavors work together, and this recipe is no exception.
The zucchini is diced into bite-size pieces, and the cherry tomatoes are left whole. The zucchini is pan-fried in a bit of oil for 2 minutes; the tomatoes are added with Italian seasoning, garlic and salt, and pepper.
The vegetables are cooked until the zucchini is tender and the tomatoes just start to burst. Half of the grated parmesan is added and tossed through the hot vegetables. The vegetables are garnished with the remaining grated parmesan sprinkled over.
Moroccan flavors would work perfectly with brisket. You could even braise the brisket in Moroccan flavors and then serve it with this Moroccan carrot and chickpea salad.
This salad is full of flavor, from spices to nuts and dates and herbs. The carrot is grated and mixed with cooked quinoa, chickpeas, chopped mint, red onion, dates, and rocket leaves.
The dressing is full of spices; coriander, cinnamon, ginger, and cumin, mixed with olive oil, orange juice, and honey. Simply mix everything, toss the salad in the dressing, and serve.
Sometimes the best brisket side dishes are the simpler ones, and it doesn’t get much simpler than this recipe.
The butternut squash is cut in half, drizzled with olive oil, seasoned with salt and pepper, and baked until soft. The result is just an intensely sweet flavor of butternut squash. Delicious.
White beans are delicious, and I don’t think we enjoy them as much as we should. Cannellini or navy beans are my preferred ones.
The white beans are mixed with the sliced red onion, tomato, chopped parsley and dressed with a simple garlic-infused vinaigrette of apple cider vinegar, olive oil, minced garlic, and lemon juice, and sumac.
#15. Moroccan Couscous With Roasted Vegetables, Chickpeas And Almonds
Couscous is the perfect side to absorb the delicious sauce from the brisket. And together with Moroccan flavors and roasted vegetables, this side dish would pair perfectly with your braised brisket and make for a delicious dinner.
The couscous is cooked as per instruction and folded through the roasted vegetables, chickpeas, almonds, chopped mint, and coriander. The salad is then tossed with the spiced oil dressing.
This is a mayo-free potato salad, and it’s delicious. The pesto is made from a mix of chives, basil, and rocket.
The baby potatoes are roasted until golden and crisp and tossed in the homemade arugula pesto with shaved radishes, spring onion, and rocket leaves. The salad can either be served warm or cold.
This is a favorite flavor combination, and it works. The sweetness of the pumpkin, with the salty feta, the sweet tartness from the balsamic, and to top it off with some creamy toasted pine nuts. Serve as a brisket side, and dinner is sorted.
This salad is juicy and sweet. This salad is easy to make with just a few ingredients, but it’s delicious. The carrots are grated and mixed with finely sliced green onion and chopped parsley.
The carrot mixture is then tossed in a dressing of Dijon mustard, olive oil, lemon, and honey. Toss the salad until well combined and season with salt and pepper.
Sometimes all the brisket needs is a side of grilled vegetables. This is precisely an assortment of simple grilled vegetables. The vegetables are chopped up or left whole; you have to use your discretion here.
The vegetables are tossed in the seasoned oil, and the vegetables are then grilled until nicely charred and tender. The smoky grill flavors pair perfectly with braised brisket.
#20. Roasted Cabbage Wedges With Onion Dijon Sauce
I love this method of cooking cabbage, and it works perfectly as a brisket side. Cut the cabbage into wedges, lightly brush them in olive oil, and season with salt and pepper.
Place them into the oven for 20 minutes until slightly crispy on the edges. While they are in the oven, you can prepare the sauce.
In a saucepan, mix all the sauce ingredients and cook until the butter has melted, then pour over the roast cabbage and serve.
Common side dishes that go well with brisket include baked beans, macaroni and cheese, coleslaw, potato salad, and cornbread, offering a balance of flavors and textures to the rich meat.
What do Texans serve with brisket?
In Texas, brisket is often served with traditional sides like pinto beans, pickles, white bread, and jalapeños for a classic barbecue experience.
Final words
You can cook brisket in advance and store it in the fridge or freezer for later use. Simply reheat brisket using the oven for the best result.
Having completed three years at cooking school, Gabi then went into the realm of private cheffing where she got to travel the world, cooking for the rich and famous in their luxury homes and holiday homes. Through her travels, she has experienced different cuisines, which she has added to her cooking repertoire.
