Meat Church Holy Cow Copycat Recipe: Easy Steps to Restaurant-Quality Brisket

If you’re craving bold barbecue flavors, the Meat Church Holy Cow is a must-try! I couldn’t resist recreating this mouthwatering dish at home, and I’m excited to share my copycat recipe with you. Made with tender beef and a special blend of spices, this recipe brings the taste of your favorite spot right into your kitchen.

Ingredients

For the Beef:

• 3 lbs beef chuck roast, trimmed of excess fat

For the Spice Rub:

• ¼ cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper

For the BBQ Sauce:

• 1 cup ketchup
• ½ cup apple cider vinegar
• ¼ cup molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon liquid smoke
• Salt and pepper, to taste

• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth

Equipment

To recreate the Meat Church Holy Cow at home, having the right equipment makes all the difference. Here’s what you’ll need:

• Heavy-Duty Mixing Bowls

• For combining the spice rub and marinades evenly.

• Meat Thermometer

• Ensures the beef reaches the perfect internal temperature for tenderness.

• Cast-Iron Skillet

• Ideal for searing the beef and locking in those rich flavors.

• Brush for BBQ Sauce

• Helps apply the homemade sauce evenly during cooking.

• Sharp Knives

• Essential for slicing the beef thinly and safely.

• Cutting Board

• Provides a sturdy surface for all your prep work.

• Aluminum Foil

• Useful for resting the meat and retaining moisture.

• Saucepan

• Necessary for preparing the homemade BBQ sauce.
• Depending on your cooking method preference, either will work to achieve that authentic barbecue taste.

Having these tools on hand will streamline your cooking process and help you achieve that masterfully crafted Holy Cow flavor.

Instructions

Recreating the Meat Church Holy Cow at home is easier than you might think. Follow these steps to achieve that bold, mouthwatering flavor.

Prep

1. Prepare the Spice Rub

• In a large mixing bowl, combine 1/4 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon cayenne pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, and 1 teaspoon black pepper.
• Mix thoroughly to ensure all spices are well integrated.

1. Season the Beef

• Pat 3 pounds of beef brisket dry with paper towels.
• Generously coat the beef with the spice rub, pressing it into all sides to ensure even coverage.
• Let the seasoned beef rest at room temperature for 30 minutes to allow the flavors to penetrate.

1. Prepare the BBQ Sauce

• In a saucepan, combine 1 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 teaspoon smoked paprika.
• Bring to a simmer over medium heat, stirring occasionally.
• Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally, until thickened.

Cook

1. Sear the Beef

• Heat a cast-iron skillet over medium-high heat and add 2 tablespoons olive oil.
• Once the oil is hot, add the seasoned beef brisket.
• Sear each side for 3-4 minutes until a deep brown crust forms.

1. Slow Cook the Brisket

• Preheat your oven to 300°F (150°C).
• Transfer the seared brisket to a roasting pan and add 1 cup beef broth, 1 sliced onion, and 4 minced garlic cloves.
• Cover the pan tightly with aluminum foil.
• Place in the oven and cook for 3 hours, or until the beef is tender and easily shredded with a fork.

Assemble

1. Shred the Beef

• Remove the brisket from the oven and let it rest for 15 minutes.
• Using two forks, shred the beef into bite-sized pieces, discarding any excess fat.

1. Combine with BBQ Sauce

• In the roasting pan, stir the homemade BBQ sauce into the shredded beef, ensuring it’s well coated.
• If the mixture seems dry, add a bit more beef broth or BBQ sauce to reach your desired consistency.

1. Serve

• Transfer the saucy shredded beef to a serving dish.
• Garnish with chopped fresh parsley or green onions if desired.
• Enjoy your homemade Meat Church Holy Cow with your favorite sides like coleslaw, cornbread, or grilled vegetables.

Make-Ahead Tips

As a chef who loves perfecting recipes, I’ve found that some simple make-ahead steps can elevate your Meat Church Holy Cow experience without adding stress on the day you serve it. Here are my top tips to ensure your dish is flavorful and effortlessly delicious.

Prepare the Spice Rub in Advance

Creating the spice rub ahead of time allows the flavors to meld beautifully. Combine brown sugar, smoked paprika, cayenne pepper, and other spices in a mixing bowl. Store the mixture in an airtight container for up to two weeks. This not only saves time but also deepens the spice profile, enhancing the overall taste of your Holy Cow.

Marinate the Beef Overnight

For maximum tenderness and flavor, season the beef brisket generously with the spice rub and let it rest in the refrigerator overnight. Cover the meat with plastic wrap or place it in a sealed container. This marinating process lets the spices penetrate the meat thoroughly, ensuring each bite is packed with rich, smoky goodness.

Make the BBQ Sauce Ahead

Homemade BBQ sauce is a game-changer. Prepare the sauce a day before cooking to allow the flavors to develop fully. Combine ketchup, apple cider vinegar, and your other chosen ingredients in a saucepan. Simmer until thickened, then let it cool before storing it in the fridge. This step not only enhances the sauce’s depth but also saves you valuable prep time on the day of cooking.

Pre-Chop Onions and Garlic

Chopping onions and garlic can be time-consuming, especially when you’re in the midst of preparing a hearty dish. Slice your onions and mince the garlic a day in advance. Store them in separate airtight containers in the refrigerator. When it’s time to cook, you’ll have everything ready to go, making the process smoother and faster.

Assemble Equipment Early

Gather and prepare all your essential equipment the day before. Ensure your heavy-duty mixing bowls, meat thermometer, cast-iron skillet, and other tools are clean and ready to use. Having everything at hand eliminates last-minute scrambles and helps maintain a steady cooking flow.

Store Properly for Freezing

If you’re planning to enjoy the Meat Church Holy Cow later, cook it ahead and freeze it for future meals. After shredding the brisket and mixing it with BBQ sauce, let it cool completely. Portion the meat into freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. Label each package with the date and contents. When ready to serve, thaw the meat in the refrigerator overnight and reheat gently on the stovetop or in the oven.

Reheating Tips

To maintain the tenderness and flavor of your Holy Cow, reheat the meat slowly. Place the shredded brisket in a saucepan with a splash of beef broth or additional BBQ sauce. Warm it over low heat, stirring occasionally, until heated through. This method keeps the meat moist and succulent, just like when it was freshly prepared.

Serving Suggestions

When my Meat Church Holy Cow is ready, I love pairing it with classic barbecue sides that complement its bold flavors. Here are my top serving suggestions to elevate your dining experience:

Classic Coleslaw

A creamy coleslaw adds a refreshing crunch that balances the richness of the brisket.

• Ingredients:

• 4 cups shredded cabbage
• 1 carrot, grated
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

• Instructions:

1. In a large bowl, combine shredded cabbage and grated carrot.
2. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until well coated.
4. Refrigerate for at least 30 minutes before serving.

Buttery Cornbread

Warm, buttery cornbread is perfect for soaking up the savory BBQ sauce.

• Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ¼ cup vegetable oil
• 1 large egg

• Instructions:

1. Preheat your oven to 400°F (200°C) and grease a baking pan.
2. In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine milk, vegetable oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and bake for 20-25 minutes until golden brown.

Grilled Vegetables

Grilled vegetables add a smoky element and vibrant colors to your plate.

• Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, quartered
• 2 tablespoons olive oil
• Salt and pepper to taste

• Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes on each side until tender and charred.
4. Arrange on a platter alongside the brisket.

Fresh Pickles

Tangy pickles provide a zesty contrast to the savory meat.

• Ingredients:

• 1 cup cucumber slices
• ½ cup thinly sliced red onion
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon dill seeds

• Instructions:

1. In a saucepan, combine white vinegar, water, sugar, salt, and dill seeds. Bring to a boil.
2. Place cucumber and red onion slices in a jar.
3. Pour the hot brine over the vegetables.
4. Let it cool to room temperature, then refrigerate for at least 1 hour before serving.

Presentation Tips

• Plating: Arrange the shredded brisket on a large platter, drizzling with extra BBQ sauce. Surround it with generous portions of coleslaw, cornbread, grilled vegetables, and pickles.
• Garnishes: Sprinkle chopped fresh parsley or green onions over the brisket for a pop of color.
• Beverage Pairing: Serve with your favorite cold beer or a refreshing iced tea to complete the meal.

Side Pairings Table

Storage

Proper storage ensures that your Meat Church Holy Cow stays delicious and retains its tender texture. Here’s how I keep my leftovers fresh and flavorful:

Refrigerating

1. Cool the Brisket: Let the shredded brisket cool to room temperature within two hours after cooking.
2. Choose Containers: Use airtight containers or heavy-duty freezer bags to store the meat.
3. Portion Wisely: Divide the brisket into meal-sized portions for easy reheating.
4. Label and Date: Clearly label each container with the contents and the date of storage.
5. Refrigerate Promptly: Store the containers in the refrigerator for up to 4 days.

Freezing

1. Prepare for Freezing: Ensure the brisket is completely cooled before freezing to prevent ice crystals.
2. Use Freezer-Safe Bags: Place the portions in freezer-safe bags, removing as much air as possible to prevent freezer burn.
3. Double Wrap: For added protection, wrap the bags in aluminum foil or place them in a freezer-safe container.
4. Label and Date: Mark each package with the date and contents.
5. Freeze: Store the brisket in the freezer for up to 3 months.

Thawing and Reheating

1. Thaw Safely: Transfer the frozen brisket to the refrigerator and let it thaw overnight.
2. Reheat Gently: Warm the brisket on the stovetop over low heat, adding a splash of beef broth or BBQ sauce to retain moisture.
3. Microwave Option: For quicker reheating, use a microwave-safe dish, cover it, and heat on medium power until warmed through.
4. Avoid Overheating: Ensure the meat reaches an internal temperature of 165°F (74°C) for safe consumption without drying out.

Tips for Best Results

• Avoid Refreezing: Try to freeze only what you’ll use to maintain the best texture and flavor.
• Keep It Fresh: Store the BBQ sauce separately if possible to prevent the meat from becoming soggy.
• Use Proper Containers: Invest in high-quality storage containers to extend the shelf life and preserve the taste of your Meat Church Holy Cow.

By following these storage tips, you can enjoy the rich, smoky flavors of your homemade Holy Cow anytime, keeping every bite as satisfying as the first.

Conclusion

Trying out this copycat Meat Church Holy Cow recipe has been such a rewarding experience. I loved how the flavors came together perfectly, bringing that authentic barbecue taste right into my kitchen. It’s amazing to see how simple ingredients and a bit of time can create something so delicious. Sharing this dish with friends and family was a highlight, and their reactions were priceless. I’m definitely adding this recipe to my go-to favorites for gatherings and special occasions. If you give it a try, I hope you enjoy every bite as much as I did. Happy cooking!