How To Cook Brisket In Oven Food

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

EASY BAKED BEEF BRISKET

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

HOW TO COOK A BRISKET IN THE OVEN

Steps:

• Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Prepare a roasting pan by lining it with a large sheet of aluminum foil. The foil needs to be at least three times as large as the bottom of your roasting pan. You will need enough foil to wrap completely and securely around the brisket, so if necessary, you can test the amount by wrapping it around your brisket before you use it the line the pan.
• Combine the sauce ingredients. In a small saucepan, whisk together the ketchup, vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, ginger, garlic, oil, and water until combined. Alternatively, you could use your favorite prepared barbecue sauce instead of this sauce recipe. Use roughly 3/4 cup (185 ml) of prepared sauce and mix it with 1 cup (250 ml) of water. No simmering is necessary if using prepared sauce.
• Simmer the sauce for 5 minutes. Heat the sauce on your stove over medium-high heat until it reaches a simmer. Let cook for 5 minutes, stirring occasionally, so the flavors blend. Pre-heating the barbecue sauce separately allows the flavors of the sauce to blend more thoroughly before you add it to the beef brisket. If you do not pre-cook the sauce, you may end with a brisket that is unevenly flavored, with some tastes being stronger on one side of the meat than they are on another.
• Transfer the brisket and sauce to the roasting pan. Place the beef brisket on the aluminum foil and spread the sauce over it, covering as much of the meat as possible. Wrap the foil around the brisket when done. By wrapping the brisket, you seal the liquid in and keep that liquid in full contact with the meat. This leads to a more even, more rapid, and more flavorful cooking process. Make sure the foil is wrapped around the brisket tightly so no liquid can leak out through the corners of the foil packet.
• Bake until tender. The beef brisket should be roasted for roughly 1 hour per l lb (450 g) of meat. In this case, the brisket should cook for 3 to 4 hours. Do not unwrap the brisket during the cooking process unless you are checking for doneness. Unwrapping the meat can cause some liquid to be lost, which can upset the cooking time and lead to a brisket that is drier than ideal. You should also watch the brisket to make sure that liquid is not leaking out from the corners of the foil. If liquid does seep out, carefully refold the corners of the foil down using oven mitts to prevent additional liquid loss. Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 190 and 200 degrees Fahrenheit (88 to 93 degrees Celsius) when safe and tender enough to eat, and the meat should be easy to pull apart.
• Let rest before serving. Remove the beef brisket from the oven and let it rest for 30 minutes before you carve and serve it. Slice the brisket across the grain to produce more tender slices of beef. You can also serve the brisket with its cooking juices for a more intense flavor. Skin the fat from the surface of the cooking liquid using a spoon before ladling the liquid over carved slices of meat.