New Years Eve Oven Roasted Beef Brisket Food

EASY BEEF BRISKET RECIPE

Steps:

• Place rack in the lower ⅓ of the oven then preheat to 275 degrees. Trim brisket of excess fat, but make sure to leave at least a ¼" layer of fat on the fatty side for flavor-the fatty layer on top essentially 'bastes' the meat as it is cooking. Trim lean side of as much silver skin as possible. Place brisket, fat side up, into a roasting pan that allows 1"-2" of space all the way around the meat then set aside.
• To make the dry rub, mix chili powder, salt, paprika, garlic powder, onion powder, brown sugar, pepper, mustard powder and thyme leaves in a small bowl then stir until uniformly combined. Spread entire bowl of dry rub over brisket, coating the top, bottom and sides then return brisket to pan, fatty side up, before cooking.
• Place brisket in oven, uncovered for 1½ hours. Remove from oven then pour the can of beef broth into the bottom of pan. You should have ¼"-½" of liquid in the bottom of the pan. Cover tightly with 2 layers of foil then return to oven for 3-4 hours-when the meat is nice and tender.
• Remove from oven then transfer meat to cutting board. Let it cool for 8-10 minutes before slicing against the grain into thin slices. Pour cooking liquid into a bowl then let the fat collect on top. Skim the oil from the cooking liquid then serve the juice alongside the meat if desired. Enjoy!

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.

DRY RUB OVEN BAKED BRISKET

Steps:

• Mix dry rub ingredients. (This recipe for dry rub will cover a 5 lb brisket.)
• Remove the brisket from the package and trim away any silver skin or excess fat.
• Coat the entire brisket with the dry rub and massage the dry rub into the meat. Make sure to coat the sides of the brisket.
• Wrap the dry-rubbed brisket tightly with non-stick Reynolds foil and refrigerate overnight. Completely wrap it as a package in one direction then go across the other direction sealing the foil.*A minimum of 3 hours is needed for the dry rub to penetrate the brisket.
• Take the brisket out of the refrigerator an hour before cooking it, allow the brisket to get to room temperature before cooking.
• Preheat the oven to 275° F
• Insert an oven-safe meat thermometer into the thickest part of the brisket
• Slow Roast in the oven until the internal temperature reaches 175 degrees F. Remove the brisket from the oven and carefully cut the foil open to expose the brisket and continue roasting until the internal temperature reaches 195-205 degrees F.*Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
• Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.
• Remove the brisket from the oven and place it on a cutting board. Tent the brisket with a sheet of foil, and let it rest for 3 hours so the juices redistribute evenly throughout the brisket.
• When cutting the brisket make sure to go against the grain. Slice the brisket in pencil width slices. *See Notes

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

NEW YEAR'S EVE OVEN ROASTED BEEF BRISKET

Steps:

• In a large bowl combine tomatoes, beef broth, and brown sugar. stir till mixed well.
• pour over top of the brisket and vegies and bake in the oven for 6 hours at 225 f.
• you can use any type of roast or meat you want. it really does not matter even a tough type of meat will work fine after cooking for 6 hours it will come out fork tender.