EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
OVEN BAKED BEEF BRISKET
Can you make a Texas Style brisket in the oven? Try this recipe and see for yourself!
Provided by Katie Workman
Categories Main Course
Time 5h55m
Number Of Ingredients 22
Steps:
- If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap or place in in a sealable container and refrigerate overnight, or for at least 8 hours.
- Preheat the oven to 300°F. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. Bake for 3 hours.
- Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.
- Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan (if using foil, cover the pan tightly, using towels to protect your hands from the hot pan). Reserve the rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
- Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like. If you want a smother sauce you can strain out the solids, or puree it with a blender.
Nutrition Facts : Calories 416.23 kcal, Carbohydrate 10.58 g, Protein 48.78 g, Fat 18.71 g, SaturatedFat 7.16 g, Cholesterol 140.61 mg, Sodium 1076.92 mg, Fiber 1.1 g, Sugar 6.5 g, ServingSize 1 serving
OVEN-BAKED BRISKET
Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
SLOW-ROAST BRISKET WITH ROASTED VEGETABLES
Hugh Fearnley-Whittingstall - This is the perfect recipe for an easy, lazy weekend lunch. Just make sure you get the brisket in the oven first thing in the morning, and then you can more or less leave it to its own devices until you throw in the vegetables an hour before serving.
Yield 8
Number Of Ingredients 1
Steps:
- Preheat the oven to 200C/ gas 6. Put the tied brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. Roast for 30 minutes. Take it out of the oven; turn down the temperature to 140C/gas 1. Cover the meat with foil and return it to the oven for another 4 hours, by which time it should be very tender. Baste the meat with its fatty juices. Add the vegetables to the roasting tin and toss them in the juices too. Turn the oven up to 160C/gas 3. Cook, uncovered, for a further hour, until the joint has crisped up and the vegetables are cooked through.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2092.0kJ 500.0kcal Fat 19.0g Saturated Fat 7.0g Sugars 11.0g Salt 0.6g Click here for more information about health and nutrition
OVEN BBQ BEEF BRISKET RECIPE
This slow roasted BBQ Beef Brisket recipe is made in the oven or slow cooker for the most tender and juicy meat ever, with a sweet & smoky barbecue sauce! I'm sharing all my best tips for how to cook brisket for a crowd, since this is a great choice for large dinner parties. It's so good, no one will care the meat wasn't smoked for hours!
Provided by Amy Nash
Categories Dinner
Time 5h10m
Number Of Ingredients 9
Steps:
- The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is thick, but leave at least a 1/4" layer. Moisten the brisket with all of the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
- The next day, preheat the oven to 250°F. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 5-6 hours (plan on approximately 1 hour per pound of meat).
- Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350°F, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Remove from the oven and let the meat rest for 15 minutes, then slice into finger-width strips against the grain or chop and serve.
Nutrition Facts : Calories 868 kcal, Carbohydrate 69 g, Protein 79 g, SaturatedFat 10 g, Cholesterol 234 mg, Sodium 3299 mg, Sugar 60 g, Fat 28 g, Fiber 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
EASY OVEN-BAKED BRISKET
How to cook brisket in the oven? Easy! Simply rub the meat with spices, bake it in a foil pouch, then broil to crisp up the fat. Tender and juicy!
Provided by Vered DeLeeuw
Categories Main Course
Time 3h20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F. Look at the raw brisket and locate the direction of the grain. When it's cooked, you will want to cut against the grain.
- In a small bowl, mix the rub ingredients together. Gently rub the spice mix all over the brisket.
- Make a foil pouch: place the brisket, fat side up, on two layers of foil. Pull the edges of the foil up around the brisket and wrap it. Use a third foil layer on the top if needed. Seal well to keep moisture in, but don't wrap the meat too tight - leave some room for the steam.
- Place the foil pouch on a foil-lined, broiler-safe, rimmed baking sheet. Cook the brisket for 3 hours (about 1 hour per pound).
- Turn off the oven and allow the brisket to rest until it's cool enough to handle.
- Remove the brisket from the oven and open the foil pouch. Pour the cooking juices into a measuring cup. You can skim the fat from the top if you want (I don't).
- Turn the oven to broil. Brush the brisket with some of the cooking juices. Broil the brisket until the fat browns and starts to crisp, about 2 minutes.
- Allow the brisket to cool a few minutes before slicing. Slice the brisket against the grain and on the bias into ¼-inch slices, as shown in the video, and serve with the cooking juices for dipping.
Nutrition Facts : ServingSize 6 oz, Calories 582 kcal, Protein 42 g, Fat 44 g, SaturatedFat 17 g, Sodium 382 mg
OVEN-BARBECUED BEEF BRISKET
This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.
Provided by Christin Mahrlig
Categories Main Course
Time 5h20m
Number Of Ingredients 18
Steps:
- Make the rub. Mix all ingredients well in a small bowl and set aside.
- Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it's best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
- Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
- Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
- Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
- Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.
Nutrition Facts : Calories 613 kcal, ServingSize 1 serving
SLOW ROASTED BEEF BRISKET
Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.
Provided by Kelley Simmons
Categories Main Course
Time 3h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
- Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
- Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.Add garlic and cook for one minute.
- Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
- Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
- Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.
- Serve with some of the pan drippings if desired!
Nutrition Facts : Calories 434 kcal, Carbohydrate 8 g, Protein 49 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 569 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
OVEN BAKED BEEF BRISKET WITH BALSAMIC SAUCE
This beef brisket in the oven is so tender, juicy and delicious, cooked for several hours at low temperature in the oven with an amazing balsamic sauce.
Provided by lyuba
Categories Main Course
Time 20h
Number Of Ingredients 16
Steps:
- Use two long sheets of aluminum foil to place them in the bottom of a roasting pan side by side but overlapping. Make sure the roasting pan fits the brisket nicely, not too bit and not too small.
- Take brisket flat out of the package, lay it in the roasting pan fat cap up and pat it dry with a paper towel.
- Season it with salt all over and pat it in evenly. Wrap brisket in a couple of layers of foil, covering it tight.
- Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator an hour before cooking it, unwrap and let it get to room temperature.
- Slice all onions thinly, peel and chop garlic, shave and mince ginger, and measure the rest of ingredients.
- Preheat a Dutch oven or another pot over medium heat and add some oil. Add onions and cook until completely softened.
- Make a little well in the middle of onions and add garlic to the center. Let is saute until fragrant and mix it in.
- Sprinkle flour all over the onions and stir to coat them completely.
- Start pouring in balsamic vinegar and red wine vinegar while stirring slowly but constantly. Pour in beef stock while still stirring.
- Add bay leaves, sugar, garlic powder, onion powder, ginger, salt, and pepper. Keep stirring slowly and the sauce comes to simmer and thickens.
- Let the sauce cook for a few minutes.
- Carefully transfer the sauce into a food processor or a blender and blend until smooth. (Depending on a food processor or a blender, you may need to wait until the sauce is cooled a little if it doesn't have a vapor cover or a flap for the steam to escape.)
- Preheat the oven to 300°.
- Spread some sauce under the brisket and pour the rest of the sauce over it. Close the foil around the brisket to create a pocket. If the foil sheets don't cover it completely, you may need to cover with another sheet of foil on top and tuck it under.
- Place in the oven and cook for about 6 hours. (Estimate your cooking time based on the weight of your brisket. It will take about an hour per pound.)
- Open the foil and cook for another 45-60 minutes uncovered.
- Take the roasting pan out of the oven and take the brisket out of the pan and onto a cutting board. NOTE: be careful, the brisket will be tender. So use large spatulas or tongs as needed.Loosely tent it with a sheet of foil and let the brisket rest for about 15-20 minutes before slicing.
- While brisket is resting, finish the sauce.
- Pour all of the leftover sauce from the roasting pan into a sauce pot. Bring it to simmer over medium-low heat and simmer for about ten minutes.
- Use a sharp knife to slice across the grain when ready.
Nutrition Facts : Calories 561 kcal, Carbohydrate 25 g, Protein 59 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 169 mg, Sodium 2462 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
CLASSIC BEEF BRISKET
Classic Beef Brisket includes an easy brisket rub recipe and a slow cooked oven method. The result is a juicy, tender, melt-in-your-mouth meal that you will fall in love with and continue to make time and time again.
Provided by Barbara
Categories Entree Main Course
Time 4h10m
Number Of Ingredients 10
Steps:
- Mix together brown sugar, chili powder, paprika, cocoa powder, minced onion, garlic powder, salt and pepper; rub all sides of the brisket.
- Refrigerate brisket overnight or for several hours.
- Preheat oven to 350 degrees F. Bake brisket (fat side up) uncovered in a deep cast iron casserole or large foil pan for 1 hour.
- Reduce heat to 300 degrees; add beef broth and cover. Cook for 2-4 more hours or until the meat falls apart.
- Let meat rest for 10 minutes before cutting or serving.
Nutrition Facts : Calories 380 kcal, Carbohydrate 6 g, Protein 49 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 814 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
OVEN ROASTED BEEF BRISKET
Make dinnertime more memorable with the best oven roasted beef brisket. This main dish is a delightful treat to warm up with during the week.
Provided by Meghan Yager
Categories Beef
Time 14h40m
Number Of Ingredients 11
Steps:
- Place beef in a large rectangular dish or bowl.
- Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.
- In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.
- Cover and refrigerate for 12-24 hours.
- Preheat oven to 325˚F.
- Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.
- Transfer to a large rectangular baking pan.
- In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.
- Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.
- Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.
Nutrition Facts : ServingSize 1 dinner portion, Calories 622 calories, Sugar 1 g, Sodium 932.9 mg, Fat 47.7 g, SaturatedFat 19.1 g, TransFat 0 g, Carbohydrate 3.3 g, Fiber 0.3 g, Protein 42 g, Cholesterol 161 mg
OVEN BRISKET
A never fail way to bake a brisket that is always moist and tender! Please note that this must be marinated overnight and then baked for 7 hours the next day.
Provided by Junebug
Categories Meat
Time 7h10m
Yield 1 Brisket
Number Of Ingredients 7
Steps:
- Trim fat from brisket.
- Sprinkle meat liberally with all the salts.
- Line a baking pan with enough foil to seal over the meat.
- Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
- Seal the foil and refrigerate overnight.
- The next day drain the meat and sprinkle with worcestershire sauce.
- Cover with the foil.
- Bake 6 hours in a 250 degree oven.
- Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
- Enjoy!
Nutrition Facts : Calories 1217.2, Fat 86.4, SaturatedFat 33.1, Cholesterol 219, Sodium 3248.2, Carbohydrate 48, Fiber 4.5, Sugar 14.7, Protein 57.6
MELT IN YOUR MOUTH OVEN COOKED BRISKET
A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman
Provided by Mila Furman
Categories brisket
Time 8h10m
Number Of Ingredients 10
Steps:
- Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
- Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
- If you have time let stand in refrigerator for 24 hours.
- Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
- Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
- Place in refrigerator over night to cool.
- Remove fat and cut against the grain NOT with the grain.
- Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.
OVEN BAKED BEEF BRISKET
Oven Baked Beef Brisket will be the absolute star of your dinner table, any night of the week. If brisket seems ambitious to you, fear not! I have a recipe that is no fuss and full flavor.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 4h40m
Number Of Ingredients 12
Steps:
- Prepare the meat: Place your brisket fat side down in a 13 X 9.5 inch baking dish. In a small bowl whisk together your dry ingredients, plus the soy sauce and Worcestershire sauce and pour over the brisket then rub it all over. Cover and refrigerate overnight.
- Bake the brisket: Preheat your oven to 300 F degrees. Remove your brisket from the fridge, cover it with foil and bake covered for 4 hours.
- Meanwhile, combine your sauce ingredients together. After 4 hours, uncover the brisket and brush the sauce all over the brisket. Transfer the brisket back tot he one and bake further for another 30 minutes uncovered.
- Let it rest: Remove the brisket from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for a good 15 minutes. This will ensure the juices stay in and your brisket doesn't dry out. Finally, slice up and serve.
Nutrition Facts : Calories 402 kcal, Carbohydrate 7 g, Protein 48 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 839 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
OVEN BAKED BRISKET
Steps:
- Mix dry ingredients together in a bowl.
- Rinse off brisket and pat dry with paper towels. Preheat oven to 300 degrees F.
- Lay meat flat on a cutting board. Pour half rub on top and rub/pat on so there's a nice thick coat. Flip over and do the same thing on the bottom.
- Put foil on a baking sheet and lay brisket on top, allow excess rub to fall off on cutting board.
- Pour excess from board on top of meat and press on again. Cover pan with meat on top with foil.
- Bake for 3 hours. Before taking it out add sauce ingredients into a small saucepan on the stovetop. Boil until onions are softened.
- Take meat out, take foil off and pour 1/3 - 1/2 of sauce on top of meat. (if sides of pan aren't too high just pour on 1/3, you don't want it to be higher than 1/2 way up sides)
- Put foil back on the top and put back into the oven for 1.5-2 hours (mine was 3.2 lbs. and 1 1/2 hours was enough, larger would need more time to get tender) until meat is fork tender.
- Then take foil off and bake uncovered for 30 minutes so outsides can get nice and brown.
- Remove pan and put foil back on top to let meat rest for 30 minutes before slicing. Serve slices with a side dish with some of the remaining sauce poured on top to make it super moist.
Nutrition Facts : ServingSize 3 oz, Calories 294 kcal, Carbohydrate 17 g, Protein 29 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 84 mg, Sodium 1163 mg, Fiber 1 g, Sugar 15 g
SLOW-ROASTED BEEF BRISKET
This easy slow-roasted beef brisket in the oven includes a homemade sauce and results in juicy, tender strips of melt-in-your-mouth beef.
Provided by Hayley
Number Of Ingredients 15
Steps:
- Place brisket, fat side down, in a 13x9-inch baking dish. In a small bowl, mix the Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce and pour it over the brisket. Turn the brisket fat side up and refrigerate, covered, overnight.
- Remove the brisket from the refrigerator. Preheat oven to 300°. Bake fat side up, covered for 4 hours.
- Optional: In a small bowl, combine the sauce ingredients and spread it over the brisket. Bake uncovered for 15 to 30 minutes longer or until tender.
- Cut diagonally across the grain into thin slices.
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
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.
BEEF BRISKET RECIPE
Steps:
- In a small bowl, whisk all dry rub ingredients together. Set aside.
- Place the brisket on a cutting board and trim any excess fat from the brisket, if needed.
- Rub mustard over the whole brisket, underneath, on the sides, covering it completely with mustard.
- Next, sprinkle dry rub over the top and really rub it into the meat. Turn over and rub underneath, as well as on the sides.
- Using a metal 9 x 13 baking pan, or roasting pan, line with aluminum foil. Take another piece of foil and lay it over the pan lengthwise with extra hanging over. And a third piece of foil going the opposite direction (this is going to securely cover the brisket).
- Place the brisket in the center of the pan. Cover tight with foil and place in the refrigerator for 10 hours or overnight.
- Remove from the fridge and let sit out at room temperature for an hour. Do not remove foil.
- Place the brisket into a preheated 300° oven, on the center rack, and bake for one hour per pound until the temperature reaches 200° in the thickest part of the brisket.
- Uncover brisket and continue baking for another 45 minutes to 1 hour to crisp the exterior of the brisket.
- Carefully remove from oven.
- Place brisket on a cutting board, cover lightly with foil (like a tent) and let rest 30 minutes before slicing across the grain.
Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 56 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 165 mg, Sodium 1467 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
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- Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.
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Cuisine AmericanTotal Time 4 hrs 10 minsCategory Main CourseCalories 374 per serving
- To make the rub, combine the chili powder, salt, garlic powder, onion powder, pepper, sugar, mustard, and bay leaf in a small bowl, and mix thoroughly. Season the brisket on both sides with the rub. Place in a roasting pan or Dutch oven and roast uncovered for 1 hour.
- Add the beef stock or broth and enough water so that there’s about 1/2 inch of liquid in the pan. Cover tightly with heavy foil (or the lid, if using a Dutch oven), decrease the oven temperature to 300ºF, and continue cooking for 3 hours or until fork-tender. Slice the meat thinly across the grain. Top with the juices from the pan.
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- Gently rub the spice mix all over the brisket, making sure to get the spices into all of the various nooks and crannies.
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- Open the package of beef brisket and trim and discard excess fat with a sharp knife or kitchen scissors. Lay the brisket into a large, deep roasting pan with its fat side on the bottom.
- Season on top generously with salt, black pepper, and garlic powder. Scatter with fresh garlic cloves, sprigs of thyme and drizzle with olive oil on top. Set aside and allow the meat to warm up to room temperature, about 15 to 20 minutes.
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- In a large bowl, stir together wine, beef broth, crushed tomatoes, and garlic. Pour over the vegetables and brisket.
OVEN BBQ BEEF BRISKET RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 4 hrs 20 minsCategory DinnerCalories 322 per serving
OVEN-BAKED BRISKET RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 6
- Place brisket, fat side up, in an aluminum foil-lined 13- x 9-inch baking dish. Pour chili sauce mixture over brisket. Cover with foil, and seal.
- Bake at 350° for 3 hours. Remove from oven; let stand 20 minutes. Slice meat, and pour sauce over slices.
MY OVEN-BAKED BRISKET - HOMESICK TEXAN
From homesicktexan.com
4.9/5 (19)Estimated Reading Time 8 minsServings 8
- Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature.
- In a large roasting pan, add the slivered onions, soy sauce, Worcestershire sauce, 1/4 cup of the liquid smoke, black coffee, apple cider vinegar, and half the sliced jalapeños.
- Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket.
SLOW COOKED OVEN BAKED BEEF BRISKET - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 40Calories 329 per servingCategory Dinner Recipes, Main Dish
- In a small bowl whisk to combine olive oil, Worcestershire sauce, and liquid smoke. Add in the garlic powder, onion powder, paprika, and salt. Mix.
OVEN-ROASTED BRISKET - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
4.8/5 (6)Total Time 6 hrs 15 minsCategory BeefCalories 610 per serving
- Soak hickory chips in water for thirty minutes prior to preparing brisket. After soaking, use about four pieces of foil and make packets with the hickory chips. Leave an opening at the top so smoke can get out.
- Mix rub ingredients together and spread over the olive oil. Pat lightly to make the rub stick. (You may not need all the rub, just use your judgement.)
- Place the sliced onions in the bottom of the pan. Turn the brisket so the fat side is facing up, and place over the onions.
SIMPLE OVEN ROASTED BEEF BRISKET - EAT SIMPLE FOOD
From eatsimplefood.com
Reviews 2Total Time 4 hrs 20 minsCategory Main DishCalories 676 per serving
- Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl. Rub this on all sides of the brisket.
- Place brisket (fat side up) on top of the roasting rack in the pan. Add enough beef broth to cover the bottom of the pan by half an inch.
- Cover tightly with aluminum foil (I use two pieces to make sure it's tight) or a lid and place in oven for 1 hour. Reduce heat to 275F and cook an additional 3 hours or until fork tender. Check the liquid level at least once to make sure that it has not burned off if your oven runs hot. Add more broth if needed.
THE EASIEST OVEN BAKED BRISKET FOR ... - BROWN SUGAR FOOD BLOG
From bsugarmama.com
5/5 (1)Total Time 456581 hrs 49 minsCategory Main EntreeCalories 531 per serving
- Pour two tablespoons of liquid smoke on both sides of the beef brisket. Use a brush to brush the smoke evenly across the brisket.
- Next, take about 2 tablespoons of yellow mustard and brush on each side of the brisket. Then, liberally season the brisket on both sides with 3 tablespoons of Tony Chachere’s “More Seasoning”. Wrap in plastic wrap and place in the fridge overnight.
- Preheat the oven to 325 degrees. Remove the brisket from the fridge and allow it to sit at room temperature for 30 minutes. Place the brisket in a large oven rack, fat side up. Lay the sliced onion around the brisket along with the garlic cloves and pour the beef broth into the pan. Cover with aluminum foil and bake for 1 hour per pound. In the case of the size of the brisket I cooked, it took about 8 hours and the internal temperature reached 185 Degrees.
- Once the brisket is cooked. Allow to sit, covered in aluminum foil, for one hour. Once the hour is up, cut against the grain of the brisket and serve.
PAULA DEEN: TEXAS OVEN-ROASTED BEEF BRISKET - SERVES 20
From pauladeen.com
Servings 20Total Time 20 mins
THE EASIEST BAKED BRISKET RECIPE - STUCK ON SWEET
From stuckonsweet.com
Estimated Reading Time 3 mins
BRISKET RECIPE OVEN PIONEER WOMAN - HAMDI RECIPES
From hamdirecipes.com
Cuisine AmericanTotal Time 55 minsCategory DinnerCalories 246 per serving
EASY 4-INGREDIENT BAKED BRISKET RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (34)Total Time 2 hrs 5 minsCategory Entree, Dinner, LunchCalories 698 per serving
THE JEWISH BRISKET RECIPE EVERYONE SHOULD LEARN HOW TO MAKE
From tasteofhome.com
Estimated Reading Time 8 mins
2 LB BRISKET OVEN - RECIPES | COOKS.COM
From cooks.com
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From therecipes.info
OVEN BAKED BEEF BRISKET WITH BBQ SAUCE - RECIPETIN EATS
From recipetineats.com
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