Baked Beef Brisket Recipe From The 1970s

OVEN BAKED BEEF BRISKET

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.

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.

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.

OLD-FASHIONED BEEF BRISKET

Steps:

• In an oven-proof Dutch oven, brown meat in oil on all sides; drain. Top with onions. Combine the ketchup, water and wine; pour over meat and onions. , Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice brisket across the grain. Thicken sauce if desired; serve with beef.Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

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.

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.

BAKED BEEF BRISKET RECIPE FROM THE 1970S

Steps:

• Preheat oven to 350 dg. and place brisket fat side up in baking pan. (If using 2 briskets, bake side by side.) Bake uncovered for 2 hours.
• Mix sauce ingredients and simmer a few minutes in saucepan, stirring until well-blended.
• Pour sauce over brisket, cover and cook 2 more hours.
• Remove from oven and remove meat from sauce. Reserve sauce and refrigerate both overnight. The next day, slice brisket thinly, place in a flat baking pan and cover with sauce.
• Place in 350 dg. oven and bake covered until heated thoroughly and tender, which usually takes about 30-45 minutes.
• Serve warm on round sandwich buns with pickles, cole slaw, a fruit salad and dessert of choice.
• Enjoy!

NEW YORK DELI-STYLE BAKED BEEF BRISKET

Steps:

• Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
• Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
• To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.