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.
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 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
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-BRAISED BEEF BRISKET WITH VEGETABLES
Steps:
- Preheat oven to 325 F.
- Sprinkle the beef brisket with the coarsely ground pepper and 1/2 teaspoon of salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown the other side and then set the skillet aside.
- Place the beef brisket in shallow 3- to 4-quart baking dish or Dutch oven. Arrange the carrots, celery, onion, tomato, and parsley sprigs around the meat.
- In a 1-cup liquid measuring cup or small bowl, mix the flour with 1/4 teaspoon salt and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.
- Pour skillet juices over the brisket and vegetables. Cover tightly and bake for 2 hours.
- Add the quartered potatoes to the brisket and sprinkle with the remaining 1/4 teaspoon salt. Cover and bake for 30 minutes longer or until potatoes and brisket are fork-tender. You Might Also Like Oven Braised Corned Beef With Beer Slow Cooker Autumn Pot Roast Country Pot Roast With Sour Cream Gravy
Nutrition Facts : Calories 612 kcal, Carbohydrate 19 g, Cholesterol 192 mg, Fiber 3 g, Protein 55 g, SaturatedFat 13 g, Sodium 329 mg, Sugar 4 g, Fat 34 g, ServingSize 8 to 10 Servings, UnsaturatedFat 0 g
BRAISED BRISKET WITH ROOT VEGETABLES
It's a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
- Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
- Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
- Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.
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 TENDERLOIN WITH ROASTED VEGETABLES
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
EASY BAKED BEEF BRISKET
This is a great dish to make for guests as it is best cooked the day before. Prep and cook times are approximate and don't include the overnight stay in the fridge.
Provided by Hey Jude
Categories Lunch/Snacks
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
- Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
- Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
- Remove from oven; separate meat from sauce and refrigerate both overnight.
- The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
- Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
- Serve sliced meat with au jus on French rolls.
Nutrition Facts : Calories 755.9, Fat 60.6, SaturatedFat 24.3, Cholesterol 165.8, Sodium 866.3, Carbohydrate 10.8, Fiber 2.1, Sugar 4.5, Protein 39.6
SENSATIONAL SLOW COOKED BEEF BRISKET
Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.
Provided by Cajun Girl
Categories Main Dish Recipes Roast Recipes
Time 6h5m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
- Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
- Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
- Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
- Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
- Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g
BEST BEEF BRISKET RECIPE BY TASTY
Whether you're celebrating Hanukkah or preparing a special Sunday meal, this slow-cooked, super juicy brisket is like hitting the dinner jackpot. Though refrigerating your cooked meat overnight is optional, it's a must here at Tasty. A well-rested brisket ensures beautiful, thin, flavorful slices (if you sliced it right out of the oven, the meat would completely fall apart). Serve the brisket with roasted vegetables and the reduced braising liquid for an extra mouthwatering moment.
Provided by Betsy Carter
Categories Dinner
Time 18h25m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Turn the broiler on high.
- Set the brisket in a large roasting pan. Season generously on all sides with 1½-2 tablespoons of salt and ground black pepper to taste.
- Turn the brisket fat-side up and broil for 12-15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5-6 minutes on the second side, until browned.
- Preheat the oven to 275˚F (135°C).
- In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.
- Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.
- If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6-8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
- If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.
- Transfer the roasting pan to the oven and bake for 5-6 hours, until a fork can be easily inserted into the thickest part of the brisket.
- Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).
- The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.
- Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.
- While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it's okay if you don't get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.
- Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35-40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.
- When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, Sugar 16 grams
More about "beef essentials oven baked brisket veggies recipes"
LEFTOVER BEEF BRISKET SOUP RECIPES - THERESCIPES.INFO
From therecipes.info
OVEN-BAKED BRISKET: TENDER AND FLAVORFUL! - HEALTHY …
From healthyrecipesblogs.com
10 BEST BRISKET OVEN RECIPES | YUMMLY
From yummly.com
SLOW COOKED OVEN ROASTED BEEF BRISKET - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
OVEN BAKED BEEF BRISKET - COLD WEATHER COMFORT
From coldweathercomfort.com
SLOW COOKED OVEN BAKED BEEF BRISKET - BAKE IT WITH LOVE
From bakeitwithlove.com
THE EASIEST OVEN BAKED BRISKET FOR BEGINNERS - BROWN SUGAR FOOD …
From bsugarmama.com
JUICY OVEN BAKED BEEF BRISKET - TASTY RECIPES
From tasty-recipes.net
BEEF BRISKET RECIPE (OVEN BAKED) - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
BEST TENDER OVEN BAKED BRISKET - THE TYPICAL MOM
From temeculablogs.com
MY OVEN-BAKED BRISKET - HOMESICK TEXAN
From homesicktexan.com
HOW TO COOK BEEF BRISKET IN THE OVEN - WILL COOK FOR SMILES
From willcookforsmiles.com
BEEF BRISKET WITH FALL VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
DRY RUB BRINED OVEN ROASTED BRISKET - CHEF DENNIS
From askchefdennis.com
RECIPE: BRISKET WITH ROOT VEGETABLES | WHOLE FOODS MARKET
From wholefoodsmarket.com
OVEN BAKED BRISKET RECIPE | HOW TO COOK BRISKET
From cookingnook.com
BEEF BRISKET IN THE OVEN - GARNISH & GLAZE
From garnishandglaze.com
HOW LONG TO COOK BEEF BRISKET IN OVEN? - DE KOOKTIPS
From bolety.us.to
OVEN-BAKED CORNED BEEF AND VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY OVEN BAKED BEEF BRISKET | TONY CHACHERE'S
From tonychachere.com
HOW TO COOK BEEF BRISKET IN THE OVEN - STRANDQUIST FAMILY FARM
From strandquistfamilyfarm.com
OVEN-BAKED BRISKET - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
HOW TO COOK BRISKET IN THE OVEN - WHOLESOME YUM
From wholesomeyum.com
OVEN BAKED BEEF BRISKET - HUG FOR YOUR BELLY
From hugforyourbelly.com
MAKE THIS TENDER AND TASTY OVEN-BRAISED BEEF BRISKET WITH …
From pinterest.com.au
OVEN BAKED BEEF BRISKET - CRAVING HOME COOKED
From cravinghomecooked.com
OVEN-BAKED CORNED BEEF WITH VEGETABLES RECIPE - EYES CLOSED …
From eyesclosedcooking.com
OVEN BRAISED BRISKET WITH VEGETABLES - LEMON BLOSSOMS
From lemonblossoms.com
EASY TEXAS OVEN-ROASTED BEEF BRISKET RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE: OVEN-BAKED BEEF BRISKET WITH APPLE JUICE AND ONIONS
From moodysbutchershop.com
TENDER AND FLAVORFUL BRAISED BRISKET AND VEGETABLES - A FEAST FOR …
From afeastfortheeyes.net
OVEN BAKED BARBECUE BEEF BRISKET - THE FRESH COOKY
From thefreshcooky.com
10 BEST BRISKET VEGETABLE SIDE DISH RECIPES - YUMMLY
From yummly.com
THE EASIEST OVEN BAKED BRISKET FOR BEGINNERS - PINTEREST
From pinterest.com.au
SLOW COOKED BEEF BRISKET WITH ROOT VEGETABLES
From thehealthyhomeeconomist.com
HOW LONG TO COOK BEEF BRISKET IN OVEN PER POUND? - VERYMEATY
From verymeaty.com
OVEN ROASTED BEEF BRISKET RECIPE | LOW AND SLOW RECIPE
From spicesinc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love