Melt In Your Mouth Oven Cooked Brisket Recipes

MELT IN YOUR MOUTH OVEN COOKED BRISKET

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.

ONE-SKILLET BRAISED BEEF BRISKET IN OVEN

Steps:

• Preheat oven to 300 degrees. Season brisket with kosher salt and pepper on both sides and set aside (See note below - if possible, season brisket with salt 8-24 hours in advance and let sit in refrigerator).
• Slice onions lengthwise, from root to stem.
• In a large cast iron skillet, add olive oil and coat bottom of skillet. Heat on medium high heat until the oil is shimmering. Add onions and cook for about 10 minutes, stirring often. After about 10 minutes, sprinkle some salt and ½ tsp of sugar onto the onions, which will help caramelize the onions. When they begin to caramelize, remove onions from skillet.
• Add canola oil to cast iron skillet and brown beef brisket on both sides on a medium-high heat. About 5 minutes on each side. Remove beef brisket from skillet.
• Add garlic, beef broth, Liquid Smoke and Worcestershire sauce to cast iron skillet and stir well (or, you can use a large roasting pan if you don't want to cook the brisket in a cast iron skillet).
• Place beef brisket in cast iron skillet fat side up. Top with onions.
• Cover tightly with foil or a lid, and place into a 300-degree oven. Cook until brisket is 180-200°F and fork tender, approximately 40 minutes per pound.
• Transfer beef brisket to a cutting board, slice against the grain, and serve.

HOW TO COOK BEEF BRISKET IN THE OVEN

Steps:

• Preheat the oven to 275 degree. Season the brisket with the dry rub. In a large baking dish place the beef brisket fat side up. Pour the broth over the brisket. Cover tightly with aluminum foil. Bake for four hours.
• Remove the brisket from the oven and remove the top layer of fat. Let the brisket rest for a few minutes then slice the cooked brisket against the grain or shred into pieces and return it to the pan.
• Add carrots and potatoes at this time and recover the pan with the aluminum foil and return to the oven for another hour.
• Alternatively, serve with mashed potatoes.

OVEN-BARBECUED BEEF BRISKET

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.

MELT IN YOUR MOUTH BEEF BRISKET

Steps:

• In a large roaster, season brisket with salt and pepper.
• Cover bottom of roasting pan with sliced onions.
• Lay brisket on top of onions in roaster.
• In a bowl, mix the prepared BBQ sauce with minced garlic.
• In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
• Cover with foil; refrigerate for 24 hours.
• Remove from fridge.
• In a bowl, mix together wine, ketchup, brown sugar and soup.
• Pour over brisket; mix slightly to combine with BBQ sauce.
• Cover tightly with foil.
• Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
• Remove from oven; let stand 20 minutes before slicing.
• Slice thinly against the grain; serve with remaining sauce.