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 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
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.
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.
TEXAS OVEN-ROASTED BEEF BRISKET
I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust. -Audria Ausbern, Tahoka, Texas
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil., Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.
Nutrition Facts : Calories 264 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 478mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
OVEN BARBECUED BEEF BRISKET I
This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Provided by JMOOSE
Categories Main Dish Recipes
Time 5h10m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees).
- Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
- Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
- Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g
TEXAS OVEN-ROASTED BEEF BRISKET
the tastiest brisket ever..this is a Food Network recipe by Tom Perini, I use a pot roast rather than a brisket...much tastier.
Provided by JoJoStar
Categories Roast Beef
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- preheat the oven to 350 degrees F.
- Make a dry rub by combining all dry ingredients.
- season the raw brisket on all 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 to cook until fork tender, about 3 hours.
- trim the fat and slice meat thinly across the grain. top with juice from the pan.
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