Very Tender Oven Bake Brisket Recipes
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.
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
OH SO TENDER BRISKET
Brisket - tender, tasty and oh so easy!
Provided by BREVEAL
Categories Main Dish Recipes Roast Recipes
Time 6h15m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
- Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.2 g, Cholesterol 79.9 mg, Fat 33.7 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 11.5 g, Sodium 405.5 mg, Sugar 0.2 g
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
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
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