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
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
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-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
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 ESSENTIALS: OVEN-BAKED BRISKET & ONIONS
This is simple comfort food that is easy to assemble, and uses a minimum of ingredients. What comes out of that oven is pure brisket heaven. I experimented with all kinds of spices and seasonings, and finally settled on two basic spices: Salt & Pepper... that's it. I also wanted something that would flavor the brisket, and...
Provided by Andy Anderson !
Categories Beef
Time 4h20m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Place a rack in the bottom position, and preheat the oven to 325f (165c).
- 4. Add the sliced onions, garlic, and chicken stock to a large heavy-bottomed pot.
- 5. Chef's Note: The pot will need a tight-fitting lid, and be big enough for the brisket and other ingredients. A 6-quart (5.5liter) size is perfect.
- 6. Salt and pepper the brisket on both sides, and add to the pot, fat-side up.
- 7. Cover and place into the preheated oven, and cook until the brisket is fork tender, about 1 hour per pound.
- 8. Remove from the oven and allow to rest for 10 minutes before slicing.
- 9. PLATE/PRESENT
- 10. Slice thinly and serve with some of the onions, and cooking liquid. Enjoy.
- 11. Keep the faith, and keep cooking.
SLOW-ROAST BRISKET WITH ROASTED VEGETABLES
Hugh Fearnley-Whittingstall - This is the perfect recipe for an easy, lazy weekend lunch. Just make sure you get the brisket in the oven first thing in the morning, and then you can more or less leave it to its own devices until you throw in the vegetables an hour before serving.
Yield 8
Number Of Ingredients 1
Steps:
- Preheat the oven to 200C/ gas 6. Put the tied brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. Roast for 30 minutes. Take it out of the oven; turn down the temperature to 140C/gas 1. Cover the meat with foil and return it to the oven for another 4 hours, by which time it should be very tender. Baste the meat with its fatty juices. Add the vegetables to the roasting tin and toss them in the juices too. Turn the oven up to 160C/gas 3. Cook, uncovered, for a further hour, until the joint has crisped up and the vegetables are cooked through.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2092.0kJ 500.0kcal Fat 19.0g Saturated Fat 7.0g Sugars 11.0g Salt 0.6g Click here for more information about health and nutrition
BEEF ESSENTIALS: OVEN-BAKED BRISKET & VEGGIES
I made this brisket for Sunday dinner, and everyone loved it. I used a two-heat cooking method, and a "special" dry rub. A few hours later, we had brisket, taters, and carrots... So yummy. FYI: I really wanted to take some photos of the brisket on the plate with the veggies, but my hungry guests grabbed it up before I could...
Provided by Andy Anderson !
Categories Beef
Time 3h45m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
- 3. Gather your Ingredients (mise en place).
- 4. Place a rack in the bottom position, and preheat the oven to 350f (175c).
- 5. Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
- 6. Mix all the dry ingredients together in a small bowl.
- 7. Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
- 8. Chef's Note: The aluminum foil should be long enough to cover the brisket.
- 9. Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
- 10. Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
- 11. Remove from the oven and add the carrots.
- 12. Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
- 13. Bake until fork tender, about 2 - 2.5 hours.
- 14. Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
- 15. PLATE/PRESENT
- 16. Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
- 17. Keep the faith, and keep cooking.
MELT IN YOUR MOUTH OVEN COOKED BRISKET
A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman
Provided by Mila Furman
Categories brisket
Time 8h10m
Number Of Ingredients 10
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.
SLOW ROASTED BEEF BRISKET
Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.
Provided by Kelley Simmons
Categories Main Course
Time 3h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
- Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
- Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.Add garlic and cook for one minute.
- Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
- Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
- Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.
- Serve with some of the pan drippings if desired!
Nutrition Facts : Calories 434 kcal, Carbohydrate 8 g, Protein 49 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 569 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
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
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- Open the package of beef brisket and trim and discard excess fat with a sharp knife or kitchen scissors. Lay the brisket into a large, deep roasting pan with its fat side on the bottom.
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- Prepare the meat: Place your brisket fat side down in a 13 X 9.5 inch baking dish. In a small bowl whisk together your dry ingredients, plus the soy sauce and Worcestershire sauce and pour over the brisket then rub it all over. Cover and refrigerate overnight.
- Bake the brisket: Preheat your oven to 300 F degrees. Remove your brisket from the fridge, cover it with foil and bake covered for 4 hours.
- Meanwhile, combine your sauce ingredients together. After 4 hours, uncover the brisket and brush the sauce all over the brisket. Transfer the brisket back tot he one and bake further for another 30 minutes uncovered.
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- Preheat oven to 275 °F (135 °C). Season brisket on all sides to taste with the sage, thyme, mustard, sea salt and pepper.
- Heat the lard or butter in a roasting pan or skillet large enough to hold the meat and vegetables over medium-high heat. Brown on all sides. Remove meat and cook onions and crushed garlic until just tender.
- Return brisket to pan fat side up with the onions and garlic and add the chicken stock. Cover and bake for about 2 hours.
- Add the vegetables to the pan and sprinkle with a little more of the seasonings used on the meat.
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