Oven Bag Beef Brisket Recipes

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BRISKET IN A BAG



Brisket in a Bag image

This tender brisket is served with a savory cranberry gravy that's made right in the bag. You'll want to serve the slices with mashed potatoes just so you can drizzle the gravy over them. -Peggy Stigers, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 12 servings.

Number Of Ingredients 7

3 tablespoons all-purpose flour, divided
1 large oven roasting bag
1 fresh beef brisket (5 pounds), trimmed
1 can (14 ounces) whole-berry cranberry sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) tomato sauce
1 envelope onion soup mix

Steps:

  • Preheat oven to 325°. Place 1 tablespoon flour in oven bag; shake to coat. Place bag in an ungreased 13x9-in. baking pan; place brisket in bag. , Combine cranberry sauce, soup, tomato sauce, soup mix and remaining flour; pour over beef. Seal bag. Cut slits in top of bag according to package directions., Bake 2-1/2 to 3 hours or until meat is tender. Carefully remove brisket from bag. Let stand 5 minutes before slicing. Thinly slice meat across the grain; serve with gravy.

Nutrition Facts : Calories 324 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 544mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

OVEN BAKED BEEF BRISKET



Oven Baked Beef Brisket image

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

1 first-cut brisket (about 5 pounds)
2 tablespoons brown sugar
2 tablespoons paprika (smoked if possible)
2 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
½ teaspoon cumin
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 tablespoon vegetable or canola oil
1 cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
2 tablespoons minced garlic
⅛ teaspoon cayenne pepper (or to taste)
3 tablespoons white wine vinegar
3 tablespoons Worcestershire sauce
½ cup ketchup
3 cups beef broth
2 bay leaves

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

OH SO TENDER BRISKET



Oh So Tender Brisket image

Brisket - tender, tasty and oh so easy!

Provided by BREVEAL

Categories     Main Dish Recipes     Roast Recipes

Time 6h15m

Yield 7

Number Of Ingredients 7

Roasting bag
¼ cup all-purpose flour
3 pounds beef brisket
1 ¾ fluid ounces liquid smoke flavoring
½ teaspoon garlic powder
1 (1 ounce) package dry onion soup mix
1 teaspoon freshly ground black pepper

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

EASY BAKED BEEF BRISKET



Easy Baked Beef Brisket image

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

3 pounds first-cut brisket (or flat-cut), trimmed of fat
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons butter
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice

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 BARBECUED BEEF BRISKET I



Oven Barbecued Beef Brisket I image

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

4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

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

OVEN-BAKED BRISKET



Oven-Baked Brisket image

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

1 fresh beef brisket (4 to 5 pounds)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon onion salt
1 tablespoon liquid smoke
2 teaspoons salt
2 teaspoons pepper
Dash hot pepper sauce
SAUCE:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground mustard
3 drops hot pepper sauce
Dash ground nutmeg

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.

BEEF BRISKET RECIPE



Beef Brisket Recipe image

A deliciously tender beef brisket recipe that is oven baked and so flavorful. And the leftovers are great for tacos, burritos , enchilada, quesadillas and so much more.

Provided by Great Grub, Delicious Treats

Categories     Dinner     Lunch

Time 17h20m

Number Of Ingredients 11

7 pound beef brisket, (point cut with fat cap)
⅓ cup yellow mustard
2 tablespoons grated Parmesan cheese, (green container)
2 tablespoons brown sugar
2 tablespoons garlic salt
2 tablespoons Slap Ya mama® seasoning
2 tablespoon black pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon basil
1 teaspoon parsley flakes

Steps:

  • In a small bowl, whisk all dry rub ingredients together. Set aside.
  • Place the brisket on a cutting board and trim any excess fat from the brisket, if needed.
  • Rub mustard over the whole brisket, underneath, on the sides, covering it completely with mustard.
  • Next, sprinkle dry rub over the top and really rub it into the meat. Turn over and rub underneath, as well as on the sides.
  • Using a metal 9 x 13 baking pan, or roasting pan, line with aluminum foil. Take another piece of foil and lay it over the pan lengthwise with extra hanging over. And a third piece of foil going the opposite direction (this is going to securely cover the brisket).
  • Place the brisket in the center of the pan. Cover tight with foil and place in the refrigerator for 10 hours or overnight.
  • Remove from the fridge and let sit out at room temperature for an hour. Do not remove foil.
  • Place the brisket into a preheated 300° oven, on the center rack, and bake for one hour per pound until the temperature reaches 200° in the thickest part of the brisket.
  • Uncover brisket and continue baking for another 45 minutes to 1 hour to crisp the exterior of the brisket.
  • Carefully remove from oven.
  • Place brisket on a cutting board, cover lightly with foil (like a tent) and let rest 30 minutes before slicing across the grain.

Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 56 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 165 mg, Sodium 1467 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

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