Sherris Oven Brisket Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW ROASTED BEEF BRISKET



Slow Roasted Beef Brisket image

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

2 pounds beef brisket ("first cut" or "flat cut")
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil (divided)
2 medium carrots (medium dice)
2 stalks celery (medium dice)
1 small onion (medium dice)
3 garlic cloves (minced)
1 1/2 cups beef stock
3 tablespoons red wine
1 tablespoon Worcestershire sauce
2 whole bay leaves
1/8 teaspoon pepper

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

LOW AND SLOW TEXAS OVEN BRISKET



Low and Slow Texas Oven Brisket image

For years R. B. could not stop falling for the latest food magazine pitch for perfectly smoked, tender beef brisket. Finally, after a twelve-hour ordeal of tending the fire and at least six episodes of wrapping and unwrapping and mopping, Min led him from the patio and into the kitchen and showed him around. Since that breakthrough, brisket is what's for dinner much more often. Whether you're cooking indoors or out, the brisket's best friend is heavy-duty aluminum foil to trap moist heat and smoke. R. B.'s reformed oven method for brisket is to wrap it once, tuck it in a warm oven, and go to bed. Who needs melatonin with the aroma of a brisket wafting through the house in the wee hours? Be prepared to wake up ravenous.

Yield makes 8 to 10 servings

Number Of Ingredients 6

1 medium onion, chopped
6 garlic cloves, chopped
One 4- to 6-pound beef brisket with a layer of fat
3 to 4 tablespoons Cheater Chili Dry Rub (page 45)
1/4 cup bottled smoke
1/4 cup Worcestershire sauce

Steps:

  • HEAT the oven to 250°F.
  • SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
  • SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
  • REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.

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.

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

SHERRI'S OVEN BRISKET



Sherri's Oven Brisket image

Great recipe for when you don't have access to a grill! My Mom sent me this recipe in college over 30 years ago and I don't know the source. The last hour of cooking I like to add potatoes, carrots, onions, and a little parsley to bottom of pan. (Time does not include time to marinate.) Enjoy!

Provided by Mrs.Jack

Categories     Meat

Time 3h45m

Yield 5 lb. brisket, 10-12 serving(s)

Number Of Ingredients 8

1 tablespoon garlic salt
2 tablespoons celery seeds
1 tablespoon black pepper
1 tablespoon Accent seasoning (or any meat tenderizer)
1 tablespoon seasoning salt (like Lawry's)
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
1 (4 -6 lb) beef brisket (with 1-inch fat on top and good marbling)

Steps:

  • Mix all ingredients in a small bowl (except brisket).
  • Line a baking pan with enough foil to seal over the meat.
  • Brush half of mixture on bottom of foil. Then, place brisket in the pan, fatty side up. Brush the remaining mixture on top of brisket. Cover and seal well.
  • Marinate overnight in refrigerator.
  • Take out of fridge about 1/2 hour before cooking.
  • Bake at 300F for 3-1/2 hours or until tender.
  • Take from oven and allow to rest 15 minutes before cutting.
  • Scrape marinade off of meat and slice across the grain.
  • Note 1: This recipe is good for 4-6 lbs. of brisket. If you are cooking a larger size, adjust amount of marinade accordingly, marinate longer-at least 24 hours, and adjust cooking time. Allow approximately 1/2 hour cooking per 1 lb. at 300°F.
  • Note 2: The pan drippings make a wonderful sauce but you will need to skim the fat and/or strain with cheesecloth. Add beef broth and thicken with cornstarch, if needed. Or, just use your favorite barbecue sauce.

Nutrition Facts : Calories 575.1, Fat 48.5, SaturatedFat 19.4, Cholesterol 132.4, Sodium 151.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 31

More about "sherris oven brisket recipes"

CLASSIC BEEF BRISKET RECIPE WITH DRY RUB - THESE OLD …
Mar 31, 2020 Preheat oven to 350 degrees F. Bake brisket (fat side up) uncovered in a deep cast iron casserole or large foil pan for 1 hour. Reduce …
From theseoldcookbooks.com
  • Mix together brown sugar, chili powder, paprika, cocoa powder, minced onion, garlic powder, salt and pepper; rub all sides of the brisket.
  • Preheat oven to 350 degrees F. Bake brisket (fat side up) uncovered in a deep cast iron casserole or large foil pan for 1 hour.
  • Reduce heat to 300 degrees; add beef broth and cover. Cook for 2-4 more hours or until the meat falls apart.


MY BEST LOW AND SLOW OVEN BRISKET RECIPE - JOSHS COOKHOUSE

From joshscookhouse.com
4.9/5 (13)
Total Time 11 hrs 30 mins
Category Main Course
Published Nov 28, 2022


EASY OVEN ROASTED BBQ BEEF BRISKET - HOUSE OF NASH …
Dec 22, 2016 Increase the oven temperature to 350°F, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Remove from the oven and let the meat …
From houseofnasheats.com


EASY OVEN BAKED BEEF BRISKET RECIPE - CHEF DENNIS
Feb 21, 2022 Take the brisket out of the refrigerator an hour before cooking, allowing the brisket to get close to room temperature before cooking. Preheat the oven to 275° F. Insert an oven-safe meat thermometer into the thickest part of …
From askchefdennis.com


OVEN-BAKED TEXAS-STYLE BRISKET RECIPE | THE KITCHN
5 days ago Cover the whole brisket and baking sheet with aluminum foil. Refrigerate overnight, 10 to 12 hours. Heat the oven to 300°F. Arrange a rack in the middle of the oven and heat to 300°F. Remove the brisket from the …
From thekitchn.com


SLOW-ROASTED BEEF BRISKET IN THE OVEN - SOUTHERN PLATE
Meat Thermometer. Place brisket, fat side down, in a 9×13-inch 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 and …
From southernplate.com


SHERRIS OVEN BRISKET RECIPES
Brush liberally with oven smoke marinade. flip brisket and brush the fat side with the rest of the marinade. Wrap tightly in foil and bake at 220 degrees for 8-9 hours. Share and enjoy!
From tfrecipes.com


HOW TO COOK A BRISKET IN THE OVEN - COPYKAT RECIPES
Jul 8, 2021 This makes the perfect dry rub. Coat the trimmed beef brisket in the dry rub and allow the piece of meat to reach room temperature before cooking it. Heat your grill to about 325 degrees and then place the brisket on the grill and …
From copykat.com


OVEN COOKING BEEF BRISKET TO PERFECTION | STEAK …
Take the brisket out of the refrigerator about 1 hour before you plan to cook it so it can come to room temperature. After about 45 minutes, preheat the oven to 350 degrees F. 3. Mix the seasoning ingredients together and rub them onto the …
From mychicagosteak.com


MELT IN YOUR MOUTH OVEN COOKED BRISKET - GIRL AND THE …
Sep 26, 2016 Recipe Highlights. Choice of Meat: Opt for a whole brisket with fat intact, placing it fat side up in the cooking pan.; Marinade Mastery: Blend ketchup, dehydrated onion, garlic, chicken base, wine, and water, massaging it into the …
From girlandthekitchen.com


HOW TO COOK BEEF BRISKET IN THE OVEN - WILL COOK FOR …
Feb 26, 2019 Preheat oven to 350°. Slice cold brisket and wrap the slices in foil. Reheat the foil packets in the oven for 15-20 minutes, depending on how thick the slices are and how many slices there are in the foil. You can place foil …
From willcookforsmiles.com


OVEN BAKED BEEF BRISKET + VIDEO | BAKE IT WITH LOVE
Apr 4, 2016 Preparation for Baking: Place the marinated brisket on an aluminum foil-lined baking pan. Baking Time: Bake the brisket at 275℉ (135℃/Gas Mark 1) for about 6-8 hours, or roughly 1¼ hours per pound of meat. The brisket …
From bakeitwithlove.com


BEST BRAISED BEEF BRISKET RECIPE - THE PIONEER WOMAN
Jan 3, 2024 Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound. Step 2 When fork-tender, transfer whole …
From thepioneerwoman.com


EASY OVEN BRISKET RECIPE FOR BEGINNERS • FOOD FOLKS …
Sep 27, 2023 PREP AND SEASON BRISKET: Trim brisket of excess fat and remove any silverskin. Generously season all sides of the brisket with kosher salt and cracked black pepper. Place the brisket flat side down in a 13×9 baking …
From foodfolksandfun.net


PAULA DEEN BEEF BRISKET RECIPE - DELISH SIDES
Preheat the Oven: Set oven to 350°F (175°C).; Prepare the Dry Rub: In a bowl, mix together chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard, and crushed bay …
From delishsides.com


Related Search