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
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
BARBECUED BEEF BRISKET
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.
OVEN BAKED BARBECUED BEEF BRISKET
This easy oven baked brisket recipe is perfect for those days when grilling or smoking outside is not an option. This tender yet flavorful brisket requires only 15 minutes of hands on prep work.
Provided by Beth Pierce
Categories Beef
Time 3h45m
Number Of Ingredients 11
Steps:
- 1. In small bowl mix together brown sugar, paprika, cumin, black pepper, salt, onion powder and garlic powder. Rub all over the brisket on both sides and let sit for 30 minutes.
- 2. Preheat oven to 300 degrees. Place brisket in large roasting pan (with fat side down) and cover with sliced onions. Pour beer and barbecue sauce over the top. Cover well with aluminum foil and bake for 3 1/2 - 4 hours. You can check to see if the brisket is done by slicing off a small piece of the edge and seeing if it comes apart with a gentle tug. Remove from pan and trim any excess fat away. Brush with any extra sauce and place under broiler or on grill for 1-2 minutes. Flip and repeat for the other side. Stay close by as broilers are unpredictable.
- 3. Cover and let rest for 20-30 minutes. Slice against the grain at a perpendicular angle. If desired serve with extra barbecue sauce.
OVEN BARBECUED BEEF BRISKET
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.
BEEF BRISKET RECIPE
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
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.
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