Simply The Easiest Beef Brisket Recipes

EASY BAKED BEEF BRISKET

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.

SIMPLY THE EASIEST BEEF BRISKET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

EASY BEEF BRISKET

Steps:

• Remove wrapper and absorbent sheet from frozen brisket (I forgot once, and didn't take out the absorbent pad--wouldn't recommend doing that!).
• Place brisket in large 10 x 13" pan with sides at least 2" - 3" high.
• Sprinkle generously with worcestershire, then liquid smoke.
• Sprinkle on salt, pepper, and garlic powder.
• Pour water AROUND roast--don't wash off the seasonings by pouring it OVER the roast!
• Cover completely with foil and place in oven.
• Bake at 250 degrees 8-10 hours. Don't worry if you're a half-hour late coming home from work! This roast will be fine at this temperature!
• Use the leftovers for BBQ, hot roast beef sandwiches, or beef stew. See my other recipes for directions.
• GRAVY:.
• In a 2 1/2 quart saucepan, place drippings.
• Add warm water, bouillon, liquid smoke, worcestershire,garlic powder, and salt and pepper to taste.
• Bring to a rolling boil.
• In a small covered container, place cold water and cornstarch. Shake well.
• Add to boiling broth, stirring constantly till thickened (some brands of cornstarch are less effective at thickening than others. You may need to add more. Just repeat the addition of cornstarch and cold water again, and bring back to a boil, stirring constantly.
• Serve with roast, potatoes and carrots.