Brisket in the oven?!
Brisket in the oven?
I have a brisket that is 3.65 lbs, and I want to cook it in the oven (because it's raining outside). What temp and how long?
Seasoning ideas?
Answers:
If you're not in a hurry, I would use Montreal Steak Seasoning mixed with 1/4 brown sugar coat the outside of the brisket.
Or even simplier, salt, pepper, onion powder, garlic powder and brown sugar.
Bake in in a 200F oven for about 6 hours.
The long cooking times will help break down the tough fibers and the low temperature 200F (below boiling) will ensure the juices don't cook out.
Most bbq briskets in Texas try to cook between 200F and 250F, but since you're using an oven were temperature is controlled, I'd shoot for 200F. I believe cooking at higher temperatures will create a drier brisket.
If you don't smoke it, it won't get tender enough to be enjoyable!
Texas Oven-Roasted Beef Brisket
2 Tbsp chili powder
2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1? cups beef stock
Preheat the oven to 350oF. Trim brisket of majority of excess fat. Do not remove all fat (yet).
Make a dry rub by combining first 8 ingredients. 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 300oF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.
Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.
325 degrees for 3 to 4 hours. You can go to southernfood.about.com for a savory oven brisket recipe. Yummy. The longer you cook brisket, the more tender the meat is. As far as seasoning ideas, it depends on what you are making out of the brisket. Many cooks use paprika, because of its mild flavor and it adds a nice color to the brisket.
Meats like brisket should primarily be cooked in an oven based on thickness of the meat and not the weight. Due to surface area, if you have a 12 inch long brisket, but it's only 1/2 inch thick and you set a timer for 35 minutes, your gonna kill the thing and make a beef Brick. Especially if you use the broil setting.
So how rare do you want the brisket? Alot of people worry about E-Coli in undercooked meat. However, beef have certain properties that allow you cook rare and worry less about illness. E-Coli and most other food-borne pathogens related to beef live only on the air-exposed portions of the brisket. So don't go poking holes in your brisket to help cook faster, you'll only spread disease and ruin your food due to drying out the beef.
I reccomend rubbing olive oil, Kosher salt, and garlic or onion flakes on both sides, set oven for broil (it'll help the outer portions not to dry out so quickly), cooking both sides for 10 minutes each. then check the juices running out of the brisket, if it's too red for you, turn over the meat for 3-5 mins. and check again. But try not to go longer than that. No one likes to eat shoe leather for dinner.
Plus, if you keep the brisket on the pan for 5 minutes to set, the beef with still continue to cook outside the oven without convection heat drying out the brisket's protein cells.
I am not Jewish, but I love passover! We have it about 5 times a year at my house.
Generally I line the pan with tin foil. I do a type of "dry rub" with 1 envelope of lipton onion soup mix and 1 heaping tbsp of brown sugan. I cover it with water about 3/4 the way up the brisket. I bake it on 300 for about 1 hour, then turn it and cook for another hour. The I take it out and slice against the grain. I put it back in the juice for about another 1/2 hour covered. Then I uncover and let it cook about 1/2 hour more.
Brisket with BBQ Sauce
INGREDIENTS
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
DIRECTIONS
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
This is my favorite way to cook brisket, but it's really better if you refrigerate it overnight, then scrape the fat from the liquid and proceed with making the gravy. Adjust ingredients to fit the size of your brisket.
5 pounds brisket of beef, first cut
2 tablespoons salt
1 teaspoon ground white pepper
2 cups chopped carrots
6 large cloves garlic, minced
3 tablespoons fat, skimmed from the drippings
6 cups strained drippings
3 large cloves garlic
3 tablespoons flour
1. Preheat the oven to 350 degrees. Rub the brisket with the salt and pepper and place it, fat side up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic in the water around the roast.
2. Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat. If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
3. Skim the fat from the drippings into a skillet. You need three tablespoons of fat; if necessary, add a little butter to the skillet to equal this amount. Strain the drippings into a large heatproof measuring cup, reserving the vegetables, if you wish.
4. Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes. Gradually pour in the strained drippings and continue cooking and whisking until the mixture thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.
5. Slice the brisket on the diagonal, about 1/2 inch thick. Serve it up hot with a generous helping of gravy over the top. This goes great with mashed potatoes.