2 1/2 lb Beef Brisket 1/2 c Prepared Mustard 1/4 c Whole Mixed Pickling Spices 27 oz (1 cn) Sauerkraut 1/4 lb Grated Swiss Cheese Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard.
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Traditional Jewish Style Brisket
No Jewish holiday meal is complete without a traditional brisket. Follow along with this recipe from our Personal Chef, and shop our wide selection of briskets in all sizes for holiday gatherings of all kinds. Shop Brisket: | View Recipe:
The Ultimate Jewish Beef Brisket Recipe
In this video, Jamie Geller will show you how to braise a beef brisket with ease, no more fear of braising. Brisket with dates and wine has only 8 ingredients, but will be the talk of the town for your next meal.
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Oven Baked Beef Brisket | Best Brisket Recipe
Brisket is an amazing cut of beef that when baked low and slow in the oven is incredibly tender and flavorful. Today I’m sharing my mom’s easy and delicious recipe for Oven Baked Brisket.
Thank you so much to the Pennsylvania Beef Council for sponsoring this video! For more information visit their website: pabeef.org
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CHECK OUT MY NEW VIDEO FOR *BATTLE OF THE BRISKETS*--OVEN BAKED VS. SMOKED!
Oven Baked Brisket Recipe
3 lb. beef brisket
1-14 oz. can jellied cranberry sauce
1 packet onion soup mix
½ c. water
Preheat oven to 325*. Place the brisket in a large roasting pan. Stir together the cranberry sauce and onion soup mix in a bowl until combined. Pour the cranberry mixture all over the surface of the brisket. Pour ½ c. water all around the perimeter of the brisket. Cover the roasting pan tightly with foil. Bake the brisket at 325* for 3 hours (or 1 hour per pound depending on how large your brisket is). Allow meat to rest for about 15-20 minutes before slicing. Slice the beef “against the grain” (in the opposite direction that the lines in the meat are going) to ensure the most tender beef possible! Serve over mashed potatoes or as a sandwich. ENJOY!
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Corned Beef Brisket
Hey Guys! Welcome to Jackie’s Southern Soul. In this video I will show you how I cook two versions of Corned Beef Brisket. One I’ll cook on the stovetop and the other I will bake in the oven. Oven baked is and always will be my favorite way to cook this brisket because it has so much more flavor. The taste of an home cooked Corned Beef Sandwich with mustard is wonderful. I hope you’ll give it a try. Thanks and God bless!
1 Packaged Corned Beef Brisket 8 Cups Water 1 Medium Cabbage, chopped 1 Medium Onion, chopped 3 Medium White Potatoes, peeled and cut up 6 Medium Carrots, peeled and cut up 2 Teaspoons White Vinegar 1 Teaspoon Granulated Onion 1 Teaspoon Granulated Garlic 1 Teaspoon Lawry’s Seasoning Salt 1/2 Teaspoon Black Pepper Cook the corned beef according to the package directions. Add the extra seasonings before adding the vegetables. Add more to your liking.
For the baked brisket: Place washed brisket into a roaster pan. Add 5 cups of water. Pour the seasoning packet contents on top of the brisket. Cover and cook in a 375 degree oven for three hours. Let cool for 15 minutes before slicing against the grain. Enjoy!