How To make Simple Brisket
Ingredients
4-5
pound
beef, brisket, fresh
1
each
onion soup, dry mix
4
oz
mushrooms, canned, undrained
Directions:
Trim all excess fat from brisket. Combine onion soup mix with mushrooms and their liquid. Place brisket in crockpot with fat side up, cutting to fit if necessary. Spread onion soup mixture over top of brisket, moistening well. Cover and cook on Low for 10 to 14 hours.
Remove brisket and cut across the grain into thin slices. Serve with meat juices poured over top of slices.
Serves 8 to 10.
How To make Simple Brisket's Videos
Easy Oven Braised Beef Brisket Recipe - EatSimpleFood.com
Recipe -
This tasty and simple oven baked beef brisket recipe is easy to make and easy to eat. Cook beef brisket tightly covered in aluminum foil in the oven at 325 for the first hour and 275 degrees for an additional three hours.
Serve brisket with the pan sauce it cooked in or place some sharp mustard or a horseradish and sour cream sauce mix. Leave some straight horseradish on the side if you want to get real spicy.
Serving Size: 6
Ingredients:
- 4lb beef brisket, trimmed w/ a thin layer of fat remaining
-1 Tbsp salt
-½ tsp black pepper
-1 tsp garlic powder
-1 tsp onion powder
-2 Tbsp paprika
-2 ½ cups beef broth
-¼ cup sharp mustard - optional for dippin'
-½ cup prepared horseradish sour cream sauce -optional for dippin'
Instructions
-Pre-heat oven to 325F. Grab your roasting pan and rack.
=Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl. Rub this on all sides of the brisket.
-Place brisket (fat side up) on top of the roasting rack in the pan. Add enough beef broth to cover the bottom of the pan by half an inch.
-Cover tightly with aluminum foil (I use two pieces to make sure it's tight) or a lid and place in oven for 1 hour.
-Reduce heat to 275F and cook an additional 3 hours (covered) or until fork tender. Check the liquid level at least once to make sure that it has not burned off if your oven runs hot. Add more broth if needed.
-Cool ~ 15 minutes covered and slice thinly (trim any fat off the top if desired)
-Serve with horseradish sour cream and/or sharp mustard on the side. You can also drizzle the brisket or soak the slices with the leftover pan sauce to keep it moist.
Happy Eating! Beckie
How Long To Cook Brisket In The Oven:
A general rule of thumb is to cook beef brisket in the oven at 275F for around 60 minutes / 1 hour for every pound of meat. For example, 4 lb = 4 hours, 5 lb = 5 hours, etc...
Additionally, leave any fat on the top of the brisket - this will keep it moist and tender.
Cook the beef brisket with the fat side up so that as the fat melts it will keep the meat moist and tender.
Cooking A Small Beef Brisket In The Oven:
The smaller the brisket the harder it is to cook because of all the connective tissue. Cooking a small piece of tough meat for a long time is challenging, so consider leftovers and cook at least 4 pounds if possible.
Beef brisket needs to rest at least 15 minutes covered after it's cooked. Slice the meat against the grain when it has cooled.
Place the brisket slices back in some of the sauce that it cooked in to keep it moist. It will soak it back up and is even better and more flavorful the next day.
Why cook Beef Brisket low and slow in the oven
Low and slow is a cooking term to describe cooking a tough piece of meat at a low heat for a long time. This method ensures a final brisket that is uber tender. Low heat is generally anywhere from 250F - 325F.
Brisket can be a tough cut of meat because of the connective tissue. It needs to be cooked low and slow to break down the connective tissue into gelatin. This makes it tender!
Pick a brisket that has plenty of fat marbling in the meat. Fat is a good thing for a beef brisket and also keeps it tender while cooking in the oven.
Is Beef Brisket Cooked in Liquid or Above The Liquid?
This oven roasted beef brisket recipe is meant to cook a brisket that stays together in tender slices and keep it forms and that is achieved best by keeping it out of the liquid.
If you want brisket that shreds, cook it in the liquid with this recipe. The dry rub may seep into the sauce but it will still be delicious
Substitutions and Variations For Beef Brisket
Don't have all the spices for this oven brisket recipe? Just use salt and pepper on the beef brisket and skip the rest. It will still be delicious.
Don't have beef broth to cook the brisket in? This beef brisket can also be cooked using chicken or vegetable broth, beer, or even salted water in a pinch.
Baked Oven Brisket Recipe Tips:
If your oven runs really hot, the beef broth will evaporate. Therefore, it's best to check the liquid level half way through cooking, and add a little more beef broth if needed.
Strain the fat off the liquid after it's done cooking and use the sauce as a dipping Au Jus for the brisket. Don't want to strain the fat? Cool, don't worry about it and dip away. A little fat never hurt nobody!
BRAISED BRISKET RECIPE | Oven Texas Style Brisket Recipe | Slow Cooked Brisket Recipe
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INGREDIENTS
6 to 8 lbs Whole Brisket (trimmed)
2 lbs sliced onion
2 cup beef broth
1/3 cup to 1/2 cup Brisket Rub of your choice
(recipe for rub used in video below)
Stainless steel Roasting Pan ( )
DRY RUB
2 1/2 tbsp salt (I used sea salt)
1 1/2 tbsp ground black pepper
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp lemon pepper
3 tbsp brown sugar (packed)
4 tbsp smoked paprika
1 1/2 tsp ground cumin
BARBECUE SAUCE
onions from roasting pan
1 1/2 to 2 tbsp brisket rub
8 oz tomato puree
1 1/2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1/4 cup brown sugar (packed)
1 tbsp spicy brown mustard
ANDREW ZIMMERN'S BRAISED BRISKET RECIPE
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TEXAS STYLE BRISKET
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SIMPLE Brisket Recipe
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Texas Style Brisket Recipe
Texas Style Brisket has never looked, smelled or tasted so good. Chef Tom demonstrates how to trim a brisket and then employs the Yoder Smokers 20” Loaded Wichita Offset Smoker to cook a tremendously tender, superbly smoked full packer brisket, using butcher paper for maximum moisture retention.
With a 14-hour low and slow cook time and a straightforward salt and pepper seasoning, this Texas Style Brisket Recipe is all about patience and simplicity. Chef Tom throws on some R Butts R Smokin’ R Beef Rub to get some garlic flavor with the salt and pepper, and the result is a juicy smoked beef brisket with an unbelievable bark that slices like a dream and is completely worth the wait.
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THE EASIEST CROCK-POT BRISKET RECIPE EVER!
I'm not even exaggerating with the title. This Brisket recipe is pretty much foolproof! The spice rub adds just the right amount of flavor. The slow cooker does all of the work. Let it cook while you sleep or work and forget about it!
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Texas Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Texas Smoked Brisket is simple but classic! ????????????
Having done a couple brisket recipes, I decided to make the holy grail of barbecue: Texas Smoked Brisket. Simple salt, pepper and garlic powder (optional of course) seasoning on this packer brisket. Smoked low & slow then wrapped in butcher paper and finished off. I ended up using some beef tallow to make it even extra juicy and tender! Find this whole recipe on my blog or linked in my bio! ????????
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