Oven Roasted Beef Brisket

I was looking for the perfect Father's Day gift and an idea came to me...why not give the gift of delicious beef brisket?  I'm originally from Memphis and BBQ has always been one of the most popular options for my family, and both my Dad and Father-in-law are always interested in a good beef or pork brisket.



I've been interested in trying different recipes because though I've been baking more and more over the past 6 months since I started blogging, I've spent way more time learning how to work with chicken breasts and turkey than beef (or fish, for that matter, but that's for another day).  I made Philly Cheesesteaks about a month ago and they turned out so fantastic, I know there are some great beef recipes I haven't even found yet.

Maybe one day I'll have the option of cooking with a smoker, but for now I was left with the option of cooking the brisket in the oven or in the crock pot.  Though I know the oven is a more common method, I did track down a few crock pot recipes that sounded good.  Because this was my first time with this cut of meat, or a meat item of that size, I went with a Texas Oven-Roasted Beef Brisket Recipe that had plenty of amazing reviews.

I picked up a flat cut brisket after verifying with the butcher that I was getting the right cut.  I am a complete novice when it comes to beef cuts, so he explained me to that the flat cut is simply a brisket, which is 2 large pieces of meat separated with a layer of fat, cut down the middle to split the two sides.  Since I was looking to make enough for 7 people, I grabbed the largest option available which was just under 3 pounds.


In a small bowl, I mixed together the seasonings.  Because I've had so many successes with brown sugar, I decided to use it rather than white and selected dried onion flakes in place of the powdered onion.  I seasoned the brisket on both sides with the dry rub, then placed it in a roasting pan and baked it for 1 hour.    After lowering the heat on the oven, I poured in beef broth and water until there was about 1/2 inch of liquid in the pan.  I covered it with foil and baked it for 3 more hours.


My entire house smelled amazing as the baking continued, and my cat was hanging around the oven waiting for me to pull the brisket out.  After 3 hours, I removed it from the oven and let it sit for a few minutes to let it cool.  I started out by slicing the meat then found an interesting article about how to cut meat against the grain that was helpful.  I was able to shred the meat easily because it was so tender.


I had to try a piece as I was slicing the brisket and it was delicious.  I was a little concerned that I wouldn't have enough meat overall, but once the meat was sliced I could see that there was more than enough to go around.  On the way to get together with our family my husband and I picked up some buns for the BBQ and I made some Crock Pot Vegetable Stew and Cornbread as sides.  As I've said before, every time I try a new recipe I learn that cooking really isn't nearly as hard as it seems--you just have to go for it.

My entire family raved about the pulled brisket sandwiches, and there were plenty of leftovers for both my Dad and father-in-law.  BBQ sauce wasn't even needed because I had added some of the broth from the pan to the meet, keeping it moist and juicy.  I loved being able to treat everyone to an awesome BBQ dinner rather than a gift they would never end up using, all while also getting to do what I love.  Next time I'll have to try a Memphis-style option and get back to my roots!

Oven Roasted Beef Brisket Recipe

Ingredients:

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon minced onion
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1/4 teaspoon crushed bay leaves
1 beef brisket (3-4 pounds)
1 1/2 cups beef broth
1 cup water

Instructions:

Preheat the oven to 350 degrees F.  In a small bowl, combine chili powder, salt, garlic, dried onion, black pepper, sugar, dry mustard, and crushed bay leaves. Season the brisket on both sides with the rub, then place in a roasting pan.   Cook for 1 hour.  Add beef stock about 1 cup of water--enough leave 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours.  Trim the fat and slice meat. Top with juice from the pan.


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