|Oven Braised Brisket|
Slow Braised Oven BrisketAn oven braised beef brisket is a great way to get a lot of meat for little effort. Of course, you don't necessarily need to buy a 10 pound brisket like I did, but if you do, you'll have plenty of meat to put up in the freezer for other meals. This method works on any size brisket and you'll need about one hour per pound.
Not being one who has made brisket in the past, I do apologize to any brisket purists out there, since I most certainly new to the brisket experience, but I think that what I got was the untrimmed brisket with all of the fat attached. This produces a lot - and I mean A LOT - of residual fat which provides for a very tender brisket, but also means that you really do not need to start with a lot of braising liquid. If you have a trimmed cut, which I believe may be called "first cut," then you would probably want to increase the beef stock to 2 cups.
Make sure that your pan has a good fitting lid or wrap it tightly with aluminum foil, so that the brisket slowly braises. You don't want any steam to escape. The braising produces a wonderfully tender piece of meat - reminded me much of my pot roast that I do with chuck in fact, because it pretty much just falls apart, so slicing against the grain isn't really gonna happen here. I'm glad that I gave it a try though - the carnivore hubs has not stopped talking about it. That'll make a woman real proud, I tell ya!
I am told this is more of a "Jewish" style brisket than say a "Texas" style brisket - but to me, this is a perfectly simple and delicious braised beef that I know you'll love. Since I went with a huge brisket, mine finished up just after midnight last night after it cooked virtually all day, so I was a bit tired when I took it out and totally forgot to snap a picture of the whole brisket when I took it out of the oven. What you see up there is a picture of a single serving reheated, since I made this yesterday for today (New Year's Day), and below, a super large Tupperware container filled with the just sliced meat and the pan sauce poured over it, which pretty much looks like a big gorgeous blob of meat!
This with the rest of our New Year's Day meal of black-eyed peas, corned beef and cabbage and cornbread makes for some pretty darned good eatin' folks. Heck, I might even cook up some greens too ... just for good measure! I can use all the good health, good luck and good fortune that there is out there.
Wondering what to do with the leftovers? Try this meat sauce and pasta dish. It is delicious!
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Recipe: Slow Braised Oven Brisket©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 8 to 10 hours | Yield: About 10 to 12 servings+
- 4 large garlic cloves, peeled and smashed
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon dried rosemary, crushed
- 2 tablespoons extra-virgin olive oil
- 1 (6 to 10-pound) beef brisket
- 1 pound carrots, cut into 2-inch chunks
- 4 ribs celery, cut into 3-inch chunks
- 3 large Vidalia or other sweet onion, quartered
- 1 (32 ounce) carton beef stock or broth
- 1 (14.5 ounce) diced tomatoes, undrained
- 2 tablespoons of dried parsley
- 5 large bay leaves
Preheat oven to 325 degrees F. Mash together the garlic, salt, and rosemary together until a paste forms. Add 2 tablespoon of olive oil and mix well; set aside. Season both sides of the brisket with plenty of salt and pepper. Rub the rosemary-garlic paste all over the brisket. Drizzle lightly with additional olive oil.
Sear the brisket in a large pan or Dutch oven over medium-high heat on the stove, to form a nice brown crust on both sides, adding additional oil to the pan as needed to prevent sticking. Remove from heat, scatter the vegetables all around the brisket, adding the beef stock, and diced tomatoes. Sprinkle with parsley, and scatter the bay leaves around the brisket.
Cover the pan tightly with a lid or several layers of aluminum foil and bake at 325 degrees F for roughly 1 hour per pound, or until fork tender, basting with the pan juices occasionally. Check temperature with an instant read thermometer. Remove the brisket from pan and let it rest on a cutting board for 15 minutes.
Scoop out all of the vegetables from the pan with a slotted spoon and discard. Spoon excess fat off of the top of the pan drippings or use a gravy separator, pour off the pan juices to separate all of the fat. Return about 1 cup of stock to the roasting pan, set it over medium high heat and let cook until reduced to about one half. Pour over the brisket to serve. If you would like to thicken, mix 1 tablespoon flour with 2 tablespoons water and quickly whisk that into the hot pan juices.
Cook's Notes: I used a 10 pound brisket and cooked mine for the full 10 hours. May also substitute tomato juice (like V-8) for the beef broth and omit the tomatoes.
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©Deep South Dish
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