Perfectly simple and delicious oven braised brisket.
Slow Braised Oven Brisket
An 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 smoker 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 Cajun aka my hubby, has not stopped talking about it. That'll make a woman real proud, I tell ya!
I am also 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 delicious 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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