Thursday, January 1, 2009

Slow Braised Oven Brisket

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 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!

For more of my beef roast recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


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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Check These Recipes Out Too Y'all!

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My Favorite Pot Roast

Posted by on January 1, 2009
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  1. mmm, that sounds good! I've never done a brisket. . .I'm still trying to master the shredded beef! and it's not working too well, lol :)

  2. Hi Krystal - thanks for stopping by! I'm really glad I gave it a try because once hubs has his fill of it, the leftovers are gonna be perfect for anything using shredded beef. I can see several meals comin' out of this brisket for sure! It really took very little effort too - the oven and the braising does most all the work.

  3. A jewish style brisket is a braised brisket. More wet when cooked. A Texas style brisket is a dry-smoked method low and slow. Being from Tx I love brisket and I had always had it smoked either by making it myself or having it at a bbq place. I didnt have an oven braised brisket until I was living in an apartment and was given a brisket and couldnt smoke it :( lol but in mho either way is good but being a traditionalist I will always go for the texas style brisket when given the choice. One thing you might look into is what my daddy did with brisket. He would grind it up and make burgers and OH MY GOODNESS where they good!!!

  4. I'm with ya Steph - either way is good to me. I actually already had planned to do a ground brisket burger! Just haven't gotten to it yet. Thanks for stopping by and taking the time to comment!

  5. I use the same spices (except the rosemary), cook mine in the pressure cooker (have to cut in in smaller pieces for it to fit or use 2 pressure cookers) then put it on the grill for a little bit with BBQ sauce.

  6. Hi Janet! I've not moved into a pressure cooker yet, but I'd sure use it for something like this! I've been wanting to make another brisket - more Texas style like Steph mentions above us here or more southern style at least, but can't seem to find a brisket that is a bit smaller & more affordable around here! Like everything else, they've gotten mighty expensive & an investment!

  7. I have a dark enamel roaster from my g-MA. Can I put this on the stove top burners? Have only used it in the oven.

    1. Hi Mel! You know, I'm not sure about those & especially since it's vintage, I wouldn't risk it. If you haven't ever used that roaster for searing or for making pan gravy after roasting you could just use another pan to sear the meat and just transfer it to the roaster. I'd hate for you to mess up your grandma's pan! Better to be on the safe side I think.

  8. Have been searching for a brisket recipe this weekend and lo and behold here it is!!!! Thank you!

    1. I wish I had some better pictures Kandy, but it is a good oven brisket! I hope you enjoy it!!

  9. Hi, Mary!

    I haven't commented on any of your recipes in a while, and don't see them posted as much on Facebook. Hope that doesn't mean that something is wrong. I miss your posts!

    Anyway, although I've never been successful (in my opinion) with brisket, and have tried several methods of cooking it, my ex-mother-in-law, who was marred to a Jewish man, cooked her's the way her mother-in-law did. I don't know why I just couldn't duplicate her recipe, even watching her make it. But, I surely enjoyed eating her's. However, I wanted to pass this tip along to you that she would do. Her's was always cut in slices. The way she would do this was to slice it about an hour before it was finished baking (across the grain), then recover it with foil, and return it to the oven to finish cooking. Mary, it was so tender and juicy that you could cut it with a fork. I haven't had it in about 18 years, since I'm no longer a part of their family. It's one of the few things I miss about being in Take care, Mary, and hope everything is going well for you! :) Happy 4th of July! :)


  10. Hi Bonnie & Happy 4th to you too!! I'm doing well. On the Facebook thing, I usually share 3 to 5 recipes daily, plus a couple of humorous posts. Unfortunately, Facebook changed the way that posts show up on your page & you will generally only see the pages with which you interact regularly, by using the share link & by liking and commenting on posts. If you go to my main page and hover your mouse on top of the button that says "LIKED" and select the "Show All Updates." I have 2 pages now. One is Best Southern Recipes where I share a couple of my own personal recipes along with other recipes that Southerners would love from other sources & pages. The other is where I moved my stuff for Deep South Dish. Just click those links and look for the LIKE or LIKED buttons to set your preferences. Hope that helps!!


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