Don’t own a slow cooker? This recipe lets you enjoy juicy, tender brisket in the oven!
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Brisket has been a popular meal in homes around the world, from slow-smoked Southern BBQs to pot roasts during the Jewish holiday, Passover. For me? Well, it’s just one of the best comfort foods around. It’s typically a fall and winter dish, but heck, I’m always willing to warm up my kitchen for Brisket, even in July! Brisket takes hours to cook, so I reserve it for Sunday brunches and dinners. But trust me when I say that the wait is worth it. Besides, even though it takes a while, the prep time is only 15 minutes. You’ll still be able to relax or make a whole bunch of tasty sides to go with your brisket!
This recipe is perfect for those who don’t own a slow cooker or just want to try a different cooking method. As this recipe proves, you don’t need a slow cooker to create a tender cut of meat that is full of succulent, savory flavors. Like other slow-cooked dishes featured on FFF, such as braised beef short ribs or shredded slow cooker roast beef, this brisket promises to be a crowd-pleaser, making it a staple for hearty meals and special occasions alike.
Is Brisket Healthy?
It’s certainly not low-fat, but Brisket is an excellent source of nutrients like protein, iron, and B vitamins, all of which are great for red blood cell formation and energy. To make this dish leaner, I like to trim excess fat before cooking. Also, using a low-sodium beef broth will help reduce the salt content. Additionally, you can reduce the amount of brown sugar or simply go with a sugar substitute like stevia. Keep in mind that sugar substitutes have a different flavor profile and won’t brown the same way.
Why Go Low and Slow?
It’s tempting to turn your oven temp up a few degrees. Don’t do it. You see, the secret to a perfectly tender brisket lies in cooking it low and slow. Cooking at 300 degrees allows the tough collagen fibers in the brisket to break down. Will your brisket get done faster at 400? Sure, but it won’t be nearly as tender. Plus, this long cooking time isn’t just about tenderizing the meat. Those 6 hours give your brisket plenty of time to marinate in a brothy bath of spices, resulting in juicy, flavorful cuts of meat.
INGREDIENTS
- 1 (4 to 5 lb) beef brisket, flat cut
- 1/4 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 2 cups beef broth
INSTRUCTIONS
Season
Prepare and apply dry rub; marinate overnight.
Bake
Slow-cook brisket in the oven until tender.
Rest & Serve
Let the brisket rest, then slice and serve.
Devour!
FAQs & Tips
You can prep the brisket up to three days in advance. After cooking, be sure to let it cool. Slice it up, then store it in a large, preferably airtight, container in the fridge. Also, don’t toss those juices! They’ll keep the meat tender and moist when it’s time to reheat.
Depending on the cut and thickness, you may need to add more broth. Also, keeping that foil tightly wrapped around the brisket is important as it helps hold in the moisture.
Great idea! Add hearty vegetables like carrots, onions, and potatoes during the last 2–3 hours of cooking. That way, you won’t affect the tenderizing process, and you’ll also enjoy some flavorful veggies!
Serving Suggestions
I think it’s pretty clear that you should serve some mashed potatoes with your brisket. Lucky for you FFF has a ton of recipes. You can go with a classic like garlic mashed potatoes. They’re simple, creamy, and a real crowd pleaser. Want something more nutritious? We also have a delicious mashed cauliflower, and the colorful purple mashed potatoes will look (and taste) amazing.
Oven-Baked Beef Brisket
Ingredients
- 1 x 4–5 pound beef brisket, flat cut
- ¼ cup brown sugar
- ¼ cup paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 2 cups beef broth
Instructions
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Combine brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, and dried thyme in a bowl to create the dry rub.
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Apply the dry rub generously on all sides of the brisket, wrap it in plastic wrap, and refrigerate overnight to marinate.
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Preheat the oven to 300°F. Place the marinated brisket in a roasting pan and pour beef broth around it.
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Cover the brisket and pan tightly with aluminum foil and bake for about 6 hours, or until the brisket is fork-tender.
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Remove the brisket from the oven and let it rest for 20 minutes before slicing against the grain to serve.
Nutrition
The post How to Cook Brisket in the Oven appeared first on Food Faith Fitness.
