Cooking brisket in the oven is easy! Simply rub the meat with spices, bake it in a foil pouch, then briefly broil to crisp up the fat cap. Show
The result is so tender and juicy, and - just as important - leftovers are really good too. Beef brisket is my favorite meat to order in barbecue joints. The best places smoke the meat slowly, over 18 to 24 hours. The result: wonderfully smoky, flavorful, and tender meat. But even if you don't own a smoker, your oven is a great tool for making tender and flavorful brisket. Use smoked paprika (and smoked salt if you have it) to give the meat a bit of that wonderful smoky flavor, and cook it on low for several hours. I cook a 3-pound brisket for 3 hours at 300°F. Jump to:
IngredientsApart from the meat itself, you'll only need Kosher salt, black pepper, and a few spices to cook brisket in the oven. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need: Beef brisket: I usually get a 3-pound piece at Whole Foods. You can also order it online on websites such as US Wellness Meats. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. Spices: I like to use smoked paprika, cumin, onion powder, garlic powder, and dry mustard. Make sure they are fresh! A stale spice can really ruin a dish. InstructionsCooking brisket in the oven takes time, but other than that, it's very easy. The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps: You start by mixing kosher salt, black pepper, and spices, then rubbing the mixture all over the meat. Now, place the meat in a well-sealed foil pouch. The video below shows you how to do it. Bake the brisket for three hours in a 300°F oven. Brush the slightly cooled meat with the cooking juices and broil it to crisp up the fat cap. Let the meat rest for a few minutes before slicing. Frequently asked questionsWhat is a brisket? Brisket is a cut of beef that comes from the lower chest of the cow. Since it contains a lot of connective tissue which can make it tough, it needs to be cooked low and slow to make it tender. What is the best way to cook a brisket? Unlike the very tender ribeye roast, beef brisket is a tough but very flavorful cut of beef that requires low and slow cooking. Tri-tip roast is another one, although it's typically cooked fairly briefly, to medium-rare. Do you cook brisket fat side up or down? Beef brisket comes with a wonderful fat cap. Please don't remove it completely, before or after cooking. It's really the best part. But do ask your butcher to trim it into a manageable thickness - ¼ inch is ideal. Why is brisket a Jewish tradition? In traditional Jewish cooking, brisket is most often braised as a pot roast, especially on holidays. Serving suggestionsI cook the meat in the oven on low heat, which means I can't roast vegetables at the same time since they require a hot oven. So I tend to serve this dish with easy side dishes that I can make separately in the microwave, such as mashed cauliflower or microwave broccoli. A simple arugula salad is another great option and it nicely balances out the richness of the beef. Storing leftoversLeftovers are very tasty! This is the type of meat that gets better with time. You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Use them as you would roast beef - serve cold slices on a plate with mustard and pickles, or make a cloud bread sandwich. Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. Recipe card4.99 from 376 votes Pin Recipe Share on Facebook Print RecipeEasy Oven-Baked BrisketHow to cook brisket in the oven? Easy! Simply rub the meat with spices, bake it in a foil pouch, then broil to crisp up the fat. Tender and juicy! Prep Time20 mins Cook Time3 hrs Total Time3 hrs 20 mins Course: Main Course Cuisine: Jewish Servings: 6 servings Calories: 582kcal Author: Vered DeLeeuw INGREDIENTS
Dry Rub:
INSTRUCTIONS
WATCH THE VIDEO:NOTESBeef brisket comes with a wonderful fat cap. Please don't remove it completely, before or after cooking. It's really the best part. But do ask your butcher to trim it into a manageable thickness - ¼ inch is ideal.Then, you should cook it fat side up. This will allow some of the melting fat to seep into the meat, making it juicier and more flavorful. ADD YOUR OWN NOTESClick here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost. DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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