Oven-Roasted Beef Brisket Recipe
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Beef (how long does beef last?) brisket occupies a special place in the heart of many beef-loving Texans, particularly those engaged in the culinary craft of BBQ. Considered to be a primal cut of beef, brisket comes from the cow breast or lower chest, just above the shank and below the chuck and neck.
This naturally tough and enormous cut is actually made up of two meat pieces. Its hefty size is perhaps what intimidates those who fancy cooking it at home – I certainly know plenty of home cooks who would be daunted by handling this large slab of meat. But fear not, this cut is easy to prepare. It doesn’t take too much know-how – it just takes a lot of time!
Perfect for any Occasion
Because it's a large cut, beef brisket is perhaps something to cook for a special occasion. I like to prepare it during the holidays when I’m expecting my in-laws to come to visit! In this article, I’m going to share with you my recipe for Texas-style oven-roasted beef brisket, which I’d describe as a dry-rubbed brisket slow-cooked to perfection.
Since we’re cooking the brisket in an oven, and not barbecuing it, I’ll also be using some liquid smoke mixed with water. The liquid smoke will simulate the flavor of wood – you can use hickory or mesquite liquid smoke.
Equipment:
Oven-safe meat thermometer
Foil
Roasting pan
Avoid the crowds and shop for oven-safe thermometers and roasting pans online from the comfort of your home!
Cooking a brisket may take a lot of patience, but this no-frills recipe makes it more than simple. This juicy brisket is perfect for parties and intimate gatherings with family and friends.
If there are leftovers, you can store them in the refrigerator in an airtight container. They will be fine for three to four days.
Enjoy this Texas-style oven brisket. Let us know your favorite way to cook a brisket in the comments!
Looking for the best brisket restaurants in Texas? Click here.
Oven-Roasted Beef Brisket
Ingredients
- Brisket
- Brown sugar
- Paprika
- Dried mustard
- Salt
- Thyme
- Garlic powder
- Onion powder
- Dried mustard
Instructions
- For the dry rub: Add dry ingredients to a small bowl and mix thoroughly. Rub this special mixture over the surface of the brisket, and lay the piece of meat on a wire rack.
- First, insert the meat thermometer into the thickest part of the meat. Then cover the roasting pan with foil. The foil will help circulate the steam scented by our liquid smoke. (If your oven has a built-in meat thermometer, you can run the wire out the side of the pan. If not, then insert the thermometer through the foil into the brisket so you can see the temperature reading.)
- Slow-roast the brisket in the oven until it reaches 175°F. Once it reaches this temperature, remove the foil and continue roasting until the internal temperature reaches 195–200°F. Depending on the size of the piece of meat, this may take at least five to six hours.
- This process will take patience. Do not shortcut the roasting by increasing the temperature, as you will just end up with a very tough brisket. Slow roasting makes the meat softer by steadily breaking down the fats.
- Take the brisket out of the oven. Let it rest while covered with foil for at least 30 minutes before serving so the juices are evenly spread. The longer you wait, the better.
- Cut the brisket into thin slices and serve it warm. You can add BBQ sauce or eat it as it is. A perfect companion for the meat is a cold beer or a glass of Pinot noir (or red wine with softer tannins, such as Rosso Conero, Syrah, or Zinfandel). Soft tannins won’t overpower the brisket’s flavor.)
Nutrition Facts
Calories
17.3Fat
0.7Sat. Fat
0.22Carbs
0.88Fiber
0.16Net carbs
0.69Sugar
0.45Protein
1.9Sodium
37.61Cholesterol
5.27Want to know more about beef brisket? Click here.
Want to know the best way to cook steakhouse quality steaks? Learn here.
For more restaurants offering best brisket around Texas, click here!
