Beef Brisket

Beef Brisket
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Making a big, roasted brisket for your friends or family is the best way to express “I love you” with dinner. Most famous, you may think of brisket and instantly thought of smoking and hours and hours of cooking. This method is faster and quick, yet taste and softness are not lost. It’s very soothing, and it’s a show-stopper that’s really easy to make. But that may be our secret. (Want to make brisket even more clear? Use your slow cooker to make beef brisket!)

beef brisket

Slow Cooker Beef Brisket

Beef Brisket
Beef Brisket

If you want to make this in the slow cooker, leave off the water because the brisket will give plenty of liquid on its own. Instead, use only soy sauce and barbecue sauce. Pour the soy-BBQ mix over the meat in the slow cooker. Cover and cook on low for up to 8 hours. In the slow cooker, we don’t propose cooking brisket on high.

Across the Grain Slicing

Beef brisket
Beef brisket

After the brisket has finished cooking, let it rest for 30 minutes before slicing to serve. You’ll want to cut the meat against the grain to break up the muscle fibers and make it easier to eat.

How long to Cook

If you have a little piece of beef, say 3 lb, keep to the original 3 hour cooking time in a covered roasting pan with no sauce. Start to bake it in the covered pan once you’ve added the sauce, and after about 60 minutes, check to see whether it’s soft. You could also want to cut the final 30 minutes of cooking time in half. It’s done when the brisket is fork soft and has a lovely crust.

Brisket Sandwich

You may also prepare a sandwich with this Oven Baked Beef Brisket. It’s heaped high on a brioche bun (which would probably make Mandy’s mother smile). There’s also a Tomato, Avocado, and Cucumber Salad, as well as an Artichoke, Feta, and Roasted Pepper Couscous Salad, which would certainly make her laugh out loud.

Brisket Storage and Freezing

Beef Brisket
Beef Brisket

The brisket can be stored in the fridge for up to one week. The brisket keeps nicely in the freezer for up to three months. ROAST BEEF

Beef brisket

Beef Brisket

Meah
Beef brisket that has been properly smoked is a work of art. The smoky, juicy beef slices virtually melt in your lips as you bite into them. One of the best BBQ tastes is the burned ends. Trim, poke, and season the beef 12 hours before smoking if possible, and keep it refrigerated.
4 from 1 vote
Prep Time 10 mins
Cook Time 4 hrs
Resting Time 30 mins
Total Time 4 hrs 40 mins
Course Dinner
Cuisine American
Servings 8
Calories 671 kcal

Ingredients
  

Foil

  • 1 (3 to 4) lb beef brisket
  • ¾ cup barbecue sauce
  • ¼ cup soy sauce
  • 1 cup water
  • 1 tbsp all-purpose flour

Oven Roasting Bag

  • ¾ cup barbecue sauce
  • ¼ cup soy sauce
  • 1 (3 to 4) lb beef brisket
  • 1 tbsp all-purpose flour

Instructions
 

Beef Brisket Wrapped in Foil:

  • Preheat the oven to 300° F (150° C)
  • Add the barbecue sauce, soy sauce, and water to a bowl and mix.
  • In a roasting pan, place a big piece of aluminum foil (heavy-duty foil if you have it). Place the brisket fat-side up in the pan and pour the BBQ sauce mixture over it gently.
  • Spread 1 tablespoon of flour over the meat if you're using it to thicken the sauce.
  • Wrap the beef tightly in aluminum foil, as if it were a package. If necessary, cover it with extra foil.
  • For a 3-pound roast, bake for 3 hours, plus 1 hour for each extra pound of meat. (Times are estimates.) If your cut is exceptionally tough, you may need to roast it for longer to get it to come apart.)
  • To serve the roast, cut it in half along the grain of the flesh (if you can't see it from the surface, probe it with the tip of a knife or the tines of a fork to see which way the grain or lines of the muscles are moving).
  • Then, to serve, make 1/4- to 1/2-inch thick slices across the grain. (Cutting the meat against the grain breaks apart the muscular tissue, making it much simpler to consume.)

Beef Brisket in an Oven Bag:

  • Preheat the oven to 300° F (150° C)
  • Combine the barbecue sauce and soy sauce in a small bowl or measuring cup.
  • In a roasting pan, place an oven bag (the small size should suffice, but you may use the large one if that's all you have). Place the fat-side-up brisket in the bag with the barbecue-soy mixture.
  • Sprinkle the 1 tablespoon of flour into the bag if you're using it to thicken your sauce. Fold the bag's top over and poke a couple of tiny holes in it.
  • For a 3-pound roast, bake for 3 hours, plus 1 hour for each extra pound of meat. (Times are estimates.) If your cut is exceptionally tough, you may need to roast it for longer to get it to come apart.)
  • Remove from the oven and set aside for 30 minutes in the bag before slicing.
  • To serve the roast, cut it in half lengthwise (if you can't see the grain of muscle lines from the surface, probe the flesh with a knife or fork tines to see which way they're running).
  • Then cut 1/4-inch to 1/2-inch thick slices across the grain to serve. (Cutting the meat against the grain makes it much easier to eat since the cuts break apart the muscle tissue.)

Notes

Beef brisket dislikes being hurried. If you follow this procedure, you should be able to get a lovely, tender brisket. Remember to judge the tenderness of the brisket rather than the length of time it’s been in the oven. Use a thermometer if you’re unsure. Brisket must be cooked to at least 180°F to be tender. Overcooking occurs when the temperature exceeds 210°F. You’re good to go if the brisket is between the two temps.


Nutrition Values:
Servings: 8
Amount per serving
Calories: 671 | Fat: 42g | Saturated Fat: 17g | Fiber: 0g |Sugars: 2g | Cholesterol:  240mg | Sodium: 613mg | Carbohydrate: 3g | Protein: 66g | Vitamin C: 0mg| Calcium: 42mg  | Iron: 6mg | Potassium: 576mg 


The nutritional information is for a single serving and is simply a close estimate. The nutritional information for any recipe on this site is not guaranteed to be accurate.
Keyword Beef Brisket, Beef Brisket Recipe, brisket, smoked brisket

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