Beef Brisket Recipes for the Oven

I don't know about you, but cooking a beef brisket was intimidating and felt like a rarity to me, best left to the experts. Certainly not for the average home cook like me.

If you feel this way, I have news for you: You Can Do This!

This beef brisket recipe for the oven is going to come as close as you can get it to a Texas-style smoked brisket without actually using a smoker. You'll feel like a pro especially after babying this brisket. :-)

This brisket is rubbed with an amazing dry rub and baked in the oven until tender + you don't even have to leave your kitchen to run out and check the smoker.

Beef brisket is known for its meaty flavor and amazing texture when cooked correctly.

Beef Brisket before cooking

The brisket comes from the lower chest area of the butchered steer. It's a very tough cut of meat because it comes from the part where there is a lot of muscle and tendons.

But when it comes to tougher cuts of beef, don't do away with them—you can just cook it at a lower temperature for a longer period of time.

A good brisket will have fat marbled throughout the meat, which helps keep the beef tender and juicy. Brisket also contains quite a bit of connective tissue because the two muscles of the brisket are worked as the steer stands or moves around in its daily routine.

There are two basic parts of the whole beef brisket. The bottom part of the brisket is called a "flat" and it doesn't usually contain much fat at all. Top part of the brisket is called a "point" and it is mostly fat with very little meat on it.

Because a flat is much more common to use rather than a whole brisket, that's what you'll usually work with if you buy it in the grocery store, but if you buy it from a local farmer, it's not uncommon to be able to get the whole brisket, which contains the flat and point.

When you're a busy mom like me, you want your children to experience different cuts of meat and a nourishing meal, but you're limited on time and resources. This recipe is amazing and provides lots of leftovers.

Although it sounds like a lot of time, it actually just takes a little bit of prep work, albeit approx. 5 min. for the dry rub, and putting the brisket in the fridge until the next day.

Strandquist Family Farm Brisket

HOW TO COOK BEEF BRISKET IN THE OVEN

Note: Be prepared to start the brisket a day before cooking it. Giving it time to soak up the flavors from the dry rub overnight will give you a much better result. Although I neglected to use crisscrosses in this brisket, some people do to let the flavors soak in even more.

Take your brisket flat out of the package (or whole brisket), lay it on a cutting board and pat it dry with a paper towel.

Spread a generous amount of brown sugar and then dry rub on top (see below for dry rub recipe)—I think it will take at least 1 cup of brown sugar and 1/2 cup of dry rub to cover the brisket, moreso if it's over 5 lbs. Next, flip the brisket over and spread a generous amount of brown sugar and dry rub over that.

Wrap rubbed brisket in a couple of layers of foil, covering it tight and place in a pan or dish so it doesn't leak all over the refrigerator.

Refrigerate overnight or up to 24 hours. Take the brisket out of the refrigeratoran hour before cooking it, unwrap it, and wait until the brisket is room temperature.

Beef Brisket after 24 Hours Refrigeration

Preheat oven to 300° and use a rack inside the large roasting pan. Use a couple sheets of foil that are long enough to loosely cover the brisket and crisscross on top of the rack. (You can layer the bottom of the roasting pan with aluminum foil to catch drippings that will leak through.)

Place the brisket,fat cap up, which just means the more fattier side up, in the middle of aluminum foil prepared in the roasting pan. Bring the aluminum foil together and close it, covering the brisketloosely.

Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 185° (I used one of our 4 1/2 lb. flat briskets that took about 4 hrs., 15 min.). Use a meat thermometer to measure the thickest part of the brisket.

Open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202°.

Take the brisket out onto the cutting board, tent it with a sheet of foil, and let itrest for 30 minutes.

Make sure to cut the brisketagainst the grain. Enjoy!

Strandquist Family Farm Beef Brisket

Dry Rub Recipe:

• 5 tablespoons paprika

• 3 tablespoons kosher salt

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 1 tablespoon black pepper

• 1 tablespoon dried parsley

• 2 teaspoons cayenne pepper

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1/4 teaspoon chili powder

• 1 teaspoon dried oregano

• 1 cup brown sugar

• 1 beef Strandquist Family Farm brisket

Mix the dry rub recipe together. Rub the brown sugar on the brisket first and then add the dry rub.

Looking for a beef brisket? We only have 1 left until this summer. Click Here to order one today!

Warmly,

Tessa

P.S. If you don't have a roasting pan, there are a lot of options to choose from. I love using the roaster for its simplicity from throwing a chicken in the oven to making a roast or a brisket. I have something similar to the Rachel Ray Non-Stick Roaster and you can check that out by clicking the link below (as an Amazon Associate I earn from qualifying purchases):

[adapted and edited thespruceeats.com]

singletonvagind.blogspot.com

Source: https://www.strandquistfamilyfarm.com/blog/how-to-cook-beef-brisket-in-the-oven

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