I'm hoping for some recipe help. We have a beef brisket onhand for this weekend and have never prepared one. We won't be using a smoker so that is out. Any advice on a rub and cooking procedure in the oven would be appreciated. Thanks.
Beef Brisket Recipes?
- Thread starter SteveWY
- Start date
The rub is preference. Go with what you like. As far as the oven cooking of a brisket, I place the brisket (fat side up) on a rack in a cooking sheet. Cover with foil. I add some water to the bottom of the pan but typical the brisket will render under fat is remain moist. Cook low and slow, until the brisket becomes tender. Let's say 250 degrees for 6-8 hours. Let the brisket rest before slicing/serving.
Good luck.
Good luck.
This probably isn't what you're looking for, but it's worth a post for some other time. It's one of my most appreciated dishes, but I wouldn't try it out on company the first few times making it. It's a classic brown and braise. Anyway, I doubt this is a properly measured recipe.
Brown, wine to glaze (I prefer white), sweat a mirepoix or something (I like onion, shallot, half a dose of celery, carrot, garlic), heat with some light spices (crush a good pinch or two of cumin seed, 1/2 the head only of a clove, and a teaspoon of paprika, and something bright: if you're really good, half a dozen coriander seeds; if not, a nice pinch of thyme with the herbs), then 1-2 peeled and seeded plum tomatoes, a cup or two of good stock, herbs (bay leaf, sage & a hint of rosemary?), salt and pepper. Keep some spare stock around. Must keep the stock at or below the halfway mark all the time. For a normal "dutch oven" or casserole, make an inverted tent not quite touching the meat to get a proper braise. I use a layer of parchment then foil, and add a few of those pie stones to keep the center part down. Cover tightly (the lid of an enameled cast iron pot is perfect over that parchment + foil) and cook about 4 hours plus 15-30 minutes at about 250F, turning every hour or so. Crank to 400F for the last 30-45 minutes depending on the size, for a total 5 hours. Watch it carefully, especially at the end, adding a little stock if necessary to keep it from drying out, which it shouldn't (except the last half hour) if you've made a nice, tight seal. I prefer not to slice it, serving a large hunk with the gravy over a huge pile of mashed potatoes with a couple veggies and crusty bread. You should have plenty of awesome gravy (assuming you used a good stock--I make my own). It's very hard to slice thin if you cook it this far. For sandwiches, I'll forgo turning up the heat or cut down to a scant 4 1/2 hours. For company, I prefer a huge hunk of a stringy mess because that thick stringy texture is half the fun, and it should come out just the soft side of al dente.
Brown, wine to glaze (I prefer white), sweat a mirepoix or something (I like onion, shallot, half a dose of celery, carrot, garlic), heat with some light spices (crush a good pinch or two of cumin seed, 1/2 the head only of a clove, and a teaspoon of paprika, and something bright: if you're really good, half a dozen coriander seeds; if not, a nice pinch of thyme with the herbs), then 1-2 peeled and seeded plum tomatoes, a cup or two of good stock, herbs (bay leaf, sage & a hint of rosemary?), salt and pepper. Keep some spare stock around. Must keep the stock at or below the halfway mark all the time. For a normal "dutch oven" or casserole, make an inverted tent not quite touching the meat to get a proper braise. I use a layer of parchment then foil, and add a few of those pie stones to keep the center part down. Cover tightly (the lid of an enameled cast iron pot is perfect over that parchment + foil) and cook about 4 hours plus 15-30 minutes at about 250F, turning every hour or so. Crank to 400F for the last 30-45 minutes depending on the size, for a total 5 hours. Watch it carefully, especially at the end, adding a little stock if necessary to keep it from drying out, which it shouldn't (except the last half hour) if you've made a nice, tight seal. I prefer not to slice it, serving a large hunk with the gravy over a huge pile of mashed potatoes with a couple veggies and crusty bread. You should have plenty of awesome gravy (assuming you used a good stock--I make my own). It's very hard to slice thin if you cook it this far. For sandwiches, I'll forgo turning up the heat or cut down to a scant 4 1/2 hours. For company, I prefer a huge hunk of a stringy mess because that thick stringy texture is half the fun, and it should come out just the soft side of al dente.
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- #5
Well, the brisket was great! My daughter put together a "little bit of this, little bit of that" rub. Sh cooked it at 300 for about 4 hours. Tender, moist, delish!
Thanks for the tips.
Thanks for the tips.
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