Mmm brisketttt!!! I don’t normally touch complicated meats, as I leave the complicated meat and seafood stuff to my dad when I am at home, but this was a MDW project for the both of us where we bonded over our love of cooking and excitement over BEEF. We have been talking about kobe and wagyu beef a lot lately and are excited to someday go to Japan to try real kobe beef, as the marble is incomparable to “kobe style.” Anyway, since it was MDW, we were deciding between the tri-tip or brisket cuts of beef to make. Both of us have never made brisket before but have definitely eaten it before and have heard of the famous texan beef brisket where people wait in lines for. So we went to Raley’s and the meat cutter who brought out fresh cuts was like “go for the brisket today! and here is a recipe on the sticky for you! have fun!” So we set out on this project, which turned out to be relatively easy, but you just have to be patient and give it the slow roast that it needs. Half-way through the roasting process, and after poking it a little, it didn’t seem to soften and I was afraid it was going to be tough like some people said online. So we lowered the temp and let it roast another 2 hours. WHEW did it turn out perfect. And the sauce was an amazing pair. Slow and steady wins the race!
Ingredients (~6 people)
1 2-3 pound brisket (or cut a portion of a larger piece of brisket)
1 tbsp garlic salt
2 tsp cayenne pepper
1 tsp black pepper
1 can beer (any kind)
1/2 cup ketchup
3 tbsp white vinegar
2 tsp soy sauce
2 tsp brown sugar
1/2 tsp cayenne pepper
1/4 tsp black pepper
2 tsp garlic salt
Preheat oven to 350 deg.
1. Dry rub the mixture of seasonings onto the brisket. Place in a 9×13 pan.
2. Put the brisket with the meat side down, fat side up. Roast in the 350 deg. oven for about 1 hour.
3. Take the brisket out and put the whole can of beer in the pan. Lower the oven temperature to 275 deg. Roast for about 3 hours. Poke and the meat should be tender and soft.
4. Mix together the ingredients for the sauce. Please add ingredients to taste. This may work for me because I like how it was sour-ish with ketchup and vinegar. But add whatever you see fit.
5. Slice long ways and serve! I placed the excess juices from the roast in a pan and reduced it a bit for a more concentrated finish. But again, do as you see fit!
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