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Stove Braised, Oven Roasted Beef Brisket Recipe

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This recipe for Stove Braised, Oven Roasted Beef Brisket is from Hey Mom, What's For Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 lb or larger beef brisket
2 TBSP seasoning salt
2 TBSP course black pepper
2 TBSP onion powder
3 TBSP Grill Mates Smoky Montreal Steak seasoning
1 TBSP Christopher Ranch chopped garlic
1 large red onion
1 1/2 c Beef Stock
2 TBSP extra virgin olive oil

1 griddle or large skillet for braising
1 roasting pan with roasting rack
aluminum foil
meat thermometer
medium mixing bowl
wooden spoon
Directions:
Directions:
- Remove brisket from freezer and thaw completely before preparation -

Make a dry rub by combining seasoning salt, black powder, onion powder, black pepper, and Grill Mates Montreal Steak Seasoning. Season the raw brisket on both sides with the rub, covering generously.

Slice Red Onion in LARGE onion rings.

Brown the beef brisket in the braising pan. Heat the braising pan over medium-high heat on the stove. Put 2 Tbsp of extra virgin olive oil in the braising pan, and spread it around. Once the pan is hot, 2-3 minutes, pan fry the brisket until it is dark brown on all sides. Remove the brisket to a plate.

Use wooden spoon to loosen up any drippings in the pan. Then fry onions and chopped garlic until golden brown.

Place the Beef on the roasting rack and roast uncovered for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F,
Add onion and garlic to the brisket and cover pan tightly with aluminum foil and continue cooking for 3 hours, or until fork-tender.

Cook 1 hour and 10 minutes per pound. Usually about 3 hours. Using the Meat Thermometer check for an internal temp of 165F to 170F.

Remove from oven and place on cooling rack for 10 - 15 minutes without removing the foil. This allows the meat to finish cooking and the juices and seasonings to be absorbed.

Thinly slice and enjoy.
Number Of Servings:
Number Of Servings:
7 - 10

 

 

 

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