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Oven Baked Brisket Recipe

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This recipe for Oven Baked Brisket is from Delicious Home Cooking , 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:  
10-15lb Brisket

Rub:
½ cup brown sugar
4 tbsp smoked paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp salt
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper
¼-½ cup mustard

Sauce:
1 yellow onion
2 stalks celery
1 bell pepper
2 tbsp minced garlic
3 tbsp apple cider vinegar
3 tbsp Worcestershire sauce
½ cup ketchup
3 cups beef broth
Directions:
Directions:
Trim excess fat off of the brisket. Coat in mustard. Mix together the rub ingredients and apply all over the brisket. Place in a sealed container or wrap in plastic wrap and refrigerate for a minimum of 8 hours, preferred for 24 hours.

Pre-heat oven to 300º and place the marinated brisket, fat cap up, into a roasting pan covered with foil. Bake for 4 hours.

While the brisket is roasting in the oven, make the sauce. Large chop the onion, celery, and bell pepper. Sauté in a pot for 5 minutes or until slightly softened. Add in the garlic and sauté until fragrant (approximately 60 seconds) and then pour in the vinegar, Worcestershire sauce, ketchup, and beef broth. Let simmer for 30 minutes, then blend together using either and immersion blender or traditional blender.

After the brisket has baked for 4 hours, add the sauce, re-cover with foil, and roast for an additional 2½ hours. Then remove the foil and roast uncovered for a final 30 minutes to brown the crust of the brisket.

Remove from the oven and pan, letting the brisket rest on a cutting board, tented with foil, for 30 minutes. (Tip, make a "moat" out of foil under the cutting board to catch resting liquids.) Once rested, slice against the grain and enjoy!

 

 

 

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