Unlock the Flavor: Oven-Roasted Brisket for Beginners

Lean grass fed/finished brisket

For years I'd been too intimidated to cook a brisket. We never had brisket growing up, that was a cut neither my parents nor grandparents ever ordered from my great-uncle. We always got the typical steaks, ground beef, and roasts. To add to my weariness to try fixing a brisket is the fact that grass-fed/finished beef cooks differently than grain-fed/finished beef. The last thing I wanted was to serve up a meal of shoe leather. I searched the internet for easy recipes that had long, slow cook times that would be best for our beef. This recipe was inspired by Tom Perini's.

Unlock the Flavor: Oven-Roasted Brisket for Beginners

Ingredients

• 2 tablespoons mustard (any premixed mustard will do)

• 2 tablespoons salt

• 1 tablespoon garlic powder (I typically add 2 tablespoons, we like garlic)

• 1 tablespoon onion powder

• 1 tablespoon ground black pepper

• 1 tablespoon sugar

• 1 bay leaf, crushed (optional, I typically leave this out)

• 2 - 4 pounds beef brisket, trimmed

• 1 1/2 cups beef stock (can use bullion & water)

Directions

1. Take 2 tablespoons of mustard and work it ALL over the brisket. Don't leave any surface uncovered. The vinegar in the mustard helps to tenderize the meat, as well as helps the rub stick. Don't worry! You won't taste the mustard.

2. Combine all the dry ingredients and rub all over the brisket. Again, don't leave any surface uncovered. This is where I like to wrap my brisket in plastic wrap and set in the refrigerator for 12 - 24 hrs, it lets the brisket marinate. Then pull it out of the fridge about an hour before I intend to cook it.

3. Now you're ready to cook your brisket. Preheat the oven to 350 degrees F.

4.  Place the unwrapped brisket in a roasting pan and roast, uncovered, for 1 hour.

5. Add beef stock and just enough water so you have about 1/2 inch of liquid in the roasting pan. Cover the pan tightly with tin foil and return it to the oven. Lower the oven temp to 300 degrees F, and continue to cook for 3 hours or until fork-tender.

6. Trim the fat and slice the meat across the grain (makes the meat more tender). Top with juices from the pan. Or, you can even make gravy from the juices.

Prep time: 10 Min

Cook time: 4 hrs

Brisket with roasted sweet potatoes and purple hull peas

This brisket pairs well with roasted sweet potatoes and purple hull peas.

Have you tried the oven-roasted brisket recipe? Comment below with your thoughts.