Beef Brisket in Oven

RECIPE :

Beef Brisket in the oven is a culinary masterpiece that’s both a testament to tradition and a testament to flavor. Whether it’s a special occasion or a comforting family dinner, it’s a dish that leaves a lasting impression.

Beef Brisket in Oven

“Unlock the secrets to creating a mouthwatering Beef Brisket in the oven, a timeless favorite that’s tender, flavorful, and perfect for special occasions or family gatherings. “

INGREDIENTS:

Brisket:

• 1 (3 – 5 pound) brisket, fat trimmed to about ¼-inch thick
• salt, to taste
• ground black pepper, to taste

Brisket Rub:

• 1 packed Tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon mustard powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper, or to taste (optional)

Barbecue Sauce:

• 2 Tablespoons butter (or rendered brisket fat)
• 1 cup finely chopped onion (about ½ of a large onion)
• 2 – 3 cloves of garlic, minced
• ⅓ cup packed dark brown sugar
• ½ cup ketchup
• 1 Tablespoon Worcestershire sauce
• 1 chipotle pepper in adobo sauce, minced (about 1 Tablespoon)
• ½ cup apple cider vinegar
• ¼ cup bourbon
• reserved brisket juices, skimmed of fat

INSTRUCTIONS:

Step 1: Preheat the Oven and Season the Brisket

1. Preheat your oven to 275°F (135°C) and position an oven rack in the middle.
2. Season the brisket generously with salt and black pepper.

Step 2: Create the Brisket Rub

1. In a small bowl, thoroughly mix all the ingredients for the spice rub until well combined.
2. Gently rub the spice mixture all over the brisket, ensuring it covers the entire surface, including the crevices.
3. Make a double-layered aluminum foil pouch for the brisket: lay two layers of foil on a counter, place the seasoned brisket (fat side up) on the foil, and wrap the foil around the brisket to create a sealed pouch. Ensure the pouch is securely sealed to retain moisture.
4. Allow the seasoned brisket to sit in the spice rub for 3 to 24 hours in the refrigerator, or you can proceed to cooking immediately.

Step 3: Slow Roast the Brisket

1. Place the foil pouch with the brisket on a baking sheet or baking dish and cook for 3 to 5 hours, depending on the size of your brisket.
2. Turn off the oven and let the brisket rest until it cools enough to handle without oven mitts.

Step 4: Prepare the Barbecue Sauce

1. Pour the collected juices from the brisket into a large measuring cup or a bowl. Skim the fat from the juices, reserving the juices and saving 2 tablespoons of the fat for the sauce.
2. Keep the wrapped brisket in foil and return it to the warm oven while preparing the barbecue sauce.
3. Heat a medium-sized saucepot over medium heat. Sauté the onion until it’s softened, which takes about 4 to 5 minutes. Add the garlic and cook until it becomes fragrant, approximately 1 minute.
4. Add the brown sugar, ketchup, Worcestershire sauce, chipotle pepper, apple cider vinegar, and bourbon. Stir to combine and bring the mixture to a simmer. Cook for 2 to 3 minutes, ensuring all the ingredients dissolve.
5. Add the reserved brisket juices and simmer until the sauce reduces to your desired consistency, which usually takes about 15 minutes. If you prefer a smoother texture, you can blend the finished sauce.

Step 5: Broil and Slice the Brisket

1. Remove the brisket from the oven and open the foil pouch. Turn the oven to broil.
2. Brush the brisket with a generous layer of the prepared sauce and broil it, uncovered, until the top becomes lightly browned, and the fat starts to crisp.
3. Allow the brisket to cool slightly before slicing it against the grain into ¼-inch slices.
4. Serve the sliced brisket with extra barbecue sauce.