Beef Brisket Recipe
Cooking Beef Brisket
An easier version to prepare beef brisket. Rather than having to smoke it for over 12 hours, this brisket can be cooked in about half the time.
It requires slow cooking at a lower temperature, and the result is a juicy and very tender beef.
My husband Dave cooked this and this is his recipe. Serve with your favorite vegetables or side dish. Save the leftovers to make great sandwiches.
Tender, flavorful and juicy after slow cooking in the oven. Enjoy this brisket with a side dish or in sandwiches.
Notes
Cooking time does not include the 12-24 hours it needs to be refrigerated with the seasonings.
Cooking with vegetables is optional. You can serve with your favorite side dish or cook it with some of the suggested vegetables or your favorite ones.
Recipe Author and Cooked by: Dave
Ingredients
- 1/2 beef brisket flat or point = 5 to 7 lb. (pounds)
- 3/8 cup salt
- 1/4 cup black pepper
- 1 tablespoon garlic power
- 1 tablespoon smoked paprika
- water
- 4-5 carrots (optional)
- 1 onion (optional)
- 2 potatoes (optional)
Instructions
- Trim the fat on the beef brisket to 1/4" (inch) thick.
- Mix the seasonings in a container or deep plate: salt, pepper, garlic powder and smoked paprika.
- Apply the seasoning rub on all sides of the brisket.
- Remove excess of rub by holding the beef brisket over the sink and shaking or brushing off the excess of seasoning.
- Place brisket in a container, cover and refrigerate for 12-24 hours or overnight.
- Transfer the beef brisket to a deep baking pan, with the fat side up. Use a baking rack to keep it elevated at least 1/2" inch.
- Add water to the baking pan up to 1/2" deep.
- The bottom of the brisket should be above the liquid.
- Cover the top of the pan tightly with foil.
- Bake at 250 F for 6 hours.
- Uncover, cook for 1 more hour and increase the temperature to 350 F.
- During this last hour, you may add vegetables (optional) such as carrots, potatoes, and/or onions, which have been peeled and cut in smaller chunks. You can add other favorite vegetables.
- Vegetables should be placed at the bottom of the pan, under the beef.
- Remove from pan, wrap with foil, and allow to rest for 30 minutes.
- Slice against the grain.
- Serve with the vegetables or any other side you prefer.
- Recipe: Cooking with Veronica: cookingwithveronica.com.
Beef Brisket
Steps in Pictures
