I've been interested in trying different recipes because though I've been baking more and more over the past 6 months since I started blogging, I've spent way more time learning how to work with chicken breasts and turkey than beef (or fish, for that matter, but that's for another day). I made Philly Cheesesteaks about a month ago and they turned out so fantastic, I know there are some great beef recipes I haven't even found yet.
Maybe one day I'll have the option of cooking with a smoker, but for now I was left with the option of cooking the brisket in the oven or in the crock pot. Though I know the oven is a more common method, I did track down a few crock pot recipes that sounded good. Because this was my first time with this cut of meat, or a meat item of that size, I went with a Texas Oven-Roasted Beef Brisket Recipe that had plenty of amazing reviews.
I picked up a flat cut brisket after verifying with the butcher that I was getting the right cut. I am a complete novice when it comes to beef cuts, so he explained me to that the flat cut is simply a brisket, which is 2 large pieces of meat separated with a layer of fat, cut down the middle to split the two sides. Since I was looking to make enough for 7 people, I grabbed the largest option available which was just under 3 pounds.
In a small bowl, I mixed together the seasonings. Because I've had so many successes with brown sugar, I decided to use it rather than white and selected dried onion flakes in place of the powdered onion. I seasoned the brisket on both sides with the dry rub, then placed it in a roasting pan and baked it for 1 hour. After lowering the heat on the oven, I poured in beef broth and water until there was about 1/2 inch of liquid in the pan. I covered it with foil and baked it for 3 more hours.
My entire house smelled amazing as the baking continued, and my cat was hanging around the oven waiting for me to pull the brisket out. After 3 hours, I removed it from the oven and let it sit for a few minutes to let it cool. I started out by slicing the meat then found an interesting article about how to cut meat against the grain that was helpful. I was able to shred the meat easily because it was so tender.
I had to try a piece as I was slicing the brisket and it was delicious. I was a little concerned that I wouldn't have enough meat overall, but once the meat was sliced I could see that there was more than enough to go around. On the way to get together with our family my husband and I picked up some buns for the BBQ and I made some Crock Pot Vegetable Stew and Cornbread as sides. As I've said before, every time I try a new recipe I learn that cooking really isn't nearly as hard as it seems--you just have to go for it.
My entire family raved about the pulled brisket sandwiches, and there were plenty of leftovers for both my Dad and father-in-law. BBQ sauce wasn't even needed because I had added some of the broth from the pan to the meet, keeping it moist and juicy. I loved being able to treat everyone to an awesome BBQ dinner rather than a gift they would never end up using, all while also getting to do what I love. Next time I'll have to try a Memphis-style option and get back to my roots!
Oven Roasted Beef Brisket Recipe
Ingredients:
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon minced onion
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1/4 teaspoon crushed bay leaves
1 beef brisket (3-4 pounds)
1 1/2 cups beef broth
1 cup water
Instructions:
Preheat the oven to 350 degrees F. In a small bowl, combine chili powder, salt, garlic, dried onion, black pepper, sugar, dry mustard, and crushed bay leaves. Season the brisket on both sides with the rub, then place in a roasting pan. Cook for 1 hour. Add beef stock about 1 cup of water--enough leave 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours. Trim the fat and slice meat. Top with juice from the pan.
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