The Best Brisket Ever is a slow cooked, oven roasted, deeply spiced beef that’s perfect for holiday gatherings, big family meals or a week’s worth of dinners.
Think past the barbeque to brisket tacos, sandwiches or quiche.
In honor of this special day, Feb 29, 2016, which comes only once every four years, I dug into my archives from April 2014 to bring you my best brisket ever recipe.
Travel with me, back to the time when I was a new blogger/ photographer using a 2014 Iphone camera!
Slow roasting brisket is a great basic technique.
Start with untrimmed brisket (it’s less expensive!) and trim the fat yourself.
This is ten pounds of brisket before trimming and six and a half pounds of brisket after trimming.
I like to make my own simple dry rub of spices, salt and sugar. Smoked paprika gives the meat a subtle, smokey flavor.
Cover and refrigerate from one to three days. The longer it sits, the better.
Prep veggies in advance too.
Cook brisket the day before serving.
Because brisket is a tough cut of meat, cook it low and slow: six hours at 275 F or 250 F convection.
When meat pulls apart with no resistance, it’s done.
Drain and strain pan juices and pour into a doubled ziploc bag and refrigerate.
The next day the cold fat is easy to remove.
Sauté the remaining onions over very low heat for about an hour, until sweet and almost caramelized.
Salt keeps onions from browning, so wait until end of cooking time to add salt.
On serving day:
thinly slice brisket while cold and remove fat from pan juices.
Reheat brisket and juices together and serve atop sweet, sautéed onions with fresh vegetables like broccoli and carrots.
Add fresh chopped parsley for color.
Plan ahead for your next party or family gathering and… be prepared for repeat requests.
Hot, cold or room temperature, anytime’s a good time to dig in to Oven Smoked Brisket — the best brisket ever!
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The Best Brisket Ever is an oven roasted, deeply spiced beef that’s perfect for holiday gatherings, big family meals or a week’s worth of dinners. Think past the barbeque to brisket tacos, sandwiches or quiche!
- 3 T smoked paprika
- 2 T coarse ground black pepper
- 2 T kosher salt + extra
- 1 T sugar
- 2 T chili powder
- 2 t cumin
- 2 t onion powder
- 2 t garlic powder
- 7 -10 lb. untrimmed brisket
- 3 yellow onions, thinly sliced and divided
- 10 ribs celery, quartered
- 2 cups baby carrots
- 1 envelope Knorr (dry) vegetable soup mix
- Light olive or vegetable oil
- Fresh Italian Parsley (optional), for garnish
- Make dry spice rub: Combine first 8 ingredients, from paprika to garlic powder, mix well and put in labeled container or bag. This is a multi purpose dry rub, so consider doubling or quadrupling amounts and reserve extra for other uses.
- Prep Brisket: Trim excess fat off both sides of brisket. Cut brisket in half to fit into 2 large roasting (or disposable) pans. Rub briskets on both sides with a few tablespoons of oil, sprinkle dry rub generously on all sides and put in pans. Cover with plastic wrap and refrigerate from 1 – 3 days, the longer the better.
- Prep Vegetables: Thinly slice one of the three large yellow onions and place in a large Ziploc bag with quartered celery ribs and carrots. Add 1 T oil plus dry vegetable soup mix and shake bag to coat vegetables. Take out marinated briskets from refrigerator, lift briskets and place vegetables underneath. Add a little additional kosher salt to each side of meat, put a few veggies on top and cover pans tightly with foil.
- Bake briskets on two racks in a preheated 275 F oven. Bake at least 6 hours or more, until you can push meat apart easily with two forks. When tender, remove briskets from oven carefully and let cool, covered. Using a colander, drain and reserve liquid and discard vegetables. Let liquid cool, then pour into doubled Ziploc bags and refrigerate. Cover and refrigerate brisket meat.
- Slice briskets when cold and reheat with brisket juices (minus fat).
- (Reheat slowly, covered at 300 F until hot.)
- Caramelize onions: While the brisket cooks, saute the remaining two onions with 1 – 2 T olive oil. Cook onions slowly over low heat (DO NOT ADD SALT YET) about an hour, until very brown and sweet. Add salt and pepper to taste. Refrigerate until ready to reheat brisket. Microwave or reheat separately, then put hot onions on platter and serve sliced, hot brisket and juices on top. Garnish with chopped fresh parsley or parsley sprigs (Optional).
- Ideas for Brisket: Tacos, Sandwiches or Lettuce Wraps, Salad, Casseroles, Quiche