The Best Brisket Ever

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. 

This month I’ve featured my favorite meat recipes, like Greek Meatballs and this amazing East Meets West Beef Stew.

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!

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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!

What are you digging in to these days?

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[tasty-recipe id=”7707″]