How To make Baked Brisket Of Beef

Jewish-Style Braised Brisket

Looking for a classic recipe with a modern twist? Try our Jewish-style braised brisket inspired by The Marvelous Mrs. Maisel. It's the perfect comfort food for any occasion. Starting with a Certified Angus Beef brisket and flavorful herbs, this savory dish will have your whole family at the table in no time.

Full recipe here:

INGREDIENTS:
3 1/2 to 4 pound Certified Angus Beef ® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme

~~ If it's not CERTIFIED, it's not the best. ~~

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Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf

Perfect Smoked Brisket with @saltfirebbq ????????????

This is the ultimate tutorial on how to make perfect Smoked Brisket every time from @saltfirebbq. Go read his whole step by step walkthrough to becoming a brisket expert on our blow! So fricken delicious!

Recipe here:

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Cooking a Brisket Like a Steak

Why is a medium rare filet mignon extremely tender and juicy while a medium rare brisket is completely inedible?

On the other hand, how is it possible that a well-done filet mignon is like shoe leather while a “well-done” brisket is melt in your mouth tender?

It comes down to anatomy and what each muscle is used for.

The chest of a cow (brisket) is responsible for supporting 60% of the cows weight. In order to support this constant pressure, brisket is packed with tough connective tissue and collagen. But the beautiful thing about this collagen is that when it finally starts to break down (+160F internal), it turns into melt in your mouth and flavorful gelatin. So while the tough connective tissue might initially seem like a curse, it becomes the exact reason why brisket is so good when prepared properly.

Compare this to filet mignon which absolutely lucked out in terms of responsibility. All it has to do is laterally move the legs (it doesn’t even need to lift them). As a result, it’s the most tender cut on the cow (but also the most boring imo).

In this experiment I focused on the point section of the brisket due to the additional marbling, and used an Asian pear based marinade to help tenderize (be careful with how much you use it can make meat mushy). To cook it I alternated between high direct and indirect heat and got the internal temp up to 203F in about 1/10th the time it would normally take to smoke a brisket. The texture was nothing like a tender slow smoked brisket, but the flavor was on point and it turned out surprisingly good!

It’s also important to note that this was an Australian wagyu brisket. But in my experience, a highly marbled USDA prime brisket is very similar in terms of quality/marbling, so if you’re in the US, that is what I would use if you attempt to recreate this!

Thank you Andy @andy_cooks and Carrara ( for the Wagyu beef!
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Anyone Can Make This 24 Hour OVEN Brisket (Surprising Results)

Brisket is one of my favorite cuts of beef and with a little patience and some techniques taken from the savvy culinary world of smoking meats you can end up with the most amazing melt-in-your-mouth brisket cooked 100% in your oven at home.

Video edited by: nomaeditz@gmail.com

Brisket Direction:
1. trim your brisket all the way around leaving a 1/4-1/3 inch layer of fat.
2. season your brisket with desired seasoning (rosemary salt recipe below)
3. bake your brisket at 250 f (120 c) until it reaches around 160 f (71 c)
4. wrap your brisket in butchers paper that's been brushed with beef tallow and return
to the oven at 250 f (120 c) until it reaches 203 f (95 c)
5. remove the brisket from the oven and perform doneness tests until finally resting the brisket down
until it hits 160-170 f (71-76 c)
6. set your oven as low as it goes to match the temperate of the brisket at 160-170 f (71-76 c) and
place your brisket back into the warm oven for 10-12 hours
7. remove the brisket from the oven and let cool down to 150 f (65 c) before slicing and serving

Rosemary salt video

Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

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Simple Oven Cooked Brisket Recipe - Keto and Carnivore Diet Dinner Recipe Ideas

Simple oven cooked Brisket is my favorite way to make a Brisket low and slow! It turns out perfect every time and you do not have to babysit it. Everyone likes this because it makes melt in your mouth results. This Keto and Carnivore Brisket recipe is a great way to go because it's easy and so many things you can do with the leftovers!

There is a full printable recipe on my website here:

Brisket is a very muscular piece of meat with lots of connective tissues. This is the reason for slow cooking it. You can also cook brisket in a slow cooker and then set under the broiler.

What I did today in this video
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4 lb brisket
1 tbsp kosher salt (or more!)
1 teaspoon pepper

Remove brisket from fridge and allow to sit out for couple hours.
Preheat oven to 250
Remove from package and pat dry with paper towels
Score the fat cap with a sharp knife
Rub the brisket all over with salt and pepper (or whatever spices you are using)
You can sear the brisket if you prefer to sear ahead of baking.
Place brisket in pan and seal the pan with foil
Bake at 250 for 1 hour per pound
Remove brisket and drain off most of the fat into a large container (I drained about 2 cups from this 4lb brisket today). Keep the fat, it is tallow!
Place brisket under the broiler for 2-5 minutes (if you didn't sear it)
Remove, cover with foil and allow to rest while you prepare rest of meal.

Melt in your mouth brisket is the result!

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Original Music and Video Production by Terri Breeze

Thankyou for watching!

BBQ Beef Brisket in the Oven Recipe Pt 1

BBQ Brisket in the Oven with Liquid Smoke. Check out the results in Pt2!
Cooked it over water with added Colgin's Hickory liquid smoke and used Bohn's Rumb Rub.
Quicker and easeir than doing it in the smoker.



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