The taste was sensational! Will buy a smaller one next time. Hi. Looking forward to trying this recipe. Ann, you are so sweet. Awesome, thanks. *** I just realized that I cooked your Instant Pot Beef Stew 2 weeks ago. Or, what internal temp would I cook it to (190??). I never know how to buy one. This recipe is a keeper and I can’t wait to try some of your other recipes. Sure, Babs – just adjust the cooking time using the same formula of 1 hour per pound of meat! OMGoodness! Coleslaw, cornbread, greens? I don’t have a roasting pan with a rack so I always just put it in the bottom of a pan. If it was rubber then it sounds like it needed to cook longer. Will cook for 5 hrs@ 250 degrees. Learn how your comment data is processed. If I have 2 smaller briskets and I want to cook them together, do I use one hour per pound for their combined weight or their individual weights? Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. How long if I do it at 200 (per pound)? Or just put it in the bottom of a pan? Hmm, that’s a great question which unfortunately I don’t have an answer too. I would like to get my Brisket in the oven to taste like if did it on the barbeque Pitt. Lol, no reason, I guess I just didn’t think about that the day I was making this and taking pictures. Set spice mixture aside. Transfer half of the apple-onion mixture into a baking dish. But yes, any other traditional sides like coleslaw, greens, corn on the cob, etc. I have an 11# brisket that I would like to cook in my electric turkey roaster so that my oven is free for the day to prepare the side dishes. It worked just fine. This slow-braised beef brisket joint is warming and delicious. That NEVER happens. Could I use a slow cooker ?If so would I cook it just the same amount of time and on a low temperature . When you wrap the Brisket to put into oven, do you wrap tightly, or “tent” it? This brisket is the most delicious, perfectly seasoned, tender and sensational beef recipe I think a I have ever cooked. OMG this was AMAZING! I’m also partial to green beans with it, either the plain steamed variety or these amazing green beans with bacon & pine nuts! Excellent! The general rule is that you need to cook your brisket for 1 hour for every pound of meat, although with this recipe I always give it an extra 30 minutes to an hour after adding the barbecue sauce so that the sauce can heat up and combine with some of the juices coming off the meat. i followed everything to the letter except omitted the cayenne pepper. Hello – very excited to try this! Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. not to fear, though, the final product wasn't spicy at all) i added this liquid to the meat in the crockpot, topped it with the mushrooms and butter/margarine and set the meat on low and cooked for 10-11 hours. Worchestershire sauce stunk up the house horribly and I was afraid the brisket was going to be disgusting. The mushrooms are to die for! I think the elevated temperature of 250 and then additionally one hour at 350 degrees made all the difference. Place brisket fat-side up on top; cover … Thanks. Add comma separated list of ingredients to exclude from recipe. Instead of a 5lb beef brisket, I bought one that was around 2.5 lb and halved all the ingredients. It’s a lot simpler than cooking a roast in the oven, as you can leave the brisket slow cooking while you are out of the house, leaving your time free to do other things. I thought some chicken and some brisket. Thanks in advance. Save my name, email, and website in this browser for the next time I comment. This was melt in your mouth absolutely delicious!! Let the brisket rest for about 20 minutes before slicing thinly across the grain. The next day, preheat the oven to 250 degrees. If the brisket has a thick layer of fat, trim it down to ¼-inch. You might want to check your manual though since I don’t have a counter top convection oven and am not too sure what the difference would be between those settings. Cook on low for about 8 hours, turning meat regularly. But definitely don’t broil. Pull the edges of the foil up … It turned out great. And if you have a large electric roaster or a big enough crock pot and small enough brisket, you could totally cook it in there as well. I want tp pre cook the brisket to take on vacation. Thanks. Just curious, not negative! You wrote me back – gave me the increase amounts to use and pointed out the nifty drop down for serving sizes that changes automatically. I almost always just do a flat one if it’s just for my family, but if doing this for a crowd, I do the bigger cut that has the flat and the point. Rub all … 15 mins 10 hrs 10 hrs 15 mins Mains American, Southern Remove It was my first experience cooking a brisket, and it turned out PERFECTLY! But we did it. It was amazing. When I was growing up, my family usually had either Chicken Cordon Bleu or this easy, oven roasted BBQ Beef Brisket for Christmas dinner. Surrounded by soft root vegetables and cooked in an air-tight pot, this tasty brisket is oozing with flavour. I haven’t tried this method with chicken, so I really can’t say. Put the tied brisket on a board; massage in the oil and season well. Right – fat side down and no liquid. Remove the brisket from the fridge and uncover. Flip the brisket and cook the other side for an additional 8 to 10 minutes, until it’s also browned. I haven’t done that before! I just bought a whole beef brisket (10lbs). Set mushroom mixture aside. Jim. I didn’t pay attention to the website, just the recipe! Slice or chop and serve. No gift befits the food-obsessed people in your life like a cookbook. You can use whatever barbecue sauce you like, but I think a hickory or mesquite flavored sauce adds a smokiness to this dish that you don't get from the oven. (There was a move to a new city between those Christmases so when I was asked to be in charge of the Christmas dinner in the new congregation I figured why reinvent the wheel when none of them had been to the first dinner where I had served this!). Meat should fall apart when done. Ill have 50 people and lots of other food. I just pour the fat into a separate container. Then on Sunday I had on other follow up question before I committed my 9 lb brisket to the oven and you again were right there to help me get it right! But it would be worth a try! There's no need to think twice before trying this recipe - it's fantastic! Also, fat side down and no liquid in the bottom of the pan , right? My husband couldn't believe the brisket shrunk so much. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard and bay leaf. Cut into 2 pieces. At that point, the meat should pretty much be close to done anyway – the last bit is to heat and sort of caramelize the sugars in the sauce. Since I won’t be putting sauce on it, does that change anything in the recipe? Preheat the oven to 200C/ gas 6. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine. My guests raved about this one. Can I replace it with another type? The lid to the roaster is vented to release steam so I’m thinking I shouldn’t try and use that at all. 3) do you always slice or do you shred it? would be wonderful! Did you try searing after the initial cook? Thank you. I’ve done this for two church Christmas dinners now with about 300-350 people in attendance and it went over splendidly! I have a rack that sits in the bottom of the roaster. I’m so glad this turned out well for you and was so happy to help! I’m so glad it was such a hit for your family! But it works just as well with a 12-pound brisket that would take 12 hours to cook. But if they are in two separate pans and both fit in the oven, then it will work just fine! Preheat oven to 325 degrees F (165 degrees C). Wow, I just pulled this out of the oven and took my first bite, and couldn't even wait until after dinner to write my review. Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed … This brisket is another one of my mom’s recipes collected from a church function when we were living in St. Louis in the early 80’s. This recipe is definitely a keeper! This sound delicious, but not everyone in our house likes BB sauce. typical bbq stuff? Skipped the mushrooms and shallots because my husband doesn't like them. It really can take quite a while for those fibers to break down at a slow roasting temperature! Bought a 9# packers brisket Nutrient information is not available for all ingredients. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added. The story she tells is that it came from “a bachelor” in the ward congregation that my family attended at that time, but I don’t know any more about this mysterious bachelor other than he made one heck of a brisket! My new staple. Mix together rub ingredients. I used this recipe with a slow cooker instead of a dutch oven. I followed the recipe exactly as written and it was REALLY good! Place the brisket in a large roasting pan and trim the fat if it is super thick, but leave at least a 1/4" layer on the bottom. Back to Sensational Slow Cooked Beef Brisket. heat the oil over medium-high heat. I would set the slow cooker to high and follow the same 1 hour per pound of meat ratio as a starting point, but you will want to check it as the speed at which the brisket would cook might also depend on how much extra space remained around it in your slow cooker. Slow Roasted Beef Brisket Recipe (Super tender!) I use: broil, bake, or meat thermometer but I followed the recipe, family,. 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