This has got to be one of our favorite roast recipes, it’s soft, tender, and juicy. The red wine gravy is rich, buttery, and shiny. In fact, we often make brisket on the weekends and the leftover makes the best sandwiches ever. Beef brisket is a delicious cut of meat that can be a challenge to cook well. Whether you’re a seasoned pitmaster or a novice cook, this ultimate guide to beef brisket has everything you need to know to make the perfect dish.
How to cook beef brisket in the oven
Trim – Thaw the beef brisket, and trim the fat from the brisket to about ¼ inch thickness, making sure not to remove too much as the fat adds flavor to the meat during cooking. Dry rub – Combine all the rub ingredients in a bowl or mortar and pestle. Set aside.
Rub – Next, season the brisket with a dry rub, making sure to cover all sides of the meat.Pro tip– you can either wrap the brisket in plastic wrap and let it marinate overnight in the refrigerator or start cooking immediately. If you choose to marinate overnight, the flavors of the rub will penetrate the meat, resulting in a more flavorful dish Oven – Preheat the oven at 300℉ 150℃/ Gas Mark 2Pro tip – When you are ready to cook, remove the brisket from the refrigerator and let it come to room temperature for about an hour before placing it in the smoker or oven. This will help the brisket cook more evenly. Red wine marinade – Combine the wine, stock, and sugar and pour it into the baking dish. Place the brisket with the rub in the baking dish along with the marinade along with the fresh herbs. Cover tightly with aluminum foil.Pro tip – I like to use a double sheet of aluminum foil to ensure all the steam stays inside the pan. This will braise the meat and make it tender.
Roast – Cook for 90 minutes then baste the brisket and turn it over in the pan. Cover and continue to roast another 60 to 90 minutes or until the the internal temperature of the brisket reaches 195-205℉ on a meat thermometer for perfect doneness. Rest – Remove the brisket from the baking pan and tent with a foil. Let the meat rest for 30 minutes while you prepare the gravy. Gravy – Pour the pan juices into a frying pan. Cook on medium-high until reduced to almost half. Add butter and honey. Continue to cook until thick like a gravy/syrup. Brush the brisket with the sauce before serving. Serve remaining gravy on the side.
Frequently asked questions
Beef brisket can be a challenging cut of meat to cook, but with the right approach, it can be absolutely delicious. Choose the right cut of meat, prepare it properly, and use the right cooking techniques. Whether you prefer braised beef brisket or brisket in red wine, you’ll find recipes and techniques in this ultimate guide that will help you make a perfect dish every time.
Smoking is the most popular method and involves cooking the brisket low and slow over wood chips for several hours. This produces a tender, flavorful brisket with a smoky flavor. Another popular method is braising, which involves cooking the brisket in a liquid, such as beef broth or red wine, in a covered pot or Dutch oven. This results in a tender brisket with a rich, hearty flavor. Oven roasting is the method we are using today and involves cooking the brisket in the oven at a low temperature for several hours. This method produces a tender, juicy brisket with a crispy crust. No matter which method you choose, it’s important to have a meat thermometer handy to ensure that the internal temperature of the brisket reaches 195-205 degrees Fahrenheit for perfect doneness.
One classic way to serve brisket is on a roll or bun as a sandwich. Add some coleslaw or pickles for an extra crunch and tangy flavor. You could also serve it with mashed potatoes or roasted vegetables and a side of barbecue sauce for dipping. For a Tex-Mex twist, try serving your brisket with tortillas, pico de gallo, and guacamole. Or, you could go for a southern-style meal with cornbread, collard greens, and mac and cheese. Another option is to use the brisket as a base for other dishes. Shred the meat and use it to make tacos, enchiladas, or even a hearty beef stew.
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