Oven Cooked Beef Brisket
Enjoy this recipe as an alternative to Brisket and Cabbage. Subscribe for future content. Thanks!
Ingredients:
1 Can Beef Broth (Low Sodium up to you)
12 oz Beer of your choice
5-6 Bay Leaves
2 Medium Sized Onions Sliced Thick
Olive Oil
Flour
Butter
Dry rub:
2 tsp Sea Salt
2 tsp Garlic Powder
2 tsp Smoked Paprika
1 tsp Chili Pepper Flakes or Powder
2 tsp Brown Sugar
2 tsp Black Pepper
Cooking Instruction:
Pat Brisket dry with paper towels or strain in colander
Pre-Heat Oven to 300 Degrees F
Coat entire brisket with dry rub mix and massage thoroughly
In roasting tray add olive oil and bring oil up to temp using low heat
Sear each side of brisket just until there is a golden brown ish color
Remove brisket and set aside
Cook onions. Extra dry rub seasoning may be added to onions, but is not necessary as the seasoning left over from the brisket will be good enough.
Add brisket back to tray, fatty side up, and add beef broth, beer, and bay leaves.
Cover with Foil and Bake at 250 Degrees F
1 Hour Per Pound of Brisket
Remove Foil before Last Hour of Cooking
Allow Brisket to Rest for at least 1/2 Hour before Cutting
Serve with Ketchup, Yellow Mustard, and Black Pepper for extra flavor
Gravy Instructions:
Add 2 tbsp butter to pan on low heat
Add enough flour until it absorbs most of the butter to make a roux
Cook roux on low heat until light blonde color is achieved
Add juices from brisket until thick gravy is formed
Water may be added if gravy is too salty
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