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How to Oven-Cook Beef Brisket. Learn the basics of preparing brisket in the oven for a tender,
juicy main dish. You will need 5 - 6 lbs. beef brisket 2 tbsp. salt 2 tsp. ground black
pepper 4 cloves garlic, minced 2 tsp. dried oregano leaves 8 carrots, peeled and cut into
chunks 8 celery stalks, cut into chunks 6 onions, sliced 6 fresh or dried bay leaves
1 46-oz. can tomato juice Heavy roasting pan and parchment paper. Step 1. Preheat the oven
to 350 degrees Fahrenheit. Put the brisket in the roasting pan. Step 2. In a small bowl,
combine the salt, pepper, garlic, and oregano. Rub the mixture onto the brisket. Cover the
brisket with the carrots, celery, onion, and bay leaves. Step 3. Pour the tomato juice
on the brisket so that covers about three-quarters of the meat. Cover the pan with parchment
paper; then with aluminum foil. Don't let the foil touch the meat, since it will react
with the tomato juice and affect the flavor. Step 4. Bake for three to three and a half
hours, until the meat is tender. Test the meat by piercing the center of the brisket
with a fork. If it goes in the meat easily, it's done. Step 5. Remove the brisket from
the pan and onto a plate. Allow it to rest. In the meantime, place the pan with the juice
across two stovetop burners, and boil the mixture over medium heat for 30 minutes, until
the sauce is thickened. Step 6. Slice it thinly across the grain and serve with the sauce.
Did you know The fat in beef brisket from corn-fed steers contains nearly 50 percent
oleic acid – the same monounsaturated fatty acid found in olive and canola oils.