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Old 05-24-2014, 10:25 PM   #1
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Smile ISO oven-roasted beef brisket recipe

I am looking for a killer recipe for oven
roasted beef brisket.
any ideas out there?

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Old 05-25-2014, 05:39 AM   #2
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I usually pot- roast Brisket of beef to ensure utmost tenderness. What I do is season the joint all over with fresh ground pepper, salt, a shake of curry powder ( trust me) and then lay it in a baking dish on a bed of sliced onions, fresh or dried herbs, and sliced carrots. Add stock to about half way up the sides of your joint and put on lid or cover tightly with foil. Cook at 160-170c for 20mins per pound plus 20mins extra for good measure. You can turn it over half way if you want. When you can put a knife through easily, remove joint, cover and rest in warm place. Strain the liquid and thicken with all-purpose flour to make gravy. This is my way but I'm sure you will have other suggestions. Enjoy!
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Old 05-25-2014, 11:59 AM   #3
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Originally Posted by menumaker View Post
I usually pot- roast Brisket of beef to ensure utmost tenderness. What I do is season the joint all over with fresh ground pepper, salt, a shake of curry powder ( trust me) and then lay it in a baking dish on a bed of sliced onions, fresh or dried herbs, and sliced carrots. Add stock to about half way up the sides of your joint and put on lid or cover tightly with foil. Cook at 160-170c for 20mins per pound plus 20mins extra for good measure. You can turn it over half way if you want. When you can put a knife through easily, remove joint, cover and rest in warm place. Strain the liquid and thicken with all-purpose flour to make gravy. This is my way but I'm sure you will have other suggestions. Enjoy!
that sounds just sooooo goooood
thx for the info
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Old 05-25-2014, 04:17 PM   #4
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I too make a brisket on top of the stove as a pot roast. Brisket needs looong cooking time to become tender or braising. Braising is the quickest and the most likely to tenderize the meat. By the time you roast it to the point that it is tender enough to eat, it has shrunk to almost nothing and is very dry. No moisture left. Go with the braising on top of the stove.
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Old 05-25-2014, 04:50 PM   #5
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Originally Posted by Addie View Post
I too make a brisket on top of the stove as a pot roast. Brisket needs looong cooking time to become tender or braising. Braising is the quickest and the most likely to tenderize the meat. By the time you roast it to the point that it is tender enough to eat, it has shrunk to almost nothing and is very dry. No moisture left. Go with the braising on top of the stove.
Addie, menumaker's oven method is in a tightly covered pan with liquid so it is also braising. I always do my pot roasts in the oven. Set it and forget it.
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Old 05-25-2014, 04:53 PM   #6
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Addie, menumaker's oven method is in a tightly covered pan with liquid so it is also braising. I always do my pot roasts in the oven. Set it and forget it.
I too have done an oven pot roast. The question was for an oven ROASTED brisket. Roasted is a bad idea.
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Old 05-25-2014, 08:55 PM   #7
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Season (whatever seasoning you like) the brisket and leave in the fridge overnight. In the morning preheat the oven to 220 deg., put the brisket in the baking dish, add what you like. I like mushrooms, maybe baby carrots, small roasting type potato, etc. add liquid of your choice, beef broth, chicken broth, wine, or mixture of the above. It really depends on your taste buds, add what you like. Cover tightly. Put in the oven go to work. Come home, pull out the dish out of the oven, let it seat for 10 minutes, serve. Enjoy.
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Old 05-26-2014, 07:02 AM   #8
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What are you calling a brisket, full packer, flat or point muscle section?
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Old 05-26-2014, 09:01 AM   #9
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Brisket us part right behind the front leg of the cow, on the bottom.

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Old 05-26-2014, 10:52 AM   #10
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Brisket us part right behind the front leg of the cow, on the bottom.

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Good one CharlieD. I was asking what part of the brisket or are they doing the whole brisket.
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