This brisket is roasted in the oven for hours to ensure a tender, juicy meal that is sure to please.
The recipe is a sort of hodgepodge of recipes I found online, as well as one provided to me by my “second mom”, Debbie. She is the sweetest person in the whole world. Normally she would shred the brisket, but since I waited until the next day to actually eat it, I decided to thinly slice it instead – believe it or not it is much easier to slice cold brisket than it is to shred it 🙂
I served it on Trader Joe’s pretzel rolls (BF loves pretzel rolls), topped with home-made slaw. I must admit, it was a pretty tasty sandwich. You could add barbecue sauce if too, if that’s your thing. Not to mention, it’s something that’s easy to make with a barely functioning kitchen.
In general, the recipes seem to go like this: season brisket, put into roasting pan, and roast for 1 hour per pound. During the first 1/4 of cooking, cook the brisket uncovered, then lower the temperature and cover the brisket with foil for the remainder of the cooking time.
I used the leftover brisket to make tacos which turned out much better than I thought they would. I just re-heated the brisket with some home-made taco seasoning, and served it in a tortilla with some home-made chipotle slaw.
For the rub:
- 1 1/2 Tbs chili powder
- 1 Tbsp each:
- garlic powder
- onion powder
- 2 tsp fresh ground pepper
- 1 (4 pound) beef brisket
- 2 C beef stock
1. Preheat oven to 350F, line your pan with aluminum foil (for easy clean-up). Rub seasoning over brisket and let rest with the seasoning while the oven heats up.
2. Place brisket in roasting pan and roast, uncovered, 1 hour.
3. Reduce heat to 300F. Add 1 1/2 – 2 C depending on the size of your pan – you don’t want to cover the beef entirely, but just give it a thin 1/2-inch or so of stock to simmer in. Cover with aluminum foil, and bake another 3 hours.
4. Let rest before slicing/shredding. To test if it is done, try prodding with a fork to see if it falls apart easily.
*Some recipes also called for an additional 1 Tbsp of steak seasoning, we didn’t have any & “steak seasoning” is usually just a combination of everything that you are already putting in there
*I’d imagine you can get pretty crazy with your seasonings, and the recipe would be fairly forgiving. So throw in just about whatever you want – paprika, chipotle, rosemary… just depending on the general flavor profile you’re shooting for.
*You could also add other root vegetables when you cover it as well – onions, potatoes, carrots… that would give it more of a pot-roasty feel
*Since I didn’t eat mine until the next day, I sliced the brisket thinly & placed it and its juices in the roasting pan. Put in the oven, covered with foil, @ 325F until it was warmed through.
To turn it into tacos….
I kept the leftover brisket & juice in a container, added 1 Tbsp of my taco seasoning, stirred it in and reheated the meat/juice mixture. I made my regular go-to cole slaw with some chopped chipotle in adobo added to it and served it in warm flour tortillas. You could use additional toppings as well, but mom and I didn’t think it needed any.