Brisket – a third way.
Recently I’ve featured brisket in corned beef hash, on the grill and in the slow cooker. Today is the oven’s turn. Regardless of what you use to cook it, it must be cooked low and slow to break down the connective tissue in the meat and make it fall apart in your mouth. This recipe, does just that, falls apart.
Be warned – this recipe calls for a lot of time. In fact, you cook it the day before you serve it, so keep that in mind.
The onions carmelize and go great with the meat.
The horseradish sauce is folded in at the end to make a great sauce.
Make a bed of the onion.
Get the rub together.
Apply it well…both sides.
Cover it tight. I use several layers of the foil.
Out of the oven.
Saving the onion mixture for the next day.
Oven Braised Brisket with Horseradish Sauce
Prep Time:Â 23 hrs 10 mins | Cook Time:Â 4 hrs | Makes: 8 | Difficulty: Easy
Ingredients:
- 2 tbsp vegetable oil, plus more for pan
- 2 medium onions, halved and sliced
- 1 (14 1/2 ounce) can lower sodium beef broth
- 3 garlic cloves, minced
- 1 tbsp paprika
- 1 1/4 tsp coarse ground black pepper
- 1 tsp dried thyme
- 3/4 tsp kosher salt
- 1 (4 1/2 -5 lb) beef brisket, trimmed
- 2-3 tbsp prepared white horseradish
Directions:
1) Heat the oven to 325°. Lightly coat a large roasting pan with oil; scatter onions in pan and pour in broth.
2) Combine oil, garlic, paprika, thyme, and salt in a bowl. Rub over the brisket to coat thoroughly. Set brisket on onions. Cover tightly with foil. Roast until brisket is fork tender, 3 1/2Â to 4 hours.
3) Transfer brisket to a baking dish; let cook, then cover and refrigerate overnight. Pour onions and juices into a bowl; let cool, then cover and refrigerate overnight. Remove any hardened fat.
4) About 45 minutes before serving, heat oven to 325°. Slice brisket across the grain and return to baking dish. Pour 1 cup of onion and juices over the brisket; cover and bake until heated through, about 30 minutes.
5) Bring remaining onion mixture to a boil in a medium saucepan; reduce heat to low and simmer 5 minute/8 s. Stir in horseradish. Serve brisket with sauce spooned over.
Rantings of an Amateur Chef 
With belly pork, on a bed of onions, carrots, garlic and sage, in the oven at this minute, it’ll be 4-5 hours when it’s done and having done this many times I’m a big fan of slow cooking, but I’ve never tried oven slow cooking with beef. This looks great, though I’ll find a substitute for the canned beef broth. The next day reheat is good too.
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Hate to burst your bubble, but 325°F is a far, FAR cry from “low”. When people suggest cooking “Low and Slow”, the point is to prevent the protein of the meat from contracting and squeezing out the juices, which dries out the meat.
While such high temperatures are fine for browning and finishing off the roast for the last 20 minutes or so, for the juiciest result you’ll want to go far lower and far slower, probably more along the lines of 150-160°F for 8 hours (or even 140 if you want to prevent denaturing the enzymes that help break down the connective tissue).
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Congratulations! I have nominated you for the Beautiful Blogger Award! If you would like to accept, check it out here http://normalcooking.wordpress.com/2012/08/12/beautiful-blogger-award-im-so-honored/
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Passing this on to a certain mother in law, whose leathery brisket has now been inflicted on one generation too many….despite the Californian heat, my mouth started to water
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I’m going to try this on a goat meat brisket soon. Never cooked goat before- my local butcher now supplies it. He rears them himself. I know it needs long slow cooking so this may well do the trick! Thanks k
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Thank you for posting the photos. Those make your recipe super easy to follow. I usually slow cook in a slow cooker, but I have a new baking dish (Pampered Chef) I plan to use for my next brisket.
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Definitely adding this to my menu for the week. And brisket is one item I haven’t tried cooking myself yet. Thanks for sharing!
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