Slow Cooked Beef Brisket (Oven)
Calories: 20
Adjust Servings Here: 8 servings
Description
Whether you're a seasoned pitmaster or a novice home cook, there's something undeniably captivating about the allure of a perfectly tender, slow-cooked beef brisket infused with rich flavors and melt-in-your-mouth goodness.
Ingredients
- 4 - 5 lbs (2-2½ kg) Beef brisket
- ¼ cup (60 g) Grainy mustard
- ¼ cup (60 g) Dijon mustard
- ¼ cup (85 g) Honey
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Cumin powder
- 1 tbsp Italian seasoning
Instructions
- Marinade - In a mixing bowl, combine the grainy mustard, Dijon mustard, honey, salt, black pepper, paprika, garlic powder, cumin powder, and Italian seasoning. Mix well to form a marinade.¼ cup Grainy mustard, ¼ cup Dijon mustard, ¼ cup Honey, 1 tbsp Salt, 1 tbsp Black pepper, 1 tbsp Paprika, 1 tbsp Garlic powder, 1 tbsp Cumin powder, 1 tbsp Italian seasoning
- Marinate - Place the beef brisket in a large dish or resealable plastic bag and pour the marinade over it. Make sure the brisket is well coated with the marinade. Cover the dish or seal the bag, and refrigerate for at least 4 hours or overnight to let the flavors penetrate the meat.4 - 5 lbs Beef brisket
- Thaw - Once the brisket has marinated, remove it from the refrigerator and let it come to room temperature for about 30 minutes.
- Wrap - Tear off a piece of parchment paper large enough to wrap the brisket. Then, tear off a piece of aluminum foil of the same size. Place the parchment paper on top of the aluminum foil. Put the marinated brisket on the parchment paper. Wrap the brisket tightly with the parchment paper, then wrap it again with the aluminum foil, ensuring it's sealed tightly.
- Preheat your oven to 300°F /150°C/ Gas mark 2. Place a roasting rack in a roasting pan or baking dish. Put the wrapped brisket on the rack. Transfer the roasting pan to the preheated oven.
- Roast - Slow cook the brisket for about 4-5 hours, or until it is fork-tender. The exact cooking time may vary depending on the size and thickness of the brisket.
- Rest - Once the brisket is cooked, carefully unwrap it from the parchment paper and aluminum foil. Let it rest for about 10-15 minutes before slicing.
- Shred - Slice the brisket against the grain into thick slices, or use two forks to shred the meat and serve with juices.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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