I'ma sucker for some good BBQ food. However, over the last few years I haven’t had a barbecue outside at my house to grill meat. I’ve had to get creative in order to satisfy my desire for smoked and grilled foods, without breaking the bank and eating out. Introducing, the last (and the best) oven brisket recipe you’ll ever need.
Heaven on earth? Oh, you’re actually asking what it is? Brisket is actually a cut of meat off a cow. The brisket is cut from the front, lower chest area of a cow, above the shank (leg). You can think of brisket as the chest muscles of the cow. It’s a relatively tough cut of meat, which is why it does best with a slow cooking/grilling process. The connective tissue is used often on the animal, creating that tough texture. Brisket is typically a large piece of meat weighing anywhere from 8-16 pounds on average.
When you’re thinking about using this recipe, it’s important to buy a brisket that isn’t too big, so it fits in the oven. Ideally, you probably shouldn’t go for that 16 pound slab of meat, and usually the smaller cuts, like in the 6-8 pound range. A good rule of thumb when thinking about servings comes down to using this simple concept — usually 1/2 pound of raw brisket will make 1 serving for a person. So, buy your meat accordingly.
There are two cuts of brisket and one is better than the other for the oven. Let’s learn more, shall we?
Flat Cut (AKA First Cut Brisket)
This cut of brisket is better for using with your brisket recipe in the oven (or braising). This cut is the leaner of the two meats and is often used to make corned beef during the month of March around St. Patrick’s Day. It’s also more uniform in shape than the latter.
Second Cut (AKA Deckle Point)
This is the second cut of brisket and it has a less uniform shape with more fat content. This is usually the cut you see people use on the grill or to smoke, giving it that dark, burnt outside texture. When smoking this cut, the meat doesn’t dry out like the flat cut thanks to the fat content. You can also use this cut for the oven, however, this brisket recipe in oven does call for the flat/first cut brisket.
Serves 6-7 people
INGREDIENTS:
- 1 medium yellow onion (quartered)
- 1 tbsp minced ginger
- 6 large garlic cloves
- 1/4 cup stone ground dijon mustard
- 1/2 cup Red Wine (the dryer the wine, the better)
- 1 1/2 cup Ginger Ale Soda
- 1 cup ketchup
- 1/4 cup maple syrup (or honey)
- 1/4 cup Apple Cider Vinegar (liquid)
- 1/4 cup Liquid Aminos (or soy sauce)
- 1/2 cup olive oil
- 1/4 tsp ground cloves
- 1 tbsp coarsely ground black pepper
- 1 (6 to 8 pound), first cut brisket (rinsed and patted dry)
DIRECTIONS:
- Heat oven to 350 degrees F
- Put all ingredients except the brisket into a food processor and blend until smooth (if you don’t have a food processor, mix in bowl)
- Place brisket fat side up in a baking pan just large enough to hold it, and pour sauce on top of it
- Cover tightly with foil and bake for 2 hours
- Turn brisket over in the pan and bake uncovered 1 more hour or until a fork inserted meat tender
- Slice the brisket, laying slide in juices, the cool, cover, and refrigerate overnight in the cooking pan
- The next day, remove from the fridge and put back in the oven at 350 degrees F for 20 minutes
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