This recipe for baked beef brisket is easy, but it’s not quick. Trust me, it’s worth the wait.
Easy Beef Brisket
large beef brisket
bouillon powder or base (chicken or beef)
salt and pepper
large roasting pan with lid
Move oven racks to accomodate large roasting pan. Preheat oven to 250 degrees. Spray pan with non-stick coating. Lay brisket in pan, fat side up.
Mix bouillon powder or base with 2-4 cups of water, depending on how much gravy you want, then pour over the meat in pan:
Salt and pepper the top fat layer. Seal the pan with foil, then place lid on pan:
Bake overnight, at least 12 hours and up to 15 hours, depending on size of brisket. Remove from oven and let cool for 15-20 minutes. Pour broth into heat-proof bowl and set aside to cool. Using a large slotted spoon with a sharp edge, scrape across fat surface to remove fat.
Believe it or not, how you cut the meat can determine the tenderness of the finished product. Using a steak knife, cut a portion of meat from the slab of meat, cutting along the grain. Place piece on cutting board.
Determine the direction of the grain of the meet. The grain is vertical: | | | | | Using an electric knife, angle the knife and slice across the grain at a diagonal: / / / /
Repeat until all of the meat is sliced. If you won’t be eating until later, drizzle some of the broth over the meat before covering and refrigerating, to keep meat moist during reheating. Use the broth to make the best brisket gravy you’ve ever tasted.
Serve sliced with mashed potatoes and gravy or BBQ sauce. You can also use two forks to pull apart the slices and have chopped brisket sandwiches on buns with BBQ sauce. If you have any leftover meat and gravy the next day, add them to boiling broth along with chunks of potatoes and carrots for an easy and delicious beef stew. Meanwhile, sit back and enjoy the compliments on the most tender and delicious beef brisket you’ve ever served!
Let me know if you have any questions!