Brisket | Larock Shows You How To Bake A Beef Brisket | Oven Baked Beef Brisket | I Got The Meats...
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- Опубліковано 7 лют 2020
- Larock Shows You How To Bake A Beef Brisket. Now to be fair guys this brisket was donated, and I realized after cooking it that this brisket had to be marinated prior in pink salt. This is why the color isn't brown but high pink/red.
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Donated or not a real cook takes pride on what he or she is gifted to do you don’t rush you take your time it’s a reflection of YOU
Thank you much for your kind words~Larock
I made my first brisket your way a few months ago and it was perfection. I tried it again but couldn't find this video because I forgot to save it and it was awful. Now I have another one to make and after searching through hundreds of vids on UA-cam, finally I found you and I feel like I just won the lottery! None of the other channels make it this way and I am ever so grateful you made this video. Thank you so much and I am saving this to several lists to make sure I can find it for next time!
As long as I can still make reuben sandwiches...
Insane!!! I can't believe that after watching so many videos about oven brisket I never gave up because I knew that I saw wasn't enough!
And in the end, I found you! Its a perfect video, exactly my style, the fact that you put the meat over the carrot etc is brilliant, but the best part is the fact that you used cooking paper then the toxic one.
Sorry for my english, but you have a 10/10 from me!
Thank you so much. Larock!
Made this and I loved the brisket though I thought it had too much salty/peppery crust. I would NOT remove the fat as this makes a succulent crust on the brisket…ours had a minimal amount of fat crust. I did add the red wine, then chicken stock and then water so the brisket would not dry out. I’m going to make this baked brisket again in my oven. I’ll tone down the salt and the pepper and some of the herbs to still have a good crust on the brisket. I really appreciate this video! It gave me the confidence to bake my brisket and it was delicious!
I really appreciate you. Thank you so much for leaving feedback ~Larock
Looks amazing! Thanks so much for sharing your techniques with us! Wow!
Well I certainly appreciate your kind words. Please subscribe, like, and share with family , and friends.
Larock, you the man! That beef brisket looks like a real winner and I'm heading to the kitchen to try your recipe. Thank you for sharing my brother.
Thank you
Great recipe looks delicious but not sold on your temp yet. Your brisket looked pretty dry and can only imagine its even more dry with the leftovers. Still like the recipe and going to try it to your recomendations. I'll have to see for myself lol😊
Brisket perfection. Definitely the best oven cooked brisket on UA-cam. Cannot wait to try this.
Thank you so much. Be sure to read the description
I tried this recipe this Christmas. Smashing success. Perfectly cooked meat. It was amazingly juicy. Thank you so much for sharing.
You are very very welcome, and it makes me feel good to hear those compliments. Thank you sooooo much. ~Larock
Brother, you put the Soul in that Brisket!
Keep up the great work!
Thank you very much. This comment makes me feel good. Cause I get a lot of Hate comments on this video from the "others" but I delete it. I don't warrent or need that negative energy anywhere around me page. Thank you kind sir.
I've always had this wrong. I was cooking at 225F for several hours and never achieving what I tasted today. I followed your directions and made possibly the best brisket I have ever tasted! Bark + tenderness was incomparable. YOU are to be commended.
Thank you very much for your kind words.
425 degree?
This looks amazing. Love your style. I’m going to make this for thanksgiving instead of turkey. Thank you for sharing with us. Look forward to more of your cooking
Thank you very much ~Larock
I just made it. It’s unbelievable delicious. THANK YOU!
❤️❤️❤️ Thank you. That makes .e feel good to hear that.
Awesome video. Great closeup shots to get clear understanding of what to do and excellent tips and narration. Thank you for sharing. 🙏
Thank you for watching and leaving excellent feedback. I appreciate you ~Larock
@@LarocksCookingAdventures ❤️
Cant wait to try this recipe for my Christmas dinner.I make brisket every Christmas but decided i need to marinate and spice it up.Hope it comes out the way yours looks,delicious looking.Thanks for sharing
Most welcome. I am excited to see you try this.
looks incredible thanks.
Yum!!
I WILL DEFINITELY TRY THIS FOR OUR XMAS DINNER ILL SHARE THIS ON MY FACEBOOK PAGE Thank you
Thank you,im going to make this for Christmas lunch
Thank you so much. Be sure to read the description. There is a trick in this video.
It looks good delicious
Thank you
All I can say is WOW 👌 😊
Thank you ~Larock
Straight to the point! Thanks for the tutorial!
Most welcome ~Larock
I really liked how you explained everything you did 😊😊😊 !
I most appreciate your comment. Thank you
Thanks for sharing. | learned a lot about braising and cooking brisket from this video.
Thank you very much.
Great technique! You’re a great teacher- thanks for sharing:)
This is beautiful. Good job Larock... YOU made a believer out of me. I think I can do this.
Most welcome,but a little known fact that I didn't know prior to making this video is that this brisket was corned. So it's really a baked corned beef brisket. (Pink curing salt)
Absolutely Gorgeous! I have mines in the oven now after marinating it overnight using your recipe. I'll put some picture. Thank You!
That right there makes me happy. Thank you for watching and commenting. Please read description in the video. I can't wait to see the end results. Larockscooking@gmail.com
@@LarocksCookingAdventurestj
Mines?.😂😂😂😂
Mines ???
Amazing super good
Thank you
Your video was amazing. I am going to have to try this recipe asap. Thank you so much.
Most welcome
My guy knows what he’s doin!!👍🏼✊🏼
Thank you very much.
That final plate looked beautiful my friend. Excellent video
I appreciate those kind words of encouragement. Thank you.
Magnifique indeed! Can't wait to try this❣ Thank you...💖
❤️ thank you ~Larock
@@LarocksCookingAdventures prepared this dish per your instruction- turned out beautifully and delicious! Thanks for sharing your expertise-including goin' after fascia with a filet knife!😄
I'll be back for more of your
Culinary teachings! God bless you💖👐
@suzannedoyle5100 May God bless you, and thank you again.
Will make it looks amazing,
Thanks for sharing
You are very welcome. Thank you for watching and commenting. I most appreciate it 🙏 ~Larock
Wow. Looks great!
Thank you much
Wow that looks Mouth
watering
Plan on making this next weekend thanks so much!
Excellent. Thank you for watching and commenting.
Very good chef baked brisket simply beautiful I like how you prepare and explain I’ll be cooking this for st pats day and thank you
Never made brisket...have to give it a try....i'm seasoned cook....looks easy...thank you for video
Thank you very much for watching and commenting. I do advise you to leave some fat on the brisket. I went over board trimming.
Had me near tears removing all that fat! I try to keep 1/4-1/3 inch on the meat myself
And I know you said you’re not a wine guy - but that Alamos Malbec wine is one of the best values out there. A fantastic Malbec at a very VERY reasonable price. One of my favs. You’re wife has great taste bro!
Just got myself a 15lb brisket which I plan on smoking next weekend. 👍
She's from 🇮🇹. They are all about drinks. ...lol. thank you so much for the comments. And definitely over trimmed.
Kirkland malbec goes even better.... but good choice
Thanks! That sure looks tasty, but I couldn't ever toss out all of those delicious veggies.😢 I'm hoping you added them to some rice or made some soup. "Waste not want not".
Nice
Thank you
Looks amazing
Thank you very much
Out of everyone that I watched on UA-cam you are the most realistic down to earth,honest person !thank you for showing me how you cook a brisket!!!!
You are very very welcome. Thank you for your nice comment.
I was surprised when you said to heat the oven to 425F. Almost everytime I've had brisket, the chef has always said that they roasted it "low and slow". The brisket you showed (the colour of the slices) looked great
That gold blue face Invicta is killer, my man.
No lie detected ~Larock
Great work. Thanks
Thank you very much
Like this, will do it with my first ever brisket on xmas. thx
I hope it turned out well for you. Thank you for taking your valuable time to watch and comment this video. Ty ~Larock
I will be trying your recipe, made me so Hungary watching it. My mom use to make it in the oven which made it tough, so I cooked it in a beef broth which was good, but now watching you cooking it the oven I’m willing to try it that way hoping it comes out tender. Thanks so much.
Looks absolutely delicious
Thank you so much~Larock
larock man !!...outasight! my mouth is watering
Thank you Philip, that comment just made my day. I appreciate you.
Wish I can have that plate. Looks fantastic.
Finally have access to actual named cuts of reasonably good meats and was looking for basic how-to things for things I've not had access to before and this is my favorite one I've come across.
Btw, with the sauce thing and floating the fat off it, if you use a roasting bag for smaller cuts you can cut the corner off it and drain the juice out from under the fats. Have had pretty good luck doing that when I'm slow roasting lamb.
Thank you. I appreciate your comments and dialog~Larock
Seems delicious 😍🥩
Thank you Marika, it was very tasty. Please share this video with everyone.
I cook this today, it was the best recipe. I got lots of compliments.
Very happy to hear that.
Very impressive thanks for the aujour gonna do it for st pats on Sunday thanks bro! Your a true professional
Thank you very much. ~Larock
Wow!!! You added butter !!! Yeah !!!!
I am cooking your brisket tonight for my family thats sauce looks delicious thank you
Yay, please let me know how it turns out for you. Also if you dont mind to send me a picture of it to larockscooking@gmail.com
@@LarocksCookingAdventures sure I will
It looks good though tender and juicy
Thank you First Blessed. I hope you enjoy this channel and my family and friend's. Please subscribe and look forward to more videos from the Larocks and company. Thank you for your 3 comments across this channel 🙏
Really good video can’t wait to try it tomorrow
Thank you ~Larock
Looks delicious!
Thank you 😀
You did that 😋
Doing my first brisket tomorrow and I'm so happy I came across your video. Very informative and to the point.
Please take a second....wait.... first let me say thank you for your very kind words. Please take a minute to read the write up in description. (Pink salt) any questions you may have simply send me a email at Larockscooking@gmail.com
Thank you much 🙏
Thanks boss
Most welcome ~Larock
Looks great 👍 👌
Thank you. Nice comment!! ~Larock
Larocks' the man!
Lol, thank you for the love.
The garlic you use is from China & they bleach it I have always smoked mine comes out tender & so much flavor
Congratulations!
Thank you for the kind comment. I really appreciate it.
Really good cook
Thank you very much 😊
. very well done. i never cooked brisket, but i will now! i'm goin all in with cabbage and soda bread too! OH my-damn ..
Mmmmmmm you making me hungry. What's the address.....lol enjoy and thank you for your comment. ~Larock
Wow! Neither of us have ever cooked a brisket before, but got 2 this summer - on sale for $1.99/lb! I cut each into 3rds bc I couldn't get it into freezer bags and wouldn't be able to get it into my slow cooker. And there are just 2 of us. That's how we thought we would have to cook it, low and slow. I'm going to make it your way first. Then I will slow cook some for Italian Beef. Then on to beef stew. Can't afford chuck roasts anymore. Happy I came across your channel - Thank you!
Most welcome and Thank You! Read up in the description...
I tried this today because I love brisket, I wanted to do it on the smoker but hate the time, but anyway it turned out great even the gravy
That's awesome to hear. Thank you 😊
❤❤❤
Thank you ~Larock
Wow.
I know how to make this I’m making this braised brisket when I was 19 years old way back 2019 ., in famous Dave’s., but I wanna try this recipe. Thanks 😊
Lol I did too tho...Nice good day, thank you! Larock
Just found you and became a subber thanks for your videos. And you are cute too hahaa 😆 but I'm old woman who just enjoys cooking channels. Thank you for this video again.
I'm doing this today! I'll let you know how it turns out. New subscriber!!
going to try it
Awesome. Please read description as I found out a secret after making the video.
425 degree?
Boy looks so delicious your making me hungry
😆 ,Thank you! ~Larock
Luv it
Thank you so much! Comments like these surely make us feel very good.
BAM!!! 🤙
Nice.... thank you
Thank you!
Most welcome ☺
@@LarocksCookingAdventures I'm cooking a large brisket for Easter and using your recipe/method. Thanks again!
That's awesome, could you please send us a picture of that brisket to Larockscooking@gmail.com?
@@LarocksCookingAdventures I will do! 😉
Cool video my friend 😎
Thank you very much.
Looks great. you do opposite what most people do. I like this cause you do not have to spend your whole day watching a piece of meat.. Also you trimmed off most of all the fat. most leave it on. But yours worked.
I've always cooked outside of the box methods and styles. As far as the fat goes I have a major problem when timing meat unless that meat is paid for. I can't stop cutting/trimming.....lol
Most people prefer heaps of fat on their meat, but I'm not that guy. I get plenty of complaints about it from certain Viewer's . Well they can kick rocks I made that brisket for my house...lol. I thank you for the very nice words you expressed to me. Thank you 😊
I was about to do a low and slow method i saw on UA-cam but they said 5-6 hours. I have an event later today and other things that have to go into the oven so I’m glad i came across your video with a lower cooking time
Thank you very much for watching and leaving a positive message. ~Larock
Looks extraordinarilydry
Thank you
Fabulous! Makes me want to buy another briscut...I mutilated the first one I made. You did one heck of a job...thanks so very much. Katherine in Farmington, WA.
wash everything regardless
I came across this video too late for the brisket I currently have sitting in the oven but next I'm trying this method, gonna chuck some red wine in the juices to make a jus
Luv your style and commentary! Just about to emulate your recipe myself. Hope it turns out like yours fingers crossed 🤞🤞🤞
Thank you for your comments and watching. I most appreciate you. ~Larock
I'm assuming because of the quick cooking time it won't be as tender as those that ppl cook for 6 hours?
Or such as a flavor
I subscribed this morning! I love how you take the meat from the store to trimmed to cooked. This video is excellent.
Please tell. Was this a flat or a whole brisket? I don't know much about it, but I bought a corned tip once and didn't like it. I had too much really fatty semi meat which was disgusting.
This was a nose on whole choice brisket.~Larock
It looks very good,l can do that 😄
Walter littlerock
Can I use foil instead of butcher's paper if I can not get one?
I keep staring at the strawberries
GREAT video! I like to hand select the cut, sometimes you can find a really nice select grade that should be a choice cut. I also like to leave a little of the fat cap on and bake for several hours at 275 in the oven wrapped in foil, you could also go 250 (7 to 9 pounds 195 internal temp) for 8 hours.
I agree with you 💯 %. If I sold that brisket I certainly would have left more fat content. I have issue with knife and meats....lol for some reason I can't stop cutting...lol ty my friend for your comments. -Larock
Contemplated buying a brisket but that was as far as it went...didn't want to mess it up....but I like your style...
As long as nothings being washed, why not include all the onion and shallot peels and ends. All is flavor.
Can almost smell how good it looks❤
Beautiful job trimming it, but the fat really gives the meat flavor.
Thank you 😊
I like the simple rub, Garlic, Black Pepper and especially the celery ... How long did you marinate in (pink salt) curing salt, and what was the cook time and temp per pound? Thanks!
This brisket was marinated professionally at a large scale wholesale butchering shop. I not 100% sure however I don't think it was marinated longer than 48 hours. I get things very fast and fresh there. This brisket was donated to the channel from those guys.
Looks amazing
Whats the exact temperature for the cooking time and what was the temperature for the 30 mins
Do you recommend humidity option in the oven to be used ?
Cooking is always at the discretion of the individual cooking. Cooking times, styles, methods, and equipment vary. This brisket cooked a total of 3 hours @425. Now with that being said you certainly and might prefer a slow and low approach for best results. As far as the humidity option that depends on how the meat was prepared prior to cooking. I would prefer a humidity option for sure. Now most viewers do not have restaurant resources in home. Very few would even know what your talking about when it comes to that option. Lol. I appreciate your comment, thank you so much. ~Larock
LOOKS REAL GOOD YOU NEED SOME MASHED POTATOES TO GO WITH GRAVY AND CORN IVAN FROM ILLINOIS.
Good looking out Ivan. Thank you ~Larock
I thought you put tin foil over it before the oven but then you said plastic wrap so I was a bit confused. By the way, nice watch you have on.😊❤️😊❤️
In the event you don't have parchment paper, you can use plastic wrap under the foil to prevent the foil from cooking into your meat. Thank you for your comments. And watching.~Larock