Easy Oven BEEF BRISKET Recipe with Sweet & Smoky Flavor!
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- Опубліковано 28 кві 2024
- This beef brisket is the perfect combination of sweet and smoky flavors, thanks to the seasoning in the brisket rub as well as the braising liquid. It's cooked low and slow in the oven for the most flavorful, tender slices that everyone will love!
I love smoked brisket and I've enjoyed it on travels throughout Texas, Kansas City, and Oklahoma. But if you, like me, don't have a smoker, you'll love this equally delicious oven-braised brisket recipe. It serves up a similar sweet and smoky flavor, but it's perfect for indoor cooking.
Unlike other cuts of beef such as prime rib, beef tenderloin or filet mignon which cook more quickly, brisket requires a special labor of love - time. Brisket comes from the part of the cow that's full of connective tissue, but a "low and slow" cooking method turns this tough cut of meat into something truly flavorful and tender.
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► TIMESTAMPS:
00:00 Intro
00:26 The type and size of brisket to buy.
01:27 Make the brisket dry rub.
02:23 Spread the brisket rub all over the brisket.
03:04 Make the braising liquid.
03:37 Place the braising liquid and brisket in a roasting pan, then cover and cook.
04:34 Let the brisket rest, then slice it against the grain.
05:58 Serve up the brisket with your favorite side dishes, like mashed sweet potatoes and green beans.
06:36 Taste test and tips.
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#brisket #beefrecipe #beef - Навчання та стиль
What are your favorite easy protein dinners that you serve up with a side of veggies? Let me know! xo - Lisa
Ribeyes ❤❤❤❤
I love oven cooked salmon 🙂
This will be my Christmas Eve dinner!! I absolutely love brisket!!
Wonderful! Hope you enjoy it!
What an awesome Recipe 👍 but meat became so expensive 😔 but it looks so delicious
Brisket has always been the star dish in our family on Christmas and New Year's eve day. This Looks amazing Lisa. Never thought of mashed sweet potatoes before. Will definitely try this. Thanks again ;)
What a perfect centerpiece for the holidays! If you need more side dish ideas, I've got tons here on my website: downshiftology.com/courses/side-dish/
I can’t wait to make this❤-we love Brisket.I have made beef jerky out of a Brisket but not in a roast for a really long time.thank you Lisa.
Excited for you to try this oven brisket!
@@Downshiftology I can’t wait-thank you
Looks so YUMMY! Sweet Potatos, French Beans and Beef are my son’s favourite. Thank you for sharing another Great Dish, Lisa..
Hope you love this new brisket recipe!
Thank you for this recipe maam I love it beef brisket
Can't wait for you to try this new brisket recipe! 😊
I can’t wait to try this recipe! I need to omit the liquid smoke though as it inflames my gut, so will double the coffee (decaf for me) 😋
THANK YOU FOR THAT DELICIOUS RECIPE, I DON'T HAVE A SMOKER EITHER, GOING TO TRY ❤
Definitely gonna try this!! Thanks for sharing!! Chicken is my favorite protein.
Hope you love this new recipe!
Yum! This looks amazing!
This looks delicious, Lisa. I can’t wait to make it. Can you suggest how to make a gravy from the pan juices? Thank you!
Never been brave enough to cook brisket, mostly because I didn’t want to get out the smoker. This looks yum 😋
I can’t wait to try this! I have had a brisket in the freezer for a while because I have been afraid to try to cook it. But your recipes always come out delicious❤
What perfect timing! Excited for you to try this recipe 😊
The brisket looks delicious!!!! Happy Holidays!!!! 🌲
Hope you enjoy it! Happy Holidays to you too!
Looks delicious 😋
So hungry ! Fabulous thank you.
Excellent done!
Hope you enjoy this brisket recipe!
Hi lisa, missing your meal preps and what i eat in the day video! 🤎☺️🫶🏼
😊looks amazing Lisa !
Thanks! Can't wait for you to try this 😊
@@Downshiftology your welcome 🤗
Looks amazing and I’m sure it tastes the same! I can’t wait to make this.
You're going to love this brisket Alan!!
@@Downshiftology Of course!
Excellent
Mmm looks delicious 😋
Can't wait for you to try this! 😊
Fantastic recipe! How can it be adapted for a slow cooker?
How about a holiday dessert recipe with Bartlett pears.. something with candied pears?
My favourite protein dinner is Roast Chicken & Potatoes and Carrots.
Can't ever go wrong with that combo!
Looks great 😊.
Can you do a easy meat recipe a bit more plane? Where you have the meat gusto more than as much spices? ❤
I will keep that in mind! 😊
This sounds delicious 🥰 I was thinking to make some kind of beef dish during the holidays for the fam. But a Q where I live liquid smoke is not really available. Is it okay to leave it out?
This will be the perfect holiday dish! As for the liquid smoke, it's an important ingredient to create that delicious smoky flavor. But, I'll link one you can buy straight from Amazon in the video description now 😊
You could use smoked paprika or a smoked salt.
@@Downshiftology thank you! Going to check it out and order it 🙂❤️
Could I substitute the coffee with wine?
This looks so delicious and easy to make ♥
It truly is such an easy recipe! Just make sure to pay attention to temperature and time as it cooks 😉
what temperature you cook it at?
This looks delicious! However, do you have any suggestions how do replace the coffee? Even if ppl might say it doesn't taste like coffee at all, I'm sture to me it will, and I strongly dislike the flavour.
Videos like this further justify my investment in a smoker.
That’s a beautiful plate of Yummo
Is your roasting pan made by AllClad?
Yes, it is!
Ya-ummy!
I think my dad once said we had brisket before, but this looks way too good to put a hard pass on.
That Brisket Looks Dry As The Sahara Desert !!! 😳😮😳
Chili, lean ground beef, grilled chicken
That meat looks absolutely delicious! The only thing is avoid mixing protein with starches (potatoes) as this causes indigestion.
Can't wait for you to try this!
Hello, this is unrelated to beef brisket, but I would like to know your opinion on the almond cow almond milk maker? Any benefits/drawbacks in contrast to making it without special equipment?
Brisket look dryer than the Sahara desert
It looks fantastic. December 7th is Hanukkah this year (2023). I will make this and take to a friend of mine who will be celebrating (Risky, I know). I will advise after Be well
This will be perfect for Hanukkah! I hope you and your friend enjoy this brisket ❤️
Thank You I will let you know@@Downshiftology
That looks like the Mojave desert, there is no liquid coming out of that thing
This was a flat cut of brisket which is a bit leaner. If you'd like more fat, I'd recommend a point cut. :)
My soul hurts
I'd love to make this but it's just my wife and I so we're reluctant to cook 4-5 lbs. of meat.
I enjoyed several servings as leftovers, it's still delicious reheated!
Call the neighbors over, if you're happy with how it turns out
Yikes, as a Texan this is a train wreck. You can see how dry this is, which is odd. I mean too much of the fat cap was removed, but that is not the reason. The collagen did not break down for some reason. Key to a beautiful gelatinous brisket. The brisket should be wobbly when done, jiggly so to speak. Internal temp was right, anywhere 195 and 203 good time to pull. I cook uncovered on 200 until internal temp hits 165 (to establish bark) then wrap in butcher paper soaked in tallow and put back in oven on 250 until it hits an internal temp around 200 then pull and let rest for 4 hours wrapped.
I used a flat cut brisket, which is leaner, but I can assure you it was perfectly tender on my end. :) Point cut would have had more fat and been more marbled, and from my experience, that is what's more commonly used in Texas. But I appreciate you sharing your tips, thanks!
I cook the full 15 pounders, my flat is glistening and gelatinous as well, yes, not as much so as the point, but not dry like your video. When you lay a slice of the flat across your finger it should bend and stretch but not quite treat. But you should be able to just barely gently pull and it will split in two.
Break* that is
@@Downshiftologyno it wasn't dont lie, to eat that brisket you would need good teeth and a lot of patience
❤❤❤❤❤❤❤❤❤❤❤
COMING FROM A TEXAN....YUCK!!!
I'd love to hear how you prefer to cook your brisket. :)
i would assume properly
❤🤍💙 all your videos mam👍
Thanks a lot for your feedback!
@@Downshiftology Your welcome mam👍
brisket in the oven !!! that's a first, lol...no thanks🤪
Not everyone has a smoker. ;)
@@Downshiftologybutcher’s daughter here 🙋♀️ Brisket in oven….*chef’s kiss*
@@Downshiftology I like your channel, all the indoor cooking but for a change you could do some outdoor bbq/smoker/grill masterpieces. that would be nice . looking forward to that. regards 😉
everyone who cooks low&slow should get one 😛@@Downshiftology
@@wojtekhack6003 When I move next year I'm planning to do more outdoor cooking videos. Hold tight!
Internal temp way to high, making it well over well done. This piece of meat is way to expensive to be over cooked. Additionally, 190-200 internal temp makes this magnificent cut as tough as a round roast. Before u all jump, take a moment to look at the lack of juices as it's being sliced in this video.
Maybe the brisket needs double or triple the braising liquid to sit in for the first 1/2 of the cook and then cook uncovered for the second half once the meat releases its moisture so the liquid reduces and the meat retains its integrity. Just guessing. The flavor combos seem ridiculously tasty, though.
That internal temp is perfect for cooking brisket. Just look at any other UA-cam videos or online recipes, they all recommend a similar temp. You might be more used to the point cut, rather than the flat cut. The flat cut is a naturally leaner cut of brisket, while the point cut is fattier. And when you see juicy slicing shots it's usually from the point portion. You can also reference the real reviews on my website of people who've made this recipe and love it. ;)
Wht should it be I am tempted to try cooking a brisket from Costco but don't have much experience
Dude I smoke my brisket for 10-12 hours depending on size. Smoke unwrapped until it is internal 165 than wrap in foil and continue low and slow until internal temp is 203. Done this a dozen times and it is perfect everytime.
Temp is correct -
😱That poor brisket 🥺😭
No offense but that looks like brisket gum
Looks dry and over cooked
it looks very dry. I think you overcooked it👎
This is an insult to brisket everywhere
That looks so dry...needs some jiggle and glisten
I feel bad for everybody saying this looks good. The is well done dry beef. Not tender no pliablity. The whole recipe is terrible.
Ur suppose to let the meat rest before cutting And u over cooked it the meat will continue to rise in temp even after done