Oven Roasted Beef Brisket
Serves: 4-5
  • 2 cups thinly sliced onions
  • 1 tablespoon olive oil
  • 3 to 3-1/2 pound beef brisket, fat side trimmed to ⅛ to ¼ inch (you can ask the meat department to do this)
  • 2 tablespoons vegetable oil
  • Kosher salt
  • Fresh ground black pepper
  • 2 cups spicy barbecue sauce
  • 1 cup, or more as needed, water or beef broth
  1. Preheat the oven to 300 degrees F.
  2. Cook onions in the olive oil in a skillet over medium heat until lightly golden brown and caramelized, stirring occasionally, about 10 minutes; remove from heat and set aside.
  3. Season the meat side of the beef with salt and pepper. Brown the bee fin a skillet in the vegetable oil over medium heat, about 3-4 minutes. Remove and put seared side up (fat side down) in a roasting pan that closely fits the size of the beef. Spread the barbecue sauce on top of the beef and put the onions on top of the barbecue sauce. Pour the water around the meat in the pan (it should come about ½ inch up sides of beef).
  4. Cover the pan with foil and roast in the oven until the beef is cooked and pulls apart when tested with a fork, about 3 to 3-1/2 hours.
  5. Remove beef from pan, cover lightly with foil and keep warm. Pour liquid from the pan into a saucepan and bring to a boil; remove from heat and set aside.
  6. Cut beef across the grain into thick or thin slices; spoon reserved pan liquid over slices. Serve remaining barbecue sauce on the side.
Basic Information about Beef Brisket:
Brisket comes from the chest area and it gets a lot of work so there is a lot of connective tissue. This means it is tough and needs moist heat and long cooking time to break down the tissue and make it less tough. Three to four pounds is a standard size cut of brisket you'll find in the meat case, but you can ask the butcher to cut one smaller or bigger, depending on what you need. Some meat departments will leave a fat cap on one side of the brisket covering the whole piece of meat. I like this trimmed to ⅛ to ¼-inch thickness. The fat cap will help seal in moisture but it will not make your meat more tender, that's what marbling on the inside of the meat does. I only put seasoning on the flesh side of the brisket and not the fat side as it won't penetrate it and if you choose to trim the cooked brisket, you trim off the flavor of the spices. I put the fat side down when I cook it so the fat is between the meat and the heat source.
Recipe by A Year at the Table at http://ayearatthetable.com/weeknight-barbecue-beef-brisket/