Barbecued Brisket
Submitted by Batgrlie
Oven-braised beef brisket roasted with onions, garlic, and a homemade tomato-Worcestershire barbecue sauce until melt-in-your-mouth tender. Serves 8 with a thick, glossy gravy.
YIELD
8 servingsPREP
20 minCOOK
3 hrsREADY
40 minIf you’ve been searching for a brisket recipe that delivers fall-apart tenderness without a smoker, this is the one.
Six pounds of beef brisket gets a simple rub of salt, pepper, and garlic, then roasts uncovered with sliced onions until the fat renders and the edges start to caramelize.
Then comes the sauce: tomato, Worcestershire, butter, lemon juice, vinegar, chili powder, and a touch of hot sauce. It all gets poured over and sealed under foil for a long, slow braise.
The pan juices get thickened with cornstarch into a glossy gravy that you’ll want to spoon over everything on the plate.
Kitchen Tips
- Start fat side up so the rendered fat bastes the meat as it cooks.
- Baste with the sauce every 30 minutes during the covered bake for deeper flavor penetration.
- Slice against the grain for the most tender results. If you’re not sure which way the grain runs, look for the long lines of muscle fiber and cut perpendicular to them.
- This brisket reheats beautifully. Store sliced meat in the gravy overnight and warm it gently the next day.
Ingredients
Directions
Trim excess fat from brisket and place fat side up in a roasting pan. Sprinkle with salt, pepper, and garlic. Place onion slices over meat.
Bake, uncovered, at 350℉ (180℃) for 1½ hours.
Combine 1½ cups water, tomato sauce, and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally.
Transfer brisket to serving platter andpan juices to a saucepan.
Combine cornstarch and remaining ½ cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket.
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