We are assuming you don’t have a smoker or grill, but if you do, look online at some of the great resources for cooking brisket outdoors. This option is a simple way to make Texas-style brisket in the oven. The “first or flat-cut” has less fat and is best for braising in the oven. The “point cut” has fat on top and a layer in the middle, which is great for keeping the meat moist on a grill, but too greasy for baking in the oven.
What makes a brisket Texas-style? Bobbi is a Texan through and through, even though she hasn’t lived there since she was a young adult herself. But once a Texan, always a Texan! And Texans don’t like their brisket swimming in a bunch of barbecue sauce! That’s why this recipe has only a small amount of light sauce that you can use or not.
We tenderize the meat with soy sauce. (Don’t use low-sodium; the salt is what tenderizes the brisket. In fact, you could substitute 1 to 2 teaspoons salt for the soy sauce if desired.) The dry rub flavors the meat while it cooks, and the wet marinade keeps it moist and tender. We’ve adjusted this recipe so you can use your 8×8-inch baking dish. If you have a larger baking dish and want leftovers, feel free to double the recipe. This is also a good dish to cook the day before and reheat before serving, as it has more time to soak up the flavors. Brisket is a traditional dish served during Passover, and we like to serve it for New Year’s Day or Super Bowl Sunday as well.
|
Rate this recipe!
|
Print Recipe
|
This recipe has been added to your Meal Plan
|
| Prep Time | |
| 15 minutes |
| Cook Time | Passive Time |
| 3 hours | 1 hour |
|
|
- 2 teaspoons sugar (brown recommended)
- 2 teaspoons dried oregano leaves
- 2 teaspoons paprika (smoked recommended)
- 1 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 6 cloves garlic
- 1/4 cup vinegar
- 2 tablespoons water
- 2 tablespoons Worcestershire sauce
- Trim excess fat from the brisket if needed, or ask the butcher to trim it for you. Leave a thin layer of fat on top. Place in an 8x8-inch baking dish.
- Pour soy sauce onto both sides of brisket and spread over all surfaces. Cover with foil and place in the refrigerator to “brine” at least 1 hour, or up to 12 hours.
- Preheat oven to 300°F.
- Mix sugar, oregano, paprika, chili powder, salt, pepper, and red pepper flakes in a small bowl. Rub half of the spice mixture onto the top of the brisket (side with the layer of fat). Return meat to baking dish with the top, spiced side down.
- Coarsely chop garlic and combine with vinegar, water, and Worcestershire sauce in a liquid measuring cup. Pour over the brisket.
- Sprinkle remaining half of dry rub over top of brisket. Cover with foil and cook 3 hours.
- Optional step: Remove foil and turn oven to broil. Broil top just long enough to become brown and crisp, but not burned, about 1 or 2 minutes.
- Keep covered with foil and let stand at room temperature 10 to 30 minutes. Transfer brisket to a cutting board, and slice into 1/4 to 1/2-inch-thick pieces, cutting against the grain.
- At this point, you can chill the juices about 1 hour, then remove the solid fat from the top.
- Place the brisket slices into the defatted juices and let stand in them up to 24 hours. This makes the meat even more flavorful.
- Reheat in juices before serving.
SERVING SUGGESTIONS:
- Arrange slices on a plate and pour the juices from the baking dish over the brisket.
- Summer – Serve with corn on the cob, Apple Cabbage Slaw, and fresh watermelon.
- Winter – Serve with Spicy Corn, Roasted Cabbage Wedges, and carrot sticks.
Leave a Reply
You must be logged in to post a comment.