Hearty Oven Beef Brisket (not T&T...yet)

M

marilynfl

Moderator
So while searching online for cath-in-v recipe, I found a link that listed posts for "what is your favorite recipe from well-known cookbooks?" and, of course, I had to click on that and start reading. Now those of you who know me know I'm not good with meat. Pastries? Yes. Dessert? Yes. But meat, meh...not so much.

And I'll never be a vegetarian as long as Smithfield Thick Cut Applewood bacon exists, so while that is the reality, I may as well try something that sounds EASY and delicious. I'm basing this on Debbie in GA's 12-hour pork roast which is the largest piece of meat I've ever cook (excluding turkeys, which are genetically screwed). Deb promised tender meat if I would just stick the thing in the oven and let it cook all night. So I did. And it was. So now I'm going to try this one next. Especially after reading this line and laughing out loud:

"You can eat this for several days without screaming."

PS: Oh bugger, copy/paste isn't working to bring just this one recipe over, so here's the link, search/scroll through to find the recipe and I'll write it up later.

https://www.recipelink.com/board/read/003344

The Only Texas Cookbook

Linda West Eckhardt

Hearty Oven Brisket

 
I can't get the link to work or find the recipe. BUT I will say that beef brisket absolutely requires more than any other meat to be cooked low, slow and long in order to be really tender. It's just too expensive for me now. And don't do away with the fat cap--makes for tenderness.

Dear son cooks the very best BBQ brisket I've ever had--in his smoker and for 12 or more hours.

 
Here it is. I don’t know what is with this recipe site. I couldn’t copy/paste from it into here with my iPad or from my laptop. I had to save the recipe into my copy me that application and then copy it from there to here. As such I didn’t get her notes about the cookbook. Her note was this recipe is so good you’ll wonder why you ever tried to cook one on the grill and that all the recipes she tried from that cookbook was good. "The only Texas cookbook", by Linda West Eckhart

Hearty Oven Brisket

recipelink.com

Servings: 20

Ingredients

  • 1 8-10 lb Brisket
  • 1/4 cup dry red wine
  • 1 Tablespoon molasses
  • 1/4 cup soy sauce
  • 1 teaspoon peppercorns
  • 1 Tablespoon salt
  • 5 cloves garlic
  • 2 medium onions -- finely chopped
  • 2 stalks celery -- finely chopped
  • Coarsely ground pepper
  • "Cooking a brisket recalls an elementary law of physics. What happens to water at 212 deg. F.? It boils away. By cooking a brisket at 200 deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important that the cooking sack be completely sealed -- a good method is to use what is called a drugstore wrap. here's what you do.
Steps

  1. You'll probably notice that a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. here's how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you'll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now lift the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds until you have a tight package. Press fold flat against the meat. This leaves only the ends. Fold these like you would a birthday present -- into a kit shape -- and then fold them under the meat. This is what is known as a drugstore wrap. When you are finished the foil should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process.
  2. When I cook this brisket, I do the whole thing after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed. By morning it is cooked to a turn. A good working woman's scheme. You can eat this for several days without screaming."
  3. Make a marinade of wine, molasses, soy sauce, peppercorns, salt, garlic, onions, and celery. (You can put onions and celery in processor until almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy-duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hours. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or jelly roll pan). Place in a 200-deg. F. oven and cook for 8 hours. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with warm meat. Good hot or cold on sandwiches
  4. This is the best brisket recipe I've ever found. I always get raves on it. So easy, so good.

 
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