This is a ridiculously easy way of cooking mouthwateringly tender beef brisket. Beef brisket is a cut of meat from the breast or lower chest of a cow. The brisket muscles support about 60% of the cow’s body weight, resulting in a lot of connective tissue. Hence, cooking the meat for several hours until the connective tissue is properly tenderized is a must!
All you really need is barbecue sauce and soy sauce for the marinade. I added garlic and lime to give the dish some additional kick. 3 to 4 lbs of beef is a lot of food, so I definitely recommend cooking this for a larger group (this recipe will serve about 6-8 people)! I originally made this for a winter potluck with friends, and the slices of beef went fast. Now I’m proud to include the recipe as part of Gojee‘s Potluck event.
Ingredients:
3 to 4 lbs beef brisket
3/4 cup barbecue sauce
1/4 cup soy sauce
1 cup of water
4 cloves garlic, minced
1/2 lime
Instructions:
1) Preheat oven to 275 degrees Fahrenheit.
2) In a bowl, mix together the barbecue sauce, soy sauce, water, garlic, and juice from the lime.
3) Line a roasting pan with aluminum foil. This first layer of foil is to prevent potential sauce spillage from sticking to your pan and burning during the cooking process. Place the brisket on top of another large piece of aluminum foil. Spread the sauce mixture generously over the meat. Wrap the brisket in the foil and place it in the roasting pan.
4) Bake the brisket for 4-5 hours. As a general rule, bake one hour for every pound of meat. I kept mine in the oven for 5 hours to ensure maximum tenderness.
5) Remove from oven and let rest in the foil for 30 minutes before slicing and serving.
To round out the meal, I served the slices of brisket with some potatoes cooked in olive oil and salt/pepper. The brisket is also great for making sandwiches with the next day (if you even have any leftovers!)
Recipe inspired by Simply Recipes
I've been told that a certain smile breaks across my face whenever the subject of food is brought up, a smile that radiates the purest forms of delight and happiness. Food transcends beyond the smell and taste of what's presented in front of me; it's an experience to be enjoyed, indulged, shared with those I love. Working and living in NYC continually opens culinary doors, from hole-in-the-walls to upscale (even stuffy) dining. I never take any morsel of food for granted, and I'm often THAT girl at the table found licking her plate at the end of the meal.
{ 3 comments… read them below or add one }
I absolutely adore beef brisket. Something about the slow cooking process and the melding of flavours is heavenly. I’m not sure that I have ever had the patience to cook for 5 hours though. I often thrown in a couple of star anise and if you’re feeling particularly asian, white turnip instead of potatoes goes down quite well.
5 hours does seem like a long time, but you can just throw the meat into the oven and forget about it! No maintenance necessary. I have a lot of star anise from making tea leaf eggs, so I’ll definitely try making the Asian-style beef brisket. How long do you usually roast your brisket?
Came across your blog, and love your posts! This looks really delicious!