HOW TO ROAST BRISKET IN OVEN RECIPES

BEEF BRISKET POT ROAST RECIPE - MARC MEYER | FOOD & WINE

Beef Brisket Pot Roast Recipe - Marc Meyer | Food & Wine image

At Five Points in Manhattan, the last thing chef and owner Marc Meyer cooks every night is the next day's pot roast. "We spread out the coals in the wood-burning oven and braise the roast overnight," he says. "And the kitchen smells like caramelized beef and wine in the morning. That's a great aroma to start the day with." While other pot roast recipes might call for rump or beef chuck roast cuts, Meyer opts for brisket with a nice layer of fat on top. More Beef Recipes

Provided by Marc Meyer

Total Time 4 hours 30 minutes

Yield 6 to 8

Number Of Ingredients 13

Ingredients

One 4-pound beef brisket with a 1/3-inch layer of fat
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 garlic cloves, smashed
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
2 rosemary sprigs
2 small dried red chiles
2 cups dry red wine
One 14-ounce can whole plum tomatoes, drained
3 cups low-sodium chicken broth

Steps:

Preheat the oven to 325°. Season the brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cook over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
Add the garlic, onions, carrots and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary and chiles and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
Add the broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
Strain the contents of the roasting pan through a coarse strainer set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper. Carve the brisket into 1/3-inch slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.

OVEN BAG BEEF BRISKET RECIPE - FOOD.COM

Oven Bag Beef Brisket Recipe - Food.com image

This is a no fail recipe for succulent beef brisket. It goes together very quickly and produces a tender and flavorful meat. It's great by itself and also wonderful combined with warm BBQ sauce and eaten on a bun. My whole family loves this recipe and I make it alot for Sunday dinners.

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs beef brisket
1 large oven cooking bag
2 tablespoons flour
1 ounce onion soup mix
3 tablespoons liquid smoke
garlic powder, to taste
ground black pepper, to taste

Steps:

Preheat oven to 275 degrees.
Place flour in oven bag and shake around.
Rinse brisket and place, fat side down, in oven bag.
Sprinkle soup mix, garlic powder, black pepper and liquid smoke over the top of the brisket.
Close bag securely and poke two sets of fork holes in the top. Lay bag in large baking dish.
Bake for 6-8 hours.
Let meat rest about 10 minutes before slicing against the grain.

Nutrition Facts : Calories 731.5, FatContent 60.5, SaturatedFatContent 24.3, CholesterolContent 165.8, SodiumContent 527.6, CarbohydrateContent 4.9, FiberContent 0.4, SugarContent 0.9, ProteinContent 39

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