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Oven-Baked Barbecued Brisket

It’s not always about the veggies!

At the “J” we don’t often focus on carnivorous meals.  Our attention is usually paid to culture, wellness, education, recreation and fitness. But we understand that you only live once.

Here’s a great, and I mean great, recipe for oven-baked, barbecued brisket that is healthier than the ones made with ketchup which contains lots of artificial flavor, salt and sugar.  I made 15 pounds of it and changed the recipe by eliminating the added salt, which you don’t need with kosher brisket and using canned San Marzano tomatoes instead of diced tomatoes.  I cook it a little less than they recommend so that it can be sliced more neatly and then gently warm it for more time than usual to finish cooking the meat until it is beautifully tender but not falling apart.  Also helping to make this a little more healthy is to use a gravy separator to skim the fat.  After it chills the day before serving, I skim the hard fat from the top of the sauce which covers the meat and trim fat from the meat before reheating.

Oven BBQ Brisket

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it’s baked. Here we use a full-flavored, smoky barbecue dry rub, then it’s slowly baked and basted. Brisket cuts are notoriously fatty, but the flat “first-cut” section is a far better choice for healthy eating than the fattier “point cut.” It may be worth calling ahead to make sure your supermarket or butcher has one on hand.
Ingredients
2 medium shallots, minced
2 cloves garlic, minced
4 teaspoons chili powder
4 teaspoons smoked paprika or Hungarian paprika
2 teaspoons ground cinnamon
2 teaspoons dried oregano
1 teaspoon kosher salt
4 pounds first-cut brisket or flat-cut, trimmed of fat
1/4 cup Worcestershire sauce
1 14-ounce can no-salt-added diced tomatoes
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
Instructions
1: Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
2: Pour Worcestershire sauce over the meat. Cover pan with foil and set aside at room temperature while the oven heats to 350°F.
3: Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar & vinegar in a large blender or food processor until smooth.
4: After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
5: Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).

Make Ahead Tip: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.

If your butcher asks how many people you’ll be serving you’ll need to exaggerate by about 25% because everyone will want seconds and thirds.

B’tai Avon (Have a healthy appetite),

Rick

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