If there is something I have learned from Americans, (besides standing in lines), is how to cook meat!
I really learned how to enjoy meat in the US- I’m a late bloomer, what can I say.
One of my favorite things is baked brisket. I made a brave attempt last weekend and tried to cook brisket in the oven – and guys- it’s came out awesome.
It’s not the classic Texas style smoke brisket, cause well, I don’t have a smoker in my apartment- but it’s still a great success. Hope you would like it as I do.
Ingredients
4 pounds of brisket
1 tablespoon of black pepper
1 tablespoon of sugar
2 tablespoons of honey
1 tablespoon of grain mustard
6-8 stalks of rosemary
1 tablespoon of garlic powder
6 cloves of garlic cut into 2
1 tablespoon of salt
Preparation
First, preheat your oven to 150°C (300°F).
Next, mix the pepper, salt, honey, sugar, garlic powder, and mustard together. Stir well until you get a smooth, uniform paste.
Remove the meat from the fridge about an hour before baking. Then, rub the paste thoroughly all over the meat. Let it sit at room temperature for about one hour.
Place the meat inside a roaster or an oven-safe pot. After that, scatter the rosemary and garlic all around the sides.
Cover the pot tightly with aluminum foil and seal it with the lid. The goal here is to ensure that no liquids escape or evaporate from the meat.
Bake for about 4 hours and 45 minutes using the top and bottom heat setting. As a rule of thumb, calculate about an hour and fifteen minutes for every half kilo of meat.
Once the baking time is up, remove the pot from the oven. However, do not open it just yet. Let the meat rest covered for another 30 minutes.
Finally, pour the pan juices into a separate small bowl and save them. Move the meat to a cutting board and slice it to your desired thickness.
Important Tips for the Perfect Brisket
First and foremost, do not use the convection (turbo) setting during baking, and do not raise the temperature. In general, please do not try to rush the cooking process.
Waiting half an hour for meat that just sat in the oven for five hours might sound exaggerated. However, it is absolutely necessary. Don’t worry, the meat will not get cold, and it will turn out absolutely perfect. Therefore, be patient and do not rush.
Next, make sure to place your baking pan right in the middle of the oven. By all means, do not place it directly on the bottom floor of the oven.
Personally, I am not a big fan of garlic powder. On the other hand, a classic brisket recipe always includes garlic powder, salt, and pepper. Because of this, I did not skip it here. Even so, if you choose to leave it out, I am sure your dish will still be a massive hit.
Finally, when serving, do not forget the bowl of saved pan juices. I love to serve these juices on the side. This way, anyone who wants to can add this wonderful, rich meat sauce directly to their plate.
Do you like this recipe? Do you have any questions? Write me here in the comments section!
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