Glee’s Oven Baked Beef Brisket

By Erika on May 7th, 2012 / / No Comments

My mother and y husband made 30 pounds of brisket at a rodeo themed party for our daughter Madison—it was the hit of the party and we had none left! Party goers still request this recipe from me, and now you have it too!

Beef brisket is a tough cut of meat but simply the most rewarding roast you’ll ever enjoy!! You will start the brisket early in the day and you’ll find yourself waiting for the brisket to come out of the oven and when it does you’ll have the makings for a wonderful gravy too!

  1. Preheat oven to 450 degrees
  2. Have the butcher pick out a great 5 to 7 pound brisket – he is the experienced one! Remember brisket shrinks at least by 1/3 and people will eat more than
  3. you anticipate (it’s so delicious)
  4. Cut off any yellow fat, leaving a layer of white fat for moisture
  5. Wash brisket and dry with paper towels
  6. Put brisket fat side up on heavy duty foil (long and wide enough to seal it completely) and lay it in a large baking pan with at least 2 inches of raised sides as there will be plenty of juices!
  7. Rub 1 TBSP MONTREAL STEAK SEASONING all over the top of the brisket and close up the foil, sealing it completely.
  8. Put the brisket in the preheated 450 degree oven for exactly 20 minutes and then turn oven down to 300 degrees, allowing 1 1/2 hours per pound cooking time.
  9. For the last hour of the allotted time (the allotted time being 7 1/2 hrs for a 5 pound brisket) open the foil on top and allow the top of the brisket to brown
  10. Remove from oven and allow brisket to sit for 30 minutes.
  11. You will have plenty of juices for a delicious gravy – mix 1/4 cup of flour with 1/2 cup water, slowly adding water and stirring until there are no lumps.
  12. Remove the brisket from the pan and de-fat juices returning juices to the pan. Put pan on stove top and bring to a boil – reduce juices by 1/4th and slowly add flour and water mixture stirring constantly – if mixture gets too thick add a little water until it has reached the consistency you like for a gravy – you do not have to use all of flour mixture as the amount of juices will vary
  13. Remove excess fat from the cooked brisket and discard
  14. Carve against the grain and serve with horseradish, mashed potatoes and gravy and vegetables you like

Wrap leftover brisket tightly and have a wonderful hot brisket sandwich or a cold brisket sandwich with a good mustard the next day!

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