This beef brisket recipe is a beef brisket rubbed with salt and pepper and cooked low until it slices. It is not pot roast or smoked ribs.
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Beef Brisket
- Total Time: 5 hours 30 minutes
- Yield: 8 servings 1x
Description
Beef Brisket. From Olivia.
Ingredients
Scale
- 1 beef brisket, about 4 pounds (1.8kg)
- 1 tablespoon kosher salt
- 1 tablespoon coarse pepper
- 1 teaspoon garlic powder
- 1 onion, sliced
- 1 cup (240ml) beef broth
Instructions
- Heat the oven to 300°F (150°C). Rub the brisket with salt, pepper, and garlic.
- Set it fat side up on the onion in a roasting pan. Add the broth. Cover.
- Cook 5 hours, until a fork slides in. Rest 20 minutes, then slice across the grain.
Notes
Slice across the grain. With the grain, the slices are strings.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Fat cap
Leave it on. It bastes the meat.
Cover
Tight foil. A dry oven makes shoe leather.
Rest
The juices settle. Slice too soon and they run out.
Grain
Look at the lines and cut across them.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Barbecue sauce?
Serve it on the side. The rub is enough in the oven.
Storage
Fridge, 4 days. It reheats in a little broth.
Freeze
Sliced, with juices, up to 2 months.
Point or flat?
Either. The flat slices neater.