Brisket flat

Make this easy 3-ingredient beef brisket in the oven. Just slather it in a mix of BBQ sauce and soy sauce, wrap in foil, and bake brisket flat fall-apart tender. Easy Beef Brisket Make this easy 3-ingredient beef brisket in the oven. Elise founded Simply Recipes in 2003 and led the site until 2019.

She has an MA in Food Research from Stanford University. Looking for an easy way to prepare beef brisket and still impress your friends? Bake the brisket in the oven. What’s crazy is how good it is given how ridiculously easy it is to make. There really is no easier way to prepare a beef brisket than this oven-baked version. With just a handful of ingredients including the beef brisket, an oven, and a few hours, you have amazing brisket that took very little effort.

Many thanks to Karen Matthys for this great recipe! To make this in the slow cooker, skip the water — the brisket will release plenty of its own liquid — and use just the soy sauce and barbecue sauce. Add the brisket to the slow cooker and pour the soy-BBQ mix on top. Cover and cook for up to 8 hours on low. We don’t recommend cooking brisket on high in the slow cooker. When the brisket is done, you’ll want to let it rest for 30 minutes before slicing to serve. You’ll want to make slices across the grain of the meat to break up the muscle fibers and make it even easier to eat.

Leftover brisket will keep refrigerated for up to a week. Brisket also freezes well for up to three months. A brisket is the chest muscle of a cow. You’ll almost always find the flat cut at the supermarket, and it’s what should be used for this recipe.

The grain is easy to find on a piece of uncooked brisket. Whether you’re cooking the point or the flat, if you cut a notch in the meat in the direction of the grain before cooking it, you’ll easily be able to find the grain and cut across it. Brisket can take on all sorts of flavors. Here are some other directions if you want to experiment. 4 cup soy sauce called for in the brisket recipe, but keep the 1 cup water. Follow the 1 hour for 1 pound guideline when cooking this brisket, but keep in mind every brisket tends to do its own thing. Keep cooking it low and slow until it’s fork-tender.

You may need an additional hour, or even longer. Use a thermometer if you have it. F is overcooked, so you have quite a range. Beef brisket does not like to be rushed. Follow this method and you should have a nice, tender brisket. Remember, go by the tenderness of the actual brisket more than how long it’s been in the oven.

When in doubt, use a thermometer. In a bowl, mix together the barbecue sauce, soy sauce, and water. Add the brisket fat-side-up and pour the BBQ sauce mixture generously over meat. Wrap the brisket in the aluminum foil so it’s well sealed, like a package. Cover it with more foil, if needed. Bake for 3 hours for a 3 pound roast and 1 more hour for every additional pound of meat. You may need to roast longer to get falling apart meat if your cut is particularly tough.

Remove from oven and let rest in the foil for 30 minutes before slicing. 2-inch thick cuts across the grain to serve. Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue. In a small bowl or measuring cup, stir the barbecue and soy sauce together. Put the brisket fat-side-up in the bag and add the barbecue-soy mixture. Fold the top of the bag over and poke a couple small holes in the bag. Remove from oven and let rest in the bag for 30 minutes before slicing.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Beef Brisket Pot Roast Beef Brisket cooked as a pot roast couldn’t be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. Elise founded Simply Recipes in 2003 and led the site until 2019.

She has an MA in Food Research from Stanford University. Beef brisket is a fabulous cut of meat. The brisket is located between the shoulders and the forelegs of the steer. These muscles get a workout, which results in more flavor in the meat, and they are also well marbled with fat, adding even more flavor. So they are highly flavorful and perfect for slow braises. Long cooking time is needed to melt the connective tissue. Upon serving, the meat is cut across the grain, helping it become fall-apart tender.

A whole brisket has two parts, the “flat cut” and the “point cut. The flat cut is flatter and leaner than the point cut and is more readily available at grocery stores. It still has a fat cap on one side, but the meat itself is leaner. This cut is most often used for roasts you intend to slice. The point cut of the brisket is a fattier cut, with more fat marbling throughout the meat, making it more flavorful and more shreddable.