Remember that time you waited all day for your “low and
slow” beef brisket to finish cooking, and once it finally did, it was dry? It
left you disappointed, disillusioned, and wondering what went wrong. Well, I
won’t bore you with all the scientific, easy-to-Google details, but basically
meat can “stall” during long, low-heat methods, and never reach the proper
internal temperature to fully release all the succulent goodness.
If you really nail it, the results can be amazing, and I’ve
gotten lucky a few times on the smoker, but this significantly faster method is
much less risky. Unless you really overcook it, you shouldn’t have to worry
about dry meat, and you can instead worry about other things, like whether you
cooked enough meat. By the way, I’m not sure if they invented it, but I adapted
this from something I saw watching an America’s Test Kitchen rerun, so if you
have issues, please contact them.
Speaking of enough meat, if you decide to use a whole
brisket, this method will work as shown, but you’ll probably need to give it a
little more time at the end to ensure it’s fork tender. Or not, but there’s
only one way to find out, so have your poking fork handy, and use as needed.
Whether you’re looking for a brisket recipe for Passover, or you’re simply
interested in moister meat in less time, I really hope you give this easy,
baked brisket recipe a try soon. Enjoy!
Ingredients for 6 portions Easy Baked Beef Brisket:
(Adapted from America’s Test Kitchen)
3 pound beef brisket (the flat half of a full brisket)
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne
For the gravy/braising liquid:
2 tablespoons butter, oil, or rendered fat
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice or cider
– Bake at 325 F. for 1 1/2 hours, then reduce oven to 250 F.,
and cook for about 2 hours 15 minutes, or until fork tender.
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