Slow-Baked Tender Beef Brisket Recipe
Simple recipe for a slow-baked tender beef brisket with a flavorful marinade. It is simple and easy to follow for beginners, great for dinners or gatherings.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours and 10 minutes
A beef brisket is a cut of meat from the breast section of the cow, which is rich in a connective tissue collage causing the meat to be tough in nature. Whenever a beef brisket is used in most recipes, it usually needs a long slow cooking in order to have a tender cut of meat when its ready. Additionally, we want to ensure we use an appropriate temperature, not so high and not too low, in order to achieve the tenderness of the meat.
In this recipe, I used a 260°F (about 126°C) temperature and after three hours of cooking, it surely gave a really delicious cut of beef brisket. The recipe may require longer cook time compared to other food recipes however, most work in making this particular beef brisket recipe is mainly on the preparation part and once it's placed in the oven, you're free to do whatever you want. With a long downtime of the recipe, you can definitely do other things like housework, assignments (if you're a student), or just about anything you need to do at home. You're hitting multiple things at once and comes the dinner time, you will have a nice and delicious brisket which you can use to make sandwich, or pair with other foods like rice. You can enjoy it however you prefer. Afterall, a tender beef brisket recipe is one of the favorite foods that surely gives comfort to most meat-eaters.
Kitchen Utensils Needed
In this recipe, we will use the basic utensils you have in your kitchen such as the following:
- 9x9 baking pan
- knife
- cutting board
- spoon (for drizzling sauce)
- small bowls for preparing dry and liquid ingredients
- oven
- aluminum foil
- serving plate
Ingredients
- 1 1/2 lbs. or 0.70 kg of beef brisket
- 1/2 cup soy sauce
- 1 tablespoon of sugar
- 1/4 cup vinegar
- 2 Thai peppers (optional)
- 1 cup of water
- 1 teaspoon of pepper
- 2 1/4 teaspoons of salt
- 4 cloves of garlic
- 1 medium sized onion
Directions
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Preheat oven to 260°F or about 126°C. You want the temperature slightly above 250°F, but don't push it too high because it will make your brisket tough in the end, instead of being tender.
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Measure and prepare dry ingredients in small bowls - salt, pepper, and sugar. It may seem like an extra step, but it makes the prep more organized.
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Put the soy sauce in a cup or small bowl, put the vinegar in bowl and combine with brown sugar, the vinegar will aid in dissolving the sugar, let sit for 3-5 minutes and stir again.
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Chop the garlic into small pieces, it doesn't need to be finely chopped. Then, combine soy, vinegar, salt, pepper, and garlic in a large bowl to create the marinade/cooking sauce.
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Chop the onion in half and then slice the onion half onions into 3/8 inch thick slices, as if you were making half onion rings.
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Optional Step: Chop red peppers, only use red peppers if you like a spicy beef brisket. Then add the pepper to the marinade sauce.
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Place brisket into cooking pan, ensure that the fat side is up. Keeping the fat side up keeps the brisket moist while cooking.
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Combine the onions all around the brisket, do not place the onions under the brisket.
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Pour the marinade/sauce over the brisket and onions.
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Carefully tear a large piece of aluminum foil to cover the baking pan and place over pan.
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Seal the edges of the pan tightly with the aluminum foil.
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Place the pan carefully in the pre-heated oven and close the oven. Let the brisket cook for 3 hours.
Important Tips
- Ensure the oven is pre-heated fully.
- Do not open the aluminum foils to check during cooking.
- Use a glass pan, so you can check the fluid level during the cooking process.
- Use the right size pan so that the marinade slightly covers the meat. We used a 9x9 Pyrex glass cooking pan.
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After 3 hours of cooking time open the oven and carefully remove the brisket from the oven without tipping the cooking pan to ensure you do not spill any hot liquid. This picture is what your brisket should look like.
Important: Ensure you are using good potholders (preferably silicone gloves)
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Check for tenderness with a fork, if the brisket feels too tough, put back in oven and cook for another 30-45 mins.
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When your brisket is done carefully remove your pan and using tongs place the brisket on a large cutting board to let the meat rest for 10 to 15 mins.
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Thinly slice your delicate brisket and place of a serving platter.
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Carefully drizzle or spoon the cooking juices from the pan on top of the brisket.
** Tip: ** This will keep the brisket from drying out.
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Now you can enjoy your beautifully cooked tender beef brisket as your main course or make into beef brisket sandwiches with a hearty sour dough bun.
