Sherri's Oven Brisket

Submitted by Mrs.Jack

"Great recipe for when you don't have access to a grill! My Mom sent me this recipe in college over 30 years ago and I don't know the source. The last hour of cooking I like to add potatoes, carrots, onions, and a little parsley to bottom of pan. (Time does not include time to marinate.) Enjoy!"

 

• Ready In: 3hrs 45mins
• Ingredients: 8
• Yields: 5 lb. brisket
• Serves: 10-12

ingredients

• 1 tablespoon garlic salt
• 2 tablespoons celery seeds
• 1 tablespoon black pepper
• 1 tablespoon Accent seasoning (or any meat tenderizer)
• 1 tablespoon seasoning salt (like Lawry's)
• 2 tablespoons liquid smoke
• 2 tablespoons Worcestershire sauce
• 1 (4 -6 lb) beef brisket (with 1-inch fat on top and good marbling)

directions

1. Mix all ingredients in a small bowl (except brisket).
2. Line a baking pan with enough foil to seal over the meat.
3. Brush half of mixture on bottom of foil. Then, place brisket in the pan, fatty side up. Brush the remaining mixture on top of brisket. Cover and seal well.
4. Marinate overnight in refrigerator.
5. Take out of fridge about 1/2 hour before cooking.
6. Bake at 300F for 3-1/2 hours or until tender.
7. Take from oven and allow to rest 15 minutes before cutting.
8. Scrape marinade off of meat and slice across the grain.
9. Note 1: This recipe is good for 4-6 lbs. of brisket. If you are cooking a larger size, adjust amount of marinade accordingly, marinate longer-at least 24 hours, and adjust cooking time. Allow approximately 1/2 hour cooking per 1 lb. at 300°F.
10. Note 2: The pan drippings make a wonderful sauce but you will need to skim the fat and/or strain with cheesecloth. Add beef broth and thicken with cornstarch, if needed. Or, just use your favorite barbecue sauce.

Reviews

[Pam-I-Am]

I lost my recipe for oven brisket and was happy to see it posted here! I made this for our Superbowl party and it was a big hit! I have a method I use for easy slicing. I bake mine the day before, then cover and cool - put in the fridge over night. Next day, I pull it out of the pan, slice with an electric knife, remove the fat on top with a spoon and use the beef juice in the bottom to pour over the sliced meat. Then I re-heat to serve. Makes nice slices for sandwiches.