Brisket in the Oven

Yes....I know. The best brisket usually comes out of a smoker. But I have a limited shelf life and I do not wish to spend 15 of my very valuable hours tending to a brisket in a smoker. As an alternative, I can simply do 30 minutes of prep, pop the brisket in the oven and then do whatever the heck I want for the next few hours (Call of Duty, anyone?).

In addition to being expedient, an oven-braised brisket is stupid simple. When smoking a brisket, there are about a dozen pitfalls that you will encounter in the process which diminish your chances for a successful cook. Not so when you use the oven....the ultimate test of culinary skill required for this brisket recipe is a very low bar. Can you accurately set the oven temperature to 300º ? Here's your trophy! 

A full brisket typically tips the scales at 15 pounds...enough to feed the population of Manhattan. You can cook for a crowd like that by scaling the recipe ingredients up 3X. But we make this a lot easier by just cooking a smaller portion of the brisket. Beef brisket is comprised of two cuts, the point and the flat. For this recipe, we are going to opt for the flat-cut. It's a breeze to slice it and the flavor of the meat benefits greatly from the extraordinary fat cap. 

Braised brisket is a gift from the gods.

Here in Minnesota, September has just been an extension of August. Every single day has been identical.....80+ degrees and not a cloud in the sky. Fortunately, fall temps take over on Tuesday. So next weekend would be the perfect time to prepare this luxurious, velvety delight. Given that the recipe is so simple, your greatest challenge will be to come up with side dishes worthy of this impeccable feast.

NOTE: This recipe has a Texas BBQ vibe. If you want something closer to a pot roast, check out Jewish Passover Brisket recipes....which is another oven-based alternative to smoking brisket.

INGREDIENTS

For the Dry Rub 

2 tablespoons chili powder

2 tablespoons salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground black pepper

1 tablespoon sugar

2 teaspoons dry mustard

1 bay leaf, crushed

For the Beef Brisket 

2 tablespoons vegetable oil

One, 5 to 6-pound flat-cut beef brisket

4 cups beef stock

DIRECTIONS

1. Preheat oven to 300º.
2. Combine dry rub ingredients. Season brisket on both sides with the rub.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Add brisket and sear on each side until brown and crusty (about 8 minutes per side).
4. After browning, place brisket, fat side up, on the bottom of the Dutch oven. Add enough beef stock to yield 1/2" of liquid in the bottom of the pan.
5. Cover pan tightly with 2 layers of aluminum foil (you want it air tight) and cook for 3 hours.
6. After 3 hours, remove roast to a cutting board and let cool 10 minutes. Cut entire roast into slices.  Then return slices to the braising liquid in the Dutch oven. Cover the Dutch oven again with 2 slices of aluminum foil and cook for 1 more hour.
7. When done cooking, serve slices with braising liquid over the top as an entree. Alternatively, you can add the slices to a roll and use the braising liquid to dip your sandwiches in.

Wine pairing: Cabernet Sauvignon