beef essentials: oven-baked brisket & veggies

How To Make beef essentials: oven-baked brisket & veggies

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  1

  PREP/PREPARE
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  2

  Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
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  3

  Gather your Ingredients (mise en place).
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  4

  Place a rack in the bottom position, and preheat the oven to 350f (175c).
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  5

  Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
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  Mix all the dry ingredients together in a small bowl.
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  Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
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  Chef’s Note: The aluminum foil should be long enough to cover the brisket.
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  Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
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  10

  Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
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  11

  Remove from the oven and add the carrots.
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  Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
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  Bake until fork tender, about 2 – 2.5 hours.
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  Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
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  15

  PLATE/PRESENT
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  Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
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  17

  Keep the faith, and keep cooking.
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