beef essentials: oven-baked brisket & veggies

Name: Beef Essentials: Oven-Baked Brisket & Veggies
Prep time: 15 min
Cook time: 3 h 30 min
Yield: 4
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1 tablespoon(s) chili powder; 1 tablespoon(s) hungarian paprika; 1 tablespoon(s) ground jalapeño peppers; 1 tablespoon(s) coconut sugar; 1 teaspoon(s) salt, kosher variety; 1 teaspoon(s) ground black pepper; 1 teaspoon(s) ground cumin; 1 teaspoon(s) garlic powder; 1 teaspoon(s) onion powder; 1 teaspoon(s) dry mustard; 2 pound(s) beef brisket, trimmed; 1 cup(s) beef stock; ## ADDITIONAL ITEMS; - small red potatoes, sliced in half; - carrots, thickly sliced on the bias

(1 RATING)

39 Pinches 13 Photos

Andy Anderson !

Wichita, KS

Updated on Mar 4, 2018

I made this brisket for Sunday dinner, and everyone loved it. I used a two-heat cooking method, and a “special” dry rub. A few hours later, we had brisket, taters, and carrots… So yummy. FYI: I really wanted to take some photos of the brisket on the plate with the veggies, but my hungry guests grabbed it up before I could snap the photos. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 3 Hr 30 Min

method Bake

yield 4 - 5

Ingredients

PLAN/PURCHASE
1 tablespoon chili powder
1 tablespoon hungarian paprika
1 tablespoon ground jalapeño peppers
1 tablespoon coconut sugar
1 teaspoon salt, kosher variety
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
2 pounds beef brisket, trimmed
1 cup beef stock
ADDITIONAL ITEMS
- small red potatoes, sliced in half
- carrots, thickly sliced on the bias

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

Step 1

PREP/PREPARE

Step 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.
Step 3

Gather your Ingredients (mise en place).
Step 4

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

Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
Step 6

Mix all the dry ingredients together in a small bowl.
Step 7

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.
Step 8

Chef’s Note: The aluminum foil should be long enough to cover the brisket.
Step 9

Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
Step 10

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

Remove from the oven and add the carrots.
Step 12

Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
Step 13

Bake until fork tender, about 2 – 2.5 hours.
Step 14

Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
Step 15

PLATE/PRESENT
Step 16

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

Keep the faith, and keep cooking.
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