Kosher Recipe by Master Kosher Chef Malcolm Green
Have you ever wanted to prepare a luxurious beef-based dinner for the household, but don’t know where to begin? Well, you’re in for a treat, because this Oven-Baked Beef Brisket recipe is sure to delight you!
Oven Baked Beef Brisket Recipe
1st Cut brisket. 5lb
For the rub.
- 2tablespoons dark brown sugar
- 2 tablespoons paprika
- 2 teaspoons dry mustard (or already made up)
- 2 table spoons crushed garlic
- 2 teaspoons salt
- 2 teaspoons mixed herbs
For the sauce
- 1 tablespoon vegetable oil
- 1 Finely chopped onion
- ¼ cup chopped celery
- ¼ Cup chopped green bell pepper
- 2 tablespoons minced garlic
- 3 tablespoons white wine vinegar
- 3 tablespoons PAREV Worcestershire sauce (OU parev not OU fish)
- ½ cup ketchup
- 3 cups strong beef broth
- 4 bay leaves
- Trim the layer of fat on the brisket down to ¼ inch.
- Mix all the ingredients of the rub together.
- Rub all over the brisket, wrap it in plastic wrap or place in a sealable container and refrigerate overnight or for at least 8 hours.
- Preheat the oven to 300 degrees F. Place the brisket in a roasting pan and cover with foil or a lid. Bake for 3 hours.
- Heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes or until the vegetables start to soften. Add the vinegar, ketchup, Worcestershire sauce, broth and bay leaves. Bring to a simmer for 10 minutes until it reduces slightly. Remove from heat.
- Take the brisket from the oven, turn it over and pour half of the sauce over the brisket, recover as before.
- Cook for another 2 hours or until the meat is fork tender. Keep the rest of the sauce in the pan.
- Remove from the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
- After baking, place the brisket on a cutting board and cover with tented foil for 20 minutes until slicing across the grain.
- Drain the juices from the pan into the pot with the remainder of the sauce. Skim off all the fat. Reheat and serve as a sauce for the sliced brisket.