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Oven Baked Brisket with Au Jus
Posted on 2/6/25 at 1:03 pm
Posted on 2/6/25 at 1:03 pm
Caterer made an oven baked brisket with good flavored natural au jus. It wasn't a thick gravy. The meat and gravy were delicious. Have any of y'all made one that way?
7
Posted on 2/6/25 at 1:10 pm to Gris Gris
quote:
Oven Baked Brisket
Sacrilege!
Kidding...lol.
I haven't but my Dad had a great recipe (his words) for one. I'll see if I can dig it up for you if you're interested.
I've never cooked it fwiw.
Posted on 2/6/25 at 1:26 pm to Gris Gris
My mother used to make one like this all the time when I was growing up. It was always incredible. She would take some of the drippings and roast veggies in it as well.
Posted on 2/6/25 at 2:01 pm to GeauxTigers0107
quote:
I haven't but my Dad had a great recipe (his words) for one. I'll see if I can dig it up for you if you're interested.
Yes, please. The meat was tender and had a terrific flavor as did the juices.
Posted on 2/6/25 at 2:18 pm to Gris Gris
One of Mom's go to meals when we had big family dinners- she always marinated it in Italian Dressing, Worcestershire and Tony's 
Cooked at 350 for 4-5 hours I think. It was a salt bomb, but it was very rare to have any leftovers.
Usually served with broccoli and yellow rice or Rice-A-Roni Broccoli Cheese.
Cooked at 350 for 4-5 hours I think. It was a salt bomb, but it was very rare to have any leftovers. Usually served with broccoli and yellow rice or Rice-A-Roni Broccoli Cheese.
Posted on 2/6/25 at 2:19 pm to Gris Gris
I made an oven brisket a couple times before I started smoking them. My family used to make them pretty regularly at family gatherings too.
Here's a recipe that I've used:
4-5 lb brisket
Creole Seasoning
Black pepper
Garlic Powder
1 cup apple cider vinegar
1 tbsp brown sugar
2 tbsp Worcestershire sauce
1/2 cup kethcup
1/2 tsp paprika
1 tsp salt
1 tsp dry mustard
1 tsp ground black pepper
1 clove garlic, chopped fine
1 green bell pepper, diced
1 yellow onion, diced
1. Trim fat from brisket. Leave a thin layer (1/8") if desired
2. Sprinkle a generous amount of your favorite creole seasoning, garlic powder, and black pepper all over the brisket.
3. Put brisket in a large baking pan or casserole dish and bake at 300 for 4 hours. Let it rest for at least 30 minutes, then thinly slice the brisket.
4. While the brisket is resting, mix the remaining ingredients in a saucepan and simmer for 15 min: apple cider vinegar, brown sugar, Worcestershire sauce, ketchup, paprika, salt, mustard, black pepper, garlic, bell pepper, and onion
5. Pour sauce over sliced brisket and bake covered at 325 for 1 hour.
Here's a recipe that I've used:
4-5 lb brisket
Creole Seasoning
Black pepper
Garlic Powder
1 cup apple cider vinegar
1 tbsp brown sugar
2 tbsp Worcestershire sauce
1/2 cup kethcup
1/2 tsp paprika
1 tsp salt
1 tsp dry mustard
1 tsp ground black pepper
1 clove garlic, chopped fine
1 green bell pepper, diced
1 yellow onion, diced
1. Trim fat from brisket. Leave a thin layer (1/8") if desired
2. Sprinkle a generous amount of your favorite creole seasoning, garlic powder, and black pepper all over the brisket.
3. Put brisket in a large baking pan or casserole dish and bake at 300 for 4 hours. Let it rest for at least 30 minutes, then thinly slice the brisket.
4. While the brisket is resting, mix the remaining ingredients in a saucepan and simmer for 15 min: apple cider vinegar, brown sugar, Worcestershire sauce, ketchup, paprika, salt, mustard, black pepper, garlic, bell pepper, and onion
5. Pour sauce over sliced brisket and bake covered at 325 for 1 hour.
Posted on 2/6/25 at 2:31 pm to Gris Gris
Next time, skip all the fuss. You can buy that exact thing at Costco, already carved like a spiral ham. And its for real.
Posted on 2/6/25 at 5:25 pm to Gris Gris
Here you go Gris
It says a 6-7lb brisket so I'm assuming that's just the flat. And 1 teaspoon of salt seems a little light for a big piece of meat like that but maybe the 1/3c of Worchestershire carry's the salt load for this dish. Again...I've never tested or tasted this recipe. I always smoke my briskets. But my Pops swore by it.
I would love to know how it comes out if you try it.
It says a 6-7lb brisket so I'm assuming that's just the flat. And 1 teaspoon of salt seems a little light for a big piece of meat like that but maybe the 1/3c of Worchestershire carry's the salt load for this dish. Again...I've never tested or tasted this recipe. I always smoke my briskets. But my Pops swore by it.
I would love to know how it comes out if you try it.
Posted on 2/6/25 at 10:56 pm to GeauxTigers0107
Thank you so much. There was no smoke flavor but I like it.
Posted on 2/7/25 at 4:42 am to Gris Gris
Oven baked brisket is a Jewish staple of the holidays.
Per Wkipedia:
If you search Jewish brisket recipe, there are plenty of them out there.
Simply Recipes has one that uses just brisket, 24 oz bottle of ketchup, 1 (1-ounce) package dry Lipton Onion Soup and Dip Mix, 1 cup water. Cover and bake 6-7 hours on 275, rest a couple hours, slice against grain. LINK
Serious Eats gets a little fancier with a sauce of carrots and onions. Jewish-Style Braised Brisket With Onions and Carrots
Per Wkipedia:
quote:LINK
Brisket is a popular Ashkenazi Jewish dish of braised beef brisket, served hot and traditionally accompanied by potato or other non-dairy kugel, latkes, and often preceded by matzo ball soup. It is commonly served for Jewish holidays such as Hanukkah, Passover, Rosh Hashanah, and Shabbat. It is commonly found in Jewish communities worldwide, though it is most commonly associated with Jews in the United States, where it has been considered the most important and iconic Jewish main course since the early 20th century.
If you search Jewish brisket recipe, there are plenty of them out there.
Simply Recipes has one that uses just brisket, 24 oz bottle of ketchup, 1 (1-ounce) package dry Lipton Onion Soup and Dip Mix, 1 cup water. Cover and bake 6-7 hours on 275, rest a couple hours, slice against grain. LINK
Serious Eats gets a little fancier with a sauce of carrots and onions. Jewish-Style Braised Brisket With Onions and Carrots
Posted on 2/7/25 at 10:10 am to Twenty 49
Thanks. The Serious Eats looks good. What we had didn't have any ketchup or vegetables in it. It was a seasoned au jus. I'll take a look at some online.
Posted on 2/7/25 at 10:12 am to Gris Gris
When I was a kid my mom use to make that all time. Brisket was cheap then, Ill see if she still has the recipe. I use to enjoy it, the older I get the more smoked meats upset my stomach.
Posted on 2/7/25 at 10:13 am to Gris Gris
People always downvote this, but growing up, all I ever had was oven baked, and my mother used this stuff. It was really good.
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