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Oven Barbecued Brisket
Oven Barbecued Brisket
7 Reviews
From: EatingWell Magazine, October/November 2006
A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat “first-cut” section is a far better choice for healthy eating than the fattier “point cut.” It may be worth calling ahead to make sure your supermarket or butcher has one on hand.
- By: EatingWell Test Kitchen
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 2 medium shallots, minced
- 2 cloves garlic, minced
- 4 teaspoons chili powder
- 4 teaspoons smoked paprika or Hungarian paprika
- 2 teaspoons ground cinnamon
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 4 pounds first-cut brisket, (or flat-cut), trimmed of fat
- ¼ cup Worcestershire sauce
- 1 14-ounce can no-salt-added diced tomatoes
- ¼ cup packed dark brown sugar
- ¼ cup cider vinegar
Preparation
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Active
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Ready In
- Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
- Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
- Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
- After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1½ hours more.
- Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).
- Make Ahead Tip: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reh
- Per serving: 233 calories; 6 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 33 g protein; 23 mcg folate; 98 mg cholesterol; 6 g sugars; 4 g added sugars; 886 IU vitamin A; 7 mg vitamin C; 50 mg calcium; 4 mg iron; 293 mg sodium; 609 mg potassium
- Nutrition Bonus: Iron (22% daily value)
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate, 4 lean meat
Reviews 7
November 11, 2013
By: EatingWell User
Delicious with little fuss!
I've made brisket before but this recipe is subtlely spiced and very easy to make. As with many other dishes, also tastes great the next day. I served this to friends who were visiting from out of town-the hands off cooking allowed time for visiting and appetizers. Served with smashed potatoes and sauteed chard.Yum!
March 25, 2013
By: EatingWell User
Great, Different Passover Brisket
We used a 6-lb brisket with 1.5x the other ingredients. Made this for our Seder in 2013. The shallots, garlic, etc. got a bit better done than I would have preferred burned a bit during the first two-hour cooking period and I needed to add a fair amount of water during the 1 1/2 hours of cooking after the tomatoes were added, so, BE CAREFUL not to burn anything (or lower the heat).
Pros: Great do-ahead recipe, different from the usual
Cons: None
September 04, 2011
By: michele.john
A little Different Brisket
I followed the recipe and directions of the Oven BBQ Brisket but cut the cooking time in the oven by 30 min. I then pulled the brisket from the oven and placed it on the grill. Inside the grill I had Kingsford Charcoal, Soaked Hickory chips. I rotated the Brisket every 15 minutes for 2 hrs and added new charcoal and hickory chips at the 1 hour mark. Be very careful !!! it may start to fall apart on you. The end result is very similar to cooking the brisket on the smoker for 10-12 hrs.
September 12, 2010
By: EatingWell User
OMG...this was so good. I would recommend making extra sauce.
May 24, 2010
By: EatingWell User
Very good and actually not a lot of "hands on" time involved. I halved the recipe to make four servings using a two pound brisket. Because it was a smaller piece of meat, I reduced the oven temp to 250 degrees and baked for right around 4.5 hours in total, basting for the last hour and a half of cooking. I wish this recipe would have specified an internal temp to cook the roast to. After doing an online search I ended up letting it cook to right arond 195 degrees and then rest for another 10 min (although I was really worried it would turn out dry and tough). Not at all, the meat came out super tender and could be cut with a fork. It had tons of flavor. Served with some sauteed spinach and a whole wheat dinner roll. For the next day I used a whole wheat sub bun and made sandwiches out of it with the meat, sauce, and some of the leftover sauteed spinach. It was great either way.
- JJ_Ohio
January 04, 2010
By: mkdivad
This brisket recipe was one of the best things I've ever made. Absolutely delicious!
December 28, 2009
By: eglittlefield
I'm going to say the thing you're hoping for. I never did the 8-hour marinade step and it was still spectacular. I added an hour to the cooking time and it was so, so good. I served it at a dinner party with mashed sweet potatoes and a salad and nobody realized they were eating something healthy. Perfect.
