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Believe it or not, cooking a beef brisket requires some knowledge of physics. Since water starts to evaporate at 212 degrees F, cooking a brisket at 200 degrees, all of the juices are saved, and the brisket meat is more tender than thought possible.
This is an oven beef brisket recipe that can be prepared well in advance, freeing up time for other things. An oven beef brisket is best cooked while wrapped tightly in some kind of covering, such as aluminum foil. This traps all of the juices in or near the meat. A brisket is too wide to seal tightly with one width of foil, so here is a method of sealing it tightly:
Tear off two long (3 ft.), equal lengths of foil. Lay one sheet on top of the other. Now fold one of the long sides over twice, making a narrow (1/2-inch) double-fold. Open out the two sheets, and you will have a good seal on the bottom.
Lay the brisket on top of the seam, fat side up. Brush all surfaces with the marinade (brisket recipe below). Lift the two remaining sides of the foil, and holding them even with each other, double-folding over and over, until the foil is tight to the meat. Now take the ends of the foil and fold them like you would a birthday present, by tucking in the corners. Then fold those ends under the meat. To keep all juices sealed inside, be careful not to puncture or tear the foil during the handling and cooking process.
Place the sealed brisket into the refrigerator for 24 hours to let the marinade absorb into the meat some. The night before serving, place the meat into a 200 degree F oven. By morning the brisket will be beautifully tender.
Ingredients:
1 8-10 pound beef brisket, trimmed to 1/8-inch of fat
Marinade
1/4 cup dry red wine
1/4 cup soy sauce
1 tablespoon molasses
1 tablespoon salt
1 teaspoon whole peppercorns
1/2 teaspoon ground black pepper
5 cloves garlic, pressed
2 medium onions, minced
2 stalks celery, minced
Make the marinade by combining all the ingredients together (except the brisket).
Tip: This brisket makes a great sandwich. Slice the meat as thin as possible, then layer some slices on an onion roll. Add some thinly-sliced Swiss cheese, then place into the broiler or toaster oven until bread is toasted. Serve hot with some of the heated brisket juice that was rendered from the cooking, to dip the sandwich into.
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