I was not ready to add this easy recipe for braised beef brisket to the blog today. But, I have had so many request for the recipe over the past two months, I could not wait for better pictures, lol! This was my dishes to share with a special group of women that I have grown to love and admire. They are volunteers and community leaders here in my small town. Every Friday we share a special community lunch. But it’s more than that. I have made some real and lasting friendships over the past two years. And making new friends, good friends, over a special meal is priceless. This is an easy recipe for beef brisket out of your oven. The key is making sure you do not let it overcook. If you don’t have one in your kitchen, please go out and get a meat thermometer. It’s an inexpensive, but valuable tool when preparing roast, steaks, pork tenderloin. It’s a must in my kitchen. Along with the juicy brisket, I shared a big pan of enchilada rice. Go to the end of the blog post to see tips on how to prepare that dish! #foodforacrowd #brisketrecipes
Easy Braised Beef Brisket
- 5 pound brisket
- coarse carne asada seasoning or steak seasoning
- Grapeseed oil
- 2 cups beef broth
- 2 tablespoons Maggi sauce or worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon chile ancho powder
- pinch of oregano
- 1 sweet onion sliced
- 2 cloves garlic sliced
- 1 jalapeño sliced
- Preheat oven to 350 degrees F.
- Preheat a large skillet with 4 tablespoons of oil at medium heat for 3 minutes.
- To the bottom of the roasting pan, add the broth, maggi sauce, vinegar, chile ancho powder, oregano, onion, garlic and jalapeño. Set aside.
- Sear and brown the beef for 4 minutes per side. Place in roasting pan. Cover tightly with foil paper and braise in preheated 350 degree oven for 3 hours or until internal temp. reaches 200-205 degrees.
- Let brisket rest for 20 minutes before slicing. Pour broth from bottom of pan over brisket. Yields 8-10 servings.
Braised Beef Brisket
Dress up your basic Mexican-Style Rice by folding in 1 1/2 cups enchilada sauce and 1 cup shredded Chihuahua or jack cheese. Top with more cheese. Cover and bake for 25 minutes in a preheated 350 degree oven. Garnish with green onions. They loved it!
Click onto picture above to see full recipe for Mexican-Style Rice on site.
Click onto picture above to see full recipe for Chile Ancho Enchilada Sauce on site.
Anytime I prepare brisket, whether it’s on the smoker or in the oven, there’s bound to be tacos at point.
Your recipe looks so good! I can’t wait to try it! One of the ways I cook a brisket is to put it in a turkey bag with all the spices, then into my big roaster for 5-6 hours. So easy to do and the clean up is a breeze too.
Great idea Veda! I must try sometime! Thank you!