Jewish-Style Baked Brisket
Slow roasted, melt in your mouth, baked brisket perfect for any night of the week.
- Difficulty (0 = Caveman, 5 = Thomas Keller): 2
- Serving size: 8-12
- Prep/cook time: 6.5 hours
- Meat temp: Well-done
Ingredients:
- 5-10 lbs brisket
- Salt and pepper
- 3 cups beef broth
- Optional: Butter
Directions:
- Coat the brisket in salt and pepper on all sides.
- Optional: Use a meat injector (this is the one I use) to inject butter into brisket at various points
- In a large baking dish or dutch oven, add the brisket and broth.
- The broth should cover 2/3 up the brisket.
- Braise at 250°F for 6 hours, or until the dual probe temps at 165°F.
- Remove from the oven, let rest in juiced for 20 minutes, which can also be used to make a gravy.
- Slice and serve.
Need a BBQ sauce recipe to finish it off? See here.
Video Demo:
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: myk@designyourbeef.com
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
