Beef brisket isn’t just for the barbecue. You can use this simple oven
method to cook a crusty, juicy brisket.
I cooked some of our grass-fed brisket recently for the family, using the oven technique and the
spices I had around. It turned out with a wonderful peppery crust and a tender flavorful interior. We all
loved it.
So here’s my recipe:
Oven-baked Beef Brisket
• 3-4 lb grass-fed beef brisket
• 3 tbsp ground black pepper
• 2 tbsp Himalayan Pink salt or sea salt
• 4 cloves garlic, minced
• 1 tbsp paprika (I used regular paprika, but smoked paprika would be even better I’m sure!)
• 3-4 tbsp prepared grainy mustard
Instructions:
Preheat the oven to 275°F (135°C).
Rinse the brisket and pat dry with a kitchen towel or paper towel.
Rub the mustard all over the
surface of the meat, so that it’s lightly coated (you can do this step with the brisket already lying in a
roasting pan, to keep from making a mess).
Mix the pepper, salt, garlic, and paprika together in a small bowl. Then pat this seasoning
mixture all over the brisket, and lay it fat side down in the roasting pan.
Put the lid on the roasting pan (or use foil if you don’t have a lid) and pop it into the oven.
Let it bake for about 5 hours or until the meat has an internal temperature of 180°F (82°C). When
it reaches that temperature, remove the lid and bake uncovered for another 1 hour.
Then remove the pan from the oven and rest the brisket, covered, for about 30 minutes.
Slice across the grain and serve.
Enjoy!
Rebecca Weber