Briskets are a summer time staple at any Texas BBQ. I love one that has slowly been cooked on a grill all day long, but they can just as easily be made in your oven for a great dinner any night of the week!
There are two important things you want to remember when cooking a brisket 1) you want one with some fat on it, about 1/8″ to 1/4″ — it helps to seal in the moisture. 2) cook it slow, because brisket is a tough cut of meat you do not want to rush cooking it. Cooking it slowly ensures a moist and tender meat!
Because it is a fatty meat, I like to balance mine out with LOTS of veggies. Last night we opted for roasted corn, asparagus and mashed potatoes. The only thing that could have made this meal any better would have been a big, green salad!
This is what you will need:
- 1 small brisket (~2lbs)
- 1 large tomato, diced (or 1 can diced tomatoes, drained)
- 1/2 purple onion, diced
- 3 cloves garlic, sliced
- 1/4 cup water
- 1/2 tablespoon dried onions
- 1/2 tablespoon italian seasoning (or combine equal parts parsley, oregano & basil)
- 1 teaspoon cayenne pepper
- salt and pepper
Preheat oven to 250 degrees.
Combine, dried onions, italian seasoning and cayenne pepper in a small bowl, set aside.
Place brisket in roasting pan. Using a fork, pierce brisket repeatedly to tenderize the meat, sprinkle with seasoning mix, flip and repeat on other side. Top with diced onions, tomatoes, garlic, salt & pepper. Add water to pan, cover with foil and bake for 6-8 hours.
Makes 8 servings.
Stay tuned to see how I revamp the leftovers in to tasty meals throughout the week!
Have a suggestion for leftover brisket? Share it with me in the comments section (: