Description
This Easy Baked Brisket turns out tender, moist, and so flavorful. Perfect for slicing or sandwiches, you’ll wish you bought a bigger brisket!
Ingredients
3-4 Pound Beef Brisket “Flat”
2 Tablespoons Tamari
2 Tablespoons Worcestershire
1 teaspoon ground cumin
1 teaspoon ground thyme
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon cayenne or chipotle pepper (optional)
1 Tablespoon tomato paste (or ketchup:)
1 Teaspoon Better Than Bouillon Beef Base + 1 cup water
Instructions
- Preheat the oven to 300°F.
- Trim the fat cap on the meat to about ¼
- Place the meat in a shallow roasting pan large enough to accommodate it. I use a large glass baking pan, which works nicely.
- Whisk all dry ingredients in a bowl. Add the Tamari and Worcestershire and mix together to form a paste.
- Rub the spice paste onto both sides of the meat.
- In the same bowl, combine the Better Than Bouillon and water and pour in the pan around the meat.
- Cover the pan tightly with aluminum foil.
- Bake covered for 2 hours. No peeking!
- Remove the brisket from the oven and flip it over.
- Return to the baking dish and bake for another 1- 1 ½ hours or until fork tender.
- Remove the meat from the oven and allow the brisket to rest in the pan for 15 minutes before slicing.
- Place brisket on a cutting board and slice the brisket against the grain for moist, tender pieces.
- Return the sliced brisket to the pan with the juices until ready to serve.
Notes
Note: Your brisket will likely have a large fat cap on it. The cap is great for keeping the meat moist during extended cooking and a little of the fat is nice for adding richness to the sauce. When you trim the fat, keep about ¼” on the meat for this reason.
Want more sauce? If you like your brisket extra saucy, chop up an onion, carrot, and a few cloves of garlic and let them roast in the pan with the juices. The’ll be super soft and saucy by the end of cooking time, perfect for topping a brisket sandwich!