Oven-Braised Barbecue Brisket

Updated June 01, 2016

Chef

Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Joseph DeLeo

Editor's Note: This Oven-Braised Barbecue Brisket only takes five ingredients and four steps to throw together, making it one of the easiest BBQ recipes out there! First, beef brisket is browned in a skillet, then smothered with chicken stock and barbecue sauce and baked in the oven until it's fall-off-the-fork tender. It's a great dish to make for a weekend get-together or a weeknight dinner. The best part is that you don't even need a grill to make this delicious barbecue beef brisket recipe, so you can have it all year long!

Cooking MethodBarbecuing

CostModerate

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Game Day

Recipe CourseMain Course

Dietary ConsiderationKosher

Five Ingredients or LessYes

MealDinner, Lunch

Taste and TextureMeaty, Sharp, Smoky

Ingredients

4 to 5 pound brisket, covered with ¼ inch of fat
Kosher salt and freshly milled pepper
¼ cup vegetable oil
2 cups Chicken or Beef stock or canned low-sodium broth
Barbecue Sauce

Instructions

Preheat the oven to 325° F.
Let the brisket come to room temperature. Salt and pepper the meat. In a large heavy skillet, heat the oil over moderately high heat. Brown the brisket, fat side down, for 3 to 4 minutes, or until a crust is formed. Turn and brown the other side.
Place the brisket in a shallow baking pan with the chicken stock and bake for 2 hours. Coat the brisket on both sides with half of the sauce. Return to the oven and continue to bake for 2 to 3 hours, or until tender.
Remove and let the brisket rest for 10 minutes before slicing. Serve with the remaining barbecue sauce.

Christopher Idone

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Oven-Braised Barbecue Brisket

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kcannon 5118425

Jun 09, 2016

I love brisket and this looks really simple, but I have a question about step 3. Seems like if I removed the brisket from the baking pan, brushed on BBQ sauce, and then put it back in the pan, the chicken stock would just wash the sauce off and dilute it. What am I missing?