Brisket in the oven

[Travelcrazy]

I have bought a 1.25kg piece of brisket, can anyone please tell me how to oven cook it, should I do it in the Creuset lidded dish or in foil and do I need to add liquid? How long will it take and at what temp?

Thank you!

I usually do it in the slow cooker for about 6 hours on auto with a bit of water in the bottom

I brown on hob then stick in oven with wine, stock, carrot, onion, herbs etc.. for as long as possible. Low heat - 140 ish

In a lidded dish is perfect. You definitely want liquid.

I'd season the meat and brown it on the hob, take it out, then chuck in some chunky onions or whole shallots and carrots (in big chunks) and brown those off a bit before popping the meat back on top of them.

Then my preferred way to cook it is in a bottle of beer (Newcastle Brown Ale is particularly good) with some stock, bay leaves etc. Red wine works too.

Once up to heat pop it in the oven, with the lid on, on low for a good 3 hours +

DH does it in ceramic lidded casserole dish with a half litre of liquid (stock). 160° fan for 3.5 hours.

I follow this https://www.seriouseats.com/jewish-braised-brisket-recipe

There is a scene in The Wire when Levy comes in complaining that he has been called away from the dinner table on a Friday night and that his wife had cooked brisket and she was good at it.

Thanks everyone!

How did it turn out OP?!

@driedapricots101 I wasnt keen to be honest, the gravy was delicious but the beef was stringy, I have another big piece in the freezer as well!

As it’s a muscle that works hard, it does have really strong striations.

However, it’s richness makes the best beef sandwiches so don’t despair just yet.