Whether Texas- or Jewish-Style, a Brisket Recipe You Don't Want to Pass Over
Both Jewish- and Texas-style brisket respond best to the same cooking method: slow, low-temperature cooking, ideally in a Dutch oven. If you don't have a Dutch oven, use the next best thing – aluminum foil, also known as the duct tape of cooking. Similar to a Dutch oven, aluminum foil helps retain moisture up close and personal to the brisket, right where you want it when employing a moist-heat cooking method with the goal of tenderization. Whether you go for Texas-style brisket with a piquant spice rub or Jewish-style brisket with tomatoes and onions, you'll use the same cooking method.
Total time: 4 hours, 15 minutes | Prep time: 15 minutes | Serves: 8 to 10
- 4 pounds beef brisket
- Olive oil, as needed
- 3/4 cup spice rub or kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups to 2 cups chicken or beef stock
- Heat the oven to 350F. Brush a light layer of olive oil on the brisket, and season it to taste. If you're making Texas-style, rub your preferred spice mix into the brisket; if you're making Jewish-style, season the brisket to taste with kosher salt and freshly ground black pepper.
- Wrap the brisket tightly in two layers of heavy-duty aluminum foil. You don't have to worry about wrapping it too tight; the steam from the stock will make its way in.
- Set the brisket in a deep roasting pan. Add enough stock to reach about 1/2 inch up the sides of the pan. (If making Jewish-style brisket, add 1 can of chopped tomatoes, 3 minced garlic cloves and 3 roughly chopped yellow onions along with the stock).
- Bake the brisket until tender, about 4 hours. Open the aluminum foil to expose the top and sides of the brisket, and turn the oven broiler on.
- Set the roasting pan at the top level of the oven. Broil the brisket until caramelized to a rich golden brown, about 5 to 7 minutes. Take the brisket out of the oven and re-cover it loosely in the aluminum foil.
- Let the brisket rest for 15 to 20 minutes. Slice the brisket across the grain in thin slices.
For an ultra-tender, extra-juicy brisket, season it 12 to 24 hours before you plan on cooking it. Early salting starts a brining-like process, in which the protein fibers plump and start to break down.