Deli Brisket Bake Recipes

Steps:

• Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
• Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
• To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.

Steps:

• Preheat the oven to 375 degrees F.
• Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan.
• Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound).
• Let rest for 20 minutes before slicing and serving.

Steps:

• In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly. Dredge the brisket in this spice mixture making sure every part of it is well covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days. Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides. Transfer brisket to a Dutch oven, add 1/2 cup water, cover, and simmer for 1 hour.
• While meat is simmering, heat remaining 2 tablespoons corn oil in a large skillet, and sauté onions, stirring occasionally. When the onions are nicely browned, add garlic, which browns quickly. Add onions and garlic to brisket pot. Cover, and continue simmering for 2 1/2 hours, or until meat is fully cooked. To test for doneness, stick a fork in the leaner end of the brisket; when there is a slight pull on the fork as it is removed from the meat, it is done. Cook longer if necessary.Remove brisket to a plate, and trim all visible fat. Then place the brisket (with what was the fat side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife. Serve hot with gravy from the pot or cold in sandwiches.

Steps:

• Preparation.
• Trim surface of fat from brisket. In a small bowl, mix Tender Quick mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.
• Cooking
• Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

Steps:

• Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket.
• Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
• Cook on low, all day, for the most tender brisket you will ever eat.
• For gravy, remove brisket and turn thermostat to high.
• Mix flour with 1/4 cup water, add to pot and bring to a boil, stirring constantly.

Steps:

• Place brisket on aluminum foil.
• Spread each side of the brisket with prepared mustard and whole mixed pickling spices.
• Wrap foil tightly around brisket and place in 8 x 10 baking dish.
• Bake in slow oven (225 degrees F.) 3 1/2 hours or until done.
• Remove brisket from foil.
• Scrape off and discard pickling spices from brisket and trim any excess fat.
• Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish.
• Rinse and drain sauerkraut and place on top of brisket.
• Sprinkle with grated swiss cheese.
• Place under the broiler until the cheese has browned, about 8 to 10 minutes.
• Garnish with prepared mustard.