Oven Barbecued Pimentón Brisket Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

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:

• Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres.
• Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it.
• Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

Steps:

• 1. Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres. 2. Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it. 4. Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.