How to Make Brisket in the Oven with Chef Johnny | Beef Loving Texan

brisket

🥗Healthier: chuck roast

💰Cheaper: flank steak

Chuck roast is leaner while flank steak is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth can reduce sodium and calories.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika has less heat and is generally cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Season the brisket with about 1 tablespoon of coarse salt, ensuring to cover it well.

Sprinkle black pepper over the brisket, holding your hand higher for better distribution.

Add granulated garlic to the brisket, adjusting the amount to your taste.

Open an oven bag and add 1 tablespoon of flour, shaking it to coat the inside of the bag.

Place the aromatics (1 large onion, 2-3 stalks of celery, and 2 carrots) at the bottom of the bag.

Insert the seasoned brisket into the bag on top of the vegetables.

Sprinkle the package of dry onion soup mix over the brisket.

Gather the bag tightly and use the provided tie to secure it, ensuring not to overinflate the bag.

Poke 2-3 small holes in the bag to allow steam to escape during cooking.

Preheat the oven to 350°F and place the bagged brisket in a cooking pan before putting it in the oven.

After about 4 hours, check the brisket's doneness with a thermometer; it should feel tender like a hot knife through butter and be around 200°F.

Remove the brisket from the oven and let it cool in the bag for a bit, allowing the internal temperature to drop to around 140-150°F before handling.

Carefully open the bag to release steam and extract the brisket, saving the juices and aromatics for gravy preparation.

Separate the juices from the fat to prepare for making gravy, using a fat separator if available.

Blend the saved aromatics (carrots, onions, celery) with the reserved juices to create a flavorful gravy.

If needed, add more liquid (like beef broth) to ensure there's enough for gravy, and remember to add cold liquid to a hot roux to avoid lumps.

Cooking Techniques

Equipment Needed

Spice Level: