Edna Lewis's Oven Brisket
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
American
Edna Lewis's Oven Brisket
Description
The recipe starts by seasoning a 3-pound beef brisket with salt and pepper and searing it over medium-high heat to develop a deeply browned crust on all sides. Separately, sliced onions are cooked until well browned, bringing out natural sweetness and depth. The brisket is then topped with the onions, whole allspice berries, and a bay leaf, covered, and placed in a hot oven briefly before the temperature is lowered for slow cooking over 2 1/2 hours.
The long cooking time at low heat breaks down connective tissues, making the brisket tender while retaining moisture. The pan juices develop rich flavor from meat drippings and onions, which are strained and separated from fat for a leaner sauce to accompany the sliced meat.
This brisket can be sliced against the grain for tenderness and served with the pan sauce. Leftovers make excellent sandwiches or fillings for tacos and quesadillas, showing the versatility of the dish beyond the main course.
For best results, plan on about one hour of cooking per pound of brisket and adjust the amount of onions accordingly, using half a pound per pound of meat. The brisket shrinks during cooking, so purchase accordingly if serving multiple people. Leftovers can be refrigerated for up to four days, and carving against the grain maintains tenderness.
Ingredients
- 3 pounds beef brisket
- salt freshly ground
- black pepper freshly ground
- vegetable oil or olive oil
- 1 tablespoon butter or vegetable oil or olive oil
- 1 1/2 pounds onion peeled and sliced
- 4 whole allspice berries
- 1 bay leaf
Instructions
- Preheat the oven to 400°F (204°C).
- Pat the brisket dry and season it with salt and pepper to taste. Heat a skillet over medium-high heat, slick it with just a little oil, then add the brisket. Sear it well, turning until all sides are well-browned. Place the seared brisket in a heavy ovenproof pot or pan such as a Dutch oven.
- Wipe the skillet clean and then add the butter or oil and onions and return to medium-highish heat. Cook, stirring occasionally, until pretty well browned, 7 to 10 minutes.
- Sprinkle the brisket with pepper and then add the browned onions, allspice, and bay. Cover tightly and transfer to the oven for about 10 to 15 minutes. Reduce the heat to 225°F (107°C) and let cook, undisturbed, for 2 1/2 hours.
- Transfer the brisket to a cutting board to rest. Reserve the pan juices in the skillet.
- Spoon off any visible fat from surface of the juices and discard the bay leaf. Spoon the onions into a sieve or strainer, place it over the pan juices, and press the onions through the sieve, discarding any solids. If desired, strain again and reduce over medium heat for a few minutes. Taste and season the pan juices with salt and pepper to taste.
- Slice the brisket and serve with the pan juices.
Notes
- Store leftover brisket in a sealed container in the refrigerator for up to four days.
- Use leftovers for sandwiches, tacos, or quesadillas to extend the meal.
- Plan cooking time at roughly one hour per pound of meat and use 1/2 pound onions per pound of brisket.
- Purchase enough brisket, considering it shrinks during cooking, about 1/2 pound raw meat per serving.
- Always carve brisket against the grain to maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 414kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 48g | 96% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 146mg | 49% |
| Sodium | 199mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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