Oven Texas Baked Brisket

There’s always room for a juicy, Texas oven baked brisket at the table. This healthy, and easy, recipe is a fool-proof way to cook a nutritious brisket all year around. Brisket is a fattier cut of beef (even healthier if grass-fed or bison) with a generous amount of healthy, saturated fat which keeps the meat moist, flavorful and nutrient dense. Grass-fed beef contains three times more omega 3-fatty acids than grain-fed cattle which are crucial for optimal functioning of the neurons, cell protection, is anti-inflammatory and satiating, keeping you fuller for longer.

Serves 10-12

Ingredients

• 1  (6-pound) beef brisket, trimmed 

• 1/4 c. kosher coarse salt

• 1/4 c. coarse black pepper

• 3 c. beef broth

Directions

Night before cooking:

• Place the brisket inside a deep baking pan.

• Place the salt & pepper in a small bowl and stir to combine.

• Sprinkle the salt/pepper mixture all over the brisket, then use you hands to rub it in. 

• Cover with foil.

• Refrigerate overnight, 10 to 12 hours. 

Cooking Day:

• Arrange a rack in the middle of the oven and heat to 300°F.

• Remove the brisket from the refrigerator and let it sit at room temperature, still covered in the foil, while the oven is heating. 

• Add the beef broth until it’s about 2” high in the pan.

• Set the whole brisket, covered, in the oven and cook for 6 hours.

• At 5 hours in, remove the foil and keep cooking another hour.

• Transfer the brisket to a clean cutting board, cover loosely with foil, and let rest for an hour before cutting.

• Pour the pan juices into a glass bowl and place in the fridge to separate the fat.

• After about 30 minutes, skim the fat off the top and discard.

• Reheat the juices and pour over the sliced brisket to serve.