Barbecue Beef Brisket
Recipe: #11857
January 14, 2014
Categories: Roast Beef, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Passover, Picnic Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Beef Dinner, more
"I like easy recipes I'm happy when I find good ones, I've made this a few times it's both easy and taste good and it makes great sandwiches"
Ingredients
Nutritional
- Serving Size: 1 (324.8 g)
- Calories 734.3
- Total Fat - 54 g
- Saturated Fat - 18 g
- Cholesterol - 277.7 mg
- Sodium - 2759.9 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 1.3 g
- Sugars - 1.8 g
- Protein - 52.3 g
- Calcium - 39.3 mg
- Iron - 5.7 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
If you want to you can trim the roast of any large amounts of excess fat. but for best flavor you must Leave a thin layer of fat.
Step 3
Season the beef brisket on both sides with the smoked paprika, pepper, and salt.
Step 4
Place the onions and garlic in a shallow roasting pan, large enough to fit the beef brisket. Place the brisket, fat side up, on top of the onions.
Step 5
Roast uncovered for 1 hour.
Step 6
Remove the pan, and carefully wrap tightly with foil. Be sure you have a good seal around the pan, as this will keep in the moisture.
Step 7
Place back in the oven. Reduce the heat to 325 degrees and cook for 3 more hours.
Step 8
Allow to cool, and refrigerate, still wrapped overnight. When you are ready to serve, reheat over a charcoal, or gas grill for about 15 minutes per side, or until warmed through. Brush with barbecue sauce for the last 5 minutes of cooking to get a nice glaze.
Step 9
Serve sliced thin (against the grain), with additional barbecue sauce on the side.
Tips
No special items needed.