Content

• Ingredients
• Beef brisket
• Veal breast
• Corned beef brisket
• To step
• Method 1 of 3: Beef brisket
• Method 2 of 3: Veal breast
• Method 3 of 3: Corned beef brisket
• Necessities

Brisket or beef brisket is a tough cut of meat, so it is often slow-cooked to make it more tender and tasty. Beef brisket is the most common type, but if you want something that is more tender and has an even more delicate flavor, try veal brisket. You may even be able to find corned beef brisket that comes prepackaged with condiments to prepare them with. Keep reading to learn more about cooking each type of brisket in the oven.

Ingredients

Beef brisket

For eight servings

• 1.4 to 1.8 kg of beef brisket, without fat edges
• 1/2 cup (125 ml) ketchup
• 1/4 cup (60 ml) apple cider vinegar
• 1/4 cup (60 ml) of brown sugar
• 2 tablespoons (30 ml) of soy sauce
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 tablespoon (15 ml) of yellow mustard
• 1/2 teaspoon (2.5 ml) ground ginger
• 1/2 teaspoon (2.5 ml) garlic powder
• 2 teaspoons (10 ml) canola oil
• 1/2 cup (125 ml) of water

Veal breast

For six servings

• 1.4 kg of veal breast
• 1 teaspoon (5 ml) of salt
• 1 teaspoon (5 ml) ground black pepper
• 1 tablespoon (15 ml) of vegetable oil
• 2 medium onions, chopped
• 4 large carrots, cut into slices
• 2 garlic cloves, chopped
• 1 bay leaf
• 2 teaspoons (10 ml) dry thyme
• 2 teaspoons (10 ml) dry rosemary
• 3 tablespoons (45 ml) of freshly chopped parsley
• 2 cups (500 ml) of dry white wine
• 2 cups (500 ml) of crushed tomatoes

Corned beef brisket

For 6-8 servings

• 1.4 to 1.8 kg of beef brisket with a herb bag
• 1 to 2 cups (250 to 500 ml) of water or beef stock

To step

Method 1 of 3: Beef brisket

1. Preheat the oven to 150 degrees Celsius. Place a large sheet of aluminum foil on a roasting pan.
   • The foil should be at least three times the size of the bottom of your roasting pan. You need enough foil to wrap the brisket completely and securely, so if necessary, you can estimate how much you will need by wrapping your brisket with it before covering the roasting pan.
2. Combine the ingredients for the sauce. In a small saucepan, stir together the ketchup, vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, ginger, garlic, oil, and water until combined.
   • Alternatively, you can also prepare your favorite barbecue sauce instead of this sauce recipe. Use about 3/4 cup (185 ml) of the prepared sauce and mix it with 1 cup (250 ml) of water. No need to simmer if you are using a sauce that is already ready.
3. Let the sauce simmer for five minutes. Heat the sauce on your stove over medium to high heat until it comes to a simmer. Let the sauce cook for five minutes, stirring occasionally, so that the flavors can mix.
   • Preheating the barbecue sauce separately will help blend the flavors more thoroughly before adding it to the beef. If you don't pre-cook the sauce, the meat may be irregular in flavor, with some flavors being stronger on one side of the meat than the other.
4. Place the meat and sauce in the roasting tin. Place the meat on the aluminum foil and pour the sauce over it, covering as much of the meat as possible. Wrap the foil around the brisket when you're done.
   • By wrapping the meat, you ensure that the meat moisture cannot escape and remains in full contact with the meat. This ensures a more even, faster and tastier cooking process.
   • Make sure the foil is wrapped tightly around the brisket to prevent moisture from leaking through the corners of the foil.
5. Wait for the meat to cook. The beef should be roasted per 500 g of meat for approximately 1 hour. In this case, the brisket should cook for 3 to 4 hours.
   • Do not remove the foil during the cooking process unless you want to check for doneness. Unpacking the meat can cause some of the liquid to be lost, which can change cooking time and make the brisket drier than you want.
   • You also have to be careful that the moisture does not leak through the corners of the foil. If moisture seeps out, carefully fold the corners of the foil down with oven mitts to prevent additional moisture loss.
   • Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 88 and 93 degrees Celsius to be safe and tender enough to eat, and the meat should be easy to pull apart.
6. Let the meat rest before serving. Remove the beef brisket from the oven and let it rest for 30 minutes before carving and serving.
   • Slice the meat over the fibers to make more tender slices of beef.
   • You can also serve the brisket with the meat juices for a more intense flavor. Scrape the fat off the surface of the cooking liquid with a spoon before spooning it over the cut slices of meat.

Method 2 of 3: Veal breast

1. Preheat the oven to 180 degrees Celsius. Meanwhile, season the veal with salt and pepper on all sides.
2. Heat the oil in a large saucepan. Put some oil in a large pan that is suitable for baking and heat the pan over medium heat for a few minutes so that the oil becomes thinner and spreads more easily on the bottom.
   • Veal brisket usually turns brown, while beef brisket is often not browned. The taste of veal becomes much better after browning than the taste of beef, at least when it comes to brisket in the oven.
3. Sear the brisket on all sides. Put the veal breast in a pan with hot oil and sear the meat on all sides (turn the pieces if necessary with a meat tong), until all sides are lightly browned. This takes three to five minutes per side.
   • When done, remove the brisket from the pan and keep it warm.
4. Fry the onions, carrots and garlic briefly. Place the remaining ingredients in the casserole and fry the onions, stirring frequently, until the onions soften and turn a golden color. This takes another minute or four.
   • If there is little or no oil left in the casserole when you add the vegetables, add some more oil so that these ingredients are also fried in fat.
5. Add the herbs and white wine. Add the bay leaf, thyme, rosemary, parsley and white wine to the casserole. Let it simmer for two to three minutes on a medium-high heat.
   • Stir the bottom of the casserole and scrape off any meat or vegetables. These small pieces are packed with flavor, so you don't want to lose them.
   • If you want to remove the spices before serving the veal, put them in a small bag made of cheesecloth. This is not strictly necessary, however, as the bay leaf is the only herb that really needs to be removed, which is usually easy enough to see and remove.
6. Return the brisket to the casserole with the tomatoes. Return the veal breast to the casserole and add the tomato pulp. Put the lid on the jar.
   • Use the lid of your casserole. If the pan has no lid, cover it well with aluminum foil.
7. Stew the meat until done. This will take about 2 1/2 to 3 hours. Keep the lid on the casserole during the cooking process, only removing it to check for doneness.
   • Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 88 and 93 degrees Celsius, and then it should be safe and tender enough to eat, and the meat should be easy to pull apart.
8. Let the meat rest before serving. Remove the veal breast from the oven and let it rest for 20 minutes before carving and serving.
   • Slice the brisket over the fibers to make more tender veal slices.
   • You can also serve the brisket with the cooking water for a more intense flavor. Scoop the fat from the surface of the cooking liquid with a spoon before spooning the gravy over the cut slices of meat.

Method 3 of 3: Corned beef brisket

1. Preheat the oven to 90 degrees Celsius. Prepare a roasting pan by placing a large sheet of aluminum foil on top.
   • The foil should be at least three times the size of the bottom of your roasting pan. You need enough foil to wrap the brisket completely and securely, so if necessary, you can estimate how much you will need by wrapping your brisket with it before covering the roasting pan.
2. Place the brisket in the roasting pan. Place the beef brisket directly in the center of the foil you covered the roasting pan with.
   • Do not open the herbal package yet. You will use this package later in the recipe.
3. Add water to the pan. Pour enough water into the roasting pan to reach the top of the meat.
   • You just need enough water to braise the meat. It doesn't have to cover the brisket completely.
4. Sprinkle the spice pack over the meat. Sprinkle the spice package over the top of the meat and into the surrounding water.
   • Adding some of the seasoning packet to the water and over the beef brisket will help distribute the flavor more evenly across the meat. Otherwise, the bulk of the flavor will concentrate on the top of the brisket.
5. Wrap the brisket in aluminum foil. Wrap the aluminum foil around the meat, making sure that none of the meat moisture can escape during cooking.
   • By wrapping the brisket you retain the moisture and keep it in contact with the meat. This results in a more even, faster and more flavorful cooking process.
6. Cook the meat until tender. This can take three to six hours. After three hours have passed, check the brisket every 30 to 40 minutes for internal temperature and tenderness.
   • Do not remove the foil during the cooking process unless you want to check for doneness. Unpacking the meat can cause some of the liquid to be lost, which can change cooking time and make the brisket drier than you want.
   • You also have to be careful that the moisture does not leak through the corners of the foil. If moisture seeps out, carefully fold the corners of the foil down with oven mitts to prevent additional moisture loss.
   • Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 88 and 93 degrees Celsius to be safe and tender enough to eat, and the meat should be easy to pull apart.
7. Let the meat rest before serving. Remove the corned beef brisket from the oven and let it rest for 30 minutes before carving and serving the meat.
   • Slice the meat over the fibers for more tender corned beef slices.
   • You can also serve the brisket with the meat juices for a more intense flavor. Scrape the fat off the surface of the cooking liquid with a spoon before spooning it over the carved meat slices.
8. Ready.

Necessities

• Roasting pan or casserole
• Aluminium foil
• Saucepan
• Whisk
• Meat thermometer
• Meat tongs
• Carving set or meat cleaver
• Serving plate