While getting my groceries this week I stopped by a local butcher’s to get some meat (grocery store beef has been making us both sick, so I stopped getting meat at the grocery and found a local butcher. Prices are equivalent, and I can find out all about where the meat comes from and how its raised!).
I had chicken breast and pork steaks in the freezer so all I needed was some ground beef, and maybe a steak or two. They also had a brisket. I’ve been craving brisket for some time, and that baby was calling to me.
Bringing home my prize, I started looking for the ‘perfect’ oven roasted brisket I could find. Oven roasted because, though I love the flavor of a 12 hour smoked brisket, I am unable to stand outside in 9-12F weather with negative windchills to make this mouth-watering treat.
I found two recipes that I liked parts of, but not wholly. The first was a Slow Roasted Brisket from Spoonful’s blog, the second is My Oven-Baked Brisket from Homesick Texan’s blog. I took
a little the best of each and made the following brisket for today’s dinner, and served it up alongside some smashed potatoes.
The under appreciated, underrated, Oven Roasted Brisket with a side of Creamy Smashed potatoes
Low & Slow Oven Baked Brisket
1 3-4 pound untrimmed brisket (fat on)
2 tablespoons salt (kosher or coarse sea)
1 teaspoon ground black pepper (I use restaurant ground)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 cup brown sugar (I used coconut sugar as its a healthier alternative, lower GI index sweetener, has a similar consistency to raw sugar)
1/2 teaspoon cayenne (optional)
Mix the dry ingredients together thoroughly, rub into brisket thoroughly, more on the meaty side than the fat side. Can do this ahead of time, wrap in plastic wrap and refrigerate overnight.
1/2 teaspoon instant coffee crystals or 1/4 cup coffee
2 tablespoons Liquid Smoke, I used Hickory (GF)
1/4 cup soy sauce (GF)
1/4 cup Worcestershire sauce (GF)
1/2 medium onion diced
3 tablespoons minced garlic
1/2 cup (filtered) water
When ready to cook, mix the wet ingredients together and pour into a lightly oiled casserole or roaster. Place Brisket on top of liquid and add more if needed to cover bottom half of brisket. Cover with foil. Bake in a 300F oven for 4-6 hours (little longer for larger hunk of meat).
NOTE: I try to use lactose/dairy-intolerant, gluten-free, insulin-resistant ingredients at all times. I can handle goats milk in place of bovine dairy, but be sure you can substitute an unsweetened nut-milk if that is your preference.
When time to eat drew near, I boiled up a mixture of russet and red potatoes with the skins on in salted water. I then drained them, reserving about 1/2 cup of the boiling liquid. I smashed them up with my potato masher, added butter (Home-style roll butter, yummo), a dollop of cream cheese (probably 2 oz), a generous splash of buttermilk, and loosened it up with the boiling liquid (be careful this can be very salty). These are my ‘go to’ potatoes, and Hubby Approved. Not the baby-food smooth, out-of-a-box mashed potatoes, and there is a medley of flavor profiles that compliment each other so perfectly, you’ll never make potatoes the same again! I usually make enough for our meal and to include in lunches for the week following when I do make them as they reheat well, and are a good compliment to almost anything else I might make during the week.
Since white potatoes are a not-so-preferred food for my current diet/health goals, I also tossed a sweet potato into the oven about two hours in, and let it cook with the brisket.