We’ve always been a fan of large meat roasts in our oven, which is why the brisket is a regular addition to our weekly menus. But sometimes, we can’t afford the recommended low and slow cooking temperature for this tough cut of meat. Brisket comes from the pectoral muscles and needs enough time in the oven to soften. But at 350F, getting the meat to this texture sounds like an unattainable feat.
But there’s a way to go about cooking brisket in a 350F oven, and we’ll show you the techniques here. And it wouldn’t matter if you’re using the flat or pointcuts, as they’ll work perfectly. But before we move on to the cooking duration, let’s first double-check the other needs and see if we’re doing it right from the get-go.
Choosing the Brisket
Whether you’re picking beef or veal brisket, you must ensure the meat is of uniform thickness. Anything less will cause the brisket to cook at different times in different areas, and you may need to tie it to uniformity yourself to prevent it- which can be annoying. The brisket should also be of the best grade, Prime or second-best, Choice, for optimum flavor and texture quality. And ensure to select a flexible beef with a fat layer of a most, half-inch thickness.
Seasoning the Brisket
You can combine any range of spices, herbs, and seasonings for oven brisket. And you can season the meat in tons of ways. Some like to marinate the brisket for a considerable time (mostly 18 to 24 hours). And some can’t wait that long, so simmer the sauce ingredients before pouring it on the meat, and cook it immediately.
In some veal brisket recipes, the seasonings and spices are combined on the stovetop, and the meat is added and then baked in this tasty sauce. And others don’t bother with wet marinades but use a dry spice rub and add beef stock later during cooking to make up for the lost moisture. Eventually, you decide how flavorful your brisket comes out.
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Cooking Time for 350F Oven Brisket
Most times, beef briskets are prepared at 275F. But, if you’re already fond of cooking the meat at 350F, you can do the same with the beef brisket, a one hour per pound. This means that a four-pound brisket will take four hours. But by using this temperature, you’ll need to follow a few guidelines.
First, note that 350F is the starting temperature for the brisket, and the meat is first cooked uncovered in the oven for an hour. Then, the temperature is dropped to 300F, and foil is placed over it- at this point, you can add beef stock for saturated brisket recipes. Afterward, it’s left to cook for another three hours, or until the internal temperature reaches 190F. The meat should also be tender and pull-apart easy at such a point.
If you’re dealing with a veal brisket, you’ll have to brown before roasting, so the flavor becomes more prominent. Place a Dutch oven on the stovetop and add some oil, then sear the veal brisket on all sides and side aside. Next, briefly cook any vegetables and aromatics in the leftover oil when you take it out, add seasonings, herbs, and white wine. Simmer the sauce for three minutes, add the veal with tomatoes, cover the Dutch oven, and roast in the oven for three hours. The veal brisket should be ready when its fork-tender, pull-apart easy, and has reached an internal temperature of 190F.
Resting and Serving Brisket
Brisket contracts as it cooks in the oven, forcing its juices up to the surface. And it’s why the meat needs to be allowed at least 20 minutes of rest before slicing, so the juice is reabsorbed. Cutting the brisket too early will force the juices onto the plate, and you’ll lose moisture and flavor in the meat. Afterward, serve it by cutting against the grain and thinly as possible.
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- Always go for brisket with a thick layer of fat, as these types produce the juiciest results.
- Consider doubling the foil when covering the brisket, so the juice and flavors are better trapped during cooking.
- Don’t be shy with seasoning your brisket. Instead, use as many savory spices and herbs as possible for your marinade or dry rub. Options to consider include garlic powder, onion powder, smoked paprika, Worcestershire sauce, soy sauce, rosemary, dried thyme, and celery salt.
Oven Beef Brisket (8 Servings)
- One four-pound beef brisket
- One-and-a-half cups of beef stock
- Two tablespoons chili powder
- Two tablespoons salt
- One tablespoon garlic powder
- One tablespoon white sugar
- One tablespoon black pepper, freshly ground
- One tablespoon onion powder
- Two teaspoons dry mustard
- One bay leaf, crushed
- Set the oven to 350F, and leave it to heat. And while waiting, combine the spices and seasonings in a bowl and generously rub it on the brisket- make sure to cover all surfaces. Then, place the meat in a roasting pan, leaving it open.
- Roast the beef brisket in the oven for one hour, and turn the beef stock into the pan. Then, seal the container with layers of foil or a tight cover if it has one. Reduce the heat to 300F, return the dish into the oven, and cook for three more hours until the meat reads 190F. You’ll also want it to be pull-apart easy and fork-tender.
- Rest the beef brisket in a foil tent for 20 minutes, and then serve in thin slices cut against the grain.
If you’d like more information, please watch this video.