Oven Braised Brisket
- 5 lb Tangen Draw Brisket Point
- 4 oz Beef Tallow of Ghee
- 1 Cup Beef Broth or Stock
- 4 Cloves of Garlic, smashed
- 2 oz Red Wine Vinegar
Dry Rub Ingredients:
- 3 TBLS Smoked Paprika
- 1 TBLS Kosher Salt
- 1 TBLS Cracked Black Pepper
Directions:
1. Preheat your oven to 300°F.
2. An hour before cooking, take the brisket out of the refrigerator and let it come to room temperature. Pat it dry with paper towels.
3. Mix the dry rub ingredients together: smoked paprika, kosher salt, and cracked black pepper. Pat this dry rub evenly onto the brisket, ensuring it covers the entire surface.
4. In a Dutch Oven, place it on the stovetop over medium heat. Add the beef tallow or ghee and let it melt.
5. Sear the brisket on all sides, allowing approximately 5 minutes per side for a nice sear.
6. Turn off the heat and pour the beef stock, red wine vinegar, and smashed garlic cloves over the seared brisket. Cover the Dutch Oven with a lid.
7. Transfer the Dutch Oven to your 200° preheated oven and cook for 3-4 hours or until the internal temperature reaches 150°F (65°C). You'll notice that the internal fat will have a jiggly consistency, much like Jello when you press it with your finger.
8. Remove the Dutch Oven from the oven and let it sit, still covered, for an additional hour.
9. When ready to serve, slice the brisket against the grain for the best texture.
10. To make a simple sauce, use the pan juices. Whisk in a small amount of flour to create a roux and spoon it over the brisket slices.