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The Makings of Brisket; The Sauce is the Key - Add Veggies

Updated on June 14, 2017

Beef Brisket From the Oven

Forget the grill and charcoal. With an oven, some good cuts of meat, and this recipe, you can have that tender, juicy, sauce-dripping beef you're longing for.

Even if you think the one and only way to prepare beef is by smoking, try this. It's hard to believe something this easy can taste so good. The sauce flavors the meat as they bake. Add veggies and couscous for a complete meal.

Start with the meat sauce.

  • 1 cup water
  • 3/4 cup peeled chopped tomatoes
  • 1/4 cup vinegar
  • 1/4 cup catsup
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • 2 stalks celery, sliced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/4 cup butter
  • wine to taste

Begin cooking the sauce: Water, red wine, vinegar, ketchup, tomatos, onions and garlic

1. Make the sauce

Combine the sauce ingredients in a large saucepan and bring to a boil. Reduce heat, simmer 15 minutes.

Beef Brisket

Cast your vote for Beef Brisket

2. Strain Sauce

Strain and set sauce aside.

Strain the sauce once reduced

3. Make the rub for the meat

Combine:

  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic
  • 1/2 teaspoon meat tenderizer

4. Rub the meat

Rub the meat on all sides with the rub mix.


Rub the meat

5. Add strained solids onto meat

Pat some of the strained solids onto the meat and pour half the sauce mixture over the meat.


Pat the solids from the sauce onto the meat

6. Cooking the meat

Our oven has a slow-cook function. Using this feature, cover the dish tightly with foil and cook for 6 - 7 hours at 200 degree. If you do not have this feature, cover the dish tightly with foil and baste frequently with pan drippings and half of remaining sauce.

Slow-cook function.

The brisket is cooking!

Man does not live by meat alone.

After setting the roast beef to slow cook in the oven, prepare the vegetables and couscous.

Ingredients

  • Roma Tomato
  • corn on the cob
  • red bell pepper
  • zucchini
  • button mushrooms
  • garlic 2 cloves
  • white wine vinegar 1 1/2 TBSP
  • Dijon Mustard 2 tsp
  • Feta Cheese 1/2 cup

Wash and dry produce. Preheat broiler to high. Dice tomato, cut corn kernels from cob, slice bell pepper into 1 inch squares. Slice zucchini into 1/4 thick rounds. Halve mushrooms and mince garlic.

1. Cut up Veggies

Wash and dry produce. Preheat broiler to high. Dice tomato, cut corn kernels from cob, slice bell pepper into 1 inch squares. Slice zucchini into 1/4 thick rounds. Halve mushrooms and mince garlic.

2. Make couscous.

Put 1 c. water in a small pan and bring to a boil. Once water is boiling, add couscous to pot. Cover and remove from heat. Let stand until rest of meal is ready.


Chop tomato, bell pepper, mushrooms and zucchini into 1/4 inch rounds

3. Place veggies in pan lightly coated with olive oil

4. Make Veggie Marinade

Prepare the marinade. In a small bowl, combine garlic, 1/2 TBSP white wine vinegar, 1 tsp mustard, and 1 TBSP olive oil. Season with salt and pepper. Brush the marinade over the cut veggies.

5. Broil the veggies

Place the veggies under the broiler for 6-7 minutes, toss them and return to the broiler for another 6-7 minutes.

6. Make Relish

Heat 1 TBSP olive oil and 1 TBSP butter in a large pan over medium heat. Add tomato and corn. Cook until tomato softens, 4-5 minutes. Stir in 1 TBSP white wine vinegar and 1 tsp mustard. Remove pan from heat and let stand a few minutes to cool, then stir in feta cheese. Season with salt and pepper.

Relish of olive oil, butter, tomato and corn

7. Brisket is done! Slice thinly.

8. Plate the meal

Fluff the couscous. Add 1 TBSP butter and a drizzle of olive oil. Season with salt and pepper. Spoon couscous onto plate, top with relish and veggies. Place a slice of beef on side.

Plated meal

References

1. Southern Living 1982 Annual Recipes.

2. Hello Fresh recipe modified: Vibrant Veggie Skewers.

Comments

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    • MsDora profile image

      Dora Weithers 

      5 months ago from The Caribbean

      Thanks for the recipe. You dish looks appealing.

    • profile image

      Tamara Moore 

      15 months ago

      Jay, thank you! I would love to do it this way with the vegetables!

      Big Hugs,

      Tamara

    • Jay C OBrien profile imageAUTHOR

      Jay C OBrien 

      15 months ago from Houston, TX USA

      BBYCGN: You can just do the Veggies if you like. The Veggies actually take more effort than the meat dish.

    • profile image

      Tamara Moore 

      15 months ago

      Jay, this looks very delicious! I don't eat much meat, but I would like to see if this might work with chicken. It looks so good! I like couscous, too. It would be nice to have a homemade meal like this one, right now! Thank you for sharing this! Maybe I will share a recipe, too :-) But, it won't come out as well as yours.

      Hugs,

      Tamara

    • Jay C OBrien profile imageAUTHOR

      Jay C OBrien 

      15 months ago from Houston, TX USA

      Thanks! I hope you enjoy it!

    • Peggy W profile image

      Peggy Woods 

      15 months ago from Houston, Texas

      That sauce recipe really sounds good! We have not had brisket in quite some time. May have to try your recipe the next time we make it.

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