The brisket is a tough cut of meat, so it is often cooked slowly to make it more tender and flavorful. Beef brisket is the most common type, but if you want something with an even milder and more tender flavor, try veal. To learn how to bake any type of brisket in the oven, read on.
Ingrediants
Top of Beef Breast
For 8 servings
- 1, 5-2 kg of brisket, with the fat removed
- 125 ml of ketchup
- 60 ml of apple cider vinegar
- 60 ml of brown sugar
- 2 tablespoons of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of yellow mustard
- Half a teaspoon of ground ginger
- Half a teaspoon of garlic powder
- 2 teaspoons of rapeseed oil
- 125 ml of water
Veal Breast Tip
For 6 servings
- 1, 5 kg of veal brisket
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 tablespoon of vegetable oil
- 2 medium-sized onions, chopped
- 4 large carrots, cut into medallions
- 2 minced garlic cloves
- 1 bay leaf
- 2 teaspoons of dried thyme
- 2 teaspoons of dry rosemary
- 3 tablespoons of freshly chopped parsley
- 500 ml of dry white wine
- 500 ml of tomato pulp
Top of Beef Breast with Mixed Spices for Roasts
For 6-8 servings
- 1.5-2 kg of beef brisket with a mixture of spices
- 250-500 ml of water or beef broth
Steps
Method 1 of 3: Method One: Beef Breast Tip
Step 1. Preheat the oven to 150 ° C
Prepare a roasting pan by lining it with a large sheet of aluminum foil.
The foil should be at least three times larger than the bottom of the pan. You will need to have enough paper to wrap the meat completely, so test it before using it to line the pan
Step 2. Combine the sauce ingredients
Combine the ketchup, vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, ginger, garlic, oil and water together in a small pot until combined.
Alternatively, you could use a ready-made barbecue sauce instead of this sauce recipe. Use about 185ml of ready-made sauce and mix it with 250ml of water. It is not necessary to simmer the sauce if you are going to use a ready one
Step 3. Simmer the sauce for 5 minutes
Heat it on the stove over medium-high heat until it simmers. Let it cook for 5 minutes, stirring occasionally, to bring the flavors together.
Preheating the barbecue sauce separately allows the flavors to combine better before using it to season the meat. If you skip this step, you may end up with an uneven tasting brisket
Step 4. Put the meat and sauce in the pan
Place the brisket on the foil and spread the sauce over it, covering as much surface as possible. Wrap the paper around the meat when you are done.
- By wrapping the meat, you will seal the juices inside, which will remain in contact with it. This will ensure more even, faster cooking and tastier meat.
- Make sure the paper is tight around the meat, so juices can't leak out of the corners.
Step 5. Cook the meat until soft
You should cook it for about 1 hour for 500g of weight. If you followed our recipe, you will need to cook the brisket for about 3-4 hours.
- Do not open the aluminum foil during cooking except to check the meat. If you did, you could lose some juices, altering the cooking times and resulting in a drier meat.
- You should observe the pan to make sure that the juices are not spilling from the corners of the paper. If you notice any leaks, carefully fold back the corners of the foil using pot holders.
- Check the internal temperature of the meat with a special thermometer. The temperature should reach 88-93 ° C when the meat is safe to eat, tender enough and also easy to cut.
Step 6. Let the meat rest before serving
Remove the brisket from the oven and let it rest for 30 minutes before cutting and serving.
- Cut the meat against the direction of the muscle fibers to obtain more tender slices.
- You can serve the brisket with its juices if you love strong flavors. Remove the fat from the surface of the juices using a spoon before pouring the gravy over the slices of meat you just cut.
Method 2 of 3: Method Two: Top of the Veal Breast
Step 1. Preheat the oven to 180 ° C
Meanwhile, prepare the veal with salt and pepper on all sides.
Step 2. Heat some oil in a large saucepan
Pour the oil into a cast iron saucepan and heat it over medium-high heat for a few minutes, letting it become more liquid and easy to spread across the bottom of the pot.
Veal brisket is often pan-seared as opposed to beef. The flavor of the veal is greatly improved by this operation
Step 3. Sear the veal on all sides
Add the brisket to the hot oil and sear it on each side, turning it with tongs, until golden brown. This should take about 3-5 minutes per side.
When done, remove the veal from the saucepan and keep it warm
Step 4. Briefly cook the onions, carrots and garlic
Add these ingredients to the remaining oil in the saucepan and cook them, stirring often, until the onions begin to wilt and turn golden and transparent. This should take about 4 minutes.
If there isn't much oil left in the saucepan when you add the vegetables, add another drop of oil to skip these ingredients
Step 5. Add the seasonings and white wine
Put the bay leaf, thyme, rosemary, parsley and white wine in the saucepan. Simmer over medium-high heat for 2-3 minutes.
- Stir the contents of the saucepan, stirring up all the encrusted pieces of veal and vegetables. These little pieces are rich in flavor, so don't miss them.
- If you want to remove the herbs before serving the veal, place them in a small cheesecloth bag. It is not necessary to do this, because the only thing you will have to remove is the bay leaf, which is easy to find.
Step 6. Return the veal to the saucepan with the tomatoes
Cover the pot.
If you don't have a lid, tightly cover the pot with aluminum foil
Step 7. Roast the meat until soft
This should take 2.5 to 3 hours. Keep the pot covered throughout cooking, removing the lid only to check the meat.
Check the calf's internal temperature with a special thermometer. The temperature will be between 88-93 ° C when the meat is safe to eat and tender enough
Step 8. Let the meat rest before serving
Remove the brisket from the oven and let it rest for 20 minutes before cutting and serving.
- Cut the calf against the direction of the muscle fibers to obtain more tender slices.
- You can also serve the brisket with its juices to get a stronger flavor. Remove the fat from the surface of the juices using a spoon before pouring the gravy over the slices of meat you just cut.
Method 3 of 3: Method Three: Tip of Breast with Mixed Spices for Roasts
Step 1. Preheat the oven to 90 ° C
Prepare a roasting pan by lining it with a large sheet of aluminum foil.
The foil should be at least three times larger than the bottom of the pan. You will need to have enough paper to completely wrap the meat, so test it before using it to line the pan
Step 2. Place the brisket in the pan, directly in the center of the foil coating
Do not open the roasting spice package yet. You will need to use them later
Step 3. Add water to the pan
Pour in enough to submerge the brisket.
You will need enough water to braise the meat. You won't have to completely cover the brisket
Step 4. Pour the package of spices over the meat
Distribute the contents over the top of the brisket and in the water.
By pouring the spices into the water and over the meat, you can distribute the flavor more evenly. If you didn't, all the aroma would be concentrated in the upper part of the brisket
Step 5. Wrap the brisket tightly with aluminum foil
Seal it completely so that no liquid can escape during cooking.
By wrapping the meat, you will seal the juices inside, which will remain in contact with it. This will ensure more even, faster cooking and tastier meat
Step 6. Cook the meat until tender
This can take 3 to 6 hours. After 3 hours, check the meat every 30-40 minutes to check the internal temperature and its softness.
- Do not open the aluminum foil during cooking except to check the meat. If you do this too often you could lose some juices, altering the cooking times and resulting in a drier meat.
- You should observe the pan to make sure that the juices are not spilling from the corners of the paper. If you notice any leaks, carefully fold back the corners of the foil using pot holders.
- Check the calf's core temperature with a suitable thermometer. The temperature will be between 88-93 ° C when the meat is safe to eat and tender enough.
Step 7. Let the meat rest before serving
Remove the brisket from the oven and let it rest for 20 minutes before cutting and serving.
- Cut the meat against the direction of the muscle fibers to obtain more tender slices.
- You can also serve the brisket with its juices to get a stronger flavor. Remove the fat from the surface of the juices using a spoon before pouring the gravy over the slices of meat you just cut.
