Slow Roasted Oven Barbecue Beef Brisket - Recipe from Price Chopper
Slow Roasted Oven Barbecue Beef Brisket
This brisket, cooked low and slow inside, is perfect for a rainy day. Great for Memorial Day barbecues.
This brisket, cooked low and slow inside, is perfect for a rainy day. Great for Memorial Day barbecues.
- In a small saucepan, combine the brown sugar, ketchup, water, vinegar, oil, corn syrup, mustard, horseradish, and garlic. Cook, stirring constantly, over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan.
- In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil.
- Preheat the oven to 250°. Place pan in oven and cook, covered, for one hours per pound of meat.
- Remove the brisket from the oven. Remove brisket from pan; tent with foil and let stand 10 minutes. Skim fat off the top of sauce remaining in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce remaining in pan.
