Brisket en el horno | La Capital

Summary

This video guide walks viewers through the process of preparing a tender, flavorful brisket using a combination of liquid smoke and slow oven roasting. The brisket is first trimmed of excess fat, marinated for 24 hours with liquid smoke and soy sauce, then seasoned with a custom blend of spices. After slow-cooking for 12-13 hours in the oven, the brisket is wrapped in butcher paper to retain moisture and tenderness. The result is a juicy, melt-in-your-mouth brisket, perfect for holiday meals or special gatherings. The video also offers serving suggestions and emphasizes patience for the best outcome.

Takeaways

• 😀 Trim excess fat from the brisket based on personal preference, but remove large patches of pure fat for better texture.
• 😀 Marinate the brisket for at least 24 hours using a mixture of liquid smoke and Worcestershire sauce to infuse flavor.
• 😀 Use a homemade dry rub consisting of black pepper, salt, dehydrated celery, onion, and garlic granules for a well-seasoned brisket.
• 😀 Ensure that the brisket is seasoned thoroughly on all sides for an even distribution of flavor.
• 😀 Preheat the oven to 250°F (125°C) before placing the brisket on a tray with water underneath to keep it moist during cooking.
• 😀 Cook the brisket for at least 6 hours and monitor the internal temperature until it reaches 165°F (74°C).
• 😀 After the initial cooking time, wrap the brisket in butcher paper and cook for an additional 5-6 hours, checking for an internal temperature of 190°F (88°C).
• 😀 Let the brisket rest for a minimum of one hour, wrapped in a towel or in a cooler, to maintain moisture and tenderness.
• 😀 The key to a perfect brisket is patience—allow enough time for both cooking and resting to achieve the best texture and flavor.
• 😀 Liquid smoke is a great alternative for those who don’t have a smoker, though using actual wood smoke provides a richer flavor.
• 😀 Pair the brisket with classic sides like mashed potatoes and Brussels sprouts with bacon for a festive meal that complements the rich flavors of the meat.

Q & A

What is the first step when preparing the brisket?

The first step is to trim off excess fat from the brisket. This involves removing large pieces of pure fat, while leaving a thin layer of fat for flavor and moisture during cooking.

Why is it important to marinate the brisket for at least 24 hours?

Marinating the brisket for at least 24 hours allows the flavors to penetrate the meat, making it more flavorful and tender. It also helps the meat absorb the liquid smoke and Worcestershire sauce, adding depth to the taste.

What does the liquid smoke do to the brisket?

Liquid smoke gives the brisket a smoky flavor, mimicking the effect of a smoker. It's a great alternative for those who don't have access to a smoker, providing a robust flavor similar to traditional barbecue.

How do you prepare the seasoning mix for the brisket?

To prepare the seasoning mix, you combine equal amounts of freshly ground black pepper and salt, along with dehydrated celery, dehydrated onion, and granulated garlic. The spices are then mixed together and rubbed onto the brisket.

Why is it recommended to use butcher paper instead of aluminum foil?

Butcher paper is recommended for wrapping the brisket during the cooking process because it allows the meat to breathe, which helps maintain a crisp exterior. Aluminum foil can trap too much moisture, potentially making the meat soggy.

What temperature should the oven be set to for cooking the brisket?

The oven should be preheated to 250°F (about 120°C), but setting it slightly higher (around 260°F or 127°C) can also work well for cooking the brisket more efficiently.

What is the purpose of adding water under the brisket in the oven?

Adding water under the brisket helps maintain moisture in the oven, preventing the meat from drying out during the long cooking process. The water creates a humid environment that keeps the brisket juicy.

How do you know when the brisket is done cooking?

The brisket is done when its internal temperature reaches 190°F (88°C), which ensures the meat is tender and fully cooked. The texture should be soft, and the juices should be well-distributed throughout the meat.

Why is it important to let the brisket rest after cooking?

Letting the brisket rest is crucial because it allows the juices to redistribute throughout the meat, making it more tender and juicy. Resting also helps the meat firm up slightly, making it easier to slice.

What side dishes pair well with the brisket?

Great side dishes to pair with brisket include mashed potatoes, Brussels sprouts with bacon and honey, and other savory sides. These complement the richness of the brisket and enhance the overall meal.