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Add garlic and cook for one minute. Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan. Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour.
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Preheat your oven to 300 ºF. Place the brisket in a large roasting tray like where you'd cook your turkeys. (Keep in mind that disposable ones work great and mean less clean up!) Add in the broth, Worcestershire sauce, and soy sauce around the brisket. Sprinkle the herbs and spices in the pan, around the brisket.
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Sprinkle it liberally with garlic powder and black pepper and a little additional salt and allow it to sit. Preheat the oven to 250 degrees Fahrenheit. Transfer the brisket to a long sheet of foil. Double wrap the brisket in foil, then place it back on the baking sheet (or roasting pan).
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In a small bowl, mix the Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce and pour it over the brisket. Turn the brisket fat side up and refrigerate, covered, overnight. Remove the brisket from the refrigerator. Preheat oven to 300°. Bake fat side up, covered for 4 hours.
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When cooking brisket in an electric roaster oven, it's best to cook it at a low temperature over a long period of time. Slow cooking brisket allows the connective tissue's collagen to break down, resulting in a tender piece of meat. If you don't allow the collagen to break down, you'll end up eating tough, chewy brisket.
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Take the brisket out of the refrigerator an hour before cooking, allowing the brisket to get close to room temperature before cooking. Preheat the oven to 275° F. Insert an oven-safe meat thermometer into the thickest part of the brisket. The fat side should be up during the roasting process.
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First, start by seasoning the brisket with your favorite dry rub or marinade. This will help to add flavor to the meat as it cooks. Preheat the roaster oven to 300 degrees Fahrenheit. Once the oven is preheated, place the seasoned brisket in the roaster oven and cover it with the lid.
Close up on a platter of slices brisket served with carrots, potatoes
Sprinkle about a tablespoon of smoked paprika over the top. Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating. Preheat the oven to 225℉. The key to a tender brisket is long, slow, very slow cooking. (very very very slow) You will cook your 8-12 lb brisket for 12 hours.
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Step 3: Seal and Cook. Cover the roaster tightly with foil or the roaster lid, ensuring no steam can escape during the cooking process. This will help create a moist and tender brisket. Place the roaster in the preheated oven and cook for approximately 1 hour per pound of brisket. For example, if you have a 5-pound brisket, cook it for 5 hours.
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In a medium sized mixing bowl stir together marinade ingredients. Place brisket fat side down in a tin foil pan or roaster insert. Pour marinade over brisket, cover with foil and refrigerate for 48 hours. Cook brisket in an electric roaster with fat side up at 275°F for 5 to 7 hours until meat shreds easily with forks.
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Pre-heat oven to 325F. Grab your roasting pan and rack. Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl. Rub this on all sides of the brisket. Place brisket (fat side up) on top of the roasting rack in the pan. Add enough beef broth to cover the bottom of the pan by half an inch.
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Leave the brisket out at room temperature for 1 hour prior to cooking. Preheat the oven to 325 degrees Fahrenheit. In a large roasting pan, combine the beef broth, carrots, potatoes, onion, and Worcestershire sauce. Season the whole brisket with the SPG seasoning and place it in the pan. Seal the pan tightly with aluminum foil.
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Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 °F, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Trim the fat and slice meat thinly across the grain.
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Put the seasoned brisket on the rack, fat side up. Cover the roaster oven with the lid or wrap it tightly with aluminum foil. This seals the moisture and helps to create a succulent brisket. Place the roaster oven on a stable surface and let the magic happen. Cook the brisket for approximately 1 hour per pound (0.45 kg).
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Place brisket in a large roasting pan or disposable pan. Season brisket with homemade dry rub on all sides. Cover with foil and marinate in refrigerator for 12 hours or overnight. Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit.
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Begin by preheating your oven to 325F or 165C. Prepare Beef Brisket. Firstly, unwrap your brisket and dry it with paper towels before adding some simple seasoning. Then, you will need to prepare the liquid in which you plan to braise it. You will need 3-4 cups of braising liquid for a standard 3-4-pound piece of brisket.
