Slow Oven Roasted Brisket
By: Kim Wells
Updated: March 18, 2013
2 pound brisket
1/2 teaspoon of salt
1/2 teaspoon pepper
Water to cover meat
Using stove top heat pan to medium temperature and braze the brisket, meaning
briefly fry the brisket in a hot pan until you "seal" the outer portion so more
moisture remains inside the meat. Turn so as to make all sides "browned".
Place into a small roasting pan and cover with water. Roast on 250 degrees
for approxiamately 2 to 3 hours. Check on the 2 hour mark, by cutting a small
piece from the end, or making a slice in the middle. Well done would require
closer to the 3 hour time mark. Since our beef is dry aged 17 days it will when
cooked slowly have a very tender and tasty flavor. The brisket is wonderful also,
for home smokers or slow cook on your grills.
Slice and enjoy.
