Traditional Oven Brisket Recipe

Step 1 : The butcher begins by trimming the brisket, removing excess fat, but leaving a layer to keep the meat juicy.

Step 2 : Next, in a bowl, mix the mustard, chopped garlic, paprika, cumin, and sugar.

Step 3 : This mixture is carefully rubbed all over the meat, making sure to cover it evenly.

Step 4 : Then, generously season the brisket with salt and pepper and place it in a suitable marinating container.

Step 5 : It is recommended to leave it in the refrigerator for at least 12 hours or overnight to allow the flavors to meld.

Step 6 : The next day, preheat the oven to 150°C and bring the meat to room temperature before cooking.

Step 7 : Place the brisket on a baking tray, with the fat layer facing up.

Step 8 : Add the beef broth and red wine to the tray, ensuring the meat contacts the liquids.

Step 9 : Cover the tray with aluminum foil to maintain moisture during cooking.

Step 10 : Bake the brisket for approximately 6 hours, or until the meat is tender and reaches an internal temperature of about 90°C.

Step 11 : Once this time has passed, remove the foil, increase the oven temperature to 180°C, and cook for an additional 30-45 minutes.

Step 12 : This final step allows the surface to brown and creates a crispy crust on the outside of the meat.

Step 13 : When finished, remove the brisket from the oven and let it rest for about 20 minutes.

Step 14 : This resting period allows the juices to redistribute within the meat, ensuring it remains juicy and flavorful.

Step 15 : Finally, slice it thinly, cutting perpendicular to the grain of the meat to achieve a tender and delicious result.