Oven Brisket Recipe | The Cuban Redneck's take on Braised Corned Beef Brisket in the Oven!

If you are looking for an 𝐞𝐚𝐬𝐲 𝐨𝐯𝐞𝐧 𝐛𝐫𝐢𝐬𝐤𝐞𝐭 𝐫𝐞𝐜𝐢𝐩𝐞, you may find my take on braised corned beef brisket in the oven almost impossible to mess up. That is especially true if this is your firth time making brisket! As I said in the video, brisket has somewhat of an unfair reputation for being tasteless, moderately tough, and dry. Well, I am happy to report that this oven brisket recipe is none of that. In fact, this may be the most tender, most savory, and juicy brisket you have ever had. For those of my followers and subscribers in the South Florida area, this is not a go-to dish for the simple reason it is not very popular in this part of the world. It is not something you find in local restaurants. I didn't start to have brisket regularly until I moved to Texas. And after many tries, I have to say that without a doubt, this is my 𝐛𝐞𝐬𝐭 𝐨𝐯𝐞𝐧 𝐛𝐫𝐢𝐬𝐤𝐞𝐭 𝐫𝐞𝐜𝐢𝐩𝐞. I mean, you just can't get it wrong. With that said, I can see some people criticizing the fact that I am using a corned beef brisket rather than a fresh beef brisket. Before you jump to conclusions, know that both start as briskets. The main difference is that the corned beef brisket is brine cure, while the fresh beef brisket is not. I am also compelled to highlight a few more facts. For example, the corned beef brisket maintains the beef's natural, rosy, pink hue, thanks to the brining and curing process. It is a little less trim, meaning it has a thicker layer of fat, nothing a well-sharpen knife can't fix. Also, it would be best if you compensated with salt and pepper amounts because these are common ingredients in the brine. I have made this oven brisket recipe with both fresh beef brisket and corned beef brisket, and I find that they are interchangeable for most braised brisket recipes. However, they are not when it comes to smoking, grilling, BBQ, and even regular oven-baked recipes. 𝐎𝐯𝐞𝐧 𝐁𝐫𝐢𝐬𝐤𝐞𝐭 𝐑𝐞𝐜𝐢𝐩𝐞 For this oven brisket recipe, we'll start with a 3.5lbs corned beef brisket. As I mentioned in the video, the only reason I purchase the corned beef variety was that it was on sale! Otherwise, I would have used a regular flat-cut brisket. We'll also need an onion, a whole head of garlic, two or three carrorts, baby potatoes are also a great option. About a cup of mushrooms, 2 cups of lemonade, 2-3 tsp of liquid smoke, and lemon juice. Alone with a tsp of salt, black pepper, McCormick Grill Mates Mesquite seasoning, oregano, onion powder, garlic powder, and cumin. That is it! For more details, please visit - https://cubanredneck.com/oven-brisket... 𝐌𝐚𝐤𝐢𝐧𝐠 𝐚 𝐁𝐫𝐢𝐬𝐤𝐞𝐭 𝐢𝐧 𝐭𝐡𝐞 𝐎𝐯𝐞𝐧 As mentioned in the video, the first thing we need to do is trim our 𝐜𝐨𝐫𝐧𝐞𝐝 𝐛𝐞𝐞𝐟 𝐛𝐫𝐢𝐬𝐤𝐞𝐭, if that is what you are using. Regular flat-cut briskets usually come well trim when you buy them, and this step may not be necessary. We will then sprinkle it with salt and pepper on both sides and then put it in an oven-safe pot or saucepan using something to keep it from touching the bottom of the pan. I used a steaming rack, and that seems to work quite well. Cover your now seasoned brisket and put it in the fridge for 12 to 24 hours to dry cure. The following day, we'll take the brisket out of the saucepan, bring about a tablespoon of olive oil up to temperature, and start cooking our mushrooms. Cook the mushrooms while occasionally stirring for 3-4 minutes or until they begin to get some color. In the meantime let's cut our onion and the garlic. We will dice half the onion and cut rings out of the other half as the mushroom starts to get some color. Add the onions, and cook for another 3-4 minutes. At this time, add your dry spices and continue to stir. Go ahead and add the lemonade, bring it to a boil, add the garlic along with the carrots and keep it on high heat for another minute or so. At this point, and depending on the size of your pot, take a little bit of the mixture, along with some of the juices, and put them in a container. Please turn off the heat, place your brisket in the saucepan, and pour whatever you took out over it. Cover it well using foil or parchment paper to seal the lid and into a preheated 350-degree oven. Bake the brisket for 30 minutes for every pound at this temperature. After the time has expired, take it out and check for doneness. At this time it should still feel a little firm. Add 2-3 tsp of lemon juice, baste with the juices, put the lid back on it and back in the oven - this time at 250 degrees and 45 minutes for every pound. By wish time, you should have one of the easiest, most tender, juicy, and savory 𝐛𝐫𝐢𝐬𝐤𝐞𝐭 you ever had. My friends, my name is JC. This is the Cuban redneck DIY channel. I look forward to having you as a subscriber, and don't forget to check us out on Facebook at the Cuban Food Nation group. #Brisket #CornedBeef #OvenBrisket #BrisketRecipe #CornedBeefBrisket #BrisketRecipeOven