Ultimate Guide to Oven-Cooked Juicy & Tender Brisket | Moroccan Brisket Sliders Recipe. I'm excited to guide you through the process of cooking a super juicy and tender brisket right in your home oven. From seasoning and dry-brining overnight to achieving that perfect tenderness, this video is your all-in-one brisket masterclass!
Please find below the link to the full-length video:
[ Ссылка ]
How to Cook Brisket in the Oven
Ingredients:
1 brisket, approximately 3 kg (6 1/2 pounds)
Salt and pepper, to taste
Moroccan seasoning
3 tablespoons mayonnaise
Zest of 1 orange, finely grated
Juice of 1/2 an orange
1/4 cabbage, shredded
Instructions:
Preparation of Brisket:
Begin by trimming the excess fat off the 3 kg (6 1/2 pounds) brisket.
Generously season both sides of the brisket with salt, pepper, and Moroccan seasoning.
Place the seasoned brisket in the refrigerator overnight.
Pre-Cooking Steps:
The following day, allow the brisket to warm up at room temperature for approximately 30 minutes.
Preheat your oven to 115°C (239°F).
Cooking the Brisket:
Remove the brisket from the cake rack after its overnight dry brining.
Insert a thermometer into the thickest part of the brisket, aiming for an internal temperature of 88°C (180°F).
Cook the brisket in the preheated oven for 3-4 hours. The exact cooking time depends on the thickness and initial temperature of the brisket. For best results, closely monitor the internal temperature of the brisket towards the end of the cooking time. If you find the meat is not as tender as you'd like by the time it reaches 88°C (180°F), you could extend the cooking time, checking every 30 minutes until it reaches your desired tenderness. The low oven temperature should afford you some flexibility without the risk of drying out the brisket.
Making Moroccan Coleslaw:
While the brisket is cooking, prepare the Moroccan coleslaw.
In a bowl, whisk together 3 tablespoons of mayonnaise, the finely grated zest of 1 orange, and the juice of half an orange.
Season the mixture with additional Moroccan seasoning, salt, and pepper as necessary.
Combine the dressing with the shredded cabbage.
Final Steps:
Once the brisket is cooked, remove it from the oven.
Let the brisket rest on a chopping board for 30 minutes before slicing.
🔗 Links to Ingredients & Equipment Used:
Wireless Meat Thermometer Probe [ Ссылка ]
Moroccan Flavour Shot [ Ссылка ]
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