Brisket | Larock Shows You How To Bake A Beef Brisket | Oven Baked Beef Brisket | I Got The Meats...
ฝัง
- เผยแพร่เมื่อ 21 พ.ย. 2024
- Larock Shows You How To Bake A Beef Brisket. Now to be fair guys this brisket was donated, and I realized after cooking it that this brisket had to be marinated prior in pink salt. This is why the color isn't brown but high pink/red.
#beefbrisket
#meat
#larockscookingadventures
If you are interested in cooking oils please sign up using the link below:
oilwith.me/coo...
These flavored cooking oils will save you so much prep time and money $$$$
Follow us on:
Linkedin.. / larock-adventures-82b9...
Reddit.. / larockscooking
Twitter.. / cookinglarocks
Instagram.. / larockscookingadventures
Facebook.. / larockscookingadventures
TH-cam.. / larockscookingadventures
Email us
Larockscooking@gmail.com
For support and much needed donations
Cash App
cash.me/$drizzo92
cash.me/$Laroc...
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
I made my first brisket your way a few months ago and it was perfection. I tried it again but couldn't find this video because I forgot to save it and it was awful. Now I have another one to make and after searching through hundreds of vids on TH-cam, finally I found you and I feel like I just won the lottery! None of the other channels make it this way and I am ever so grateful you made this video. Thank you so much and I am saving this to several lists to make sure I can find it for next time!
As long as I can still make reuben sandwiches...
Donated or not a real cook takes pride on what he or she is gifted to do you don’t rush you take your time it’s a reflection of YOU
Thank you much for your kind words~Larock
Never made brisket...have to give it a try....i'm seasoned cook....looks easy...thank you for video
Thank you very much for watching and commenting. I do advise you to leave some fat on the brisket. I went over board trimming.
Larock, you the man! That beef brisket looks like a real winner and I'm heading to the kitchen to try your recipe. Thank you for sharing my brother.
Thank you
I WILL DEFINITELY TRY THIS FOR OUR XMAS DINNER ILL SHARE THIS ON MY FACEBOOK PAGE Thank you
Will make it looks amazing,
Thanks for sharing
You are very welcome. Thank you for watching and commenting. I most appreciate it 🙏 ~Larock
Great recipe looks delicious but not sold on your temp yet. Your brisket looked pretty dry and can only imagine its even more dry with the leftovers. Still like the recipe and going to try it to your recomendations. I'll have to see for myself lol😊
Exactly, start low and slow
This is beautiful. Good job Larock... YOU made a believer out of me. I think I can do this.
Most welcome,but a little known fact that I didn't know prior to making this video is that this brisket was corned. So it's really a baked corned beef brisket. (Pink curing salt)
Awesome video. Great closeup shots to get clear understanding of what to do and excellent tips and narration. Thank you for sharing. 🙏
Thank you for watching and leaving excellent feedback. I appreciate you ~Larock
@@LarocksCookingAdventures ❤️
Yes it is beautifully cooked
Amazing super good
Thank you
Thank you,im going to make this for Christmas lunch
Thank you so much. Be sure to read the description. There is a trick in this video.
Made this and I loved the brisket though I thought it had too much salty/peppery crust. I would NOT remove the fat as this makes a succulent crust on the brisket…ours had a minimal amount of fat crust. I did add the red wine, then chicken stock and then water so the brisket would not dry out. I’m going to make this baked brisket again in my oven. I’ll tone down the salt and the pepper and some of the herbs to still have a good crust on the brisket. I really appreciate this video! It gave me the confidence to bake my brisket and it was delicious!
I really appreciate you. Thank you so much for leaving feedback ~Larock
Like this, will do it with my first ever brisket on xmas. thx
I hope it turned out well for you. Thank you for taking your valuable time to watch and comment this video. Ty ~Larock
I've always had this wrong. I was cooking at 225F for several hours and never achieving what I tasted today. I followed your directions and made possibly the best brisket I have ever tasted! Bark + tenderness was incomparable. YOU are to be commended.
Thank you very much for your kind words.
425 degree?
I really liked how you explained everything you did 😊😊😊 !
I most appreciate your comment. Thank you
Insane!!! I can't believe that after watching so many videos about oven brisket I never gave up because I knew that I saw wasn't enough!
And in the end, I found you! Its a perfect video, exactly my style, the fact that you put the meat over the carrot etc is brilliant, but the best part is the fact that you used cooking paper then the toxic one.
Sorry for my english, but you have a 10/10 from me!
Thank you so much. Larock!
Had me near tears removing all that fat! I try to keep 1/4-1/3 inch on the meat myself
And I know you said you’re not a wine guy - but that Alamos Malbec wine is one of the best values out there. A fantastic Malbec at a very VERY reasonable price. One of my favs. You’re wife has great taste bro!
Just got myself a 15lb brisket which I plan on smoking next weekend. 👍
She's from 🇮🇹. They are all about drinks. ...lol. thank you so much for the comments. And definitely over trimmed.
Kirkland malbec goes even better.... but good choice
Thanks! That sure looks tasty, but I couldn't ever toss out all of those delicious veggies.😢 I'm hoping you added them to some rice or made some soup. "Waste not want not".
I will be serving 10 folks or more for thanksgiving. I have served prime rib but never brisket. I’m nervous yet excited. I have a 16 pounder and an 18 qt roaster. I’m thinking 220 over 24 hours. That’s how I have fixed my prime rib. Thanks for the video.🦋
Thanks I made your recipe last week. The family loved it.
@@denisecarter7261 Thank you, and the family. ~Larock
Brisket perfection. Definitely the best oven cooked brisket on TH-cam. Cannot wait to try this.
Thank you so much. Be sure to read the description
I tried this recipe this Christmas. Smashing success. Perfectly cooked meat. It was amazingly juicy. Thank you so much for sharing.
You are very very welcome, and it makes me feel good to hear those compliments. Thank you sooooo much. ~Larock
It looks good delicious
Thank you
Magnifique indeed! Can't wait to try this❣ Thank you...💖
❤️ thank you ~Larock
@@LarocksCookingAdventures prepared this dish per your instruction- turned out beautifully and delicious! Thanks for sharing your expertise-including goin' after fascia with a filet knife!😄
I'll be back for more of your
Culinary teachings! God bless you💖👐
@suzannedoyle5100 May God bless you, and thank you again.
Thank you Larock, I have enjoyed this way of doing a brisket,
Out of everyone that I watched on TH-cam you are the most realistic down to earth,honest person !thank you for showing me how you cook a brisket!!!!
You are very very welcome. Thank you for your nice comment.
I will be trying your recipe, made me so Hungary watching it. My mom use to make it in the oven which made it tough, so I cooked it in a beef broth which was good, but now watching you cooking it the oven I’m willing to try it that way hoping it comes out tender. Thanks so much.
Your video was amazing. I am going to have to try this recipe asap. Thank you so much.
Most welcome
I was surprised when you said to heat the oven to 425F. Almost everytime I've had brisket, the chef has always said that they roasted it "low and slow". The brisket you showed (the colour of the slices) looked great
. very well done. i never cooked brisket, but i will now! i'm goin all in with cabbage and soda bread too! OH my-damn ..
Mmmmmmm you making me hungry. What's the address.....lol enjoy and thank you for your comment. ~Larock
Thanks for sharing. | learned a lot about braising and cooking brisket from this video.
Thank you very much.
All I can say is WOW 👌 😊
Thank you ~Larock
Brother, you put the Soul in that Brisket!
Keep up the great work!
Thank you very much. This comment makes me feel good. Cause I get a lot of Hate comments on this video from the "others" but I delete it. I don't warrent or need that negative energy anywhere around me page. Thank you kind sir.
Cant wait to try this recipe for my Christmas dinner.I make brisket every Christmas but decided i need to marinate and spice it up.Hope it comes out the way yours looks,delicious looking.Thanks for sharing
Most welcome. I am excited to see you try this.
Thank you so much for the demo and recipe. I'm baking my first brisket this weekend. It's only a 4.5 pounder. It's the smallest they had and the only small one. But, it's for a single guy. Me!! It will do.
Nice.... thank you for your comments.~Larock
That final plate looked beautiful my friend. Excellent video
I appreciate those kind words of encouragement. Thank you.
Absolutely Gorgeous! I have mines in the oven now after marinating it overnight using your recipe. I'll put some picture. Thank You!
That right there makes me happy. Thank you for watching and commenting. Please read description in the video. I can't wait to see the end results. Larockscooking@gmail.com
@@LarocksCookingAdventurestj
Mines?.😂😂😂😂
Mines ???
I just made it. It’s unbelievable delicious. THANK YOU!
❤️❤️❤️ Thank you. That makes .e feel good to hear that.
Great technique! You’re a great teacher- thanks for sharing:)
Really good video can’t wait to try it tomorrow
Thank you ~Larock
Looks amazing! Thanks so much for sharing your techniques with us! Wow!
Well I certainly appreciate your kind words. Please subscribe, like, and share with family , and friends.
Very good chef baked brisket simply beautiful I like how you prepare and explain I’ll be cooking this for st pats day and thank you
Looks absolutely delicious
Thank you so much~Larock
Looks great. you do opposite what most people do. I like this cause you do not have to spend your whole day watching a piece of meat.. Also you trimmed off most of all the fat. most leave it on. But yours worked.
I've always cooked outside of the box methods and styles. As far as the fat goes I have a major problem when timing meat unless that meat is paid for. I can't stop cutting/trimming.....lol
Most people prefer heaps of fat on their meat, but I'm not that guy. I get plenty of complaints about it from certain Viewer's . Well they can kick rocks I made that brisket for my house...lol. I thank you for the very nice words you expressed to me. Thank you 😊
That gold blue face Invicta is killer, my man.
No lie detected ~Larock
Straight to the point! Thanks for the tutorial!
Most welcome ~Larock
Nice
Thank you
My guy knows what he’s doin!!👍🏼✊🏼
Thank you very much.
I cook this today, it was the best recipe. I got lots of compliments.
Very happy to hear that.
Very impressive thanks for the aujour gonna do it for st pats on Sunday thanks bro! Your a true professional
Thank you very much. ~Larock
Doing my first brisket tomorrow and I'm so happy I came across your video. Very informative and to the point.
Please take a second....wait.... first let me say thank you for your very kind words. Please take a minute to read the write up in description. (Pink salt) any questions you may have simply send me a email at Larockscooking@gmail.com
Thank you much 🙏
Finally have access to actual named cuts of reasonably good meats and was looking for basic how-to things for things I've not had access to before and this is my favorite one I've come across.
Btw, with the sauce thing and floating the fat off it, if you use a roasting bag for smaller cuts you can cut the corner off it and drain the juice out from under the fats. Have had pretty good luck doing that when I'm slow roasting lamb.
Thank you. I appreciate your comments and dialog~Larock
I make a briskit the same way you do. I roast it in an electric roaster at 250 degrees with onions and vegies in it . I do use salt and pepper on it but not much. Trimming is important so it isnt real fatty. and when it is almos fall apart done is ready too serve. I dont like the dry ends that smoking produces so I dont miss them. Total cook time is usually about 4 too 5 hours depending if I leave the cap- on or off .
It looks very good,l can do that 😄
Walter littlerock
Thank you it looks great!! I’m cooking one now!! Thank you💕💕
larock man !!...outasight! my mouth is watering
Thank you Philip, that comment just made my day. I appreciate you.
I am cooking your brisket tonight for my family thats sauce looks delicious thank you
Yay, please let me know how it turns out for you. Also if you dont mind to send me a picture of it to larockscooking@gmail.com
@@LarocksCookingAdventures sure I will
This looks amazing. Love your style. I’m going to make this for thanksgiving instead of turkey. Thank you for sharing with us. Look forward to more of your cooking
Thank you very much ~Larock
Plan on making this next weekend thanks so much!
Excellent. Thank you for watching and commenting.
I know how to make this I’m making this braised brisket when I was 19 years old way back 2019 ., in famous Dave’s., but I wanna try this recipe. Thanks 😊
Lol I did too tho...Nice good day, thank you! Larock
Wow that looks Mouth
watering
Wow! Neither of us have ever cooked a brisket before, but got 2 this summer - on sale for $1.99/lb! I cut each into 3rds bc I couldn't get it into freezer bags and wouldn't be able to get it into my slow cooker. And there are just 2 of us. That's how we thought we would have to cook it, low and slow. I'm going to make it your way first. Then I will slow cook some for Italian Beef. Then on to beef stew. Can't afford chuck roasts anymore. Happy I came across your channel - Thank you!
Most welcome and Thank You! Read up in the description...
Boy looks so delicious your making me hungry
😆 ,Thank you! ~Larock
Fabulous! Makes me want to buy another briscut...I mutilated the first one I made. You did one heck of a job...thanks so very much. Katherine in Farmington, WA.
GREAT video! I like to hand select the cut, sometimes you can find a really nice select grade that should be a choice cut. I also like to leave a little of the fat cap on and bake for several hours at 275 in the oven wrapped in foil, you could also go 250 (7 to 9 pounds 195 internal temp) for 8 hours.
I agree with you 💯 %. If I sold that brisket I certainly would have left more fat content. I have issue with knife and meats....lol for some reason I can't stop cutting...lol ty my friend for your comments. -Larock
Wish I can have that plate. Looks fantastic.
Wow. Looks great!
Thank you much
I was about to do a low and slow method i saw on TH-cam but they said 5-6 hours. I have an event later today and other things that have to go into the oven so I’m glad i came across your video with a lower cooking time
Thank you very much for watching and leaving a positive message. ~Larock
Looks delicious!
Thank you 😀
Looks yummy. TFS
@@fjeinca Thank you~Larock
Great job
It looks good though tender and juicy
Thank you First Blessed. I hope you enjoy this channel and my family and friend's. Please subscribe and look forward to more videos from the Larocks and company. Thank you for your 3 comments across this channel 🙏
looks incredible thanks.
I came across this video too late for the brisket I currently have sitting in the oven but next I'm trying this method, gonna chuck some red wine in the juices to make a jus
I tried this today because I love brisket, I wanted to do it on the smoker but hate the time, but anyway it turned out great even the gravy
That's awesome to hear. Thank you 😊
Looks great 👍 👌
Thank you. Nice comment!! ~Larock
Wow!!! You added butter !!! Yeah !!!!
Really good cook
Thank you very much 😊
LOOKS GOOD 👍
@ALISTENT Thank you much, ~Larock
Luv your style and commentary! Just about to emulate your recipe myself. Hope it turns out like yours fingers crossed 🤞🤞🤞
Thank you for your comments and watching. I most appreciate you. ~Larock
I'm doing this today! I'll let you know how it turns out. New subscriber!!
Great work. Thanks
Thank you very much
Contemplated buying a brisket but that was as far as it went...didn't want to mess it up....but I like your style...
Just found you and became a subber thanks for your videos. And you are cute too hahaa 😆 but I'm old woman who just enjoys cooking channels. Thank you for this video again.
Don’t wash the vegetables! 😂
Cool video my friend 😎
Thank you very much.
After all the work in seasoning brisket, roasting & making a great saucy sauce...bland steamed broccoli & frozen corn!? I get it - suggestions for side dishes are frequently requested, but even a pot of beans & cornbread seems more in-line?
That said, brisket looks AMAZING :)
I would add - kudos for using baking paper v plastic wrap. Non-chemically treated baking paper is available, bringing one closer to a 'clean' cooking method - many plastic wraps will literally dissolve during long cooking methods, leaving one to assume it's integrated into the meat & juices.
Thank you for your comments. I like and appreciate them. -Larock
The video is not about the sides at all. The sides are just random stuff I found in the fridge.....lol
I thought you put tin foil over it before the oven but then you said plastic wrap so I was a bit confused. By the way, nice watch you have on.😊❤️😊❤️
In the event you don't have parchment paper, you can use plastic wrap under the foil to prevent the foil from cooking into your meat. Thank you for your comments. And watching.~Larock
going to try it
Awesome. Please read description as I found out a secret after making the video.
425 degree?
Congratulations!
Thank you for the kind comment. I really appreciate it.
Looks amazing
Thank you very much
You did that 😋
Thanks boss
Most welcome ~Larock
I'm assuming because of the quick cooking time it won't be as tender as those that ppl cook for 6 hours?
Or such as a flavor
Larocks' the man!
Lol, thank you for the love.
The garlic you use is from China & they bleach it I have always smoked mine comes out tender & so much flavor
Seems delicious 😍🥩
Thank you Marika, it was very tasty. Please share this video with everyone.
Looks extraordinarilydry
Thank you
Hey great video,Was wondering how many lbs was your brisket?
I made that video about a year ago. I will say it was about 12-14 lbs.
@@LarocksCookingAdventures nice i was always under the impression that brisket had to be cooked at and hr per pound since the meat was so tuff!
Love this !! But how long did it stay in the oven ?
He literally said 2.5 hours @. 425F then switch to a sheet tray and cook for another 30 Min
I subscribed this morning! I love how you take the meat from the store to trimmed to cooked. This video is excellent.
Please tell. Was this a flat or a whole brisket? I don't know much about it, but I bought a corned tip once and didn't like it. I had too much really fatty semi meat which was disgusting.
This was a nose on whole choice brisket.~Larock
Can almost smell how good it looks❤