Michael, I didn't view all the comments so excuse me if someone has mentioned this already, but you should always slice meat across the grain. No matter how tender the meat, across the grain is the only way to slice. It is clear you are slicing with the grain towards the end of the video at 7:21. If you don't know what I mean, the strands of the meat fibers are pointed towards you. Turn the brisket so the fiber strands are facing to your right. Across the grain cuts through many more fibers thus enhancing the tenderness - Enjoy!
😂🤣😂 that’s what I was gonna say. I saw that cutting board and that meat I thought for sure he was going to rotate it before the knife hit but he didn’t
Technically, this is not oven roasted, but rather "oven braised" because it is cooked in liquid. Roasting is a dry cooking method. Braising is a wet cooking method. Looks amazing, though.
Thank you so much for this quick and easy recipe. My son is home for a visit and he asked me to cook a brisket. I have never, ever cooked a brisket. Until today. I am headed to the store to get foil and parchment paper. THANK you for sharing. I will follow your way of cooking a brisket.
U did something else to that brisket, when u took off foil it looked pale... when u started cutting it was darker... and the thumbnail picture is a whole different brisket.
That's the shortest cook time and Oven Temperature I've Ever seen. He must have went longer and failed to share that portion. I've seen people cook at 375 for Up to 4-4.5 hrs. How'd he do it at 160 in 2.5 hrs? Average cook time is said to be 45 mins per lb.🤔
I usually eat it Texas style smoked but a few years back a Jewish Family invited us over for Thanksgiving and we've had brisket instead of Turkey and it was the most amazing brisket I've ever had!! Thank you for your recipe I'm going to try it..
Nice video. A few bloopers but others have already mentioned them. I used to add Onion Soup mix (which incudes Corn starch and sugar to make things sweet) and oil, now I use onion powder plus dry onion flakes and two chopped onions, garlic granules, black pepper and Moroccan Paprika (which includes the oil). and don't add oil. No Beer but simply add water. 170C for 2 hours. Then turn off oven and leave in the oven for another 30 minutes. Take it out, put on a cutting board and leave for another 20 minutes or so. Then slice. Serve with pickled cucumbers and Colmans English Mustard. Instead of oven paper I cover the bottom of the dish with silver foil. It adds to the heat.
I just cooked one tonight, almost exact same seasonings, super tasty, one of the best cuts of beef going! I just used parchment paper, and made a big package, no need for foil, cheers.
Good day Sir: that,lol be 160 degrees celsius/320 degrees Fahrenheit, but what a wonderful look to the recipe and I bet it taste yummy! Continue healing with grace, mercy, and go in peace and prosper. Thank you
I have mine in the oven right now but reading the comments I Think I should just throw it out now. 🫣. Is he a chef? Too late I soooooo regret doing it and it cost a fortune.
Nu? Is beer kosher? Who knew from kosher beer. Btw, what's with the parchment paper, to keep the meat from sticking to the bottom of the pan? I keep my brisket frozen, pan sear it then add the marinade or rub, usually hoisin and Sriracha with evoo on the bottom of the roasting pan, flip it after an 1 hr 45 and re marinade. As aluminum foil leeches chemicals into the meat, I use an old school black with white dots roasting pan. I'll try a dark beer, though, as you've inspired me to rethink roasted brisket, end cut only. The osem soup mix seems a bit too salty for my taste. Thanks for posting your roasting recipe. I have an end cut in my freezer awaiting a new way to makek it.
I started smoking and cooking meats about two years ago, this guy deserves some credit for trying but of course there's a lot of room for improvement. Remember, we all started somewhere... Good job man, take advantage of the tips provided here.
Two things... 1. The closeup picture of the brisket slices....showed a (red) smoke ring, which you can't get in a home oven, unless you brine (curing salt) for an hour or two. So that pic wasn't of your brisket slices. 2. Oven roasted is uncovered....like a prime rib. You braised. Cooking with moisture. Otherwise...I'm coming over....looks delicious. ENJOY
Is that even a brisket? I have never seen a brisket looking that. It is too light colored, plus the shape is just...wrong.... IF that is truly a brisket, you didn't trim the fat, you didn't put the oil on first (pro tip you don't need oil) you don't need anything beside salt and pepper...I still have 4 and a half minutes left on this video. Hope I make it lol
Hi Anthony. For larger size pieces I would do more the low and slow. Maybe have it 220 degrees for a good several hours, 5-6 even. Always check it , until you perfect the cooking time for that size brisket.
Omg...soup mix...really..man your standards are low as hell..anyone who cuts off the fat is asking for a shitty brisket and tought as NAILS...theres a reason they leave that on..jeeze...nasty receipe. Just get a bottle of claudes ...put the brisket in a.croxk pot..then put the claudes in...best damn meat u ever had and makes even better brisket tacos...and.
are you using israeli made heineken or the real deal? you're putting starch (Osem soup mix) on the meat. mishugas! attsamatta you? 300- 325F for four hours (with a convection oven) covering optional. bubulah, use the osem mushroom soup mix with the the juices for a nice gravy...at the end... with the the beef drippings! i had a non kosher restaurant in jerusalem back in the 90's...i fired my soon to be ex-wife...for incompetence and not following the chef's instructions. you don't need a turkish bath to cook a great brisket. you want a nice bark, and internal temp. should be around 200F at the center of the point. if you need more info on how to do it the correct way text me.
Yeah, some things were not kosher in this video, lol… diff pics of briskets and no way one was finished and tender in 2.5 hours… plus any self respecting Jewish brisket has onion gravy!!
What a waste of time watching this just so in the end of the video to paste that picture of a perfect smoked brisket which doesn't come near to what you've done. But hey, good job posting that picture so that people click and you get your views and your paycheck from TH-cam
Yooo what came out of your oven and the pictures put at the end are NOT the same thing 😂😂 yours looks DRY and terrible. I should’ve known it was going to be a mess by the way you didn’t bribe the meat or even spice it correctly jusr THREW everything on top. A MESSSSSS 😂😂😂
Michael, I didn't view all the comments so excuse me if someone has mentioned this already, but you should always slice meat across the grain. No matter how tender the meat, across the grain is the only way to slice. It is clear you are slicing with the grain towards the end of the video at 7:21. If you don't know what I mean, the strands of the meat fibers are pointed towards you. Turn the brisket so the fiber strands are facing to your right. Across the grain cuts through many more fibers thus enhancing the tenderness - Enjoy!
😂🤣😂 that’s what I was gonna say. I saw that cutting board and that meat I thought for sure he was going to rotate it before the knife hit but he didn’t
I see other people posted the same at the bottom. Yikes!
YEAH, t's TO OBVIOUS
I noticed that too
I think veal is cut with the grain to make schnitzel, it's the exception to the rule.
Technically, this is not oven roasted, but rather "oven braised" because it is cooked in liquid. Roasting is a dry cooking method. Braising is a wet cooking method. Looks amazing, though.
At 6:23, the temperature dial shows 160-degrees Celsius - which is about 320-degrees F.
thank you, I waited for someone to notice the celsius mistake. he said 160 F, and it is too low. it should be celcius.
I was wondering the same! With 160 it would take more than 2 1/2 hours to get it done! Thanks Sir 👍
Thank you so much for this quick and easy recipe. My son is home for a visit and he asked me to cook a brisket. I have never, ever cooked a brisket. Until today. I am headed to the store to get foil and parchment paper. THANK you for sharing. I will follow your way of cooking a brisket.
Enjoy! You won't be disappointed
This recipe is delicious! Never cooked a brisket before, so thank you. So good!
U did something else to that brisket, when u took off foil it looked pale... when u started cutting it was darker... and the thumbnail picture is a whole different brisket.
The thumbnail is definitely a smoked brisket with a beautiful classics bark, not this.
He's trying to shove one up our bottoms
😂oh pleez….Camera angle!
That's the shortest cook time and Oven Temperature I've Ever seen. He must have went longer and failed to share that portion. I've seen people cook at 375 for Up to 4-4.5 hrs. How'd he do it at 160 in 2.5 hrs? Average cook time is said to be 45 mins per lb.🤔
@@travisdiveley1652look at his oven temp knob. His oven is in Celsius not Fahrenheit. He misspoke.
I usually eat it Texas style smoked but a few years back a Jewish Family invited us over for Thanksgiving and we've had brisket instead of Turkey and it was the most amazing brisket I've ever had!! Thank you for your recipe I'm going to try it..
Nice video. A few bloopers but others have already mentioned them.
I used to add Onion Soup mix (which incudes Corn starch and sugar to make things sweet) and oil, now I use onion powder plus dry onion flakes and two chopped onions, garlic granules, black pepper and Moroccan Paprika (which includes the oil). and don't add oil. No Beer but simply add water. 170C for 2 hours. Then turn off oven and leave in the oven for another 30 minutes. Take it out, put on a cutting board and leave for another 20 minutes or so. Then slice. Serve with pickled cucumbers and Colmans English Mustard. Instead of oven paper I cover the bottom of the dish with silver foil. It adds to the heat.
I just cooked one tonight, almost exact same seasonings, super tasty, one of the best cuts of beef going! I just used parchment paper, and made a big package, no need for foil, cheers.
Good day Sir: that,lol be 160 degrees celsius/320 degrees Fahrenheit, but what a wonderful look to the recipe and I bet it taste yummy! Continue healing with grace, mercy, and go in peace and prosper. Thank you
Nice video, thanks for Sharing,
Will try it your way, next time
👍😋
👍🙋👸🙏🐬💕Thank you for such an interesting way to make brisket.🐬🐬🐬
Wouldn’t it make more sense to oil the meat first before applying the salt and pepper?
Great job ! I am going to try it !
Just like my mother-in- laws! Yummy! Thank you!!
Try putting the olive oil on first.
Yes , I have ! Good call !
THE MUSIC REALLY REALLY BOTHERS ME-----IM NOT A ROBOT --GREAT RECIPE
Misleading thumbnail ...
Facts
Michael we are very picky with our meat, nonetheless this is the best brisket we ever had. Thank you for sharing
הולך לעשות את זה לשבת! ניראה טוווב! תודה ענקית!
You mentioned the temperature of 160 degrees Fahrenheit but your oven shows degrees Celcius!
It's 160 Celsius. If you cooked it in 160 Fahrenheit (71 Celsius) it wouldn't be ready in a year.
Yes , it was celsius
A trick I learned years ago was the best thing to baste your ham with is beer & brown sugar. Nice job Michael 😋
Thank you Willo. You can also substitute beer for red dry wine. It creates a great base and it's amazing!!
I thought this was beef, ham is pork or am I wrong?
@@danielfoisy2688 I never tried it on anything else
Ham?
I have mine in the oven right now but reading the comments I
Think I should just throw it out now. 🫣. Is he a chef? Too late I soooooo regret doing it and it cost a fortune.
Nu? Is beer kosher? Who knew from kosher beer. Btw, what's with the parchment paper, to keep the meat from sticking to the bottom of the pan? I keep my brisket frozen, pan sear it then add the marinade or rub, usually hoisin and Sriracha with evoo on the bottom of the roasting pan, flip it after an 1 hr 45 and re marinade. As aluminum foil leeches chemicals into the meat, I use an old school black with white dots roasting pan. I'll try a dark beer, though, as you've inspired me to rethink roasted brisket, end cut only. The osem soup mix seems a bit too salty for my taste. Thanks for posting your roasting recipe. I have an end cut in my freezer awaiting a new way to makek it.
Yes. Beer is kosher. Paper is exactly for that. Keeps things clean too.
2.5 not enough to tenderize. Lower temp and longer allows the rendering of the fat and breakdown for true tender meat.
Sorry you don’t get a smoke ring on a brisket from the oven.
I'm kinda skeptical of this but it probably tasted good.
You said 160F There is a mistake between the titles on the video and what you said
Tasty on top bland or beer taste like underneath?
I started smoking and cooking meats about two years ago, this guy deserves some credit for trying but of course there's a lot of room for improvement. Remember, we all started somewhere... Good job man, take advantage of the tips provided here.
Nice back handed complement.
Two things...
1. The closeup picture of the brisket slices....showed a (red) smoke ring, which you can't get in a home oven, unless you brine (curing salt) for an hour or two. So that pic wasn't of your brisket slices.
2. Oven roasted is uncovered....like a prime rib. You braised. Cooking with moisture.
Otherwise...I'm coming over....looks delicious. ENJOY
May I suggest a Belgian Beer? Chimay grand reserve (blue label) is a lovely beer for cooking. Don’t let the kids taste it, they might like it.😊
He said don’t over season the meat then over seasons the meat 🙄
How this is kosher and beer .
Cut against the grain son
For sure he cut wrong.
There are so many gd things wrong here.
And I am only in 2 minutes and I am screaming inside.
Using this approach for the second time!
I messed up with mine, but in the end it turned out perfectly. The long slow cook is the key. I cooked mine for 7 hours and let it set for 1 hour
Is it 160 c or 160 f. Get it right!
Why he drink some beer from the bottle and then put the rest on the brisket
Just addin' a little human touch of love while cooking- always better❣🤗
Thank you!
Couldn't I use a Dutch oven?
2 1/2 hours?
Looks delicious minus the parchment i would of left that out :-)
what was the weight of that brisket
If I remember correctly, it was a little over two kilos.
Click bait, end product doesn't look like picture
Welcome to TH-cam, you must be new :)
christion girl who loves Kosher food
Thank you Doris for your comment!
Ummm why would you kinda rub the brisket then pour beer to wash it off and not marinate them add onion powder separate? So strange
no offense but this guy is breaking a lot of rules of cooking....he's not roasting, he's braising. plus
he cut the brisket WITH the grain!!
Ty
טוב שלך, אח שלי
יצא לי ממש טוב אז ממש תודה
בכייף אח שלי
בכייף אח שלי
6:29 Competence, using bubble wrap all the time in that model oven
4:23 you can find it in your supermarket.
Erm, no I cant
you said 160 F...I think you meant 160 degrees C????
Yes. You are correct! Celius
Is that even a brisket? I have never seen a brisket looking that. It is too light colored, plus the shape is just...wrong....
IF that is truly a brisket, you didn't trim the fat, you didn't put the oil on first (pro tip you don't need oil) you don't need anything beside salt and pepper...I still have 4 and a half minutes left on this video. Hope I make it lol
Osem !
You said 160 degrees F? Looks like 320 Degrees F.
❤😋😋😋😋😋😋😋😋😋❤
Somebody was shuckleing in the background at 1:19.
Any suggestions other than alcoholic beverages? Thanks!
Thank you for your comment! Yes of course. You can just add water instead.
Beef broth
I'm gonna use soda
Ketchup and vinegar ...fake sweet wine 😀
Question: What's the paper for? Also, why not just use a large, cast iron, Dutch over with a lid instead of the tinfoil?
Paper was just to keep it clean. Didn't have the proper pans. I like to use throw away. Less cleaning 🤣
Thank you Micheal! this is what I am looking for!
Nye!
When I saw the onion mix, I left
Sadly it looks dry and gray at the end. The thumbnail is definitely not the same brisket that he was cooking in the video
Sorry, but that looked really dry
No bro. That looks like crap. And cut against the grain
No clue, dude.
sliced it wrong
How long would you say to cook it for a traditional full sized brisket
Hi Anthony. For larger size pieces I would do more the low and slow. Maybe have it 220 degrees for a good several hours, 5-6 even. Always check it , until you perfect the cooking time for that size brisket.
@@mgabay99 doing a big one for rosh hashanah today. Thank you for the kind reply
I'm sorry. 220 Fahrenheit?
😂😂😂 Cmon bro! You’re face at the end says it all. That wasn’t the same brisket
Exactly, when he unfoiled it, that was the ugliest looking brisket I ever saw, horrid
Cool thanks 🇨🇦👍
I don't want to eat your שריים ... the beer!
Omg...soup mix...really..man your standards are low as hell..anyone who cuts off the fat is asking for a shitty brisket and tought as NAILS...theres a reason they leave that on..jeeze...nasty receipe.
Just get a bottle of claudes ...put the brisket in a.croxk pot..then put the claudes in...best damn meat u ever had and makes even better brisket tacos...and.
Never saw the channel before, but I knew it was gonna be crap beer choice as the secret ingredient. But I guess almost any beer will do
There's no way that's 160° Fahrenheit., do you mean Celsius 🤔
Yes. I misspoke. Celius
Btw...every chef knows beer o ly good.for chicken..what a waste of meat and beer
I clivked off the second he started seasoning his food.
Qho just Dunps salt in one space and goes
"Yeah, that'll give it flavor."
😅 🤦♂️
And you say to be careful not to overseason the meat, yet you do!
I don't call that over seasoning. You have to see the things people add!!
😜👌✅
When I was a young child in Baltimore the Jew's told my Mother about brisket. If anybody knows how to cook brisket, It's the Jew's.
These people are rough in the comments section.
Some can be. Trust me , not doing this for money, but rather to be helpful.
Looked dry as!😆
For Passover I like a good ham steak but it's got to be sprinkled with kosher salt
Ham for passover?? What
@@heatherwilson9813 . That's a no no.😄
Click bait on that thumbnail dude. Not good!
are you using israeli made heineken or the real deal? you're putting starch (Osem soup mix) on the meat. mishugas! attsamatta you? 300- 325F for four hours (with a convection oven) covering optional. bubulah, use the osem mushroom soup mix with the the juices for a nice gravy...at the end... with the the beef drippings! i had a non kosher restaurant in jerusalem back in the 90's...i fired my soon to be ex-wife...for incompetence and not following the chef's instructions. you don't need a turkish bath to cook a great brisket. you want a nice bark, and internal temp. should be around 200F at the center of the point. if you need more info on how to do it the correct way text me.
Just buy a smoker
The guy doesn't even know how to cut against the grain. Don't waste your time watching this , I already did for you
Shit looks dry……🤔
needs to be cut against the grain...........
If you use a casserole with a lid - it will help. I prefer not to use foil
As soon as you said honey and onion soup mix, good bye.
Yeah, some things were not kosher in this video, lol… diff pics of briskets and no way one was finished and tender in 2.5 hours… plus any self respecting Jewish brisket has onion gravy!!
I can't watch this, too many uh o-o--o-o-o 's
not a good brisket...
What a waste of time watching this just so in the end of the video to paste that picture of a perfect smoked brisket which doesn't come near to what you've done. But hey, good job posting that picture so that people click and you get your views and your paycheck from TH-cam
overcooked and burned up
Honey on meat, who does that!
Have you tried it before ?
I put honey or brown sugar on certain meats and it turns out well.
Don't over season a brisket?? Then again, a dude called Michael cooking "kosher" can't be so kosher....even with all the "jewish" product names
No clue what he's doing
Yooo what came out of your oven and the pictures put at the end are NOT the same thing 😂😂 yours looks DRY and terrible. I should’ve known it was going to be a mess by the way you didn’t bribe the meat or even spice it correctly jusr THREW everything on top. A MESSSSSS 😂😂😂
This looks horrible for a brisket.