Easy Baked Beef Brisket - Food Wishes
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Learn how to an easy Baked Beef Brisket recipe! Remember that time you waited all day for your “low and slow” beef brisket to finish cooking, and when it was finally done it was dry? Well, with this “fast” 4-hour method you can get those same dry results in less than half the time! Just kidding, with this easy method, not only do we save time, but we also get to enjoy moist, and tender meat. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious easy Baked Beef Brisket recipe!
By the way, I'm not sure if they invented it, but I adapted this idea from watching an America's Test Kitchen rerun.
You can also find my content on Allrecipes: allrecipes.com/...
Check out the recipe: www.allrecipes.com/Recipe/273034/Easy-Baked-Beef-Brisket/
Can it be cooked in pressure cooker than later in oven to lessen cooking time ? What would your recipe be?
Chef John, do you have a video for the carrot salad?
Thank you for your melodic, encouraging, friendly and entertaining voice, Mr. Chef. My brisket is in the 325 degrees for an hour and a half stage as I type.
Aaahhh I m in love. But I have to watch again because I didnt catch the apple part of the recipe. And Olive oil instead of butter for Passover is just fine. But what about Hanukkah? As is-ok?
John, that is a really nice Brisket. I was just at my supermarket, and they have them on sale. I looked at them and said “I don’t know how to cook it”, and you saved the day. If I get a break in the fall rain tomorrow, I am going back to buy a couple and a couple of bottles of pure apple juice. This recipe looks awesome. I love how tender it is at the end, and we both save time to other recipes of slow cooking. I can’t really see how slow-cooking it would make much difference to yours. I always wonder what kinds of spices and herbs to add to it, you do a great job of explaining it. 🙏😊
I love how he tries to make cooking less scary for new cooks. Saying consistently that most recipes are guidelines and not gospels. Especially with the “reduce around half,” really emphasizing not to stress about half’s and thirds, just do it tell your gut tells you it’s half. Insane respect for this man.
My favorite Chef John quote is, "The problem with recipes is that people follow them."
Exactly! When I first began cooking I followed recipes to the letter. Failed quite a bit early on. But as I kept going, I began getting a feel for not only just how flexible recipes are, but also for how I can purposely "ruin" a recipe by subbing in and out certain ingredients, or how to compensate for adding an entirely new one and still keep roughly the same results. To quote a movie: "They're not really rules, more like...guidelines, really."
I'm a new cook and watching these videos always give me the strange impression that all new cooks are supposedly anxiety-ridden, and obsessive-compulsive rule followers lol. But sometimes though it's wise not to follow everything down to the letter, other times it's also wise to follow the recipe more closely.
Flexibility and rigidity can be both a blessing and a curse at various different circumstances. So whether you're a rule-follower or renegade, there is really no style or method, or in fact anything in this world at all, that can ever be absolutely "superior" and the other absolutely "inferior". Only pride will make a person splits everything into either "superior" or "inferior".
Gobblarr
Re: following the recipe
I’ve got *terrible* anxiety about being in the kitchen, and I’m able to cook a couple times a week only by following the recipe. _Occasionally_ I’ll have a flash of inspiration “Oh! I bet if I put some chopped onions in here, that’d be delish!” but that’s about it so far.
Anyway, just wanted to say some of us (if I may speak for others with kitchen anxiety) have to follow the recipe, and we don’t need to hear that we don’t have the right “heart and soul” to cook. We’re doing what we can with what we have.
Thanks for reading this. ❤️
inSaNe ReSpeCt
"I was not at all distracted by that carrot salad." that made me heartily laugh out loud.
How Can I love a stranger so much just from their vides ?
Seriously favorite chef!
I love your spirit and sense of humor.
Keep it up.
Some people aren't clear you can make braised brisket AND smoked brisket. Just because my friends from Texas haven't mastered any of the other cooking methods yet, doesn't mean this isn't a legit approach. ;)
as a Texan....you are correct.
Chef, do i have to dry the beef in the fridge? Or can i season it, cover it, make the onion mixture, and then continue on with the recipe?
Sissy Spacek is a petite little lady, she’s also a bad-ask. So there goes that analogy of Sissy’s and little girls.
😉
Chef John your Beef Brisket is the last meal I'd like to have before I kick it.
Go off, Chef
I can't tell you how much I (we?) appreciate your straight-to-the-point, ad-free, sponsor, corpo-shill-free approach to these videos. They're always a pleasure and an inspiration to watch. Thanks man.
Best recipe channel with the best humour. Love your channel.
I cannot figure out why your videos are so addicting, but I hope you keep making them. Funny, juicy, just the right spiciness, and as always, (we) enjoy!
Hey Chef John, I made this for my Passover Seder this year and it came out great! The sauce was especially a hit! Thank you so much!
I like everything that I have made from your shows. I like that I can understand you. Most chef's talk too fast and my brain can't keep pace with their words. Great Job Chef John,
I usually use red wine and not apple juice. This version has inspired me to use apple cider this Hanukkah.
(I always seem to need a refresher course every year.)
I made this brisket today, used beer in place of apple juice. I am in heaven - thank you Chef John!
"So that was unfortunate but these things will happen" I need to have that framed in my kitchen because I cannot deal with failure.
Chef John, I wanted you to know that this is the best youtube channel, not just for cooking. You always make me happy and I do enjoy! Not to mention the perfect recipes, that never fail
Chef John, something I adore about your videos is your remarkably laid-back and mellow approach to cooking beautiful food. Thank you for creating such uplifting and inspiring content! I always look forward to hearing your melodic voice and seeing your gorgeous videos! THANK YOU for making my day brighter and inspiring me to try new things in the kitchen!
Amazing dish, turned out great. I used apple cider not juice, more tart not sweet, and I made the most amazing sauce/gravy, and by far the simplest to make ever. The cut I had was just over 2lbs and so I cut 15 mins of each cook time, 75 mins at 325F and 105 mins at 250F. Perfect and so easy, thank you.
Thank you Chef John, I often rely on your expertise to teach me how to get things done in the kitchen. This recipe turned out well for me and the family was pleased. I look forward to more of your teachings.
Chef John,
I "LOVE" your videos, your recipes and especially your techniques... you're fun to watch and whenever I want to learn a new recipe... I come to YOUR channel. I can't tell you how many foods I've cooked using your recipes. Everything is always above my expectations. Thank you for making things simple... and not drawn out videos that take 30 to 45 minutes to watch. You've got a loyal fan here. ❤ ❤ 😊
He has become my "go too" for cooking reference and inspiration.I make at least two Chef John Recipes a week although not all are recipes.I also love how he always finds a way to sneak the Cyenn Pepper into everything.I too am a Chef John whose stomping ground is the San Francisco bay area.😏😉
I made this on Saturday evening for my wife's 55th birthday. It was a little drier than it looks in the video, so I think I may have cooked it too long. And I completely forgot about the rosemary. But it was quite tender and tasty, and the important thing is that my wife loved it (and, of course, that the wife and the daughter were duly impressed).
The apple/onion sauce came out too thin for my liking, so I simply put it in a saucepan, brought it to a boil, and mixed in a little corn starch mixed with cold water, to thicken it. It was exquisite. We had it over mashed potatoes, because mashed potatoes are something I can get right even in my sleep. I didn't want to risk the mashed potato pancakes.
Pricey stuff, beef brisket. I spent about $28 on this entree, more than I've ever spent before on a homemade dinner. But my consolation is that I could not have gotten food anywhere near as good from a restaurant at three times the price.
I made this for dinner tonite and wow, it was delicious. And so easy! I’m not a fan of bbq brisket (or bbq anything) so this is the way I’m making brisket from now on. Thanks, Chef John, for a fantastic recipe.
I think we've all been where Chef John was when he first tasted the brisket and quickly went in for another bite, and another, and another. Chef John, you have the best videos on TH-cam!
Your recipes never fail. Made this brisket today and it came out perfectly. Thank you so much.
Not only are Chef John's recipes amazing, he's a mind reader. He know's as soon as he mentions something like reducing the sauce by half, some of us will start to lose a bit of confidence. He leaves nothing to chance. Fantastic.
It strikes me that this general method / recipe (but not the cooking time) would work beautifully with pork chops - wonderful, as always!
Try to find a recipe that cooks chops in a gingersnap cookie sauce. Sounds disgusting and outmoded and it is so good!!
Or a chuck roast.
Love the “as alwayssss, enjoyyyyy” at the end! Thank you Chief John!
Made this tonight. While sautéing the onions, I added sliced apple as well. We served it over mashed potatoes and a side of grated zucchini pancakes. The gravy was so good i could have just drank it like the piglet I am. While preparing this, i also made the marinade for Jamaican chicken. Chef John your making us fat but we are having such wonderful food. What awesome recipes. Thank you!!!
Made this for Easter dinner and it was AMAZING!
This channel is so brilliant. I love how Chef John is always eager to remind people that the details really aren't important. How much did i reduce this? How many cups of stock do i add? How do i cut my onions? IT DOESN'T MATTER. As Chef John would say, "after all, they are your onions!"
Why were you eating it off of the cutting board, you asked? Because, you, Chef John, are savage!! Rock on.
Fast, easy, excellent presentation! One of the best brisket recipes ! Thank you!!
Made this recipe for my Christmas Dinner today. I didn't have apple juice, so I peeled and chopped an apple to replace the juice. It turned out perfect. Wonderfully tender in the exact timing as he promised. Great recipe.
I am making this right now thank you Chef John for making videos and making it easy for me to make supper😁😁😁😁😁😁🥳🥳
This really seems like an autumn recipe, interesting timing.
Chef John, please don't die anytime soon. I'm really appreciating your contribution to the world.
made this for a friend's birthday lunch using a 7 pound brisket. he and his wife asked that i make this for both their birthdays from now on. i cooked the onion mixture (almost filling a dutch oven with onions) the day before since i would already be getting up at 5 a.m. just to put it in the oven. still came out perfect.
I put a question in that you answered for me. I am making this for Christmas 2022, we are eating at noon, and I don't want to have to get up at 5am either. haha Thanks
Was wondering times you used in oven. We have a nine pounder. Appreciate the help 👍
@@tiny5500 - i have now cooked many different sized briskets, and the total cooking time is one hour per pound.
@@sammybubba176 Thank you👍👍
That looks easy and very delicious. Love your humor and soothing personality. You make people feel so good.
Hi Chef John, I’m writing from Vancouver Island British Columbia. Saw your brisket recipe some time ago and finally did it. Amazing!!! I’m a retired chef with a fancy resume. This was better than the best.
I made this exactly how you made it! It was DIVINE! The best brisket ever! Thank you!
I love this for its simplicity hassle free meal! The onion Apple gravy was a surprise treat! So simple and so yummy. Thanks again chef
This is perhaps the most amazing thing I've ever seen you make, thank you so much.
Watching Chef John use the stick blender to blend the gravy brought me all the way back to the first video I ever watched of his:
*Home-made Mayonnaise*
Or, should I say,
🎵 *M-A-Y-O* 🎶
🎶 *M-A-A-A-Y-O* 🎶
... and that was it. I was hooked from his intro 😁
Lol. That was also one of the first chef John videos I watched. I was still in elementary school.
My mom would come home from work and get mad at me because I’d make a mess in the kitchen EVERY day after I got home from school because I was following some chef John recipe. Nice to find someone who’s been around as long as me ☺️
I fixed this tonight. And, it IS very, very good. Hi in flavor, tenderness & moistness! Definitely a recipe to keep safe! I cut 2.5 hrs to almost 2 hrs. Perfect Chef. 1/5/22. I don’t think 2.5 would ruin it. My roast was between 2.56 & 3 lbs. can’t remember exact. Definitely good at 2 hrs. Thanks so much for sharing.
This will also be great to take for someone as a meal so tender!
Chef John I made this today and WOW! You didn't lie it came out amazing! And the gravy was heaven! I did mix a little leak with the white onion, I did forget to add salt when sauting the onions. Other than that I followed your instructions. I complemented it with your mashed potatoes. I'm still thinking about it. Thx for this awesome video!
I make gravy with an immersion blender just like that ! Works great ! Your brisket looked awesome Chef !
The way he talks, he makes me feel like I can make what he makes.
That's adorable.
That’s the Chef John effect. He both teaches you and instills you with the confidence you need to try the recipe.
he acts like what he does is no big deal
@@acm1101 Exactly!
That's just you cookin'
That was a fabulous process and presentation. I've always wanted to see a Passover brisket meal prepared. Thank you so much. I saved it and hope to follow your exact steps. yer sweet x
Leonard Cohen. Perfect. Love your videos. Thank you
I never made brisket because I didn't know what to do with it. Thanks for the video, I WILL be making this!
It’s that time of year again. Thanks Chef John for the Passover recipe!
Have to tell you that I used your recipe but used a crock pot, 9 hours with a little basting along the way. I didn't strain the juices, used a potato masher and then skimmed the fat. The result was incredible, the apple juice gave the sauce a wonderful flavor, awesome...
Chef John this is perfect timing. I’m planning my Hanukkah dinner menu 😀
I did this recipe for my Sunday Dinner.😋😋😋 it was perfect. Just delicious. True video I followed the video and I'm still ENJOYING😋😋😋. YEAH AND IT WAS MY FIRST TIME EVER COOKING BRISKET. THANK YOU CHEF JOHN🏌️♀️🏌️♀️🏌️♀️🏌️♂️🏌️♂️YOU HIT IT OUT OF THE PARK.
I really like this apple-onion gravy with pork roast... _Yum_
Sometimes I get uncertain about using rosemary, this dish was a perfect pairing! Genius, John.
Why did I hear Barry White music in my head as soon as Chef mentioned mash potato pancake 💕💕💕🤤
I cannot tell you how enjoyable I find your videos, Chef John. Well, ok, perhaps I can. I find them very enjoyable especially your delivery, humor and unangsty ( yes, that's a word...now) approach to cooking. It's how I cook, no need for stress in the kitchen because cooking is fun ( mostly) . And not a lot of exact measuring except in baked goods because that's usually necessary. Even so I usually use more spices and sugar than most recipes call for because I like garlic, cinammon, ginger (gingerbread recipes never have enough ginger in them) and sweets if it is a sweet dessert. I don't subscribe to many channels but I subscribed to yours. Thanks for all your efforts. It pays off for the rest of us.
i made this for our second night seder -- my first EVER time cooking beef -- and it was amazing! so many compliments on the brisket. i'm having leftovers now and they're just as juicy and tender the next day. in fact, it's so juicy that the gravy isn't even needed (but certainly nice to have).
Just finished my second serving, straight to my top list of slow cook meats, thanks.
Love all of your recipes. I've made other ones that you have done and always impress.
Like always when planning dinner I typed in Google name of the protein I have with "chief John" added and here I am 😁 works every time.
I cooked this today!! It’s so good!!! The best brisket recipe in my life!!😍🙌💯 I’ll try your Oven Baked Fried Rice next!!
This may be some of your finest work, top to bottom. The recipe is amazing, your pouring skills pan drippings into the pyrex were flawless and I found myself laughing multiple times - "It should look like _thisss_! Wait, not this.......like _thissss_" and also the carrot salad quip.
We don't deserve you.
chef john you are schmaltzy guy here in australia we call brisket corned beef i am sure going to give this recipe a go ..with not too much cayenne pepper ..yum
Your channel needs a *💗 it button* on every one of your videos.
So simple, so wonderful. Can't wait to cook this. Thanks!
Thank you! Our brisket believe it or not takes 14-19 hours depending on weight in the smoker. I am going to try yours! Made my mouth melt! Delicious!
Omg,,,,I just made this brisket for dinner today and it was ABSOLUTELY Delicious,,,,my kids loved it,,,,
I tried this, I made a few changes out of personal preferences and because I'm forgetful and forgot apple juice. Genuinely the best thing I've ever made. Love the channel, thank you!
I haven't felt like food in a long time. I mean, a proper meal. But this, this I would like to eat. It looks hearty and interesting without being stodgy or overpowering. I love your choice of flavours and accompaniments. I'm going to try this whenever I find a decent piece of brisket. Thank you!
I watch a lot of cooking vids/shows. You are by far my favourite. Would love to find out what part of the country you're in and have you on my show one day. Keep up the great work sir!
It’s so tender that he can’t even stab it with the fork to eat it! He has to scoop it up! I can’t wait to try this. For some odd reason brisket was never in our lineup at home growing up.
I made this tonight, so good. I strained the onions and separated the fat, caramelized the onions for sandwich toppings, added some beef stock and rosemary to the liquid to make an au jus then served on warm rolls with caramelized brussels sprouts. Mmmmm so good I won't just walk by those brisket flats any longer at the store.
That looks absolutely awesome I love the idea of the potato cake also great job as always
Hey Chef! Made this for New Years last year; turned out great! Can’t find a brisket for under $150 around here this year, so I’m going to try this with a tri tip! 🤞🤞🤞
Oh my, never can go wrong with tippage 🏆👍🎉🎉🎉
I started baking the corned beef brisket this St. Patrick’s Day. It was amazing.
Gotta love it when Chef John tells us how they refer to things in the business.
That looks so good!! I love America's Test Kitchen! I've learned so much about the science of cooking. Checking for that "mashed potato pancake" recipe, right after this. Thanks for such great recipes : ))
not only is the commentary on his mistakes hilarious, it's very informative
Made this tonight with sautéed green beans with tomatoes and mashed potatoes. It was pretty fantastic, but I used half an apple instead of juice. I had to make little roux as my drippings after blending were still pretty thin. Definitely would make again.
Sooo glad he used drippins for gravy. Perfection John 💰
It turned out great for me awesome easy recipe
Just made this. I added a few diced apples to the mi because I had them. This is AMAZING!
A tip: after having sweated the onions, pour in about an ounce of brandy and cover the pan. Let it sit for a minute, onions steaming in the brandy. Uncover (stand back unless you want a huge hit of vaporized alcohol) and cook off the liquid. Your onions take on a gorgeous color and gain a nice flavor to boot.
made this with a jar of crabapple jelly that didn't set instead of the apple juice...OH MY GOD! the most delicious sauce i have ever drizzled on anything. Gonna try tomorrow with sour cherry, because I am the Katy Perry boss of my Sour Cherry sauce.
Made this for a family dinner for my son's birthday. Soooo tender and absolutely delicious!
Finally!!! An easy way to make an edible brisket!!! Thank you!!!
Hi Chef John :) I'm a fairly new housewife and started to cook for my extremely picky husband. This was a great success :) Thank you
that looks absolutely scrumptious. thanks, Chef John!
I quoted you, with due reverential credit, for the first time today in one of my own videos. "Think of Anchovies as salt with benefits"
Made this yesterday. It was good. The gravy is the star. Without it I think it's a bit too much cooking to be worth it. Happy I made it though.
Thanks Chef John, for the Passover shout out!
Hmmm brisket...Im in love Mr.Foodwishes
You are the Lemony Snicket of your Beef Brisket
You are the king of brisket easy baking! Looks lovely!
Seems like some yummy german soul food. Ahhh I want rouladen now. If I ever hit the lotto I’m gunna have this guy as my personal chef.
I had no idea butter was not Kosher. I learn something with every video!
Loved this video! I could almost smell and taste the brisket. But I was oh-so waiting for you to chip away some of that carrot salad along with the brisket and smashed potato pancake for that trifecta scoop out of the shot to come back clean! LoL! Great job! 🤗😍 #foodporn
Love these videos. Chef John, I made your upside turkey for Thanksgiving. It came out really great. This brisket is next for New year's
Hello chef John, Beef brisket looks so soft, most ,delicious and easy to make. Wonderful brisket recipe! Mmmmmm...
Simply Nataly Kitchen u mean moist?