Baked Brisket Au Jus Recipes

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

Steps:

• Set oven to 325 degrees.
• Grease a casserole dish (large enough to hold the brisket).
• Sprinkle the celery ribs and one sliced onion in the bottom of the casserole dish.
• Lay the brisket (fat side up) in a roasting pan over the onions.
• Sprinkle with salt and pepper.
• Sprinkle the remaining sliced onion and the chopped garlic (if using) over the top of brisket.
• Stir together the tomato paste, tomato sauce and Worcestershire sauce; pour over the brisket.
• Bake at 325 degrees for 1 hour.
• Remove from oven and cover tightly with foil; bake for 2 more hours.
• Add coffee, cover and bake for another 2 hours more, checking every 30 minutes for dryness.
• Add 1/4 cup water if necessery.
• Remove the brisket from the pan; let stand for 20 minutes.
• Cut brisket across the grain into thin slices, using a sharp knife.
• Strain the pan drippings, and serve with the brisket.