The Best Oven Brisket Recipe I've Ever Tried - Oven Beef Brisket Flat

what is up everybody this is Lyle with no hippie BBQ now some of you guys have been subscribed to my channel for a while have seen Helen and a couple other videos what's up Helen hi good to be back anyway me and Helen were talking on the phone the other day and she was telling me about an Eastern European Oven Brisket recipe that she's been doing for a while and I figured that might as well come on over do a video on it just so we can get a different perspective I don't think I've ever seen a brisket like this on YouTube so anyway Helen give us a little background on this Brisket. this Brisket is made in Czech it's the same recipe basically Czechoslovakia Russia Germany Hungary all of that part of the world it's a very basic recipe and it's very very traditional Way to Cook Brisket we're gonna get into these ingredients she's not really measuring this out but I will have a recipe in the description based on what I see her put in to this brisket recipe that's because I don't know how to cook with recipes I will get you a recipe in the description all right Helen what ingredients are we working with lots of chopped up onions just diced that big vegetable oil garlic powder pepper regular red paprika Lipton onion soup fresh potatoes and your beef brisket and water that's it and she does have some Hungarian paprika just in case we need to add a little bit more ingredient that I didn't mention is we have some water that's just under boiling Helen take it away okay so the most important part about this is this part before we bake it be don't worry about how much oil you need to be because use quite a bit of oil because you've got a lot of onions let that heat up we'll get started and that was about a cup and a half of oil right there imagine we all got heated up Helen got a little ahead of the game on this she's so excited to cook this she already has some onions put in our pan go ahead and add the rest and tell us what we're doing okay so we're adding our onion we're adding all of this paprika and this is a lot of paprika guys that's about two ounces right there and we may add more we will add I guess we will add more this is the most important important part because this is what makes the sauce that's about two tablespoons of black pepper that's it garlic powder you can never use too much and that's about four tablespoons of garlic powder now what are you doing with this now I'm just mixing it up Wow and I want it to be real red and heavy and the garlic add the paprika and I'm just gonna let it cook a little bit I am gonna add some more paprika to this okay so I added a couple more two three about three four tablespoons there more okay so you can see how red it is now the onions are gonna caramelize about halfway so now we have the onions in and we've got them starting to just barely boil mix it up then I'm gonna add my a package of Lipton onion soup it just has a great flavor in it just put this right in there mix it up real good okay can you imagine with all these onions how it could not be good okay you've cleaned your meat really really good I like to put it with boiling water or very very hot water you put your meat in cover take some of the onions that's probably gonna be easier for me to add the water how much water we gonna be okay so I want you to add just a little bit at a time okay okay that's good then you just stir it up and lift your meat up so that the water gets underneath there too but you don't want to pour it all in because then it'll get really runny and I don't know that it just doesn't work as well don't ask me why but in your water yeah we're gonna cover it up putting on on top of the meat you put it to the side of the meat yeah okay add some more water okay that's it now you put it in your oven cover that make sure that you lift your meat up so that there's water underneath and also that's enough water yeah for now it will be okay so really the whole idea of how much water you're adding is we just want to make sure that this brisket is pretty much all the way covered there's a little bit of this brisket that's not covered but that should be fine anyway let's get our lid on it get in the oven what temperature were you rolling at 350 this kit has been baking it's 3/4 cooked I'm letting it cool off I've peeled my potatoes and now I've made a paste of just some salt pepper and paprika and you rub it on to your potatoes and just drop that into your pan and we're gonna let those cook uncovered for about a half-hour to 35 minutes just until they're 3/4 of the way done and the briskets been cooking for about 4 hours at this point yeah you know it's been about what an hour a pound yep I'm just gonna throw this zombie in it doesn't matter just mix it up like this if you notice we didn't use salt in the sauce because it doesn't you don't need it but we do need it rubbed into the potatoes okay voila potatoes back in the sauce and we're gonna put these in the oven for a bit until they're about 3/4 ton and bacon uncovered yeah we're just gonna slice it up and you always slice it against the grain that we have it sliced I like to put it back into the sauce but not I like to separate it just a little bit so that the juices are in between and if as it finishes up baking for about another half hour it just marinate sit amazingly good now we're gonna put the potatoes right on top of it and they're gonna get real real Brown and the flavor of the sauce is just gonna seep into the potatoes and it is so good it's done now took about six hours to get finished we're just gonna plate this stuff up try to make it look a little nice do a little taste test and we're out all right so that is a wrap right there now this is the first time I've tried this kind of a brisket so let me just get in and see what I'm thinking that paprika really gives a nice depth of flavor real kind of a rich darkness to it potatoes are good now from what you told me this stuff is even better the next day so you know this is something to give a try and it's great warmed up for sandwiches like on a nice ripe red with lettuce and mayo or a bagel whatever you like it makes a great warm sandwich and the next day if you just let it sit in the pan the seasonings and the sauce soaks into it even more so the potatoes too even have more flavor our different isn't it that's something to try out I might do an actual smoked version of this anyway I appreciate you guys stopping my no hippie BBQ comment subscribe and me and Helen are out bye. Best Oven Brisket Flat

Channel: No Hippie BBQ & Cooking

Views: 97,529

Rating: 4.618165 out of 5

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Id: CnQLPa0jbJM

Length: 10min 19sec (619 seconds)

Published: Tue Jul 24 2018