Oven Roasted Wagyu Brisket
Jonah Chusid
12-16
30 minutes
Jewish Food
Brisket
Traditonally jewish brisket recipes are all oven based and sometimes you just don't have the 15+ hours to tend to a brisket on your smoker. While the smoky flavor won't be present you can still unlock all of the amazing flavors of our kosher fullbood wagyu brisket in you oven with this easy recipe!
This recipe can also be adapted for a 1st or 2nd cut brisket of any size. Feel free to reach out to us directly for any modification questions!
Ingredients
- Wagyu Beef Brisket
- 3 cups beef stock
- 3 white onions, rough chopped
- 3 large carrots, rough chopped
- 3 large potatoes, rough chopped
- 5 garlic cloves, rough chopped
- Rebbe’s Choice Coffee Rub
Directions
Trim your brisket to your preferred liking
Generously season with The Rebbe’s Choice coffee rub
Pre-heat oven to 275 F
—- Optional Step: Sear brisket on grill 5-7 minutes on each side
Cover the bottom of a large roasted pan with your chopped veggies
Drizzle extra virgin olive oil over veggies and mix
Pour beef stock over veggies
Place Brisket on top of veggies & put in oven
Tightly cover with aluminum foil
Roast for 6-8 hours or until the internal temp is 185 F
Once temp hits 185 F remove foil covering
Roast uncovered for another 1-2 hours until internal temp hits 203 F
Rest for at least 30 minutes
Slice against the grain
Enjoy!
