Oven Roasted Kosher Brisket Recipe

Delicious cooked kosher Brisket. So simple to make. It's Kosher and its delicious! Anyone can make this simple and easy dish.

[@elliotteitelbaum88]

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.

[@annawood6654]

This recipe is delicious! Never cooked a brisket before, so thank you. So good!

[@mcmike6190]

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!

[@nicolesawyer8978]

😂🤣😂 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

[@mcmike6190]

I see other people posted the same at the bottom. Yikes!

[@travisdiveley1652]

YEAH, t's TO OBVIOUS

[@yvonneguerra2773]

I noticed that too

[@ZenaHerbert]

I think veal is cut with the grain to make schnitzel, it's the exception to the rule.

[@barrystamp1777]

At 6:23, the temperature dial shows 160-degrees Celsius - which is about 320-degrees F.

[@user-bt5dj6ds5u]

thank you, I waited for someone to notice the celsius mistake. he said 160 F, and it is too low. it should be celcius.

[@suzannedecker7745]

I was wondering the same! With 160 it would take more than 2 1/2 hours to get it done! Thanks Sir 👍

[@sleepingrabbit4011]

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..

[@josecantu4286]

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.

[@davecash7669]

The thumbnail is definitely a smoked brisket with a beautiful classics bark, not this.

[@grp2624]

He's trying to shove one up our bottoms

[@carlalakins]

😂oh pleez….Camera angle!

[@travisdiveley1652]

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.🤔

[@hopefuls3976]

Nice video, thanks for Sharing, Will try it your way, next time 👍😋

[@sbss924]

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.

[@mgabay99]

Enjoy! You won't be disappointed

[@larrytheanswerman5789]

Great job ! I am going to try it !

[@TheNewMediaoftheDawn]

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.

[@staciwashington3212]

👍🙋👸🙏🐬💕Thank you for such an interesting way to make brisket.🐬🐬🐬

[@nimrodlevy]

הולך לעשות את זה לשבת! ניראה טוווב! תודה ענקית!

[@masudtv]

Wouldn’t it make more sense to oil the meat first before applying the salt and pepper?

[@Missauthentic716]

Just like my mother-in- laws! Yummy! Thank you!!

[@willo8794]

A trick I learned years ago was the best thing to baste your ham with is beer & brown sugar. Nice job Michael 😋

[@mgabay99]

Thank you Willo. You can also substitute beer for red dry wine. It creates a great base and it's amazing!!

[@danielfoisy2688]

I thought this was beef, ham is pork or am I wrong?

[@willo8794]

@@danielfoisy2688 I never tried it on anything else

[@leebee6382]

Using this approach for the second time!

[@tombeckett4340]

Cool thanks 🇨🇦👍

[@perrygay337]

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

[@ignatiusl.7478]

Try putting the olive oil on first.

[@mgabay99]

Yes , I have ! Good call !

[@michaellam1548]

Misleading thumbnail ...

[@wevibe4811]

Facts

[@nieuwegeljo5645]

You mentioned the temperature of 160 degrees Fahrenheit but your oven shows degrees Celcius!

[@tonilyng4851]

May I suggest a Belgian Beer? Chimay grand cru (blue label) is a lovely beer for cooking. Don’t let the kids taste it, they might like it.😊

[@feldenkrais8404]

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.

[@mgabay99]

Yes. Beer is kosher. Paper is exactly for that. Keeps things clean too.

[@ligas70]

It's 160 Celsius. If you cooked it in 160 Fahrenheit (71 Celsius) it wouldn't be ready in a year.

[@mgabay99]

Yes , it was celsius

[@eliyahouserfaty1581]

Michael we are very picky with our meat, nonetheless this is the best brisket we ever had. Thank you for sharing

[@vh4367]

Thank you Micheal! this is what I am looking for!

[@mikecorleone4469]

Good job Michael.

[@jasonwheet3804]

I'm kinda skeptical of this but it probably tasted good.

[@noahadim]

Thank you!

[@BiggerThanClevelan]

THE MUSIC REALLY REALLY BOTHERS ME-----IM NOT A ROBOT --GREAT RECIPE

[@deannford4742]

Osem !

[@SteveZ-yd6em]

Sorry you don’t get a smoke ring on a brisket from the oven.

[@lizetearruda3196]

Looks delicious minus the parchment i would of left that out :-)

[@Skeletoncross]

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

[@johnpontaoe3637]

what was the weight of that brisket

[@mgabay99]

If I remember correctly, it was a little over two kilos.

[@jaredtbrush]

Cut against the grain son

[@elmocapela1018]

For sure he cut wrong.

[@claythomas9467]

There are so many gd things wrong here.

[@claythomas9467]

And I am only in 2 minutes and I am screaming inside.

[@dexterdonato9036]

Nye!

[@tpmarkham]

Couldn't I use a Dutch oven?

[@dougp7488]

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

[@MrUptownLandlord]

Any suggestions other than alcoholic beverages? Thanks!

[@mgabay99]

Thank you for your comment! Yes of course. You can just add water instead.

[@robertwalsh8912]

Beef broth

[@luzagunner8740]

I'm gonna use soda

[@jemikat]

Ketchup and vinegar ...fake sweet wine 😀

[@jakerosenberg3782]

You said 160F There is a mistake between the titles on the video and what you said

[@fadiazzam1576]

How this is kosher and beer .

[@napster714]

2.5 not enough to tenderize. Lower temp and longer allows the rendering of the fat and breakdown for true tender meat.

[@purshindarahluwalia4554]

Is it 160 c or 160 f. Get it right!

[@johnbrown6189]

2 1/2 hours?

[@dfnuniverse2198]

😜👌✅

[@yayobarredo]

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.

[@michaelshea4834]

Nice back handed complement.

[@leticiasocarras2576]

❤😋😋😋😋😋😋😋😋😋❤

[@dorisbrinkerhoff8124]

christion girl who loves Kosher food

[@mgabay99]

Thank you Doris for your comment!

[@anthonyderosa7730]

How long would you say to cook it for a traditional full sized brisket

[@mgabay99]

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.

[@anthonyderosa7730]

@@mgabay99 doing a big one for rosh hashanah today. Thank you for the kind reply

[@anthonyderosa7730]

I'm sorry. 220 Fahrenheit?

[@jamesglass8268]

He said don’t over season the meat then over seasons the meat 🙄

[@beano9343]

4:23 you can find it in your supermarket. Erm, no I cant

[@therealhawkeyeii7888]

Question: What's the paper for? Also, why not just use a large, cast iron, Dutch over with a lid instead of the tinfoil?

[@mgabay99]

Paper was just to keep it clean. Didn't have the proper pans. I like to use throw away. Less cleaning 🤣

[@jeffrey8783]

When I saw the onion mix, I left

[@juanpedraza5095]

Why he drink some beer from the bottle and then put the rest on the brisket

[@suzannedoyle5100]

Just addin' a little human touch of love while cooking- always better❣🤗

[@user-jo7vj1fm2g]

טוב שלך, אח שלי יצא לי ממש טוב אז ממש תודה

[@mgabay99]

בכייף אח שלי

[@mgabay99]

בכייף אח שלי

[@jeffk2057]

you said 160 F...I think you meant 160 degrees C????

[@mgabay99]

Yes. You are correct! Celius

[@ouissandy2806]

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

[@Cleaning3k]

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!!

[@mikelee6936]

You said 160 degrees F? Looks like 320 Degrees F.

[@claythomas9467]

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

[@beano9343]

6:29 Competence, using bubble wrap all the time in that model oven

[@Heymrk]

Somebody was shuckleing in the background at 1:19.

[@mchiverm]

Click bait, end product doesn't look like picture

[@jobengals86]

Welcome to KZbin, you must be new :)

[@jodyjones3500]

😂😂😂 Cmon bro! You’re face at the end says it all. That wasn’t the same brisket

[@avenger7371]

Exactly, when he unfoiled it, that was the ugliest looking brisket I ever saw, horrid

[@pauljohnson7486]

No clue, dude.

[@beano9343]

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

[@moroyoropitieyora1491]

I don't want to eat your שריים ... the beer!

[@fatazz3177]

And you say to be careful not to overseason the meat, yet you do!

[@mgabay99]

I don't call that over seasoning. You have to see the things people add!!

[@ron2757]

sliced it wrong

[@jw4295]

No bro. That looks like crap. And cut against the grain

[@sislertx]

Btw...every chef knows beer o ly good.for chicken..what a waste of meat and beer

[@davidtorrez8460]

There's no way that's 160° Fahrenheit., do you mean Celsius 🤔

[@mgabay99]

Yes. I misspoke. Celius

[@meanie2914]

Looked dry as!😆

[@matty54379]

For Passover I like a good ham steak but it's got to be sprinkled with kosher salt

[@heatherwilson9813]

Ham for passover?? What

[@rockyracoon3233]

@@heatherwilson9813 . That's a no no.😄

[@CaveFreediving]

Sorry, but that looked really dry

[@wevibe4811]

Just buy a smoker

[@HarrisPilton789]

These people are rough in the comments section.

[@mgabay99]

Some can be. Trust me , not doing this for money, but rather to be helpful.

[@victordulerain9271]

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.

[@user-tq8yf5wx6g]

needs to be cut against the grain...........

[@MatiasHMoro]

Click bait on that thumbnail dude. Not good!

[@evenandmiriam3550]

If you use a casserole with a lid - it will help. I prefer not to use foil

[@sislertx]

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.

[@roberthuerta105]

Shit looks dry……🤔

[@mikelee6936]

I can't watch this, too many uh o-o--o-o-o 's

[@frankadams2401]

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.

[@carlosgomez1706]

The guy doesn't even know how to cut against the grain. Don't waste your time watching this , I already did for you

[@furysmith6564]

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!!

[@garyfajardo1021]

not a good brisket...

[@mg8718]

overcooked and burned up

[@bottom_lizard192]

🤢🤢🤢🤢🤢🤢

[@allthingznatural5592]

Honey on meat, who does that!

[@mgabay99]

Have you tried it before ?

[@pamrichards4716]

I put honey or brown sugar on certain meats and it turns out well.

[@abeldany25]

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 KZbin

[@carlosgomez1706]

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

[@goranslava843]

This looks horrible for a brisket.

[@vimbow]

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 😂😂😂

[@maxinen9275]

It looks dry and bland. And you’re supposed to slice it against the grain. BTW, it was pretty disgusting to take a swig of beer and then poor the rest onto the meat.

[@elisafisher7234]

Did he drink out that bottle then pout it on the meat? GROSS! Spoiled my interest. AND he cut it wrong. LOL