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Slow-Braised Brisket

Using a braising liquid with a high acid content tenderizes this brisket, while cooking it low and slow for a number of hours leaves you with buttery beef that’s incredible on its own and in so many other dishes. Nail your brisket braising technique using Ooni’s deep, durable, cast iron Casserole Dish, and this recipe can take you anywhere – use it as a pizza topping, add it to a grilled cheese sandwich, or fill up tacos.



Ingredients
Serves 4

250ml (8.5 fl oz) apple juice
125ml (4.3 fl oz) soy sauce
3 garlic cloves, crushed
1 beef stock cube
450g (1lb) beef brisket, cut into large pieces

Salt and pepper, to taste

Method
Preheat your Ooni Pro. Aim for 150°C (302°F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Uuni Infrared Thermometer.


Place the brisket in your Casserole Dish and season liberally with the salt and pepper. Rub the seasoning into the meat to ensure it’s fully coated.

In a small bowl, make the braising liquid by combining the apple juice, soy sauce and garlic. Crumble in the beef stock cube, and mix well until dissolved.

Add the braising liquid to the Casserole Dish. The meat should be submerged under the liquid – add a touch of water if needed to cover the meat with the liquid.

Press a piece of baking paper into the Casserole Dish and on top of the meat – covering the meat with the baking paper will prevent the braising liquid from evaporating while the brisket cooks, and will ensure the meat stays moist.

Place the lid on the Casserole Dish and place it inside your Ooni Pro. Keep the Casserole Dish towards the front of the oven, and place the pizza door onto the oven. Using the pizza door will ensure the temperature stays low while cooking the brisket, ensuring a soft, melting meat once the brisket is cooked.

Cook the brisket for approximately 5 hours, rotating the Casserole Dish by 90 degrees each hour to ensure the meat cooks evenly. When rotating the dish, check the braising liquid to ensure it hasn’t evaporated too much – if some of the meat on top is exposed, top it up with a little water or beef stock to submerge the meat again. This is important as the fat content of brisket can vary, so some cuts may take a little more or less time to cook depending on their composition.

Once the brisket is cooked, store it along with any remaining braising liquid in an airtight container. The brisket will keep for up to 3 days in the fridge, ready to use on top of pizza, in a grilled cheese sandwich, or as a taco filling.

 

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