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Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes. Thinly slice the brisket and drizzle ...
Season both sides of the brisket and place meat on a foil-lined baking sheet. Cover the meat and the baking sheet with plastic wrap and place in the refrigerator overnight to season. Preheat oven ...
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Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes. Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce. Notes
Beef Brisket. If the thought of cooking an extra-tender beef brisket brings to mind smoking your cut of meat for hours on end—think again. Our oven-roasted recipe makes preparation so simple ...
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Our oven-roasted recipe makes preparation so much simpler, without sacrificing on any tenderness or flavor. Get the Best-Ever Beef Brisket recipe. Ethan Calabrese. House Latkes.