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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
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.
1 boneless beef brisket (about 3 pounds); 1 small head cabbage (about 1 pound), cut into 8 wedges; 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces; 1 large onion, cut into 8 wedges
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"Prime Brisket" – prime beef brisket (rubbed with black pepper and salt), smoked low and slow for 18 hours, wrapped in butcher paper after 12 hours, and smoked for 6 more hours with post oak wood, sliced and served with white bread, mashed potatoes and coleslaw.
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related to: slow roasting brisket in oven recipe with bone in skin on potatoes and eggsmccormick.com has been visited by 100K+ users in the past month
150 W Sycamore St, Columbus, OH · Directions · (614) 340-7979