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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.
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
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 ...
Get the Slow Cooker Pot Roast recipe. ... Get Ree's Slow Cooker Drip Beef Sandwiches recipe. Ryan Dausch. ... Get the Slow Cooker Brisket recipe. Shop Now.
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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Another tough cut of beef is brisket—this time coming from the breast of the cow. It's leaner than chuck roast and it's made up of two different cuts: the flat brisket and the point cut.
These beef Crock-Pot recipes are the ultimate comfort food, whether it's a chili, stew, or pasta. The best part—they're easy to make thanks to the slow cooker.