Saturday, April 15, 2017

Oven Bag Brisket

Celebrate Resurrection Sunday!

When I think back on some of the meals that I prepared for Easter Sunday, my mind often lingers on a recipe that I found in the Houston Chronicle newspaper many years ago. It was called an Oven Bag Brisket and it was simply divine! Tender, moist, and delicious!

One of the best things about cooking with an oven bag is the convenience. Once you've put it in the oven, you can basically walk away. It allows you to completely focus on other things while it's cooking.  In a sense, it's an almost effortless way to cook a meal. I've misplaced the original recipe but this is how I prepared it:


  • 1 boneless beef brisket (about 5 lbs.)
  • 1 large oven bag
  • 4 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • salt and pepper to taste
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 14 oz. picante sauce (mild, medium or hot, your preference)
  • 6 tablespoons flour (2 for dusting the oven bag, 4 for browning the brisket)
  • 4 tablespoons olive oil


  1. Preheat oven to 350 degrees F.
  2. Place 2 tablespoons of flour in oven bag and shake lightly with the open end closed in hand
  3. Place oven bag in a large pan or roasting pan
  4. Rub dry seasoning on both sides of the brisket
  5. Dust both sides of brisket with remaining flour
  6. In the meantime, add olive oil to a grill or very large skillet and brown brisket on both sides
  7. After the brisket is brown, transfer it to the oven bag
  8. Add the remaining ingredients to top and sides of  brisket
  9. Close the bag with ties (should be included with the oven bag)
  10. Make about 4 or 5 slits in the top of the bag
  11. Cook brisket for about 4 hours 

Twist: Browning brisket to ensure a thick gravy for mashed potatoes, etc., seasonings

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