Oven dishes
Oven Brisket with Magic Dust
Oven Brisket with Magic Dust is a recipe for everyone who appreciates strong seasoning, slow cooking and honest BBQ character. Despite the long cooking time, the logic behind it is clear and the result is particularly juicy and aromatic.
Timing
- Friday: prepare and marinate
- Saturday 12:30 p.m.: Start in the oven
- Approx. 3:30 p.m. - 4:00 p.m.: Wrap in butcher paper at a core temperature of around 75 °C
- Approx. 9:15 p.m.: ready at 92 °C core temperature
- Total time: approximately 8 hours 45 minutes plus 45-60 minutes rest time
Estimated nutrition
per serving · Calculated for 2 servings.
- Energy
- ≈ 1510 kcal
- Protein
- ≈ 127.4 g
- Carbohydrates
- ≈ 9 g
- Fat
- ≈ 106.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp medium hot mustard · ≈ 30.0 g
- 2 tbsp olive oil · ≈ 27.3 g
- 1-2 cloves of garlic · ≈ 4.5 g
- 1.3 kg beef brisket (brisket) · ≈ 1300 g · Assumed quantity / reference product
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.3 kg beef brisket (brisket)
- 2 tbsp medium hot mustard
- Magic Dust spice mix
- 500g yellow beans
- 2 tbsp olive oil
- 1-2 cloves of garlic
- Salt
- pepper
- optionally lemon juice
Instructions
- Unpack the brisket and pat dry thoroughly.
- Rub the meat all over with medium hot mustard.
- Season generously with Magic Dust and press the spice mixture well.
- Wrap the brisket tightly in plastic wrap and marinate in the refrigerator overnight.
- The next day, preheat the oven to approx. 100°C and put the brisket in the oven.
- Cook the meat slowly until a core temperature of approx. 75 °C is reached after about 3 hours.
- Then wrap the brisket tightly in butcher paper.
- Continue cooking and if necessary increase the oven temperature to approx. 120-140 °C to overcome the plateau phase.
- Take the meat out of the oven at a core temperature of 92 °C.
- Leave in the butcher paper, also wrap in a towel and let rest for 45-60 minutes.
- Then cut the brisket into slices against the grain.
- Boil plenty of water for the beans and cook the yellow beans until al dente.
- Finely chop the garlic or cut it into thin slices.
- Drain the beans and briefly fry them in a pan with olive oil and garlic.
- Season with salt, pepper and optionally a little lemon juice and serve with the brisket.
