Easy Oven Baked Brisket Recipes

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

EASY TEXAS BBQ BRISKET

Steps:

• In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.

SIMPLY THE EASIEST BEEF BRISKET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

EASY BAKED BEEF BRISKET

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

EASY OVEN-BAKED BRISKET

Steps:

• Preheat the oven to 300 degrees F. Look at the raw brisket and locate the direction of the grain. When it's cooked, you will want to cut against the grain.
• In a small bowl, mix the rub ingredients together. Gently rub the spice mix all over the brisket.
• Make a foil pouch: place the brisket, fat side up, on two layers of foil. Pull the edges of the foil up around the brisket and wrap it. Use a third foil layer on the top if needed. Seal well to keep moisture in, but don't wrap the meat too tight - leave some room for the steam.
• Place the foil pouch on a foil-lined, broiler-safe, rimmed baking sheet. Cook the brisket for 3 hours (about 1 hour per pound).
• Turn off the oven and allow the brisket to rest until it's cool enough to handle.
• Remove the brisket from the oven and open the foil pouch. Pour the cooking juices into a measuring cup. You can skim the fat from the top if you want (I don't).
• Turn the oven to broil. Brush the brisket with some of the cooking juices. Broil the brisket until the fat browns and starts to crisp, about 2 minutes.
• Allow the brisket to cool a few minutes before slicing. Slice the brisket against the grain and on the bias into ¼-inch slices, as shown in the video, and serve with the cooking juices for dipping.

EASY OVEN-BAKED BEEF BRISKET

Steps:

• Preheat oven to 300°F.
• In a bowl, mix together the barbeque sauce, soy sauce, and water.
• Place a large piece of aluminum foil in a roasting pan. Add the brisket and slather the BBQ mixture generously over the meat. Wrap the brisket in the foil so that it is well sealed.
• Bake for 3 hours for a 3-lb. roast (allow 1 additional hour for each additional pound).
• When done, remove the brisket from the oven and let rest for 30 minutes before serving.

BEEF BRISKET IN THE OVEN

Steps:

• NOTE: Be prepared to start the brisket a day before cooking it. Giving it time to soak up the flavors and tenderize from the dry rub overnight will give you a much better result.

EASY BAKED BEEF BRISKET

Steps:

• Preheat oven to 350°.
• Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
• Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
• Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
• Remove from oven; separate meat from sauce and refrigerate both overnight.
• The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
• Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
• Serve sliced meat with au jus on French rolls.

OVEN BAKED BRISKET

Steps:

• Mix dry ingredients together in a bowl.
• Rinse off brisket and pat dry with paper towels. Preheat oven to 300 degrees F.
• Lay meat flat on a cutting board. Pour half rub on top and rub/pat on so there's a nice thick coat. Flip over and do the same thing on the bottom.
• Put foil on a baking sheet and lay brisket on top, allow excess rub to fall off on cutting board.
• Pour excess from board on top of meat and press on again. Cover pan with meat on top with foil.
• Bake for 3 hours. Before taking it out add sauce ingredients into a small saucepan on the stovetop. Boil until onions are softened.
• Take meat out, take foil off and pour 1/3 - 1/2 of sauce on top of meat. (if sides of pan aren't too high just pour on 1/3, you don't want it to be higher than 1/2 way up sides)
• Put foil back on the top and put back into the oven for 1.5-2 hours (mine was 3.2 lbs. and 1 1/2 hours was enough, larger would need more time to get tender) until meat is fork tender.
• Then take foil off and bake uncovered for 30 minutes so outsides can get nice and brown.
• Remove pan and put foil back on top to let meat rest for 30 minutes before slicing. Serve slices with a side dish with some of the remaining sauce poured on top to make it super moist.