This beef brisket recipe is the perfect winter comfort food after a long day. Nothing fills the belly better than tender, melt in your mouth oven baked beef brisket.
Served along side baby carrots and redskin potatoes or mashed potatoes, this meal is easy to plan ahead for dinner tonight.
Just stick it in the oven and forget about it.
There are so many cuts of beef that can be used for a pot roast but beef brisket is a no-fail option.
Typically whole brisket comes in a large slab with a thick layer of fat on one side.
Have the butcher cut down the amount to what you’ll need. My local grocery store carries smaller, 3-pound brisket cuts perfect for a family meal or special occasions.
I usually reach for a flat cut brisket or a point cut.
You’ll need a piece of meat to serve six people.
Why is my brisket tough?
Raw brisket is a tough cut of meat and requires a slow bake time at a low temperature in the oven or a slow cooker.
Plan on five or more hours to cook this beef brisket on low heat.
The key to this tender roast is aluminum foil and plenty of beef broth in the pan.
A tight seal helps create a Dutch oven effect which retains the heat and leads to a very tender brisket.
Cooking a beef brisket in the oven
Remove the brisket from the packaging and pat it dry with paper towels. Allow it to come to room temperature before seasoning.
Use your favorite dry brisket rub or make your own using onion powder, black pepper, kosher salt, garlic powder and dry mustard.
Sprinkle the rub over the meat sides of the brisket and use your fingers to massage the rub into the beef.
Preheat the oven to 275°F and place the beef brisket into the pan fat side up.
Pour 2 cups of beef broth in the bottom of the pan and cover pan tightly with aluminum foil.
Place the pan in the oven on a center rack and slow roast the brisket for four hours.
Remove the pan from the oven when the brisket reaches a temperature of 180 degrees on a meat thermometer.
Transfer the brisket to a cutting board and cut into thin slices. Remove and discard the excess fat cap using a spoon.
Slice the brisket against the grain of the meat at an angle.
Optionally, strain the juices from the pan to remove any fat in the broth.
If you desire cooked carrots and potatoes, add them to the pan at this time.
Return the strained broth to the pan along with the sliced brisket, cover with foil and bake for another hour in the oven.
This extra hour of baking allows the meat to tenderize and break down the connective tissue.
After an extra hour of cooking, this flavorful brisket should be fork tender and fall apart easily.
Serve it with mashed potatoes or the roasted carrots and potatoes from the pan.
How to use tender beef brisket the next day
Leftover brisket can be stored in the refrigerator for several days.
- Beef burrito bowls
- Leftovers cottage pie
- Burritos or tacos
- Barbecued brisket sandwiches
- Beef brisket rigatoni
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How to Cook Beef Brisket in the Oven
- 3 pounds beef brisket
- 16 ounces beef broth
- Carrots and potatoes, optional
- Dry Rub
- Preheat the oven to 275 degree. Season the brisket with the dry rub. In a large baking dish place the beef brisket fat side up. Pour the broth over the brisket. Cover tightly with aluminum foil. Bake for four hours.
- Remove the brisket from the oven and remove the top layer of fat. Let the brisket rest for a few minutes then slice the cooked brisket against the grain or shred into pieces and return it to the pan.
- Add carrots and potatoes at this time and recover the pan with the aluminum foil and return to the oven for another hour.
- Alternatively, serve with mashed potatoes.
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