Beef brisket 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 beef brisket comes in a large slab with a thick layer of fat on one side.
Have the butcher cut down the amount you’ll need. My local grocery carries smaller cuts, perfect for a family meal.
You’ll need a 3 pound piece of brisket to serve six people.
Why is my brisket tough?
Brisket is a tough cut of meat and requires slow and low in the oven.
Plan on five or more hours to cook this beef brisket.
The key to this tender pot 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 roast.
Cooking a beef brisket in the oven
Remove the brisket from the packaging and pat it dry with a paper towel.
Use your favorite dry rub or make your own. Sprinkle the rub over the meat side 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 it tightly with aluminum foil.
Place the pan in the oven on a center rack and bake the brisket for four hours.
Remove the pan from the oven and transfer the brisket to a cutting board. Remove and discard the layer of fat using a spoon.
Slice the brisket against the grain 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 tissues.
After an extra hour of cooking, the 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 leftover brisket
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. Slice the beef 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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