Best 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.

OVEN BAKED BARBECUED BEEF BRISKET

Steps:

• 1. In small bowl mix together brown sugar, paprika, cumin, black pepper, salt, onion powder and garlic powder. Rub all over the brisket on both sides and let sit for 30 minutes.
• 2. Preheat oven to 300 degrees. Place brisket in large roasting pan (with fat side down) and cover with sliced onions. Pour beer and barbecue sauce over the top. Cover well with aluminum foil and bake for 3 1/2 - 4 hours. You can check to see if the brisket is done by slicing off a small piece of the edge and seeing if it comes apart with a gentle tug. Remove from pan and trim any excess fat away. Brush with any extra sauce and place under broiler or on grill for 1-2 minutes. Flip and repeat for the other side. Stay close by as broilers are unpredictable.
• 3. Cover and let rest for 20-30 minutes. Slice against the grain at a perpendicular angle. If desired serve with extra barbecue sauce.

MOTHER'S OVEN BAKED BRISKET (SALLYE)

Steps:

• 1. Slice garlic and onion and place in large heavy ziplock bag. Note: If you don't have a large enough bag, use any container that is seal tight. Add the brisket to the bag. Pour the beer into the bag and seal. Place bag in refrigerator overnight, turning over a couple of times to assure all meat is saturated.
• 2. When ready to cook, preheat oven to 275º F. Place 2 large pieces of heavy duty foil criss-crossed in roasting pan. Remove brisket from marinade and lay gently on foil. Save the marinade, you will use it later. Brush the brisket on all sides with the oil, rub briskly with dry rub. Pour the marinade over the seasoned brisket, then wrap tightly with the foil. Save the onions and garlic, you will add them later.
• 3. Place the brisket in the roasting pan on the center rack of the preheated oven and cook for 3-4 hours. Remove the pan from the oven
• 4. Carefully peel back the foil add the sliced onion and garlic; spoon the juices over the onions, garlic and brisket. Wrap foil loosely back over meat, return to oven and cook for 2 more hours slowly basting as needed to keep meat moist. For the last 30 minutes of cooking, unwrap the foil.
• 5. Remove from oven and place meat on serving dish and cover to keep warm. Skim off the fat from the remaining liquid, and pour the liquid into a small saucepan along with the onions and garlic slices. Heat until just boiling to form a sauce. Pour the sauce over the sliced brisket. Or you can use regular barbecue sauce https://www.justapinch.com/recipes/sauce-spread/marinade/sallyes-barbecue-sauce.html?p=1

BEEF ESSENTIALS: OVEN-BAKED BRISKET & VEGGIES

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
• 3. Gather your Ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 350f (175c).
• 5. Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
• 6. Mix all the dry ingredients together in a small bowl.
• 7. Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
• 8. Chef's Note: The aluminum foil should be long enough to cover the brisket.
• 9. Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
• 10. Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
• 11. Remove from the oven and add the carrots.
• 12. Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
• 13. Bake until fork tender, about 2 - 2.5 hours.
• 14. Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
• 15. PLATE/PRESENT
• 16. Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
• 17. Keep the faith, and keep cooking.

BEEF ESSENTIALS: OVEN-BAKED BRISKET & ONIONS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place a rack in the bottom position, and preheat the oven to 325f (165c).
• 4. Add the sliced onions, garlic, and chicken stock to a large heavy-bottomed pot.
• 5. Chef's Note: The pot will need a tight-fitting lid, and be big enough for the brisket and other ingredients. A 6-quart (5.5liter) size is perfect.
• 6. Salt and pepper the brisket on both sides, and add to the pot, fat-side up.
• 7. Cover and place into the preheated oven, and cook until the brisket is fork tender, about 1 hour per pound.
• 8. Remove from the oven and allow to rest for 10 minutes before slicing.
• 9. PLATE/PRESENT
• 10. Slice thinly and serve with some of the onions, and cooking liquid. Enjoy.
• 11. Keep the faith, and keep cooking.

OVEN BAKED BEEF BRISKET

Steps:

• Place meat in a 13"X 9"X2" baking pan.
• Stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, red pepper, and garlic. Pour over the meat.
• Cover with foil and bake at 350 degrees F. for about 3 hours or until tender, turning once.
• Remove meat, reserving pan juices. Thinly slice meat (against grain) and place on a serving platter. Keep warm.
• For gravy/sauce, skim fat and enough water, if necessary for 3/4 cup of dripping. In a saucepan stir together ketchup, brown sugar and flour. Stir in the reserves pan juices. Cook and stir over medium heat until thickened and bubbly. Cook one minute more and serve with meat.

OVEN-BAKED BEEF BRISKET

Steps:

• 1. Trim brisket of most of the fat on the top of the brisket. Rub brisket with garlic salt on both sides.
• 2. Place brisket, fat-side up, in a baking pan and pour the bottle of chili sauce over the top. Sprinkle onion soup mix over the the chili sauce.
• 3. Add approx. 1 inch water around the outsides of the brisket and cover pan tightly with foil.
• 4. Bake brisket at 275 degrees F. for 6-7 hours or until fork tender. Add the potatoes and carrots 1 hour before the brisket is done. Pan drippings make a great gravy - just remove as much fat as possible and thicken if necessary with a cornstarch slurry.