Baked Beef Brisket Recipes

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OVEN ROASTED BEEF BRISKET



Oven Roasted Beef Brisket image

Make dinnertime more memorable with the best oven roasted beef brisket. This main dish is a delightful treat to warm up with during the week.

Provided by Meghan Yager

Categories     Beef

Time 14h40m

Number Of Ingredients 11

4 lbs boneless point half beef brisket
4 garlic cloves, minced
1/2 tsp paprika
1/2 tsp ground coriander
1/4 tsp onion powder
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup beef stock
1/2 cup reduced sodium soy sauce or tamari

Steps:

  • Place beef in a large rectangular dish or bowl.
  • Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.
  • In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.
  • Cover and refrigerate for 12-24 hours.
  • Preheat oven to 325˚F.
  • Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.
  • Transfer to a large rectangular baking pan.
  • In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.
  • Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.
  • Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.

Nutrition Facts : ServingSize 1 dinner portion, Calories 622 calories, Sugar 1 g, Sodium 932.9 mg, Fat 47.7 g, SaturatedFat 19.1 g, TransFat 0 g, Carbohydrate 3.3 g, Fiber 0.3 g, Protein 42 g, Cholesterol 161 mg

TEXAS OVEN-ROASTED BEEF BRISKET



Texas Oven-Roasted Beef Brisket image

Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 10 servings

Number Of Ingredients 10

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

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.

OVEN-BAKED BRISKET



Oven-Baked Brisket image

Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. -Katie Ferrier, Houston, TX

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 16

1 fresh beef brisket (4 to 5 pounds)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon onion salt
1 tablespoon liquid smoke
2 teaspoons salt
2 teaspoons pepper
Dash hot pepper sauce
SAUCE:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground mustard
3 drops hot pepper sauce
Dash ground nutmeg

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.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 1922mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 48g protein.

MELT IN YOUR MOUTH OVEN COOKED BRISKET



Melt in Your Mouth Oven Cooked Brisket image

A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman

Provided by Mila Furman

Categories     brisket

Time 8h10m

Number Of Ingredients 10

7-8 pounds of brisket
1 bottle of ketchup
1 1/2 cups of dry red wine
1 1/2 cups water
1.5 tbsp chicken base (I find it milder than beef base)
1/4 cup dehydrated onion flakes
6 cloves of garlic (roughly chopped)
2 onions (roughly chopped)
6 large carrots (cut into large chunks)
Salt and pepper to taste

Steps:

  • Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
  • Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
  • If you have time let stand in refrigerator for 24 hours.
  • Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
  • Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
  • Place in refrigerator over night to cool.
  • Remove fat and cut against the grain NOT with the grain.
  • Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.

BEEF BRISKET IN THE OVEN



Beef Brisket In The Oven image

Juicy beef brisket is rubbed with an amazing dry rub and baked in the oven until tender.

Provided by lyuba

Categories     Main Course

Time 6h55m

Number Of Ingredients 4

4.5 lb beef brisket
1/2 cup dry rub
aluminum foil
roasting pan

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.

Nutrition Facts : Calories 408 kcal, Carbohydrate 2 g, Protein 53 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 158 mg, Sodium 202 mg, ServingSize 1 serving

EASY BAKED BEEF BRISKET



Easy Baked Beef Brisket image

For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 12h15m

Yield 8

Number Of Ingredients 10

3 pounds first-cut brisket (or flat-cut), trimmed of fat
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons butter
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice

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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g

OVEN BAKED BEEF BRISKET



Oven Baked Beef Brisket image

Can you make a Texas Style brisket in the oven? Try this recipe and see for yourself!

Provided by Katie Workman

Categories     Main Course

Time 5h55m

Number Of Ingredients 22

1 first-cut brisket (about 5 pounds)
2 tablespoons brown sugar
2 tablespoons paprika (smoked if possible)
2 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
½ teaspoon cumin
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 tablespoon vegetable or canola oil
1 cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
2 tablespoons minced garlic
⅛ teaspoon cayenne pepper (or to taste)
3 tablespoons white wine vinegar
3 tablespoons Worcestershire sauce
½ cup ketchup
3 cups beef broth
2 bay leaves

Steps:

  • If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap or place in in a sealable container and refrigerate overnight, or for at least 8 hours.
  • Preheat the oven to 300°F. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. Bake for 3 hours.
  • Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.
  • Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan (if using foil, cover the pan tightly, using towels to protect your hands from the hot pan). Reserve the rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
  • Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like. If you want a smother sauce you can strain out the solids, or puree it with a blender.

Nutrition Facts : Calories 416.23 kcal, Carbohydrate 10.58 g, Protein 48.78 g, Fat 18.71 g, SaturatedFat 7.16 g, Cholesterol 140.61 mg, Sodium 1076.92 mg, Fiber 1.1 g, Sugar 6.5 g, ServingSize 1 serving

OVEN BAKED BRISKET



Oven Baked Brisket image

Provided by The Typical Mom

Categories     Entree     Main Course

Number Of Ingredients 16

3-4 lb beef brisket (mine was 3.2 lbs.)
dry rub
1/2 c brown sugar
1 tbsp salt
1 tbsp garlic powder
1/2 tbsp chili powder
1/2 tbsp paprika
sauce
2 c broth (vegetable was used, or beef)
1 small onion (diced)
2 tbsp minced garlic
1/8 tsp chili powder
3 tbsp rice vinegar (or white wine vinegar)
3 tbsp Worcestershire sauce
1/2 c ketchup
1 tbsp olive oil

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.

Nutrition Facts : ServingSize 3 oz, Calories 294 kcal, Carbohydrate 17 g, Protein 29 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 84 mg, Sodium 1163 mg, Fiber 1 g, Sugar 15 g

BEEF BRISKET



Beef Brisket image

For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.

Provided by Tyler Florence

Categories     main-dish

Time 4h35m

Yield 10 servings

Number Of Ingredients 22

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)
Potato Pancakes, recipe follows
4 medium russet potatoes, peeled
2 medium onions
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/4 cup finely chopped chives
Vegetable oil, for frying
Serving suggestion: applesauce

Steps:

  • Preheat the oven to 325 degrees F.
  • On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
  • Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
  • Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
  • Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
  • Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

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