This Jewish-style oven Braised Brisket with onions and carrots is cooked in a delicious savory braising liquid, which keeps the beef brisket moist and incredibly flavorful. Learn how to cook brisket in the oven to juicy and fork tender perfection with this easy recipe.
The Best Oven Braised Brisket
Unlike the famous Texas-style brisket, this hearty braised beef brisket recipe doesn’t require a smoker, instead it cooks the raw brisket in the oven in the most flavorful braising juices.
Since brisket is a tough cut of meat that needs to cook for a long time to become tender, often times a tender beef brisket also means a very dry cooked brisket that turns into saw dust as soon as it is sliced.
In this recipe the cooking process requires minimal effort and delivers great results. The meat is submerged in a flavorful cooking liquid and oven baked at low heat which results in juicy brisket that is melt in your mouth tender and extra flavorful.
Whether you are celebrating a holiday like Rosh Hashanah, Passover or Hanukkah or simply having a weekend meal with your family, this saucy brisket is and excellent dinner option any time of year and the perfect meal to serve when you need to feed a crowd.
Why You Will Love This Oven-Baked Brisket Recipe?
- Make Ahead: A tender brisket requires long cooking time. This recipe can be made ahead of time which means you can have your main dish ready the day before making dinner time less stressful.
- Tender Beef: Braising the meat covered in a low heat oven guarantees moist and tender brisket.
- One-Pot Meal: Whether you use a large roasting pan or a large Dutch oven, this one-pot meal means less dirty dishes.
What Is Brisket?
Brisket is a flavorful but tough cut of meat that comes from the cow’s lower breast area. This area contains large amounts of connective tissue as well as collagen, the protein that makes meat tough. For this reason, brisket requires a long cooking time, at a lower temperature to become tender.
Brisket is a lean cut of meat although it has a top layer of fat called the fat cap. For best results and a juicy brisket, t’s best to cook the meat without removing the fat cap.
A whole brisket has two parts. The first or flat-cut which is very lean and the point or deckle (second-cut) which has more fat, more marbling and a more intense beefy flavor.
Brisket Recipe Ingredients and Substitutions
Check the recipe card below for a full list of ingredients and their exact amounts.
- Brisket: This recipe calls for the first cut or flat cut which is the leaner part of the brisket and the one you are most likely to find at most grocery stores. The second cut aka point cut or deckle can also be used for this braised brisket recipe. Brisket is a very lean piece of meat although it has a top thick layer of fat or fat cap that covers the top of the brisket. As a general rule of thumb, I only trim excess fat, leaving about 1/4-inch of the fat cap intact The beef fat that renders while the meat cooks, naturally baste the brisket keeping it juicy and giving it amazing flavor.
- Vegetables and Aromatics: Large onion, carrots, celery and fresh garlic.
- Tomatoes: I used canned crushed tomatoes because it makes a thicker sauce. Tomato sauce can be used instead.
- Broth and Beer: I use both as part of the braising liquid. Beef broth or chicken broth can be used. As for the beer, I use pale ale not dark beer. You can skip the beer and use broth only if preferred.
- Herbs, Spices and Seasonings: Bay leaf, paprika, dried thyme, dried oregano, Kosher salt or sea salt and ground black pepper.
- Oil: Searing the meat and quickly sautéing the onions and rest of the vegetables adds an extra layer of flavor. I use olive oil, but any mild cooking oil can be used.
How to Shop for Brisket?
A whole brisket has two parts. The first cut or flat cut which is leaner and more uniform in size and the second cut aka point cut or deckle which contains more fat and intense beefy flavor. The first-cut or flat cut is the one you are most likely to find at most grocery stores. For this recipe, you’ll need about 5 to 6 pounds of beef brisket.
How To Cook Brisket in the Oven
These are just the highlights on how to make this recipe. For detailed instructions, check the recipe card below.
- Preheat the oven to 300 degrees Fahrenheit. Trim any excess fat and pat the meat dry with paper towel to get a nice sear.
- Mix the spice rub ingredients in a small bowl. Season brisket with spice rub mix .
- In a large ovenproof pot, roasting pan or Dutch oven heat the oil over medium-high heat.
- Sear the meat on both sides then, transfer the meat to a large plate. Next, add the onions and cook until softened. Add the carrots and celery. Stir in the garlic and cook until fragrant.
- Deglaze the pan by adding the beer and scraping the bottom of the pan with a wooden spoon to remove any browned bits stuck at the bottom. Stir in the crushed tomatoes, broth and bay leaves.
- Place brisket in the braising pan or Dutch oven fatty side up and cover the pan tightly with aluminum foil or a lid. Transfer to the preheated oven and bake for about 3 to 4 hours or until the meat is tender.
- Transfer the brisket to a carving board and let it rest for about 15 minutes. Transfer the onions, carrots and celery to a plate and keep them warm.
- Skim off some of the excess fat from the sauce and remove the bay leaves.
- Slice the meat thinly across the grain (about 1/8 – 1/4-inch-thick slices) at a slight diagonal. Return the slices to the pot.
- To serve, place the vegetables and sauce on a platter and top with the brisket.
How To Slice Brisket?
- Slice the brisket thinly against the grain.
- The outer sides of the brisket are always fork tender and shred easily.
- I like to put the sliced brisket back into the sauce to keep the meat juicy.
Can I Make This Recipe in the Slow Cooker/Crockpot?
Yes, you can slow cook the brisket in the crockpot. Sear the meat and vegetables and then place all ingredients into the slow cooker with the brisket fat side up. Cover and cook on low for 8 hours.
Can I Make Braised Brisket in the Instant Pot?
Yes, when you are short on time you can cook this recipe in the Instant pot/pressure cooker. Sear the meat and veggies, deglaze the pot scraping the bottom of the pot with a wooden spoon to remove any brown bits stuck at the bottom of the pot. For 5-6 pounds of beef brisket, pressure cook on high for about 80 to 85 minutes. You can do a quick release or allow the pot to release naturally for 15 minutes. Follow the rest of the instructions in the recipe card below.
How Long Does Brisket Take To Cook?
Cooking brisket in the oven at 300 degrees Fahrenheit takes about 40 minutes to 1 hour per pound of meat. You also need to plan for the time it takes to sear the meat and sauté the vegetables.
At What Temperature to Cook Brisket In the Oven?
Brisket needs to cook at a low temperature. For this recipe, the brisket is braised in a 300 degrees Fahrenheit oven.
Make Ahead, Storage, Freezing and Reheating
Making Ahead
Besides being delicious, brisket is a dinner meal that can be made ahead of time, which makes it a great dinner option during busy holidays and on special occasions. Braised Brisket can be made 2 days ahead of time. Store the cooked brisket with the sauce and vegetables in an airtight container in the refrigerator.
Storing Baked Beef Brisket
Store any leftover brisket and veggies in an airtight container in the fridge for 2-3 days.
Can You Freeze Jewish-style Brisket?
Yes! Braised brisket freezes well and will keep for 2-3 months in the freezer. Make sure you store it properly in an airtight container or in a freezer safe resealable bag. Defrost in the refrigerator overnight.
How to Reheat Cooked Brisket?
Reheat leftover brisket and vegetables in a 300 degrees F oven, covered until heated through. You can add a bit of broth if the sauce is too thick. You can also reheat brisket in the microwave at 60% power, covered in small intervals until the meat is warm through. The microwave can potentially dry up the meat.
What Should I Serve With Beef Brisket?
Some of our favorite sides to serve with braised brisket are our creamy Slow Cooker Mashed Potatoes or the best Instant Pot Mashed Potatoes, rice or quinoa which take on the delicious sauce perfectly. You can also serve it with homemade dinner rolls. I like making nice little sandwiches stuffed with slices of braised brisket smothered in sauce.
Brisket Recipe Tips
- For this classic brisket recipe, you want to get the flat-cut, also known as first cut brisket which is leaner and slices very nicely.
- Don’t over-trim the excess fat. Leave a thin layer of the fat cap intact which will melt into the beef and help in keeping the meat moist.
- Brisket is a tougher cut of beef that needs time to cook properly. Don’t be tempted to turn the heat up to a higher temperature. If you don’t have enough time, check our Instant Pot Brisket recipe.
- Brisket is safe to eat when it reaches an internal temperature of 165ºF when checked with a meat thermometer however, the ideal temperature is much higher than that. Pull the brisket out of the oven when the temperature reaches between 190ºF. and 200ºF. Allow the meat to rest before slicing.
Take A look at These Other Beef Recipes
Oven Braised Beef Brisket with Vegetables
Ingredients
- 5-6 pounds beef brisket, first or flat-cut (lightly trimmed leaving the thin top layer of fat)
- Kosher salt or sea salt (about 1 tablespoon)
- Ground black pepper (about 1/2 teaspoon)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 large onions, peeled and sliced
- 3 celery stalks, cut into big chunks
- 4 carrots, peeled and cut into big chunks
- 6 garlic cloves, chopped or sliced thin
- 8 ounces beer, lager or pale all (not dark)
- 1 (28-ounces) can crushed tomatoes
- 1/4 cup beef or chicken broth, more if needed
- 3 bay leaves
- Chopped parsley for garnishing (optional)
Instructions
- Preheat the oven to 300 degrees Fahrenheit and pat dry the brisket with paper towels.
- In a small bowl, mix the salt, black pepper, oregano, thyme and paprika. Rub the brisket with the spice mix.
- Heat the oil over medium high heat in a heavy flameproof roasting pan or in an oven-safe Dutch oven just large enough to fit the brisket and vegetables snugly.
- Add the brisket to the pan and sear the meat on both sides until a nice golden crust appears on the surface, about 10-12 minutes. Transfer the meat to a platter.
- Add the onions to the pot and cook stirring frequently for about 8 minutes or until the onions soften. Add the carrots and celery and cook, stirring often for about 2 minutes. Add the garlic and cook for about a minute or until fragrant.
- Add the beer and scrape the bottom of the pan with a wooden spoon to release all the brown bits stuck at the bottom. Stir in the crushed tomatoes, broth and bay leaves. Mix to combine. Place the brisket fatty side up in the pan along with any accumulated juices from the platter. Cover the pan tightly with aluminum foil (preferably heavy duty) or a lid.
- Transfer to the oven and bake for 3 1/2 to 4 hours or until the meat is tender.
- Transfer the brisket to a cutting board and let it rest for about 15 minutes. Scoop the vegetables out of the pan and transfer to a plate. Keep warm.
- Skim off some of the excess fat from the sauce and remove the bay leaves. Slice the meat thinly across the grain (1/8 – 1/4-inch-thick slices) at a slight diagonal. Return the slices to the pot overlapping them at an angle.
- To serve, place the vegetables and sauce on a platter and top with the brisket. garnish with parsley (optional)
Equipment
Recipe Notes
- For this classic brisket recipe, you want to get the flat-cut, also known as first cut brisket which is leaner and slices very nicely.
- Don’t over-trim the excess fat. Leave a thin layer of the fat cap intact which will melt into the beef and help in keeping the meat moist.
- Brisket is a tougher cut of beef that needs time to cook properly. Don’t be tempted to turn the heat up to a higher temperature. If you don’t have enough time, check our Instant Pot Brisket recipe.
- For tender meat slices, slice the beef against the grain (against the direction of the muscle fibers).
- Brisket is safe to eat when it reaches an internal temperature of 165ºF when checked with a meat thermometer however, the ideal temperature is much higher than that. Pull the brisket out of the oven when the temperature reaches between 190ºF. and 200ºF. Allow the meat to rest before slicing.
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